Sourdough Chocolate Chip Cookies

Why You’ll Love This Recipe

I love this recipe because it doesn’t require a mixer—just a bowl and a whisk—and still delivers bakery-quality cookies. The dough can be made ahead and even frozen, making it incredibly convenient. The sourdough discard not only reduces waste but also adds a hint of complexity and moisture. Whether I’m baking a batch for a weekend treat or freezing dough for future cravings, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry ingredients:

• 2 cups + 2 tablespoons all-purpose flour

• 1 ½ teaspoons cornstarch

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon fine sea salt

Wet ingredients:

• 12 tablespoons unsalted butter, melted and cooled to 90°F

• 1 cup packed light brown sugar

• ⅓ cup granulated sugar

• ½ cup sourdough discard (ribbon-thin consistency)

• 1 large egg + 1 additional yolk

• 2 teaspoons vanilla extract

Mix-ins and topping:

• 1 1/3 cups semisweet chocolate chips

• 1/4 cup additional chocolate chips (for topping after baking)

Directions

1. Mix dry ingredients:
   I whisk together the flour, cornstarch, baking soda, baking powder, and salt in a large mixing bowl until combined.

2. Whisk wet ingredients:
   In another large bowl, I whisk the melted butter, brown sugar, and granulated sugar until smooth. I add the egg, yolk, and vanilla, whisking until thick. Then I mix in the sourdough discard until the mixture is smooth.

3. Combine and chill:
   I fold the dry ingredients into the wet mixture until just combined, then stir in the chocolate chips. I cover and chill the dough for 4 to 48 hours—longer chilling gives the best flavor.

4. Preheat and scoop:
   I preheat the oven to 350°F (175°C). For large cookies, I scoop 65–70g of dough; for smaller ones, about 45g. I space the dough balls 3 inches apart on parchment-lined baking sheets.

5. Bake:
   I bake one sheet at a time—12–15 minutes for large cookies or 10–12 minutes for small—until the edges are golden and the centers are just set but still soft. I avoid overbaking so they stay chewy.

6. Decorate and cool:
   Right out of the oven, I press a few extra chocolate chips into the tops for that bakery-style look. I let them cool on the sheet for 5 minutes before transferring to a rack.

Servings and timing

Yield: 16 large cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

• I sometimes swap semisweet chocolate chips for chunks, white chocolate, or dark chocolate depending on what I have.

• I fold in chopped walnuts or pecans for a nutty crunch.

• A sprinkle of flaky sea salt on top before baking adds a salty-sweet contrast.

• I’ve even added espresso powder to the dough for a mocha twist.

• For a softer cookie, I reduce baking time by a minute or two.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—I let them cool completely, then freeze in a zip-top bag for up to 3 months. To reheat, I pop one in the microwave for 10–15 seconds for that fresh-from-the-oven warmth.

FAQs

What kind of sourdough discard should I use?

I use a ribbon-thin discard—if mine is stiff, I whisk in a tablespoon of warm water before measuring. It should be smooth and pourable for best texture.

Can I bake the dough right away?

I recommend chilling for at least 4 hours, but if I’m in a rush, I bake right away and still get great cookies—they’re just a little less flavorful.

Can I freeze the dough?

Yes, I scoop the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a bag and bake straight from frozen, adding a minute or two to the bake time.

Why do I need the extra egg yolk?

The extra yolk adds richness and helps keep the cookies chewy. I don’t skip it—it really makes a difference.

Can I make them gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. I make sure it contains xanthan gum for the best results.

Conclusion

These Sourdough Chocolate Chip Cookies are everything I want in a cookie: chewy, crisp-edged, gooey with chocolate, and just a little tangy thanks to the sourdough discard. They’re easy to prep, freeze well, and make my kitchen smell amazing. Whether I bake them all at once or save dough for later, they always disappear fast. This is my go-to recipe when I want a classic cookie with a little something extra.