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You are here: Home / Recipes / Dessert Recipes / Sourdough Discard Recipes / Sourdough Chocolate Chip Cookies

Sourdough Chocolate Chip Cookies

By Traci York · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Soft, chewy and easy to make sourdough discard cookies. Whip these Sourdough Chocolate Chip Cookies up using a bowl and spoon. No mixer needed! Use Sourdough Starter Discard in this recipe just like in these Easy Sourdough Biscuits, and Sourdough Discard Scones. Pillow soft and extra chocolatey featuring chips and chunks, these cookies are freezer friendly! This recipe is vegetarian, and easily dairy free. 

Sourdough Chocolate Chip Cookies stacked on a plate.

Table of Contents

  • Sourdough Discard Cookies
  • Quick Guide: How to Make Sourdough Discard Cookies
  • Sourdough Chocolate Chip Cookie Flavor Development
  • Use Chocolate Chips and Chunks
  • A Few Recipe Notes
  • More Sourdough Discard Recipes to Love
  • Sourdough Chocolate Chip Cookies Recipe

Sourdough Discard Cookies

I first tried sourdough chocolate chip cookies from a local bakery a few years ago. What a delight to find this offering as I was just in the throws of learning How to Make Sourdough Bread, so my interest was piqued. 

The texture was pillow soft and chewy, with a slight tang. Different from other chocolate chip cookie recipes and from bakeries I’d tried. 

With my new knowledge of sourdough cookie possibilities, I started experimenting and tweaking an old recipe to utilize sourdough discard on hand in the fridge that I otherwise use for Sourdough Banana Muffins, Sourdough Oatmeal Pancakes, and Easy Sourdough Biscuits. But now (!!), sourdough starter cookies!

C O O O O K I E E E S ( ! ! ) 

Related: Use your sourdough starter to make the most fabulous Seeded Multigrain Sourdough Bread!

Butter and sugar in a bowl ready to mix for sourdough cookie recipe.     Adding sourdough discard into wet ingredients for sourdough discard cookie recipe. Mixing wet ingredients for sourdough discard cookie recipe.     Mixing the dry and wet ingredients together in a bowl for sourdough cookie recipe.

Quick Guide: How to Make Sourdough Discard Cookies

In this sourdough chocolate chip cookie recipe, discard is incorporated to add flavor and for practicality purposes, to use up that sourdough discard setting in the back of the fridge. Use a bowl and spoon to whip this recipe up! No mixer needed. In summary, here’s how to make this recipe (see recipe card below for details): 

  • First, melt the butter and transfer it to a large mixing bowl.
  • Second, to the butter, whisk in brown and cane sugar. 
  • Third, whisk in the sourdough discard and egg. 
  • Next, mix in the dry ingredients, then add the chocolate chips and chunks. 
  • Last, scoop and bake.

See how easy they are to whip up? 

After scooping, there’s no need to rest in the fridge unless more sourdough flavor is desired. Although at this point the cookie dough can be frozen for longer storage. 

Sourdough Chocolate Chip Cookie Dough in a bowl with a spoon.     Sourdough Chocolate Chip Cookie dough scooped and ready to bake.

Sourdough Chocolate Chip Cookie Flavor Development

To tease more sourdough flavor from your cookies, simply rest the cookie dough in the fridge for up to three days. Do this by keeping them in the same mixing bowl, scoop then bake or scoop all the cookies and rest in the fridge between parchment paper in a covered container. 

Sourdough flavor is more apparent on day three than day one. 

Use Chocolate Chips and Chunks

This sourdough discard cookie recipe calls for chocolate chips and chunks. To create those puddles of chocolate, chop your chocolate bar into BIG chunks, about 1/2″ (1.3cm) each, so long as they fit into your cookie scoop. 

I like both chips and chunks for flavor and mouth feel. Choose at least 70% chocolate for the chunks, cut from a chocolate bar, and semi sweet chocolate chips, about 60%. If preferred, use milk chocolate chips, although the cookies will taste sweeter. 

Sourdough Discard Chocolate Chip Cookies on parchment paper with a bite taken out of it.

