sourdough chocolate chip cookies

Sourdough Chocolate Chip Cookies

You will want to eat every last one of these sourdough chocolate chip cookies! I made a batch and overindulged myself. However, if you have self-control more power to you. Delicious is all I can say!!

For added health benefits place the raw dough in the refrigerator overnight to reduce the gluten content, thanks to the sourdough.

I removed the leavening, ie. baking powder and baking soda. I believe you only need the starter to leaven the cookies.

sourdough chocolate chip cookies
sourdough chocolate chip cookies

14 ounces large dark chocolate chips

1/4 teaspoon baking powder and(optional with active starter)

1/2 teaspoon baking soda

1/2 cup halved walnuts

2 3/4 cup all-purpose flour, (I have found that using 2 cups flour will prevent them from being too puffy).

2 sticks of unsalted butter, slightly softened

1/2 cup sugar

1/2 cup brown sugar

2 teaspoons vanilla extract

2 teaspoons kosher salt

1/4 cup to 1/2 cup sourdough starter, or discard also is fine  

1 large egg

Preheat oven to 350°F.

Cream together butter and sugar, then add the egg into the mixture, stir.

Add in the sourdough starter and vanilla extract to the butter mixture.

In a separate bowl, combine the dry ingredients.

Mix the wet and dry ingredients. (Careful not to over-mix!) Incorporate the chocolate chips.

Allow the dough to rest for 15 minutes or placed in the refrigerator overnight for an added benefit.

Shape the dough into small balls (2 tsp. per cookie). Flatten and place on a cookie sheet.

Bake for 10 to 15 minutes.

107 thoughts on "Sourdough Chocolate Chip Cookies"

  1. Kelly Beckwith says:

    So I first followed the directions and tried rolling into balls. The cookies were great except they came out really flat. The second time I did then drop style. Much easier to do and my hands went a giant mess and they came out better in my opinion since they were poofy and not flat… Great Recipe though they are awesome.

  2. I’m glad you liked the cookies. I usually scoop them with a small ice cream scoop and they do flatten a bit like toll house cookies. My family loves them.

  3. Desarae says:

    Yum! Does the sourdough starter need to be fed?

  4. Yes, twice daily if you are using it regularly. Go to my sourdough bread recipe and there will be instructions on how that is done.

  5. Aamna says:

    Hi! I just made a batch of these cookies using 1/4 c of sourdough discard and they are FANTASTIC! I expected them to flatten especially since I slightly rolled and patted them on the cookie sheet, but they are surprisingly puffy. I wonder if the vigor of the starter has something to do with the outcome? I rested the dough in the fridge for 15 minutes–next time, I’d like to try the overnight refrigeration. Anyway, the texture is wonderful and I will be bookmarking this recipe! Thank you for sharing it!

  6. I’m glad you thought the were fantastic! Mine have been a bit puffy too, I think it is an active starter. I’m going to try to remove the baking powder because my starter is active to see if they will be more like Toll House cookies, less puffy. I usually put them into the refrigerator overnight to let the starter do its magic.

  7. Kristin says:

    How much is your stick of butter? The ones I buy are 1/2 cup per stick.

  8. Yes, mine is a 1/2 cup also.

  9. Alexandra Burton says:

    Do you have any idea on the weight of the starter?

  10. Not sure, I use a generous 1/4 cup.

  11. Stephanie says:

    These are so yummy! Thank you for the recipe!

  12. Thanks, glad you liked them!

  13. Kari says:

    Just made these, they are delicious and so easy to make! Thanks for a great recipe, and another way to use my sourdough starter / discard : )

  14. I’m glad you liked them. Try some other recipes for sourdough I’ve made!

  15. Jade says:

    They were pretty good (and a great way to use up leftover starter!) but mine turned out too “basic”. I thought it was a lot of baking soda/powder and I even used a would 1/2c of starter to balance it out with acid but they still came out bitter. It was unfed starter so maybe it was lower in acid? I would probably cut out the baking soda entirely next time. Aside from being bitter though I really liked them! The right amount of sweetest and despite my families expectations, they don’t taste sour!

  16. Jaime says:

    Did everything the recipe said but didnt have nuts. This is the best cookie I have ever eaten.

