Easy sourdough chocolate chip cookies that use sourdough discard starter. They're buttery, chewy and full of chocolate chips.
Sourdough starter discard recipes are always a popular search on this site, and sourdough starter cookies deserve a top spot.
If you've visited this recipe before you'll see this sourdough discard cookie recipe has had a revamp and some recipe tweaking. The old recipe was great, but I think it made a too cakey-cookie (ha, say that 5 times fast).
A chewy chocolate chip cookie is really where its at, right! After some retesting and reshooting, I think that these are now the best sourdough chocolate chip cookies.
If you're after the original cookie recipe, there are notes in the recipe card below.
The Sourdough Chocolate Chip Cookie Dough
The sourdough cookies are made in two bowls. The first one is for the wet ingredients, the second is for the dry.
For the best sourdough cookies melted butter is key! It gives them a great chewy texture. To this add both white and brown sugar, for extra moisture and flavour. Then it's egg, vanilla and the sourdough starter discard.
The dry ingredients are flour, salt, and baking soda. Pre mixing the dry ingredients before adding them to the wet will help disperse the baking soda so it's evenly distributed and so you don't end up chewing on an unmixed lump of soda.
How To Make Sourdough Cookies
- Melt the butter. Melting butter in a cookie is great for adding a chewy texture. Melt it in the microwave or the stove, then let it cool.
- In a separate bowl mix the flour, salt and baking soda and set it aside.
- Add the sugars, vanilla and sourdough starter to the melted butter. Mix it together well. The sourdough starter may be a bit tricky to mix in at first, but keep stirring until combined.
- Tip in the flour and stir it all together until combined.
- Stir in the chocolate chips. They may not stick very well to the buttery dough but they will once the sourdough cookie dough has chilled.
- Chill the dough. The initial dough will be very sticky (there's a lot of butter in there!) so it needs to be chilled for at least 2 hours before you can roll the cookies out into balls.
- Preheat the oven to 160°C (320°F) fan-bake, or 180°C (350°F) regular oven.
- Space the cookies about 3cm apart, and bake for approximately 10-12 minutes until the edges of the cookies are golden brown but the tops are still pale. Let them cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.
Sourdough Cookies Recipe Notes
- The acid in the sourdough discard starter is what reacts with the baking soda to help the cookie rise. Too much rising result in a soft cake-like cookie. Under baking the sourdough cookies a little is what keeps them chewy.
- In the original recipe there was more flour and more sourdough discard starter used. Reducing both these but keeping the other ingredients the same resulted in the best sourdough cookies.
- Both brown and white sugar are used in the recipe. If you would like to omit one or use more of the other, go for it. More brown sugar will create a more moist cookie, while more white sugar creates a crispier cookie.
- Roll the cookie balls nice and round and don't press them down. As they bake they will spread out by themselves into thick circles. Once baked you can bang the oven tray down on the bench once or twice to deflate them a bit.
Or for a cookie without sourdough, try these brown butter chocolate chip cookies with a hint of espresso.
- 150 g unsalted butter
- 100 g ( ½ cup) soft brown sugar
- 100 g (½ cup) white sugar
- 1 large egg
- 2 tsp vanilla extract
- 225 g (1 ½ cups) all-purpose flour
- ¼ tsp salt
- ¾ tsp baking soda
- 75 g discard sourdough starter, approx ½ cup
- 1 cup good quality chocolate chips
- Melt the butter in a microwave or the stove, then let it cool. In a separate bowl mix the flour, salt and baking soda and set it aside. Add the sugars, vanilla, egg and sourdough starter to the melted butter. Mix it together well.
- The sourdough starter may be a bit tricky to mix in at first, but keep stirring until combined.Tip in the flour and stir it all together until combined.Stir in the chocolate chips. They may not stick very well to the buttery dough but they will once the sourdough cookie dough has chilled.
- Chill the dough for at least 2 hours.
- Preheat the oven to 160°C (320°F) fan-bake, or 180°C (350°F) regular oven. Line two cookie sheets with baking paper. Roll the cookie dough into 16 golf-ball sized balls. Keep the balls nice and high, don't flatten them.
- Space the cookies about 3cm apart, and bake for approximately 10-12 minutes until the edges of the cookies are light golden brown but the tops are still pale. Let them cool for 5 minutes on the baking sheet before placing them on a wire rack to cool further.
In the original recipe the all-purpose flour amount was 300g and the discard starter amount was 150g.
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Serving Size:1 grams
Amount Per Serving: Calories: 180Total Fat: 8gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 32mgSodium: 95mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 2g
Have you made these? Tag me and let me know! @home_grown_happinessnz