The Best Sourdough Chocolate Chip Cookies (Soft, Chewy & Rich)

If you bake sourdough bread, you probably hate throwing away discard. Good news — these sourdough chocolate chip cookies turn that tangy discard into the most flavorful cookies you’ll ever make.
They’re soft in the center, lightly crisp on the edges, and have a deep caramel flavor you simply cannot get from regular cookies.

The sourdough doesn’t make them taste sour — it makes them taste bakery-level.

Why You’ll Love These Cookies

• Uses sourdough discard (no waste!)

• Extra chewy texture

• Rich caramelized flavor

• No chill required (but better if chilled)

• Perfect balance of sweet + deep flavor

Ingredients

Wet

• ½ cup (115g) butter, melted & cooled

• ¾ cup (150g) brown sugar

• ¼ cup (50g) white sugar

• ½ cup (120g) sourdough discard

• 1 egg

• 1 tsp vanilla

Dry

• 1 ¾ cups (220g) all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Add-ins

• 1 cup (170g) chocolate chips or chunks

Step-by-Step Instructions

1. Make the Dough

In a bowl, whisk melted butter and sugars until glossy.
Add egg, vanilla, and sourdough discard. Mix smooth.

2. Add Dry Ingredients

Stir in flour, baking soda, baking powder, and salt until just combined.
Fold in chocolate chips.

3. Rest the Dough (Optional but Recommended)

• Bake now = softer cookies

• Chill 1–24 hrs = thicker, richer flavor

4. Bake

1. Preheat oven to 180°C / 350°F

2. Scoop 2 tbsp dough balls

3. Place on lined tray

4. Bake 10–12 minutes

Edges set, centers soft = perfect.

Cool 10 minutes before eating (hardest step).

Baker’s Tips

For thick cookies: chill dough overnight
For gooey centers: slightly underbake
For crispy edges: bake 1–2 minutes longer
For bakery look: press extra chocolate on top before baking

Flavor Variations

• Sea salt flakes on top

• Add chopped walnuts

• Brown butter instead of melted butter

• Stuff with Nutella or peanut butter

Storage

Room temp: 3 days
Fridge: 1 week
Freeze dough balls: 3 months

Bake straight from frozen — add 2 minutes.

Nutrition (Approx per cookie)

• Calories: 190

• Carbs: 26g

• Fat: 8g

• Protein: 3g

FAQ

Do they taste sour?
No — just deeper and richer.

Active starter or discard?
Both work, discard preferred.

Why are my cookies flat?
Butter too hot or dough not rested.

Can I freeze dough?
Yes — best baking hack ever.

Final Thoughts

Once you make cookies with sourdough, regular chocolate chip cookies feel one-dimensional. The fermentation adds complexity, chewiness, and a bakery-quality texture that’s honestly addictive.