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–+ servings
An up close photo of a sourdough chocolate chip cookie.
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5 from 58 votes

Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are an ultra soft, thick, bakery style cookies that you are sure to love. They are the perfect recipe for sourdough bakers looking to make something sweet with their sourdough discard.
Prep Time10 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 313kcal
Author: Audrey Wood
Cost: $5

Equipment

  • Mixer
  • Large mixing bowl
  • Baking sheet
  • Parchment paper (optional, make sure you use parchment and NOT wax paper)

Ingredients

  • 2 ¼ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • ½ teaspoon salt
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 large egg
  • 1 cup unsalted butter (2 sticks) softened to room temperature (do not melt)
  • 1 teaspoon vanilla extract
  • ½ cup sourdough starter unfed
  • 2 cups chocolate chips

Instructions

  • To make these cookies, begin by creaming together the sugar, brown sugar, vanilla, and butter that has been softened to room temperature.
    ½ cup sugar, ¾ cup brown sugar, 1 cup unsalted butter, 1 teaspoon vanilla extract
  • Add the remaining ingredients except for the chocolate chips and mix until everything is well combined. If dough appears a little crumbly, that is OK, it will come together in your hands as your form the dough balls.
    2 ¼ cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon corn starch, ½ teaspoon salt, 1 large egg, ½ cup sourdough starter
  • Stir in the chocolate chips with a large spoon. Form the dough into balls. Chill the dough for at least one hour in your refrigerator.
    2 cups chocolate chips
  • I like to form all of my cookie dough then set it all on a cookie sheet to chill then separate it out onto a second sheet once it's ready to bake.
  • Add six cookies per baking sheet with enough room to spread and bake for 11 to 13 minutes at 350 degrees. You will know the cookies are done when the edges are golden brown. Let the cookies rest for at least 10 minutes before transferring to a cooling rack.

Notes

I formed large dough balls if you make your cookies smaller, reduce the bake time. You will know they are done when the edges are golden.
You can form dough balls and freeze leftover dough then bake directly from the freezer. Add 1-2 extra minutes. 
Nutritional information is an estimate only.
Tips:
  • Be sure to chill your dough. If you skip this step then the cookies can turn out flat.
  • Let the cookies rest on the baking sheet before transferring.

Nutrition

Serving: 1 cookie | Calories: 313kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 40mg | Fiber: 1g | Sugar: 25g | Vitamin A: 369IU | Calcium: 16mg | Iron: 1mg