Home
Recipes
Breads
Sourdough
Sourdough Chocolate Chip Cookies Recipe

Sourdough Chocolate Chip Cookies Recipe

Master these homemade sourdough chocolate chip cookies with the perfect balance of tang and sweetness. This easy baking recipe transforms discard starter into cookies with incredible depth and texture. The best overnight fermentation creates complex caramelized flavors that make these cookies truly exceptional.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8-12 hours rest)
Cook Time:
12 mins
Serves:
24 cookies
A rustic wooden board showcases a stack of golden-brown sourdough chocolate chip cookies under soft natural light, highlighting their perfectly crackled tops and molten chocolate chunks. Several cookies are artfully broken open to reveal their soft, chewy interiors studded with melted chocolate. Scattered around the composition are a few whole chocolate chunks, a pinch of flaky sea salt, and a small jar of sourdough starter, suggesting the recipe's signature fermentation. In the background, a glass of milk sits slightly out of focus, emphasizing the cookies' homemade comfort and inviting texture.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">300g dark chocolate chunks (or high-quality chocolate chips)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that help give your cookies structure and a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sourdough starter to the creamed butter mixture and mix until well incorporated. The acidity in the starter will begin reacting with the sugars, already developing those complex flavors we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract. Your mixture might look slightly curdled at this point - don't worry, this is completely normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing will develop too much gluten and result in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chunks by hand using a spatula, distributing them evenly throughout the dough. The dough will be quite soft at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight (up to 24 hours). This long fermentation period allows the sourdough to work its magic, developing tangy notes and complex flavors while also firming up the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Let the dough sit at room temperature for 15-20 minutes to make it easier to scoop.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or spoon, portion the dough into balls of about 50g each, placing them on the prepared baking sheets with at least 5cm between each cookie. They will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For extra flavor and visual appeal, sprinkle a few flakes of sea salt on top of each dough ball. The salt creates a beautiful flavor contrast with the sweet chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone. This ensures crisp edges with chewy centers. Look for that beautiful crackled top surface - it's a signature of these cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll continue cooking slightly from residual heat and firm up. Then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store in an airtight container for up to 5 days. You'll notice the sourdough flavor will continue to develop, making these cookies even more complex and delicious on the second and third day!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Chocolate Chip Cookies?

Sourdough Chocolate Chip Cookies require active sourdough starter, butter, granulated and brown sugars, eggs, vanilla, flour, baking soda, salt, and chocolate chunks. Optional flaky sea salt adds a gourmet finish to these tangy, complex cookies.

How to cook Sourdough Chocolate Chip Cookies at home?

Learn how to cook Sourdough Chocolate Chip Cookies by creaming butter with sugars, incorporating sourdough starter, eggs and vanilla, then gently mixing in dry ingredients and chocolate. After an overnight fermentation to develop flavour, portion and bake at 180°C for 10-12 minutes until golden-edged with soft centres.

Why does the dough need to rest overnight in the refrigerator?

The overnight refrigeration serves two crucial purposes: it allows the sourdough to ferment, developing that signature tangy flavour and complex caramelization, and it firms up the dough for better texture. This resting period creates cookies with more depth than standard recipes.

Can I use sourdough discard instead of active starter in chocolate chip cookies?

Yes, sourdough discard works perfectly in these cookies! Since the recipe doesn't rely on the starter for leavening (it uses baking soda), your discard adds the same tangy flavour and improved texture without needing to be at peak activity level.

What makes these cookies different from traditional chocolate chip cookies?

The sourdough element transforms ordinary chocolate chip cookies with a subtle tang that balances the sweetness and creates a more complex flavour profile. The fermentation process also improves texture, yielding cookies with crisp edges and exceptionally tender centres.

Want to try something else in ...

Sourdough

Try following recommended recipes

View all
An overhead shot of a perfectly baked sourdough sandwich loaf resting on a rustic wooden cutting board, with one thick slice partially cut to reveal the soft, even crumb structure inside. Natural window light highlights the loaf's golden-brown crust with its characteristic splits along the top. Beside the bread sits a butter knife with a smear of salted butter, a small jar of honey, and scattered wheat stalks creating visual context. The bread's sturdy but tender interior shows a creamy white color with small, even air pockets throughout—hallmarks of a properly fermented sandwich-style sourdough.
Breads
Sourdough

