An easy, yet decadent recipe for homemade soft & chewy chocolate chip cookies made with leftover sourdough discard or active sourdough starter– your choice! The dough can be made in advance and baked straight from the fridge for convenience.
If you need a break from baking sourdough bread, bake cookies. Sourdough cookies. Made with leftover sourdough discard or bubbly, active sourdough starter (for extra puffiness) you’re guaranteed a delightfully soft & chewy chocolate cookie every time. And here’s the kicker: they’ll actually stay soft and chewy beyond the first 5 minutes out of the oven!
About The Recipe
My sourdough version is adapted from “The Cookie Book” by Rebecca Firth. It’s a fantastic resource packed with over 75 inspiring recipes, easy to follow instructions and really beautiful pictures (I think I gained 5 lbs. just looking at it).
But here’s what I love most: there’s a chapter specifically dedicated to homemade chocolate chip cookies! There’s classic soft and chewy, thin and crispy, brown butter chocolate chip, tahini macadamia nut… I mean, does it get any better?
So, What’s The Secret To Soft & Chewy Sourdough Chocolate Chip Cookies?
You cant just throw brown sugar or an egg yolk into the mix and hope for the best. The secret is an intentional combination of both ingredients and technique that deliver a soft and chewy element. Let’s talk about this more, shall we?
WHY This Recipe Works
- Brown Sugar: has the ability to retain more moisture during the baking process. When used in a higher proportion to regular granulated sugar, it results in a wonderfully soft cookie.
- Sunflower Oil: is fantastic in baking because of its neutral flavor and its ability to keep baked goods soft. You already know this if you’ve made muffins and quick breads before, but rarely do we see oil in a cookie recipe. So unique!
- Milk: According to King Arthur Flour, the natural fat and sugar in milk adds “extra tenderness and richness.” Their article goes into more specific detail (apologies, my scientific narrative is limited).
- Flour Blend: Rebecca uses both bread flour and all purpose flour for best results. Bread flour, which is higher in protein than all purpose flour will add more chewiness to the cookie.
- Lots of Chocolate Chunks: The dough bakes up puffier around the rugged edges of chopped chocolate chunks. Good old chocolate chips from the bag will work too, but the cookies won’t have the same look.
- Sourdough Starter: This is my addition to Rebecca’s original recipe. I used bubbly, active sourdough starter for extra puffiness. And boy, does it work well! Leftover sourdough discard is fine too. And no, the cookies do not taste sour. They are wonderfully sweet and delicious.
Tip: For best results, use a 100% hydration starter. This type of starter is fed with equal parts flour and water by weight and has a consistency similar to thick pancake batter. If you need a sourdough starter, follow my Beginner Sourdough Starter Recipe (it takes about 7 days and up to two weeks to become active).
About The Technique
After the cookie dough is made, it needs to chill for about 1 hr. for puffy cookies. You can leave the dough overnight if you wish, although the flavor will change slightly. I’ve found the cookies to be nuttier and slightly less sweet 24 hrs. later. Then, you’ll roll the dough by hand like a meatball and bake in the top third of the oven.
TIP: Rebecca says baking higher up in the oven bronzes the cookie and cooks the exterior more than the center which adds to the desired soft and chewy texture. Who knew? I’ve always been a center rack baker.
Bottom Line?
These sourdough chocolate chip cookies are calling your name! The flavor is rich, sweet, salty and extremely chocolatey. Serve warm or at room temperature and I guarantee you’ll be the most popular person in the house. Oh, and get The Cookie Book. Her fresh lemon madeleines are to-die-for…
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Soft & Chewy Sourdough Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 50 Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). The dough can be made in advance and baked straight from the fridge. Recipe adapted from The Cookie Book, by Rebecca Firth. I’ve also included the original non-sourdough version in the recipe notes below.
Ingredients
- 8 tbsp. (115 g) unsalted butter
- 1 cup (210 g) light brown sugar, packed
- 1/2 cup (96 g) granulated sugar
- 2 large eggs, room temperature
- 2/3 cup (158 ml) sunflower seed oil or other neutral oil
- 1/2 cup (100 g) bubbly, active sourdough starter OR leftover sourdough discard (100% hydration)
- 1 tbsp. milk, room temperature
- 1 tbsp. real vanilla extract
- 1 3/4 cups (238 g) all purpose flour (see notes below)
- 1 1/2 cups (204 g) bread flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/4 tsp. fine sea salt
- 2 1/2 cups (300 g) chopped dark, semi sweet, or milk chocolate (or a combination)
Notes & Substitutions
This recipe can be made without sourdough stater. Simply decrease the amount of all purpose flour to 1 1/2 cups (204 g) total.
