# Sourdough Chocolate Chip Cookies Recipe

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery style cookies are soft, thick and chewy.

- Servings: 12 servings
- Total time: 145 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.75 cup all-purpose flour
- 1 tsp all-purpose flour
- 1 cup bread flour (all-purpose can be substituted, see notes)
- 1 tsp bread flour (all-purpose can be substituted, see notes)
- 1 tsp fine sea salt
- 0.25 tsp baking soda
- 0.5 tsp baking powder
- 1 large large egg
- 0.5 cup sourdough starter discard
- 1 tsp vanilla extract
- 8 tablespoons unsalted butter, cold, cubed
- 0.5 cup light brown sugar
- 0.5 cup white granulated sugar
- 1.5 cups chocolate chips (semi-sweet or milk chocolate)

## Instructions

1. Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
2. In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
3. Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment.
4. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds.
5. Add the chocolate chips and mix on low-speed 30-45 seconds.
6. Scrape down the sides of the bowl.
7. Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds.
8. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds.
9. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
10. Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking tray.
11. Cover the dough with a sheet of plastic wrap so they do not dry out.
12. Chill the dough in the fridge for a minimum of 2 hours (24 hours is best!).
13. Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked.
14. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

## Equipment

- whisk
- fork
- small bowl
- stand mixer with paddle attachment
- spatula
- cookie scoop
- parchment-lined baking tray
- plastic wrap
- cooling rack

## Tips

- Do not over-mix the batter to achieve a soft and chewy cookie. Mix until "just incorporated" after each ingredient addition to avoid adding air, which creates a cake-like cookie.
- Bread flour produces a chewier cookie due to its higher gluten content; all-purpose flour can be substituted but will result in a less chewy cookie.
- Enhance flavor with a pinch of flaked sea salt on top of dough balls before baking.
- Store baked cookies at room temperature in an airtight container for up to 7 days, placing a small piece of white bread in the container to keep them extra fresh and chewy.
- Freeze leftover baked cookies individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months.
- Unbaked cookie dough can be stored in the fridge, tightly covered, for up to 7 days.
- To freeze unbaked cookie dough, portion onto a parchment-lined baking sheet, freeze, then transfer to a freezer-safe container for up to 3 months. Bake frozen dough at 375°F (190°C) for 17-20 minutes, or thaw overnight in the fridge and bake as directed.

## Source

- Original video: https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/?utm_source=convertkit&utm_medium=email&utm_campaign=Landing+Page+or+Form+-+5786598
- Recipe page: https://www.cliprecipe.com/recipe/87c26ccc-110a-4b59-935c-15cbf9bbe1fe
- Extracted: 2026-03-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt