These Sourdough Chocolate Chip Cookies are what you bake when you want cookies that feel a little extra special. They’re thick and chewy, with crisp edges, melty chocolate, and a gentle tang from sourdough discard that makes the chocolate taste even richer.
The one standout trick is browned butter. It adds a deep, nutty flavor and helps keep the dough balanced when you add sourdough discard. Translation: your cookies taste bakery-level without being fussy.
If you’ve got discard in the fridge, this is the no-waste treat everyone asks for. Once you try Sourdough Chocolate Chip Cookies warm from the oven, you’ll want a stash of dough balls in your freezer.
Why You’ll Love This Sourdough Chocolate Chip Cookies
- Better than bakery: Thick centers, crisp edges, and big puddles of chocolate.
- No-waste baking: A delicious way to use up sourdough discard.
- Deep, cozy flavor: Brown butter + sourdough tang tastes amazing together.
- Freezer friendly: Bake a few anytime you want a fresh cookie.
- Crowd favorite: Perfect for cookie trays, parties, and cozy weekends.
Ingredients for Sourdough Chocolate Chip Cookies
- Unsalted butter (8 ounces): Browned for nutty flavor and better texture. You’ll end up with about 6 1/2 ounces after browning.
- All-purpose flour (13 1/2 ounces): Builds structure for thick cookies. If using cups, spoon-and-level (about 3 1/4 cups).
- Baking powder (1 teaspoon): Helps the centers stay tender.
- Baking soda (1 teaspoon): Gives spread and golden edges.
- Fine salt (1 teaspoon): Balances sweetness. Flaky salt on top is optional but so good.
- Granulated sugar (7 3/4 ounces): Helps crisp edges and spread.
- Light brown sugar (7 3/4 ounces, packed): Adds chew and caramel notes (dark brown sugar works too).
- Egg yolks (3): Richness without extra moisture. (Save whites for breakfast.)
- Sourdough discard (8 1/2 ounces, 100% hydration): Adds flavor and tenderness. Fresh discard is best.
- Vanilla extract (1 teaspoon): Cozy, classic flavor.
- Dark chocolate (16–18 ounces, chopped or chips): Big melty pockets. Milk chocolate works if you like sweeter cookies.
Sourdough Chocolate Chip Cookies Recipe Step-by-Step
- 1. Brown the butter over medium heat for 5–8 minutes, stirring often, until it smells nutty and the bits look golden. Pour into a bowl and cool 20–30 minutes until warm, not hot.
- 2. Whisk the flour, baking powder, baking soda, and salt in a separate bowl so everything bakes evenly.
- 3. Beat the browned butter with both sugars for 1–2 minutes, then mix in the egg yolks for about 2 minutes until glossy.
- 4. Stir in the sourdough discard and vanilla until smooth and thick, like fluffy batter.
- 5. Fold in the dry ingredients just until combined, then mix in the chocolate. Trust me, don’t overmix or the cookies can turn tough.
- 6. Chill the dough at least 4 hours (overnight is even better for flavor and thickness).
- 7. Scoop dough into balls about 2 1/2 tablespoons each (roughly 2 1/2 ounces). Place 6 per baking sheet with plenty of space.
- 8. Bake at 350°F for 16–18 minutes, until edges are lightly browned and centers look slightly underdone. Cool 10 minutes on the tray before moving to a rack.
Tips for Perfect Sourdough Chocolate Chip Cookies
- Don’t skip browning the butter: It’s flavor and texture insurance.
- Chill the dough: Cold dough = thicker cookies.
- Underbake a little: Cookies finish setting as they cool.
- Use chopped chocolate: You get those bakery-style puddles.
- Add flaky salt: It makes the chocolate taste richer.
Variations & Substitutions
- Nutty: Add 1 cup toasted walnuts or pecans.
- Espresso: Add 1 teaspoon instant espresso powder to the dry mix.
- Double chocolate: Swap 1/2 cup flour for 1/2 cup cocoa powder.
- Sweeter: Use milk chocolate chips.
- Smaller batch: Halve everything for fewer cookies.
Storing & Reheating
- Room temp: Airtight container for 4–5 days.
- Freeze dough balls: Up to 1 month; bake from frozen with 1–2 extra minutes.
- Freeze baked cookies: Up to 2 months.
- Reheat: Microwave 10–15 seconds for that fresh-baked feel.
Serving Suggestions & Pairings
- Cold milk or hot coffee
- Vanilla ice cream for an easy dessert
- Cookie trays and parties
- Crumble over yogurt for a fun treat
Reader Review: These are insanely chewy and the sourdough flavor makes them taste extra rich. Freezing the dough balls is genius.
If you bake these Sourdough Chocolate Chip Cookies, leave a rating and tell me—extra gooey, extra thick, or extra chocolate?