Sourdough Chocolate Chip Cookies Recipe (Soft & Fudgy)

If you love chocolate chip cookies but want a little extra flavor and chew, sourdough chocolate chip cookies are the perfect treat. Using your sourdough starter (active or discard) gives these cookies a subtle tang and a soft, fudgy texture that melts in your mouth.

This recipe is beginner-friendly, uses simple ingredients, and makes cookies you’ll want to bake again and again.

Why You’ll Love These Cookies

• Chewy, fudgy texture

• Deep chocolate flavor

• Slight tang from sourdough starter

• Works with discard or active starter

• Quick and easy to make

Ingredients

• ½ cup (115 g) unsalted butter, softened

• ½ cup (100 g) brown sugar

• ¼ cup (50 g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup (120 g) sourdough starter (discard or active)

• 1 cup (125 g) all-purpose flour

• ⅓ cup (35 g) unsweetened cocoa powder (optional for extra chocolate flavor)

• ½ tsp baking soda

• ¼ tsp salt

• ½–¾ cup (90–135 g) chocolate chips

Instructions

1. Preheat Oven

Preheat your oven to 175°C / 350°F. Line a baking sheet with parchment paper.

2. Cream Butter and Sugars

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until smooth and fluffy.

3. Add Egg, Vanilla, and Starter

Mix in the egg, vanilla extract, and sourdough starter until fully incorporated.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder (if using), baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture until just combined.

5. Fold in Chocolate Chips

Gently fold in chocolate chips or chunks.

6. Scoop Cookies

Using a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

7. Bake

Bake for 10–12 minutes, until edges are set but centers are still slightly soft. The cookies will firm up as they cool.

8. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Perfect Sourdough Chocolate Chip Cookies

• Underbake slightly for fudgy centers

• Chill the dough for 30 minutes if you want thicker cookies

• Use high-quality chocolate chips or chunks for deeper flavor

• Both discard and active starter work; discard adds mild tang, active adds more pronounced sourdough flavor

Variations

• Nutty Chocolate Chip Cookies: Add ½ cup chopped walnuts or pecans

• Double Chocolate Cookies: Add 2 tbsp extra cocoa powder or extra chocolate chunks

• Salted Caramel Cookies: Add caramel bits and a sprinkle of sea salt on top

Storage

• Store baked cookies in an airtight container for up to 4–5 days

• Freeze cookie dough or baked cookies for up to 2 months

Why Sourdough Works

Sourdough adds natural leavening and a subtle tang that enhances the chocolate flavor. Even using sourdough discard works perfectly—no extra fermentation required, making this a waste-free and delicious treat.