Sourdough Sandwich Bread Recipe

A tender-crumbed, slightly tangy sandwich loaf with a golden crust that slices beautifully for everything from morning toast to hearty sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of golden-brown sourdough pita breads stacked on a rustic wooden board, with one broken open to reveal the perfect hollow pocket inside. The warm natural light highlights the subtle blistering on the surface, while scattered flour and a few sesame seeds add artisanal charm. In the background, a bowl of hummus garnished with olive oil and paprika sits alongside fresh herbs and a drizzle of extra virgin olive oil, emphasizing the bread's Mediterranean heritage. The sourdough pita's slightly uneven edges showcase its handmade quality, while steam gently rises from the freshly baked pieces.
Breads
Sourdough

Sourdough Pita Bread Recipe

Pillowy soft sourdough pita bread with tangy flavor, airy pockets, and a deliciously chewy texture that elevates any Mediterranean meal.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-16 hours fermentation)
Cook Time:
12 mins
Serves:
8 pita breads
View recipe
An overhead shot of oblong sourdough ciabatta loaves resting on a flour-dusted linen cloth, with one loaf torn open to reveal the signature open, irregular crumb structure. The crust has a beautiful golden-brown color with characteristic dimples and flour dustings, captured in soft afternoon light streaming through a kitchen window. A cross-section view highlights the honeycomb-like interior with its glistening, translucent cell walls that showcase proper gluten development. Small dishes of olive oil and sea salt sit beside the bread on a weathered wooden board, with fresh rosemary sprigs adding color contrast and suggesting serving possibilities.
Breads
Sourdough

Sourdough Ciabatta Recipe

Rustic Italian sourdough ciabatta with a tender, open crumb interior encased in a crackly crust that delivers complex tangy flavors from slow fermentation.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
2 loaves (16 slices)
View recipe
Overhead shot of irregularly shaped, golden-brown sourdough crackers arranged in a casual pile on a rustic wooden board, with visible flecks of herbs and sea salt crystals catching the soft natural light. A cross-section view reveals the crackers' delicate internal structure with tiny air pockets throughout. Several crackers are propped against a small ceramic bowl of whipped herb butter, while others are broken to showcase their satisfying snap. A scattering of rosemary sprigs, black peppercorns, and a partial wedge of aged cheese create visual interest around the composition, with the warm afternoon light highlighting the crackers' crisp edges and varied textures.
Breads
Sourdough

Sourdough Crackers Recipe

Crispy, tangy sourdough crackers with a delicate crumb and savory flavor that transforms leftover starter into an addictive snack perfect with cheese or dips.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
48 crackers
View recipe
A top-down view showcases a rustic wooden board displaying three perfectly golden-brown sourdough donuts with visible air pockets and texture. One donut is sliced in half, revealing its soft, airy interior with characteristic sourdough honeycomb structure. Soft natural morning light casts gentle shadows, highlighting the glossy vanilla glaze that drips appealingly down the sides, with tiny flecks of vanilla bean visible. In the background, scattered ingredients—a jar of sourdough starter, a dusting of flour, and fresh berries—add context and color. A vintage blue ceramic plate holds additional donuts with varied toppings including cinnamon sugar and chocolate glaze, demonstrating versatility.
Breads
Sourdough

Sourdough Donuts Recipe

Tangy sourdough donuts boast a tender, pillowy crumb beneath a crisp exterior, combining mild fermented complexity with sweet glaze for an irresistibly sophisticated treat.
Difficulty:
Intermediate
Prep Time:
25 mins (plus 12-18 hours fermenting)
Cook Time:
15 mins
Serves:
12 donuts
View recipe
Close-up of golden-brown sourdough dinner rolls arranged in a rustic stoneware dish, captured in soft natural light that highlights their crackly tops and pillowy texture. Several rolls are broken open to reveal a tender, airy interior with visible fermentation bubbles and stretchy gluten structure. A pat of melting butter glistens on one torn roll, with a sprinkle of flaky sea salt catching the light. Surrounding the dish are scattered wheat stalks, a small bowl of flaky salt, and a linen napkin, all arranged on a weathered wooden table that complements the artisanal nature of the sourdough baking process.
Breads
Sourdough

Sourdough Dinner Rolls Recipe

Pillowy soft sourdough dinner rolls with a tangy flavor profile, delicate crumb structure, and buttery golden crusts perfect for accompanying any meal.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
View recipe
An overhead shot of a golden-brown sourdough brioche loaf with a deeply burnished, glossy top catching the soft morning light streaming through a nearby window. The cross-section reveals a honeycomb of tender, buttery layers with a distinctively yellow crumb that pulls apart in silky, stretchy strands. The loaf rests on a weathered wooden board, accompanied by a small dish of cultured butter and a jar of homemade preserve. A light dusting of flour and a few scattered sourdough starter bubbles decorate the scene, while steam gently rises from the freshly sliced portion, highlighting the bread's warm, yeasty aroma.
Breads
Sourdough

Sourdough Brioche Recipe

Luscious, buttery brioche enriched with sourdough starter for a tender crumb, subtle tang, and extraordinary depth of flavor that elevates this classic French bread to new heights.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
A close-up cross-section shot of a sourdough croissant revealing its intricate honeycomb structure of buttery layers under soft natural window light. The exterior is deeply golden-brown with a shatteringly crisp appearance, while scattered flour dusts the rustic wooden board beneath. Several whole croissants sit nearby, their curved shapes displaying perfect lamination with visible layers. Steam gently rises from a freshly torn pastry, highlighting its warm, yeasty aroma. In the background, subtle hints of the sourdough starter jar and butter wrapper remind viewers of the artisanal process behind these French-meets-fermentation pastries.
Breads
Sourdough

Sourdough Croissants Recipe

Flaky, buttery croissants with a complex tangy flavor from natural sourdough fermentation, creating an irresistible combination of crisp exterior and airy, honeycombed interior.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins
Serves:
12 croissants
View recipe
An overhead shot showcases a rustic loaf of sourdough banana bread on a weathered wooden board, with one thick slice cut to reveal a moist, tender crumb studded with caramelized banana pieces. Natural window light highlights the bread's golden-brown crust with characteristic cracks along the top. Scattered around the base are a few artfully placed sourdough starter remnants, cinnamon sticks, and banana peels, hinting at key ingredients. A butter knife rests beside a slice already spread with a thin layer of melting butter, capturing the bread's fresh-from-the-oven warmth. The camera angle reveals tiny air pockets throughout the crumb—evidence of the sourdough fermentation—while maintaining focus on the bread's rich amber color and the contrast between the crust and pillowy interior.
Breads
Sourdough

Sourdough Banana Bread Recipe

Rich, tangy sourdough starter combines with sweet ripe bananas in this perfectly moist bread that balances complex fermented notes with comforting banana warmth.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
View recipe
An overhead shot of freshly baked sourdough bagels arranged on a rustic wooden board, their burnished golden-brown crusts glistening under soft natural light. A cross-section view reveals the chewy, open crumb structure characteristic of sourdough, with visible fermentation bubbles. Some bagels are topped with sesame and poppy seeds, creating visual texture and contrast against the shiny crust. In the background, a bowl of flaky sea salt and a small jar of sourdough starter hint at the artisanal process, while a linen towel adds warmth to the composition. Steam rises subtly from a bagel that's been broken open, emphasizing their fresh-from-the-oven appeal.
Breads
Sourdough