A Few Recipe Notes

  • Dairy Free? Yes Please! I tested this recipe with Earth Balance Buttery Sticks and it works well. Use your favorite dairy free chocolate chips and bar. I like Enjoy Life Foods and Theo Chocolate. *See recipe notes for more details. 
  • Freezer Friendly! I love having these cookies on hand in the freezer. Simply freeze after scooping on a parchment lined sheet pan. Once frozen, transfer to a freezer container. Thaw at room temperature for about 30 minutes, then bake. 
  • A Note On Sugar: I use organic cane sugar in my baking recipes. The grain size is larger than granulated sugar and may change the outcome of this recipe if substituted. If you try granulated sugar in this recipe, please let us know how it goes!
  • Kitchen Tools: I recommend an oven thermometer, and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable. 

More Sourdough Discard Recipes to Love

  • Sourdough Vegan Pancakes 
  • Sourdough Banana Muffins
  • Easy Sourdough Discard Biscuits
  • Sourdough Oatmeal Pancakes
  • Cranberry Orange Sourdough Scones
  • Strawberry Sourdough Shortcake
Close up of a Sourdough Discard Cookie with chocolate chips and a bite taken out of it.
Print Recipe

Sourdough Chocolate Chip Cookies Recipe

Prep Time:25 minutes
Cook Time:10 minutes
Total Time:35 minutes
Servings:27 1 1/2 Tbs. Each Cookies
Calories:130kcal
Author:Traci York
Soft, chewy and easy to make using sourdough discard! Whip these Sourdough Chocolate Chip Cookies up using a bowl and spoon! No mixer needed. They're pillow soft and extra chocolatey with chips and chunks! This recipe is vegetarian, and easily dairy free. | *See recipe notes to make these cookies dairy free.
 

Ingredients

  • 1 1/2 cups + 3 tablespoons (235 grams) Unbleached All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Fine Sea Salt
  • 1/2 cup + 3 tablespoons (155 grams) Unsalted Butter
  • 3/4 cup (150 grams) Light Brown Sugar packed
  • 1/4 cup + 2 tablespoons (80 grams) Cane Sugar
  • 1 1/2 teaspoon Vanilla Extract
  • 1/4 cup (65g) Sourdough Discard
  • 1 Large Egg
  • 1/2 cup (85 grams) Chocolate Chips I like 60% Semi Sweet
  • 3 ounces (85 grams) Chocolate Bar I like 70% - 80% Dark, chopped into large chunks.

Instructions

  • Set oven rack in center of the oven and preheat oven to 350 Fahrenheit (177 Celsius). Line a sheet pan or pans with parchment paper. Set aside.

Mix the Cookies:

  • In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
  • In a small sauce pot, heat the butter on low until melted. Set aside.
  • Into a large mixing bowl, transfer the melted butter. It should be warm to the touch. To the butter, add the brown sugar and cane sugar. Whisk until incorporated. To the butter mixture, add the vanilla and sourdough discard. Whisk until incorporated. Crack the egg into the batter. Whisk until smooth.
  • To the butter mixture, add the flour mixture all at once. Use a wooden spoon to mix the ingredients, folding and pressing the dough until there are no dry bits left.
  • To the batter, add the chips and chunks. Mix until the chocolate is evenly distributed.
    For More Sourdough Flavor (optional): At this point, rest cookies in the fridge for up to three days. This can be done right in the mixing bowl, covered, before scooping. Or, scoop (see below), then store cookies between sheets of parchment paper in a lidded container. Bring to room temperature before baking.

Scoop:

  • Scoop cookies using a number 40 ice cream/cookie scoop and transfer to prepared pan spacing cookies at about 2 inches (5 centimeters) apart. Or portion to 1 1/2 tablespoons. each, then roll into a ball.
    To Freeze (optional): At this point the cookies can be frozen. Freeze cookies on a parchment lined sheet pan. Once frozen, transfer to a storage container and freeze for up to three weeks. When ready to bake, thaw at room temperature for about 30 minutes. Bake.

Bake:

  • Bake cookies at 350 Fahrenheit (177 Celsius) for 10-13 minutes OR when the cookies are just turning golden around the edges and the bottom is golden.
    Remove sheet pan from oven and set on cooling rack. Allow cookies to cool on the pan for about 5 minutes. Transfer individual cookies to a cooling rack and enjoy. Allow to cool completely before storing cookies in a cookie jar. They'll keep for up to three days.

