Freshly baked sourdough chocolate chip cookies cooling on a rack with gooey centers and crispy edges.

Have you ever wondered if you could bake cookies with sourdough starter? Well, my friend, wonder no more because sourdough chocolate chip cookies are the game-changer your baking routine didn’t know it needed. They’ve got all the classics of the chocolate chip cookie—crispy edges, gooey centers, and melty chocolate—but with a subtle tang from sourdough starter that takes the flavor to a whole new level. It’s not aggressive, though. Think “oh hey, that’s interesting” instead of “what’s happening to my cookie?”

And trust me, this isn’t one of those “oh, I guess I’ll use my starter because I feel guilty about wasting discard” recipes. This is a make starter just so I can bake these kind of vibe. Because once you try these cookies, you’ll be adding them to your go-to dessert repertoire faster than I wolfed down three during my last taste test (don’t judge me).

Oh, and if you’re feeling really adventurous with sourdough and love a hint of sweetness, hop over to my recipe for Fluffy and Sweet Sourdough Banana Muffins: Easy Recipe and Muffin Baking Tips. You’re going to want those muffins in your life too.

Why Make Chocolate Chip Cookies with Sourdough Starter?

Alright, I hear you: “Why should I mix sourdough with chocolate chip cookies?” Here’s the deal:

Subtle tang for depth: Sourdough introduces a slight tanginess that balances the sweetness of the cookie, giving it a totally unique and complex flavor.
Soft and chewy texture: The starter adds moisture, so you get that irresistibly chewy cookie texture with soft, slightly gooey centers.
Say goodbye to discard guilt: If you’ve got a jar of sourdough starter sitting in your fridge looking all sad and neglected, this is the way to give it a glorious second life before insta-bread guilt sets in.
They’re just plain delicious: No hyperbole. These cookies are hands-down better than most traditional recipes I’ve tried—and I’ve baked a lot of cookies.

And honestly, these are downright therapeutic to bake. The smell of cookies in the oven is great on its own, but these? The hints of tanginess, the buttery aroma, the chocolate—that’s homey bakery-level stuff.

Ingredients for Sourdough Chocolate Chip Cookies

This recipe keeps things simple. Chances are, you already have everything you need chilling in your pantry/fridge. If not… grocery trip time!

The Essentials

1/2 cup unsalted butter (1 stick; softened)
1/2 cup granulated sugar
1/2 cup packed brown sugar (for that deep, caramel-y flavor and chewy texture)
1 egg (room temp works best, trust me)
1/2 cup sourdough starter (active or discard—it’s chill either way)
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt (a little helps bring out the flavors)
1 cup chocolate chips (or more, if your heart tells you to go heavy-handed)

Optional Add-ins:

Chopped walnuts or pecans for crunch
Sprinkle of flaky sea salt on top (trust me—this elevates everything)
A dash of cinnamon for cozy vibes

Kitchen Tools

We’re keeping it basic for this recipe. Here’s what you’ll need:

Bowls: One for wet ingredients, one for dry—no need to get fancy.
A stand or hand mixer (or serious arm strength if you’re going manual).
A spatula for folding.
A baking sheet or two, lined with parchment paper for easy cleanup.
A cookie scoop (amazing for portioning, but a spoon will work too).

How to Bake Sourdough Chocolate Chip Cookies (Without Complication)

Mixing the wet ingredients for sourdough chocolate chip cookies, with butter, sugar, and sourdough starter in a glass bowl.

There’s no drama here, just easy-to-follow instructions that even beginner bakers can handle. Let’s do this:

Preheat your oven: Get things going at 350°F (175°C). Then, line your baking sheets with parchment paper or silicone baking mats.

Cream butter and sugars: In a bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 2-3 minutes.

Add the MVPs (wet ingredients): Toss in the egg, vanilla extract, and sourdough starter. Mix until everything is well combined and looking lusciously creamy.

Mix your dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt together. Slowly add the dry mixture to the wet mixture, stirring just until no streaks of flour remain.

Fold in chocolate chips: This is the good part! Gently mix in those chocolate chips (and any other add-ins you’re craving).

Scoop and bake: Use a cookie scoop or tablespoon to portion out your cookies onto the baking sheets—space them about 2 inches apart. Bake for 10-12 minutes, or until the edges are starting to turn light golden brown.

Cool-ish: Let the cookies sit on the baking sheet for a few minutes before moving them to a cooling rack. Or just eat one immediately while it’s all warm and melty—I promise not to tell.

Cookie FAQs

Can I Freeze the Dough?

Totally! Portion the dough into balls, freeze them on the tray until solid, then pop them into a freezer bag. When a cookie craving strikes, bake them straight from frozen—just add a minute or two to the bake time!

Does It Matter if My Starter is Active or Discard?

Nope! Whether it’s bubbly and active or ho-hum discard, it works beautifully. Think of this recipe as a flexible baking BFF.

Why Are My Cookies Flat?

If they’re spreading too much, your butter might’ve been too soft or melted. Chilling the dough for 30 minutes before baking can fix this!

Tips for the Perfect Sourdough Chocolate Chip Cookies

Butter temperature matters: You want it softened, not melted, for that perfect texture. Pro tip: If you forgot to set it out, soften it in short bursts in the microwave (but don’t let it turn into a puddle).
Don’t overmix: Once you add the dry ingredients, stir gently. Too much mixing leads to tough cookies—and nobody wants that.
Use good chocolate: If you can, grab high-quality chocolate chips or chop up a bar of dark chocolate. It makes a huge difference in flavor.
Underdone = perfect: Pull these cookies out when they look slightly underbaked in the middle. They’ll set up as they cool, leaving you with soft, chewy perfection.

Final Thoughts

Portioning dough balls onto a baking sheet for sourdough chocolate chip cookies.

Sourdough chocolate chip cookies are proof that sourdough starter isn’t just for bread. They’re nostalgic and modern, comforting yet surprising, and ridiculously easy to whip up. Whether you’ve got extra sourdough starter in the fridge or just feel like zhuzhing up your usual chocolate chip cookie recipe, these are an absolute must-bake.

For a comprehensive guide to sourdough baking, check out King Arthur Baking’s Sourdough Baking Guide.

Oh, and don’t stop the sourdough fun here—why not give Fluffy and Sweet Sourdough Banana Muffins: Easy Recipe and Muffin Baking Tips a try while you’re in the mood? Trust me, dessert-for-breakfast is a vibe you’ll want to embrace.

So what are you waiting for? Get baking, and don’t forget to tell me if you’re Team Chocolate Chip Overload or Team Straight-Up Classic in the comments below. Happy cookie-making! 🍪