If you’ve been searching for a cookie recipe that takes a familiar favorite and adds a tangy, rich twist, then you’re in for a treat with this Sourdough Chocolate Chip Cookies Recipe. It’s the perfect balance of buttery, sweet, and slightly tangy flavors thanks to the magic of sourdough starter discard, creating cookies that are soft, chewy, and downright irresistible. Every bite bursts with the deep richness of browned butter and plenty of dark chocolate chips, topped off with a sprinkle of flaky sea salt that sets these cookies apart from the ordinary. Get ready to fall in love with your new go-to cookie recipe!

Ingredients You’ll Need

A white marbled table holds nine dishes of ingredients for baking, arranged in a loose arc. On the left, a small beige bowl filled with light brown sugar sits on a white cloth next to a similarly colored bowl holding creamy sourdough discard. Behind these, a large beige bowl is full of dark chocolate chips, almost black and shiny. In the center, a clear glass measuring cup filled with light brown melted butter, and in front of it, a small clear bowl with three bright yellow egg yolks. To the right, a large beige bowl piled high with white all-purpose flour, next to a small beige bowl full of white granulated sugar. At the front right, a small beige bowl holds white kosher salt, white baking soda, and baking powder mixed together. A tiny clear bowl with dark brown vanilla extract sits between the sugar and sourdough discard bowls. Sunlight brightens the scene with soft shadows. photo taken with an iphone --ar 4:5 --v 7

No need for complicated or hard-to-find ingredients here—each one plays an important role in creating the perfect texture, flavor, and appearance. From the nutty depth of browned butter to the distinct tang from the sourdough starter, every component elevates these cookies to cookie jar glory.

Butter (½ cup): Melting and browning the butter adds a rich, nutty flavor that’s the heart of these cookies.
All-purpose flour (3 cups + 2 tablespoons): The base that gives structure and chewiness.
Baking powder (1 teaspoon): Helps give the cookies a nice rise and lightness.
Baking soda (1 teaspoon): Reacts with the sourdough starter to give that perfect texture.
Kosher salt (1 teaspoon): Balances sweetness and enhances all the flavors.
Granulated sugar (1 cup): Provides sweetness and contributes to a slight crispness on the edges.
Brown sugar (1 cup): Adds moisture, chewiness, and caramel-like flavor depth.
Egg yolks (3 large): Adds richness and helps bind the dough.
Sourdough starter discard (1 cup, 100% hydration): The secret ingredient that adds a subtle tang and boosts tenderness.
Vanilla extract (2 teaspoons): Brings warmth and enhances the cookie’s overall flavor.
Dark chocolate chips (2⅔ cups): Lots of rich, melty bits that make these cookies extraordinary.
Flaky sea salt (to top): A final sprinkle that adds a savory contrast to the sweet.

How to Make Sourdough Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting the butter carefully over medium heat in a light-colored saucepan so you can watch the color change. As the butter heats, it will foam and sputter. Keep swirling the pan gently, and once it turns a deep golden brown and stops sputtering, pour it into a heatproof bowl to cool slightly. This browning step brings out a nutty complexity that will make your cookies unforgettable.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and kosher salt. This ensures an even distribution of the leavening agents throughout the flour, which helps your cookies bake evenly and have the perfect texture.

Step 3: Mix Browned Butter and Sugars

Using a stand mixer or hand mixer, cream the browned butter with both granulated and brown sugars until well combined and slightly fluffy. The warmth of the browned butter helps dissolve the sugars, producing a smoother dough and lovely texture.

Step 4: Add Egg Yolks

Beat in the egg yolks one at a time. These yolks infuse the dough with richness and moisture without making the cookies cakey, giving them that chewy, tender feel everyone loves.

Step 5: Incorporate Sourdough Starter and Vanilla

Mix in the sourdough starter discard and vanilla extract until smooth. The starter adds a light tang that cuts through the sweetness, elevating these cookies to a new flavor level, while the vanilla adds a warm fragrance.