Notes

Kitchen Tools: I recommend an oven thermometer with an air probe attachment, and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable. 
*Dairy Free? I tested this recipe with Earth Balance Buttery Sticks and it works well. Here are the changes to the recipe:
  • Reduce added salt to 1/4 tsp. due to the salt content in Earth Balance.
  • Because the dough is a bit softer, rest in the fridge for about 15-20 minutes so that the dough is easier to scoop.
  • Use your favorite dairy free chocolate chips and bar. I like Enjoy Life Foods and Theo Chocolate.
Recipe inspired by Little Red Hen Bakery and The Dahlia Bakery Cookbook.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Cookie | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Calcium: 15mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Close up of Flourless Peanut Butter Chocolate Chip Cookies on a sheet pan.

Flourless Peanut Butter Chocolate Chip Cookies

Overhead shot of Sourdough Biscuits

Easy Sourdough Biscuits

Sourdough Strawberry Shortcake Biscuits on a plate ready to be shared.

Strawberry Shortcake with Sourdough Biscuits

Close up of cranberry orange sourdough starter scones on a sheet pan.

Cranberry Orange Sourdough Scones

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  1. Avatar for RavenRaven

    March 15, 2023 at 3:48 pm

    5 stars
    Wow! These cookies are amazing!!!! I am new to the sourdough game but not the baking game. I’ve had a chocolate chip cookie recipe that I’ve used for years that everyone loves. I was hesitant to try a new one because I’m so biased towards mine but wow these are the best cookies I’ve ever had let alone made!!!!!!!!! I could literally cry (probably because I’m 6 months pregnant)!! Also, I have made 100s of recipes I’ve found online but I’ve never taken the time to comment. These are seriously just that good 😭

    Reply
  2. Avatar for MorganMorgan

    August 4, 2022 at 9:34 am

    Hello! I’ve made these a few times and they’re one of my favorite cookie recipes! However, the last 2 times I’ve made them, They spread completely flat. Very little structure. I am weighing everything. Any troubleshooting tips for me? Thanks!

    Reply
    • Avatar for TraciTraci

      August 4, 2022 at 10:45 am

      Hi Morgan! Thank you for your note. Love that you’re weighing your ingredients and so happy to hear you’re enjoying the cookies, despite their spread. Try adding 1-2 tablespoons of extra flour next time. Due to moisture content differences in flour (and butter), this could be the culprit. Also, are you using an oven thermometer (digital or dial – the kind you put inside your oven) to check proper oven temperature? Let me know how it goes, okay?

      Reply
  3. Avatar for Isabel GoldbergIsabel Goldberg

    November 25, 2021 at 1:28 pm

    5 stars
    It’s so nice to get a recipe from someone who has actually made this recipe. I don’t like the taste of chocolate, but love the smell. I make English Muffins and Bagels each week, and I hate tossing the sourdough discards. I made 18 of these cooking for my study group, they were devoured by 4 women who just couldn’t stop themselves (we had other food there, but the cookies won the disappearance contest!).

    Reply
    • Avatar for TraciTraci

      December 1, 2021 at 11:14 am

      Hii Isabel! Thank you for your note and sharing your success with us! Sounds like it’s time to make another batch ;)

      Reply
  4. Avatar for Veronica NesslerVeronica Nessler

    August 4, 2021 at 7:56 am

    5 stars
    I made this twice! Great cookies!
    I would like to substitute goji berries instead of the chocolate (due to melting). Should I just add try chopped goji berries or should I rehydrate them before I add them?

    Reply
    • Avatar for TraciTraci

      August 4, 2021 at 9:32 am

      Hi Veronica! Hooray! SO happy to hear you’re enjoying the cookies. Definitely rehydrate the goji berries! That sounds yummmm!!