  17. I’m glad you enjoyed the cookies!

  18. I’m sorry they were bitter. Mine were not. Not sure why yours were. Hmmm

  19. Amber says:

    When you measured your starter in was it naturally risen or did you mix it first to deflate it and then measure?

  20. No need to stir before measuring. If you do that’s okay too.

  21. Gretchen says:

    Do you think I could sub applesauce for some of the butter?

  22. Hmmm, not sure, I never tried that. If you do let me know how it worked!

  23. Lori O. says:

    I followed the recipe exactly, (without the nuts) and the cookies were wonderful! Light, and fluffy with a great flavor. I did refrigerate overnight. Thank you for sharing!

  24. Great, I’m glad you liked them!

  25. Ro Troia says:

    How would you adjust for high altitude?

  26. Because of high altitude pressure you will need to add more liquid and you should take out the baking powder.

    At altitudes above 3,000 feet, preparation of food may require changes in time, temperature or recipe. The reason is the lower atmospheric pressure due to a thinner blanket of air above.

    Water and other liquids evaporate faster and boil at lower temperatures.
    Leavening gases in breads and cakes expand more.

    High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more.

  27. Lily W says:

    Thanks for the recipe! I made the dough (delicious!) and it’s hanging out in the fridge. Do you think I should let the dough sit out for a bit before making the cookies? Eg an hour at room temp? Thanks in advance for the advice!

  28. Hi Lily, You can let the dough sit out for a bit, I don’t think it will be a problem for the eggs. The cookies will be different if you bake them right of the refrigerator, then if you let them come to room temperature. Either way they are delicious!

  29. Hi Lily, You can let the dough sit out for a bit, I don’t think it will be a problem for the eggs. The cookies will be different if you back right out of the refrigerator, then if you let them come to room temperature. Either way they are delicious!

  30. Judi says:

    Thanks Victoria for a great tasting cookie recipe, as well as one that is well written and easy to use for any level baker! I used some active starter which made a nice thick substantial cookie with a good sourdough taste. I have been enjoying finding other ways to use my sourdough starter to compliment my weekly sourdough bread baking. I have a delicious Rosemary Olive Oil cracker so a cookie was the next search and I am delighted to have found it here. The sourdough makes for a great taste and digestibility in baking and is so amazing. I do not feed my starter daily. i often let it sit for several days and then feed it the night before I want to bake with it. Since I bake bread weekly, and often something else during the week, that is all it needs to become very active again. Sourdough is so fun and healthy. There are so many different techniques, I encourage anyone to find one that works for them!

  31. I’m glad you enjoyed the cookie! Keep up the good work😄

  32. Wendy S says:

    If putting dough in refrigerator overnight, do you need to let it sit out for a time before baking?

  33. Yes, you can do it but just flatten them before baking.

  34. Lisa says:

    If my discard is in the fridge, should I take it out and make the dough and put back into the fridge and bake tomorrow? Or should I take out my discard, feed it tonight (leaving it out overnight) – then bake tomorrow, leave in fridge overnight, then bake Sunday? I have a cold starter and wondering how to get the best results.

  35. Leave it out all night would be better to make sure it is active. Be sure to feed it also. The starter out of the refrigerator needs to be feed and come to room temperature before using.

  36. Steph says:

    So I’m not sure I understand how to use discard in this recipe. I’ve read a few different things. Can you clear this up for me

  37. Discard just means the extra sourdough you want to get rid of. Let’s say you have an abundance of sourdough on hand and you want to use it up, well using that up instead of dumping out into the garbage would be using discarded sourdough. Hope this help!

  38. Roshena says:

    Will try this soon…can i make a batch and store in the ref or freeze? Or Should it be make and bake right away?

  39. You can make the dough and freeze it. I usual make it and keep it in the refrigerator to bake off a little at a time for fresh cookies when I want them.

  40. Elijah says:

    this is a great recipe and take litte time to bake!!! they are thick and yummy!

  41. Great! You must have an active sourdough if they are thick! I try to add a smaller amount so they don’t puff as much, since my husband likes them closer to Toll House cookies.

  42. Maura says:

    My 10-yr-old son and I made these yesterday and the results were great! Nice and thick cookies but not too heavy with great flavor.