Step 6: Add Dry Ingredients and Chocolate Chips

Gradually add the flour mixture in two parts, mixing just until combined—overmixing can make the cookies tough so be gentle. Then fold in all those luscious dark chocolate chips with a spatula until evenly distributed, promising melty chocolate bliss in every bite.

Step 7: Chill the Dough

Cover the dough with plastic wrap or transfer it to an airtight container and refrigerate for at least two hours. Chilling firms up the dough, preventing excessive spreading during baking and intensifying the flavors as the ingredients meld together.

Step 8: Bake Your Cookies

Preheat your oven to 350°F. Using a 3-tablespoon cookie scoop, place evenly sized dough balls on a parchment-lined baking sheet. Bake for 15 to 18 minutes until the edges set and become slightly golden but the centers remain soft and chewy. Remove from the oven, sprinkle with flaky sea salt, allow to cool for a few minutes on the sheet, and then transfer to a cooling rack.

How to Serve Sourdough Chocolate Chip Cookies Recipe

A clear glass bowl filled with light brown cookie dough mixed with many dark brown chocolate chips scattered throughout the dough. The dough is textured and soft with some areas pressed down, creating swirls and peaks. The bowl sits on a white marbled surface with soft natural light casting shadows around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light sprinkle of flaky sea salt right out of the oven complements the deep sweetness of the cookie perfectly. For a bit of extra flair, you might add some finely chopped toasted nuts or a drizzle of melted dark chocolate over the top.

Side Dishes

Pair these cookies with a cold glass of milk, a steaming cup of coffee, or even a scoop of vanilla ice cream for a dessert experience that feels like a warm hug after a long day.

Creative Ways to Present

Try sandwiching two cookies with a dollop of homemade salted caramel or cinnamon-spiced buttercream for a decadent treat. You can also cut the dough into squares and bake them for a chunky cookie bar that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Store your baked Sourdough Chocolate Chip Cookies in an airtight container at room temperature. They stay fresh and deliciously soft for about five days—just the right window for enjoying them before they disappear!

Freezing

These cookies freeze wonderfully. Place cooled cookies in a single layer on a baking sheet to flash freeze before transferring to a freezer-safe bag or container. They’ll keep for up to two months. When you’re ready for a treat, let them thaw on a cooling rack at room temperature or warm them slightly in the oven.

Reheating

To bring out that fresh-baked warmth, simply pop your cookie in a 300°F oven for about 5 minutes or microwave it for 10-15 seconds. The chocolate chips will soften and the cookie becomes tender and perfect again.

FAQs

Can I use an active sourdough starter instead of discard?

It’s best to use discard for this recipe because it avoids affecting the dough’s rise and overall texture. Active starter can sometimes introduce extra fermentation that might alter your cookie’s outcome.

What if I don’t have browned butter? Can I use regular melted butter?

While you can use regular melted butter, browning it adds a deep, nutty flavor that’s a game-changer. If you want the fullest flavor, take the extra time to brown your butter.

Can I substitute chocolate chips with chunks or other types of chocolate?

Absolutely! Chunks or chopped chocolate bars work beautifully and provide larger pockets of melty goodness. Dark chocolate is recommended for a rich balance, but feel free to experiment with milk or white chocolate.

How long should I chill the dough before baking?

At least two hours is ideal. This helps the fats solidify, so cookies spread less and develop better flavor. You can even chill overnight if you want to prepare ahead.

Are these cookies gluten-free or can I make them gluten-free?

This recipe relies on all-purpose flour for its structure, so it’s not gluten-free as written. However, you could experiment with a gluten-free flour blend—just expect some textural differences.

Final Thoughts

There’s something truly special about the way sourdough discard brings new life and flavor to classic chocolate chip cookies. This Sourdough Chocolate Chip Cookies Recipe is an absolute must-try if you want to impress friends or indulge yourself with something extraordinary. The combination of browned butter, tangy starter, and rich chocolate chips creates the perfect cookie experience you’ll find yourself making over and over again. Happy baking and even happier snacking!