Instead of chopped chocolate chunks, you can go the traditional route and use (1x) 340 g bag of semi-sweet chocolate chips instead. My kids prefer the chips to chunks because the latter is too rich for them (they’ll learn one day).
Rebecca’s original recipe calls for only 1 tsp of salt with the optional dusting of flaky sea salt, such as Maldon, to sprinkle on top of the cookies. I didn’t have any flaky salt when I made this recipe. So, I increased the total amount of salt to 1 1/4 tsp instead. Delicious!
I used King Arthur Flour for this recipe. Their bread flour contains 12.7% protein and their all purpose flour is about 11.7%. If you’re using another brand with a lower protein content, or you choose to make these cookies with all purpose flour only, the dough might be too sticky. Please add additional flour (not too much!) if necessary.
Instructions
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes.
Add the eggs, one at a time, beating well after each addition. Add the oil, sourdough starter, milk and vanilla. Mix well. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Add this to the wet mixture (in batches) and mix on low speed until just combined.
Fold in the the chocolate chunks with a wooden spoon. Check the bottom of the bowl to make sure the ingredients are fully blended. The dough should be soft and not stick to your hands.
Cover and chill the dough for 1 hr. The dough can be baked cold.
Preheat your oven to 350 F. Set the oven rack to the top third, about 6 inches from the heat source. Line 2 rimmed baking sheets with parchment paper.
Portion the dough into 2 heaping tbsp. balls (about 30 g each). Then gently roll by hand like a meatball. Place onto the baking sheets 3 across and 4 down, about 2 inches apart. Bake 1 pan at a time.
Bake the cookies for 11-12 minutes. They will be light golden brown when ready. Cool on the baking sheet for 15 minutes to set up, and then transfer to a wire rack.
Notes
Do not over bake these cookies. They will become more crisp but still fantastic to eat!
Comments
Jennifer says
Wow! This recipe yields the ideal chocolate chip cookie. Soft, puffy, with slightly crisp edges. I have made a few recipes over many years, and this one tops them all! Thank you, Emilie, for sharing Rebecca’s recipe and tweaking it to include sourdough. A great use for discard—my family and co-workers will reap the benefits! 😂 This is the third recipe I have made from your site—all delicious!
Christina Elaine Roberts says
I have this cookbook, and it is very good!! I used this book to start my sourdough starter from scratch. It is a wonderful book filled with clear instructions.
Amy says
Trying different recipes with sourdough discard. Made the cookies last night- putting oil into the batter seemed odd to me. Usually I have a hard time keeping my family from eating the dough but not this time. Cookies are GOOD and I have plenty to share.
Christina L Whitten says
Love these cookies. Have shared your recipe a number of times. I did this time exchanged the sunflower oil for peanutbutter. Not heavy peanutbutter taste but with the brown sugar texture and taste very yummy. So thanks so much for this recipe.
Beth says
tried these, delicious! thank you for the all the details. quick Q: can you freeze the dough and will the starter still be as effective? (probably a basic question, I’m a newbie)
Sherry says
I always make a double batch, one to cook right away and one to freeze (portioned out with my cookie scoop). When I bake from frozen, I put the cookie dough on the baking sheet, then preheat the oven and cook as normal.
Kaitlin says
Followed the recipe almost perfectly. I swapped the oil for what I had on hand. However, I think I over mixed the dough and it got too much air. After the hour chill, the dough was so puffy and fluffy. The cookies spread and were very airy. Still very yummy, but will mix it a little less next time!
Dominic says
This is the best sourdough cookie recipe!! I’ve gotten endless compliments on them time and time again
Martha says
Always love your recipes!
I deviated quite a bit because that’s just me. HA HA
~I browned 1 stick of butter than added 2 Tbs to make 1/2 cup.
~I used 1/3 cup Coconut Oil and 1/3 cup Canola Oil
~ I used all purpose flour only.
~ For chocolate I chopped dark chocolate with almonds, milk chocolate with almond to equal 1 1/2 cups rest semi sweet chocolate chips.
Cookies were delicious!
Angie says
Thanks for the recipe! Do you have any neutral flavored non-seed oil suggestions to use in place of the sunflower oil?
Marcie Holcomb says
I have been using avocado oil. Coconut oil has too much flavor. Half applesauce and half oil usually works well.