Sourdough Bagels Recipe

Chewy, flavorful sourdough bagels with a glossy crust and tangy interior that perfectly balance artisanal depth with classic bagel texture.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
25 mins
Serves:
8 bagels
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Sourdough Chocolate Chip Cookies Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-22", "description": "Master these homemade sourdough chocolate chip cookies with the perfect balance of tang and sweetness. This easy baking recipe transforms discard starter into cookies with incredible depth and texture. The best overnight fermentation creates complex caramelized flavors that make these cookies truly exceptional.", "prepTime": "PT20M", "cookTime": "PT12M", "totalTime": "PT8H32M", "keywords": "sourdough chocolate chip cookies, fermented cookies, sourdough discard recipe, artisan cookies, tangy chocolate chip cookies", "recipeYield": "24", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "225 calories", "carbohydrateContent": "28 g", "proteinContent": "3 g", "fatContent": "12 g", "saturatedFatContent": "7 g", "cholesterolContent": "35 mg", "sodiumContent": "145 mg", "sugarContent": "16 g", "servingSize": "1 cookie" }, "recipeIngredient": [ "100g active sourdough starter (100% hydration)", "225g unsalted butter, softened", "150g granulated sugar", "150g light brown sugar, packed", "2 large eggs, room temperature", "5ml vanilla extract", "300g all-purpose flour", "5g baking soda", "5g salt", "300g dark chocolate chunks (or high-quality chocolate chips)", "Flaky sea salt for sprinkling (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Cream butter and sugars", "text": "In a large bowl or stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that help give your cookies structure and a tender texture." }, { "@type": "HowToStep", "name": "Add sourdough starter", "text": "Add the sourdough starter to the creamed butter mixture and mix until well incorporated. The acidity in the starter will begin reacting with the sugars, already developing those complex flavors we're after." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract. Your mixture might look slightly curdled at this point - don't worry, this is completely normal." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing will develop too much gluten and result in tough cookies." }, { "@type": "HowToStep", "name": "Add chocolate chunks", "text": "Fold in the chocolate chunks by hand using a spatula, distributing them evenly throughout the dough. The dough will be quite soft at this point." }, { "@type": "HowToStep", "name": "Ferment overnight", "text": "Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight (up to 24 hours). This long fermentation period allows the sourdough to work its magic, developing tangy notes and complex flavors while also firming up the dough." }, { "@type": "HowToStep", "name": "Preheat and prepare", "text": "When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Let the dough sit at room temperature for 15-20 minutes to make it easier to scoop." }, { "@type": "HowToStep", "name": "Portion the dough", "text": "Using a cookie scoop or spoon, portion the dough into balls of about 50g each, placing them on the prepared baking sheets with at least 5cm between each cookie. They will spread during baking." }, { "@type": "HowToStep", "name": "Add sea salt", "text": "For extra flavor and visual appeal, sprinkle a few flakes of sea salt on top of each dough ball. The salt creates a beautiful flavor contrast with the sweet chocolate." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone. This ensures crisp edges with chewy centers. Look for that beautiful crackled top surface - it's a signature of these cookies." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the cookies to cool on the baking sheets for 5 minutes, during which time they'll continue cooking slightly from residual heat and firm up. Then transfer to a wire rack to cool completely." }, { "@type": "HowToStep", "name": "Store", "text": "Store in an airtight container for up to 5 days. You'll notice the sourdough flavor will continue to develop, making these cookies even more complex and delicious on the second and third day!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-06-10", "reviewBody": "The tangy sourdough flavor combined with the dark chocolate is absolute perfection! I've made these three times already and they disappear within hours. The overnight fermentation is truly worth the wait.", "name": "Tangy twist on classic favorite!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-12", "reviewBody": "I was looking for ways to use my sourdough discard and these cookies are extraordinary! The texture is amazing - crispy edges with a soft center. My entire family is obsessed with these cookies.", "name": "Perfect use for sourdough discard!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Bernard", "datePublished": "2024-06-15", "reviewBody": "These cookies converted my husband who claimed to hate anything sourdough! The depth of flavor is incredible - you can taste layers of caramel, vanilla, and that subtle tang. Absolutely worth making!", "name": "These converted my picky husband!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-06-17", "reviewBody": "I've been baking for 20 years and these are genuinely some of the best cookies I've ever made. The instructions are clear and the overnight rest creates a complexity you simply can't get in regular chocolate chip cookies.", "name": "Best cookies I've ever made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-06-20", "reviewBody": "The contrast between the crisp edges and chewy centers is divine! I added extra chocolate chunks and the sea salt is absolutely necessary - it enhances all the flavors. This recipe is my new go-to for impressing guests!", "name": "Absolutely addictive texture combination!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Sourdough Chocolate Chip Cookies?", "acceptedAnswer": { "@type": "Answer", "text": "Sourdough Chocolate Chip Cookies require active sourdough starter, butter, granulated and brown sugars, eggs, vanilla, flour, baking soda, salt, and chocolate chunks. Optional flaky sea salt adds a gourmet finish to these tangy, complex cookies." } }, { "@type": "Question", "name": "How to cook Sourdough Chocolate Chip Cookies at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Sourdough Chocolate Chip Cookies by creaming butter with sugars, incorporating sourdough starter, eggs and vanilla, then gently mixing in dry ingredients and chocolate. After an overnight fermentation to develop flavour, portion and bake at 180°C for 10-12 minutes until golden-edged with soft centres." } }, { "@type": "Question", "name": "Why does the dough need to rest overnight in the refrigerator?", "acceptedAnswer": { "@type": "Answer", "text": "The overnight refrigeration serves two crucial purposes: it allows the sourdough to ferment, developing that signature tangy flavour and complex caramelization, and it firms up the dough for better texture. This resting period creates cookies with more depth than standard recipes." } }, { "@type": "Question", "name": "Can I use sourdough discard instead of active starter in chocolate chip cookies?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, sourdough discard works perfectly in these cookies! Since the recipe doesn't rely on the starter for leavening (it uses baking soda), your discard adds the same tangy flavour and improved texture without needing to be at peak activity level." } }, { "@type": "Question", "name": "What makes these cookies different from traditional chocolate chip cookies?", "acceptedAnswer": { "@type": "Answer", "text": "The sourdough element transforms ordinary chocolate chip cookies with a subtle tang that balances the sweetness and creates a more complex flavour profile. The fermentation process also improves texture, yielding cookies with crisp edges and exceptionally tender centres." } } ] }