Let’s be honest: chocolate chip cookies are already perfect. But what if they could be even better? Enter sourdough chocolate chip cookies.
They’re everything you love about classic chocolate chip cookies—chewy, buttery, loaded with chocolate—but with a secret ingredient that takes them to the next level: sourdough discard.
The natural tanginess of the sourdough perfectly balances the sweetness, creating a cookie that’s more complex, more interesting, and absolutely irresistible. And they stay soft for days. Your new favorite cookie has arrived.
Cream Butter and Sugars
In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes .
Add Egg, Vanilla, and Sourdough
Add the egg and vanilla extract, beating until combined. Add the sourdough discard and beat until smooth. The mixture may look slightly curdled—that’s normal .
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt .
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix .
Add Chocolate Chips
Fold in the chocolate chips until evenly distributed .
Chill the Dough
Cover the bowl and refrigerate for at least 24 hours, preferably 48-72 hours. This long chill develops the flavor and texture .
Preheat and Prep
When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper .
Scoop the Dough
Using a cookie scoop or tablespoon, scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart .
Sprinkle with Salt
Sprinkle a pinch of flaky sea salt on top of each dough ball .
Bake
Bake for 10-12 minutes until the edges are set and lightly golden but the centers still look slightly soft and underdone. Do not overbake .
Cool on Pan
Let the cookies cool on the baking sheet for 5-10 minutes. They’ll continue to set as they cool .
Transfer to Rack
Carefully transfer the cookies to a wire rack to cool completely .
Serve and Store
Serve at room temperature. Store in an airtight container at room temperature for up to 5 days .
Pro-Tips for Sourdough Chocolate Chip Cookie Greatness
- Use Cold Sourdough Discard: Straight from the fridge is perfect. No need to bring it to room temperature.
- Don’t Skip the Long Chill: 24-72 hours in the fridge develops deep, complex flavor and prevents spreading.
- Use Flaky Sea Salt: A sprinkle on top before baking balances the sweetness and adds a professional touch.
- Don’t Overbake: Pull them when the centers still look soft. They’ll set up perfectly as they cool.
- Use Good Chocolate: Quality chocolate chips make a difference. Splurge on a good brand.