Asmae sououd says
I love love this recipe. Its on repeat in my kitchen. I’m thinking about making this recipe into a 12in cookie cake. Do you think that’s possible and would you change anything?
Deb K says
Absolutely superlative! I have a favorite family chocolate chip cookie recipe but they are very different from these… equally good but not comparable. These stay luscious and soft and the depth of flavor is wonderful. I’ve been enjoying many of the recipes here, this is the first I’ve commented on but they have all been excellent with thorough, detailed instructions. Thanks so much for sharing!
Elisa Gómez says
These turned out perfect! Crunchy in the outside and fluffy in the inside. I browned the butter because I love the taste that it gives to chocolate chip cookies. Also I have been baking them in small batches to always eat freshly baked cookies and the dough has mantained itself perfectly for 5 days in the fridge.
Marianne says
The best cookie recipe!!!
The cookies stay soft for an entire week.
I find them a little too salty, so I reduce the salt to 6g, and they are delicious (this is the first time I haven’t had to reduce the sugar in a recipe, and they are not too sweet) .
I’ve tried with melted butter and softened butter (and I think it’s better with softened butter).
My only “problem” is that my last batch is less moist even if I mix the dough right before baking the cookies.
Christina L Whitten says
The cookie. Is light like air, crisp outside. I’d used the chocolate chips I’d had on hand mini chip. Next time. I will use a larger chip or chunk chocolate. Very easy, and yummy. Just made the.
Anonymous says
Danielle says
If I wanted to add chopped pecans, would I need to make any other adjustments?
Amelia says
I love these and have made them alot! The last 2 times they have not risen?! Any thoughts ??
Miriam Attard says
10/10!! So delicious. I can’t manage butter so used a dairy free spread. So so good.
Crystal Floyd says
Did you substitute the milk or leave it out?
CarolL says
I made these cookies about a year ago, had some issues, but they were very good. I think I rushed and didn’t read/follow the directions as written. Today I made them again and really followed the directions….I also added 1 Tbsp of Jameson Orange Whiskey, 1 Tbsp orange zest, and 3/4 cup finely chopped walnuts. All I can say is WOW!!!! I think that even without the additions these are THE BEST chocolate chip cookies I have ever made. It is true as was stated above that “an intentional combination of both ingredients and technique that deliver a soft and chewy element”. They came out puffy, tender, rich and chewy! I will always use this recipe! Thank you!!!
Alexis says
Hello! Love these cookies! Can the dough be frozen so they can be made later?
Linny says
I was wondering this same thing? Were you able to freeze it?
AnnBee says
These are amazing and a favourite of ours… I now freeze the dough (in 30g balls) and cook directly from frozen just adding a few minutes to the cooking time…
Elisa H says
These are delicious! What can I substitute for the butter, please? My hubby cannot tolerate butter. Thank you!
Amy says
These turned out fantastic!
Shruti says
Hi! I followed the recipe to the dot but it only yielded me about 25 cookies. I wondered if maybe I misread recipe with regards to the size of the balls to bake: the recipe says 2 heaping tbsp (which would be 60g each) which is what I did…But then the recipe also says 30g each and now I am confused:)
Shruti Gollerkeri says
Delicious cookies irrespective:)
Gina Sperry says
Hi! What would the brown sugar to maple syrup conversion look like? Thanks!
Leslie says
These were excellent! I’ve been baking sourdough for a couple of years now (pandemic induced hobby) and how it has never occurred to me to try cookies with the discard I’ll never know! I mixed up the batter in the morning and popped in fridge for the work day, then my daughter baked them when she got home from school – win win crowd pleaser!
Stephanie Wee says
I was searching for a sourdough discard choc chip recipe and decided to try yours. Was glad I did. Cookies came out nicely. Maintained its shape very well and didn’t spread out. I prefer a crunchy texture so I reduced the brown sugar portion. Cookie was light and crunchy. Love it. It’s a keeper. Thanks Emilie
Paulina says
hello! have you (or anyone) tried using brown butter for this recipe?
Kristin says
Question…You may already have answered this, but can you freeze cookie dough balls to bake later? My dough is chilling in the refrigerator now. Look forward to trying these…the dough texture and taste is amazing even unbaked;)
Don says
Made these today and they taste amazing. However, my dough did feel quite wet and oily. I was careful to follow the recipe to the letter, but when the oil went in, it did feel like a lot. Looking at your photos, yours definitely look less greasy and more crumbly. Mine were like little greasy balls. Still came out tasting great, more cakey and crumbly than chewy I’d say. Any idea what I might be doing ‘wrong’? Thanks!