      Reply
  5. Avatar for LinLin

    July 21, 2021 at 2:24 am

    Hi Traci! I feed my starter with bread flour (not all purpose flour) would that be okay to use the discard for this cookie? [email protected]

    Reply
    • Avatar for TraciTraci

      July 21, 2021 at 6:21 am

      Hi Lin! It’ll be delicious! 🙌🏻

      Reply
  6. Avatar for KristinKristin

    July 7, 2021 at 10:35 am

    Hello, today is my 3rd time making this recipe using regular semi-sweet chips and once adding M&M’s to regular semi sweet chips. I am sort of new to using sourdough starter in breads (everyone seems to have been on board since March 2020!) and always felt wasteful with my discard! No more! Thank you, and I’ve been enjoying the recipes in the blog!

    Reply
    • Avatar for TraciTraci

      July 7, 2021 at 2:13 pm

      Hi Kristin! Thank you so much for your note and giving the recipe a go. I love how versatile it is, and that you added M&M’s! What fun! So happy you’re enjoying the blog :D

      Reply
  7. Avatar for SabrinaSabrina

    May 22, 2021 at 1:35 pm

    5 stars
    a very nice alternative to the same old and for me very old chocolate chip cookie recipe, I’m definitely new to anything sourdough other than basic bread and pizza dough, so thank you!

    Reply
    • Avatar for TraciTraci

      May 22, 2021 at 7:00 pm

      Hi Sabrina! SO happy to hear you enjoyed the cookies. Discard is magic in baked goods!

      Reply
  8. Avatar for PaulaPaula

    April 4, 2021 at 4:53 pm

    5 stars
    What a flawless cookie! So nice to have a recipe that comes together quickly, and bakes so beautifully. I dressed these babies up a little by browning the butter, adding 80 g toasted walnuts, and giving them a little sprinkle of flaky sea salt before baking. I’ve made these several times now, and everyone loves them!

    Reply
    • Avatar for TraciTraci

      April 5, 2021 at 12:27 pm

      Thank you for your note, Paula and giving the cookies a go! Love these tips… and yes to flaky sea salt! :D

      Reply
  9. Avatar for NathanNathan

    March 13, 2021 at 11:35 am

    That is a great idea Traci… I used to throw away sourdough natural yeast that I made everyday. Now you just gave me a new cooky recipe… By the way, I made EGG Drop Soup this morning… I comfort food when the weather is cold and I have not make this soup for a few months now… Thanks for a great cooky recipe… Nathan

    Reply
    • Avatar for TraciTraci

      March 13, 2021 at 4:39 pm

      Thank you for your note, Nathan! Let me know if you give the cookies a go!

      Reply
  10. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 18, 2021 at 8:42 am

    What a great use of sourdough discard Traci! They look fabulous. Love the combo of chocolate chips and chunks.

    Reply
    • Avatar for TraciTraci

      February 18, 2021 at 7:10 pm

      Yes to chips and chunks! They melt differently and offer a layer of interest to cookies. Thank you Mare!

      Reply
  11. Avatar for Katherine | Love In My OvenKatherine | Love In My Oven

    February 15, 2021 at 7:04 pm

    5 stars
    How have I never thought to use sourdough discard in a cookie recipe!? I bet it adds the best flavor! These look so amazing Traci!

    Reply
    • Avatar for TraciTraci

      February 18, 2021 at 7:11 pm

      Such a treat Katherine! Just adding a bit does wonders for these cookies texture and flavor (if one can be patient!).

      Reply
  12. Avatar for Vickie HollowellVickie Hollowell

    February 14, 2021 at 4:08 pm

    Great cookie but I only had a bar of unsweetened chocolate bar that was 100% cacao. I used semi sweet morsels. I little too bitter for my taste buds but nothing a nice glad of milk didn’t cure. I’ll make again after purchasing a better bar of chocolate.

    Reply
    • Avatar for TraciTraci

      February 18, 2021 at 7:26 pm

      Hi Vickie! Hooray! Thank you for your note and giving the recipe a go! Indeed, 100% cacao is very bitter, even for a cookie with lots of sugar. A 70-80% chocolate bar tones down those bitter chocolate notes and pairs so well with semi sweet morsels! LMK if you give it a go again with a less bitter chocolate.

      Reply
  13. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    February 13, 2021 at 4:03 am

    Of all the ways to use sourdough discard, this might be the most brilliant! Happy Valentine’s Day, Traci!

    Reply
    • Avatar for TraciTraci

      February 13, 2021 at 10:15 am

      It’s such a treat, Liz! Happy Valentine’s my friend! <3

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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