Last Updated on December 4, 2024 by Kiersten
These sourdough chocolate chip cookies are crunchy on the outside, buttery and chewy on the inside making for the perfect treat. Uses 1 cup of sourdough discard!
Is there anything better than the smell of fresh cookies baking in the oven? Honestly asking for a friend.
I’ve been working to achieve a really good recipe for sourdough chocolate chip cookies for a while now and think I finally nailed down the perfect combination of ingredients.
Benefits of Sourdough
Baking with sourdough has been a strong passion of mine for about 6 years now and I still love it just as much all of these years later. Because of my autoimmune disease, I have a really hard time with straight gluten found in processed bread and flour items from the grocery stores.
Sourdough has been a God send for us due to its many health benefits. The main one is that fermenting the grains breaks down the phytic acid (called an anti-nutrient) which makes nutrients in the baked products more available for the body to use and it is much easier to digest.
You can bake these sourdough chocolate chip cookies shortly after throwing the dough together, or you can let the dough sit in the refrigerator to ferment overnight.
I favor the overnight ferment because I think the final taste and texture is better but they’re delicious either way.
Why You Will Love These Sourdough Chocolate Chip Cookies
- This recipe can be made ahead of time and put away in the fridge for later to bake when you get around to it.
- They are a huge crowd-pleaser! Easy and inexpensive to make but still delivers big impact.
- This recipe is perfect for when your container is nearly overflowing with sourdough discard – it uses one full cup!
Does the sourdough starter have to be active?
Nope! You can use a neglected sourdough starter that hasn’t been fed in days. Baking powder and baking soda are used in this recipe for sourdough chocolate chip cookies as leavening agents so we are not relying on the sourdough to perform the rise.
Sourdough Chocolate Chip Cookies Recipe
Equipment You May Need:
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Mixing bowls
- Wooden spoon
- Stand mixer or hand mixer
Ingredients:
- 1 cup soft salted butter (2 sticks)
- 1 cup cane sugar
- 1 cup brown sugar
- 1 cup sourdough discard
- 1 tablespoon vanilla extract
- 2 eggs
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups semi-sweet chocolate chips
Instructions:
- Using the whisk attachment, cream together the butter and sugars for a few minutes on medium-high speed until light and fluffy.
- Add the eggs, vanilla extract, and sourdough discard until well blended.
- Switch to the paddle attachment.
- In a separate bowl, combine the dry ingredients – flour, salt, baking powder, and baking soda.
- Slowly add the dry ingredients to the wet ingredients. Use a low speed to prevent flour flying into the air. Scrape the sides of the bowl down as needed to get it all together.
- Mix in the chocolate chips by hand using a wooden spoon until evenly distributed throughout the dough.
- Put the entire bowl of cookie dough into the refrigerator to chill and ferment. You can bake as soon as an hour later or wait up to 3 days for fermentation. I find that the best texture is 24 hours later.
- When you’re ready to bake, preheat the oven to 350F.
- Use a melon ball scoop or tablespoon to drop golf ball sized balls of dough onto a cookie sheet lined with parchment paper. Space them about 2 to 3 inches apart.
- Bake for 15-18 minutes, or until the edges of the sourdough chocolate chip cookies start to turn a golden brown.
- Transfer immediately to a cooling rack with a spatula.
Storing & Freezing Sourdough Chocolate Chip Cookies
To store the sourdough chocolate chip cookies, store them in an airtight container for up to 5 days. You can also wrap them individually in plastic wrap and freeze in a storage bag for later.
More Sourdough Treats
If you make this recipe and love it, we would be so appreciative if you left a comment and gave it 5 stars! This helps other people find our recipes.
Tag US @naturalhomeapothecary with your delicious creation!
Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are crunchy on the outside, buttery and chewy on the inside making for the perfect treat. Uses 1 cup of sourdough discard!
Ingredients
- 1 cup soft salted butter (2 sticks)
- 1 cup cane sugar
- 1 cup brown sugar
- 1 cup sourdough discard
- 1 tablespoon vanilla extract
- 2 eggs
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups semi-sweet chocolate chips
Instructions
- Using the whisk attachment, cream together the butter and sugars for a few minutes on medium-high speed until light and fluffy.
- Add the eggs, vanilla extract, and sourdough discard until well blended.
- Switch to the paddle attachment.
- In a separate bowl, combine the dry ingredients - flour, salt, baking powder, and baking soda.
- Slowly add the dry ingredients to the wet ingredients. Use a low speed to prevent flour flying into the air. Scrape the sides of the bowl down as needed to get it all together.
- Mix in the chocolate chips by hand using a wooden spoon until evenly distributed throughout the dough.
- Put the entire bowl of cookie dough into the refrigerator to chill and ferment. You can bake as soon as an hour later or wait up to 3 days for fermentation. I find that the best texture is 24 hours later.
- When you're ready to bake, preheat the oven to 350F.
- Use a melon ball scoop or tablespoon to drop golf ball sized balls of dough onto a cookie sheet lined with parchment paper. Space them about 2 to 3 inches apart.
- Bake for 15-18 minutes, or until the edges of the sourdough chocolate chip cookies start to turn a golden brown.
- Transfer immediately to a cooling rack with a spatula.
Notes
*These cookies can be made with unfed sourdough discard or active sourdough starter.
*Bake the same day, or leave in the refrigerator for up to 3 days.
Pin It For Later!