Emilie Raffa says
Hi Don! Did you weigh or measure the ingredients? And what brand of flour did you use? Thank you! :)
Don says
I used Sainsbury’s (UK supermarket) own brand flour. I weighed all solid ingredients, measured liquid. I have noticed that when I measure liquid in a jug, my digital scales tell me it’s a bit under-weight.
Still tasted amazing! Going to have another go tomorrow, but I think I need to bring the oil down.
Emilie Raffa says
Perfect, thanks! It’s most likely the flour. If using plain flour only (and not plain flour + bread/strong flour) then the texture will be off. The batter won’t be able to absorb any extra liquid. So, in your case (as you’ve already figured out) try to bring the oil down to compensate.
Don says
Thanks for your response! I did use bread flour as well as plain. This time I reduced the oil to somewhere between 1/2 and 2/3 cup on the measuring jug (about 120ml). Batter came out absolutely perfect, so I reckon it’s just adjusting to whatever flour I’m using! I made them with dark, milk and white chocolate and I’m now slightly worried as I can’t seem to stop eating them!!! :D
H says
I had the same experience. In my case, I missed the bread flour amount amd only added the AP flour. Lesson learned, don’t try a new recipe after bedtime 😄
Bonnie Kramer says
There I’ve calls for a tablespoon of vanilla. I’ve been EF used more than a teaspoon. Is it a typo or do you use that much vanilla? Happy to make these tomorrow; a great find. Thank you, Bonnie
Emilie Raffa says
The measurements are correct. Enjoy!
Zuhair says
Will it be chewy and soft when baked in convection oven?
Emilie Raffa says
Zuhair, as long as the oven is set to the right temp (when converted to convection), I don’t see it being a problem! Enjoy!
Zuhair says
So the convection oven will be -20 from the recipe temperature?
Prita says
This is super delicious. Our favorite
Prita says
I wonder why do you use both baking powder and baking soda? I tried only using baking powder and the result was different. It’s not as chewy and big as if use baking soda.
Is there any substitute of baking powder and baking soda? I’m trying to reduce the use of artificial ingredients, try to use natural ingredients only. Thanks.
Emilie Raffa says
Prita, both are used to achieve a soft and chewy texture. This is why when you omitted the baking powder, the cookies were different. At this time, there are no substitutes (that have been tested). Thanks!
Emilie Raffa says
Fantastic! Thanks so much for the feedback!
Prita says
You’re welcome. Btw, can I use cheddar instead of chocolate? For variation. 😉 Thanks.
Emilie Raffa says
Oooo…. never tried it! Let us know if you experiment :)
Sofie says
Very good cookies! My first time baking cookies and it’s super easy and straightforward.
I have cut down sugar by 40% and reduced oil to 60ml (use extra virgin oil) and cookies turned out very well. Thank you for sharing your recipes with us!
Sarah says
So good! I made 1/2 a batch, but wish I had read the comments about freezing first. I will definitely make these again.
Vicki says
So good! We froze the cookie dough balls and for a month we have had fresh hot cookies a few times a week. Yum! I bake at for exactly 12 minutes from frozen – once i baked a little longer and we really missed the melty chocolate center. We wrapped each ball in greased paper and froze in a gallon ziplock. There is probably an easier way but this keeps the balls from sticking together.
TijeraT says
Thank you for this comment!! I froze some and was wondering how long to bake, also i freeze mine on a cookie sheet with a little space between them covered in plastic wrap and transfer to a ziplock once frozen
Kate says
Will never make any other chocolate cookie recipe. These are amazing. We have experimented and now use only the yolks of the eggs to reduce the water content as we prefer them a little less floppy (though still soft and chewy). Depending who’s cooking them we use dark, milk or white chocolate or a mix of all three! I freeze them as dough balls and they cook beautifully straight from frozen. I’m also working my way through your wonderful bread book and loving every recipe.
Kristin says
These are absolutely incredible! I’ve enjoyed all of your recipes and this one might be my favorite so far! I made mine substituting coconut oil and adding heath bar pieces to my chocolate. They had an incredible texture, being crisp on the outside with a chewy middle. Perfectly buttery and not too sweet. Definitely making these again soon. Thank you!
Emilie Raffa says
OMG sounds soooo good! That salty sweet kick from the heath bar bits must taste yummy. Glad you liked it!
Harriet Brook says
Can these go in the freezer?
Emilie Raffa says
Yes!
