Sourdough Chocolate Chip Cookies Recipe

Stack of sourdough chocolate chip cookies

The Spruce Eats / Morgan Baker

Prep: 15 mins
Cook: 36 mins
Chill: 20 mins
Total: 71 mins
Servings: 12 to 14 servings
Yield: 24 to 28 cookies
Nutrition Facts (per serving)
402 Calories
19g Fat
55g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 402
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 49mg 16%
Sodium 254mg 11%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 7%
Total Sugars 32g
Protein 4g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 3mg 15%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sourdough baking is a challenging and rewarding hobby, but what do you do with your extra sourdough starter once you’re tired of making bread? Luckily, there are many options for utilizing your sourdough discard (like adding it to smoothies for a dose of good bacteria, and of course, sourdough pancakes or waffles); one great use is making cookies.

The rich depth of flavor provided by your sourdough discard will add a pleasing and surprising new flavor to the classic chocolate chip cookie. You’ll still be using baking soda as the leavening agent in your cookies, so there is no added rise time to this recipe. The slightly sour, bready touch is delicious when combined with brown sugar, vanilla, and dark chocolate. Feel free to add nuts or other favorite flavors to your cookies.

"These sourdough chocolate chip cookies were delicious. I baked them for 16 minutes, yielding crisp edges and a chewy center. You could subtract 1 or 2 minutes for a softer center or bake a little longer for crispier cookies." —Diana Rattray

sourdough chocolate chip cookies
A Note From Our Recipe Tester


  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks (227 grams) unsalted butter, room temperature

  • 1 1/4 cups granulated sugar

  • 1/2 cup packed brown sugar

  • 1 large egg

  • 1/2 cup sourdough discard

  • 2 teaspoons pure vanilla extract

  • 8 ounces dark chocolate, chopped into coarse pieces

Steps to Make It

  1. Gather the ingredients.

    Sourdough Chocolate Chip Cookies ingredients

    The Spruce / Morgan Baker

  2. Line 2 baking sheets with parchment paper.

    Lined baking sheet and cookie scoop

    The Spruce / Morgan Baker

  3. In a large bowl, sift the flour, baking soda, and salt.

    Dry ingredients sifted into a bowl

    The Spruce / Morgan Baker

  4. Cream the butter in a stand mixer or with a handheld electric mixer on medium speed until light and fluffy, about 4 minutes.

    Creamed butter in a bowl with sugars on the side

    The Spruce / Morgan Baker

  5. Scrape down the sides of the mixer bowl with a rubber spatula and add the granulated sugar and brown sugar. Beat again on medium speed until light and fluffy, about 5 more minutes. 

    Sugars added to butter in mixing bowl

    The Spruce / Morgan Baker

  6. Add the egg, sourdough discard, and vanilla extract and mix on low until just incorporated.

    Bowl with creamed butter and sugar with egg, vanilla, and discard on the side

    The Spruce / Morgan Baker

  7. Add half of the sifted dry ingredients and mix on low for about 20 seconds. Then add the remainder and mix on low until just incorporated, being careful not to overmix.

    Cookie dough in a mixing bowl with dry ingredients on the side

    The Spruce / Morgan Baker

  8. Add the chopped chocolate and mix once more just until fully incorporated.

    Sourdough Chocolate Chip Cookie dough in a bowl

    The Spruce / Morgan Baker

  9. Preheat the oven to 350 F. Using a large cookie scoop (3 tablespoons), scoop the cookies onto the prepared baking sheets, leaving 2 inches between each cookie. Freeze the cookies for at least 20 minutes or overnight (you can freeze the cookies all together on one tray to save space if needed, then space them out before baking).

    Cookie dough scooped onto a baking sheet

    The Spruce / Morgan Baker

  10. Bake in batches (2 sheets at a time) for 16 to 18 minutes, or until the center is visibly puffed and the edges are beginning to slightly brown. Allow the cookies to cool on the tray for about 5 minutes, then transfer to a baking rack to cool completely.

    Baked cookies on a cookie sheet

    The Spruce / Morgan Baker


  • The flavor contribution of the sourdough discard will depend on the maturity and ripeness of your starter.
  • Freezing the scoops of cookie dough will help prevent the cookies from spreading too much.

Recipe Variations

  • For an egg-free cookie, mix 1/4 cup mashed banana with sourdough discard and add that to your cookies, omitting the egg.
  • Add up to 1/2 cup of chopped nuts like pecans, walnuts, or macadamia nuts.
  • Use a combination of dark and white chocolate in the cookies.

How to Store

  • Transfer the cooled sourdough chocolate chip cookies to zip-close bags or airtight containers and eat within 5 to 7 days.
  • To freeze the cookies, place the completely cooled cookies in a zip-close freezer bag or airtight container and label with the name and date. Freeze the cookies for up to 3 months.

What is sourdough discard?

Sourdough discard is the starter you have left after you feed your starter.