  43. I’m glad to hear that!

  44. Barbara Corbett says:

    Maybe I missed it, but how many cookies does this recipe make? Thanks

  45. 18 depending on the size you make them.

  46. Kate says:

    These are fantastic! The discard adds a depth of flavor without actually tasting sour. I like a thick gooey cookie so I left my scoops of dough as they come out without flattening them and it was perfect. This is my new go to cookie recipe!

  47. I’m so glad you liked them.

  48. Matt says:

    These are fantastic. The texture came out just right – with a crumble similar to shortbread.

  49. Great! Glad you liked them. Keep up the good work.

  50. Wendy S says:

    I made this with gluten free sourdough starter and gluten free flour. The cookies are delicious. Thank you for sharing the recipe.

  51. Victoria Balas says:

    I’m so glad you tried that. Thanks for letting me know.

  52. Michelle L says:

    I used a cookie scoop to get a more rounded shape. Then, I chilled the dough for 30 minutes. Straight from fridge to oven, and there were perfect! Such a fun way to use sourdough starter! I liked that they were a little lighter than a traditional chocolate chip cookie without sacrificing any great cookie flavor! My family loved them!

  53. Wow, awesome glad the family liked them.

  54. Evie Harman says:

    Our family loves this recipe! My husband and i both taste the chocolate chip cookie of our childhoods (though neither of our moms used sourdough). Thanks for a GREAT recipe!

  55. Thanks, I love them too! Making them for my mom today 😄

  56. Toni Sutton says:

    These cookies are delicious! The first tray I baked following the directions and they were quite pale, soft and chewy, the second tray I flattened with a fork before baking, and cooked them for a little longer, they came out crisp and dark. The Third tray I cooked after the dough had been in the fridge for a couple of days, rolled and then flattened them like batch 2, These I cooked until they were a rich golden brown and with a distinct crunch.
    The chocolate is perfectly balanced by the salt and the walnuts and using an ice cream scoop to roll them saves messy hands, guessing about size and seems to distribute the walnuts evenly thoughout the bicuits.
    This recipe will replace my previous favourite as my number one go-to chocolate chip recipe!

  57. Yum, I’ll have to try that technique you did. Thanks!

  58. Tara Parker says:

    About waiting 15 minutes for the dough, does this have to be BEFORE forming the cookies into balls, or can it be AFTER, once they are on the baking tray? Or can it include the time it takes to form the cookies into balls on the tray? Trying to making most efficient use of time but get the same great results!

  59. Before or after it doesn’t matter. I glad your trying to be efficient😄

  60. Valentina says:

    Can the dough be frozen?

  61. Sure! I’m glad you like them.

  62. Lori says:

    Truly delicious recipe!! Great way to use sourdough discard- I feel guilty throwing it away!!

  63. I feel bad throwing it out too. Try some of my other sourdough recipes also. 😄

  64. Kelly says:

    These are so good! I left out nuts (kids are allergic to nuts) and used milk Chocolate chips cause that’s what my family likes. YUM!

  65. I’m so glad you enjoyed them!

  66. Anjelica Sida Pet says:

    But I have another opinion please refer to he said

  67. JayBones says:

    I used stevia plus the brown sugar and I/4 stick butter and the rest margarine. Trying to cut down on everything since I got my blood test results☹️

  68. Great, let me know how it turned out!

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  94. Lu-Lu Lady ❤️❤️❤️ says:

    I love sourdough bread but I have never tried sourdough cookies! They look sooooo good. I hope they taste as good as they look🤞I absolutely love cookies! Cookies + sourdough =😍😍😍😍😍! Can’t wait to try them!😋

  95. Thanks, try them and I hope you like them!

  96. Victoria Linn says:

    These are delicious! I always have sour dough discard and love finding new ways to use it.
    Everyone I have shared them with loves them as well!

  97. Jeanne says:

    I want to mix this now 😳 but am confused about the sourdough! Is it active or discard?
    And 1/2 cup or 1/4 cup.
    Please help….quick ….. thanks!

  98. I use discard and active and usually 1/4 cup.

  99. Jeanne says:

    Thank you. And for updating the recipe. Blessings on your day.

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