Diane Sandahl says
I have made this recipe several times now with great success. I will say that three generations of my family unanimously agree that adding the flaked salt to the top of the cookie is the best!! Thanks for another great recipe.
Genevieve says
These are the best cookies I have ever made. Thank you!
Eva says
Hi!
I just have a question regarding the amount of flour used in this recipe when made without a sourdough starter, I read that you’ll need to decrease the amount of flour when not using a starter, (so with the use of starter just like in this recipe, the amount of flour called for is increased ) but I’ve read elsewhere that when converting a regular recipe to a sourdough recipe, you need to -decrease- the amount of flour called in the recipe because a starter is already flour + water? So I just want to know the science behind it. I’m new to the whole sourdough thing and I’m trying to learn through reading blogs and asking professional bakers. Hope you could help me. Thank you!!! :)
Anna says
Hi! Is there anyway I can use only butter? These look amazing!
Emilie Raffa says
Yes! The texture will change but it can be done.
a says
Hmm it appears like your site ate my first comment (it was super long) so I guess I’ll
just sum it up what I submitted and say, I’m thoroughly enjoying
your blog. I as well am an aspiring blog writer but I’m still new to everything.
Do you have any helpful hints for beginner blog writers?
I’d definitely appreciate it.
Emilie Raffa says
Oh no! Thank you so much :) I’m happy to pass along a few tips. There are many ways to answer this, but in short, here’s what I wish I knew when first starting out…
There are a lot of moving parts with blogging (recipe testing, food shopping, cleaning, photography, customer service, writing, back end computer stuff etc), which is exciting and overwhelming at the same time. To stay on track, I compartmentalize my days into categories. So for example, on Mondays I might do writing only. On Tuesday, recipe testing only. The days are interchangeable but the discipline is not. And whatever I can’t do, like fix computer and website issues, I outsource.
Additionally, take a day for yourself to recharge. This needs to be something completely unrelated to blogging. It’s extremely important to exercise other parts of your brain. You’ll come back to blogging refreshed and ready to create. Hope this helps a bit! xx
Anna says
These cookies are so yummy! They turned out perfectly. I had Maldon salt so I only added 1 tsp of salt and then used the flaked salt on top of the cookies. It was helpful to read some of the other comments because I would have measured the oil in ml instead of by cups. Thanks for a great recipe and a good way to use up sourdough discard!
Heather says
I love how soft and chewy these turned out! I like a little more butter flavor in my cookies, is the oil what keeps/makes them soft or can I substitute some/all the oil for butter?
Emilie Raffa says
The oil, plus other factors, helps to keep them soft. But I’m sure you could play around with the ratio to get more butter flavor. Let us know if you experiment :)
Janet says
These cookies are phenomenal! A far cry from your average chocolate chip cookie. Just one word of caution though. You suggested portioning the cookies into “2 heaping tbsp or 30 gram balls”. Did you mean tsp? Two heaping tbsp balls are much larger than 30 grams.
My first dozen were huge! I took out the scale and weighed the remaining portions. The 30 gram cookies were a much more manageable size.
June says
Hello, I just made the cookies and my family really likes it. Soft and chewy as described. Good way to use the sourdough starter. I just want to ask, would it be possible let to omit/reduce the oil and replace/increase it with the butter? I am not sure but it seems to less buttery-smelling as I’d hoped. Many thanks!
Anita says
I just bought your cookbook! It is fantastic! I have recommended your website to several of my friends. Your sandwich bread has made sourdough work at our house! Carrot cake is fantastic! Cranberry pecan bread was a huge win and the chocolate chip cookies/banana bread were so yummy!!!!! Thank you so much!!! Your website has made sourdough easy…!
Genita Alexander says
Love this recipe. I used coconut oil in the recipe and it turned out wonderful. This is my go to recipe for chocolate cookies. I also only did the cookies with one tablespoon with the hopes they will last longer than a day. My teen and husband love these
Amy Murphy says
I just made these and they are yummy! I added about a half cup of macadamia nuts in place of the last half cup of chocolate. I altered the recipe for high altitude and it worked out perfectly! The dough is so yummy too with that tablespoon of vanilla and brown sugar in it. It is the most interesting cookie dough texture and was surprised that it wasn’t sticky at all as you said to expect that texture. I increased oven temp to 360 degrees for 10 minutes baking and decreased the sugar and baking soda content just a tad bc I am at 7,680 elevation. Thanks for the unique sourdough cookie recipe! Loving all your sourdough recipes, as I m new to baking with the mother!