Amazing sourdough chocolate chip cookies: 18 joy

If you’ve been baking sourdough as long as I have, you know the endless cycle of feeding and the mountain of discard that accumulates! Don’t let that starter go to waste. I’m showing you my absolute favorite way to use it up: these incredible sourdough chocolate chip cookies. These aren’t just any cookies; they have this wonderful, deep flavor and a chewy texture you just can’t get any other way. This recipe is proof that upgrading a classic can be simple, reliable, and bring so much joy back into the baking routine, which is exactly what Carla’s Cooking is all about.

The magic here is using that unfed discard to give these cookies a subtle, sophisticated tanginess. Trust me, they are perfectly gooey, easy to make, and they definitely made it onto my list of must-bake recipes!

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Why This Brown Butter Sourdough Chocolate Chip Cookies Recipe Works (Expert Tips)

If you skip one step in this recipe, please don’t let it be the browning of the butter! Seriously, it’s the secret weapon alongside the sourdough discard. Browning the butter creates all these rich, toasty, nutty undertones—it’s what takes these from good to ‘I need the whole batch myself’ territory. That gorgeous **brown butter sourdough** base really interacts beautifully with the slight acidity from the starter, giving the cookies an unbelievable depth of flavor. You can see how other bakers are getting amazing results right here: check out the texture!

This process might seem fussy, but it makes all the difference, guaranteeing you get those ultimate chewy sourdough cookies. They bake up thick, golden brown, and those centers stay wonderfully soft.

Achieving Chewy Sourdough Cookies Texture

The gooey center you are dreaming about? That’s mostly about not overbaking, but the dough chilling is what sets up the chewiness. When the dough rests in the fridge, the fats firm up again and the flour absorbs that marvelous brown butter flavor. This stops the cookies from spreading into thin pancakes in the oven.

When they bake, they hold their shape beautifully, giving you that lovely thick edge and that irresistible melted chocolate pocket in the middle. Don’t rush the chill time; it is essential for the best chewy sourdough cookies texture.

Ingredients for Chewy Sourdough Discard Chocolate Chip Cookies

I wrote out the whole ingredient list here so you can grab everything at once, which makes the whole process feel much calmer! Remember, we are keeping this an easy sourdough cookie recipe, so we stick close to what works best. You start with half a cup of unsalted butter that you’ve browned until it smells nutty, and let me tell you, that step is worth it. Then you mix in your sugars, one large egg, a teaspoon of vanilla, and then the star: half a cup of your unfed sourdough discard. Don’t fret about the flour, baking soda, salt, and of course, a full cup of semi-sweet chocolate chips or chunks!

Keep everything handy; it moves quickly once you get going after you brown the butter.

Ingredient Notes and Substitutions for Sourdough Chocolate Chip Cookies

The sourdough discard here needs to be unfed, you know, the stuff straight from the fridge? That’s key for the flavor profile we are after. If you use active, bubbly starter instead, it’ll be stronger, and honestly, it throws off the texture a bit in this formula. Since this is such a reliable, easy sourdough cookie recipe, I really stick to the recipe here.

For the chocolate, if you have chunks instead of standard chips on hand? Go for it! The chunks give you those wonderful, gooey pools of chocolate when they melt. Just keep that butter browned and the discard cold—that’s the simple magic working behind the scenes.

Step-by-Step Instructions for the Best Sourdough Chocolate Chip Cookies

Alright, buckle up, because we start with the best part: browning the butter! Melt that butter gently until the little milk solids turn dark golden and smell like toasted nuts—it smells incredible while you’re waiting for those sourdough chocolate chip cookies to come together. Pour it into a bowl right away and you absolutely MUST let it cool for about 10 minutes. Patience here is key so you don’t scramble that egg later!

Once it’s just warm, whisk in both sugars until they look combined. Then beat in your egg and vanilla until things smooth out. Now, stir in that cold sourdough discard until it disappears. Separately, just combine your flour, salt, and soda. Add the dry into the wet mixture gradually, mixing only until the flour streaks are *almost* gone. Remember, don’t overmix if you want chewiness!

Fold in your chocolate chips. Seriously, cover that dough and chill it for at least 30 minutes—but if you can wait two hours or even overnight, you’ll get the absolute best, thickest cookies possible. This step makes a huge difference for those creamy centers. You can find some great tips on dough resting right here on my blog, and others agree that chilling is essential, like over here!

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Baking Tips for Perfect Sourdough Discard Cookies

Get that oven hot to 375°F (190°C) before you do anything else. Scoop tablespoon-sized balls onto your parchment-lined sheets, making sure they have plenty of space to spread just a tiny bit. For that gorgeous, professional look, press a few extra chocolate chips right on top of each dough ball before they go in.

Bake them for just 10 to 12 minutes. You are looking for the edges to look golden brown, but the middle should still look a touch soft, almost underdone. They firm up fast while cooling, so pulling them slightly early guarantees those dreamy, gooey chocolate chip cookies.

Mastering the Tangy Sourdough Treats Flavor Profile

This is where these cookies really earn their bragging rights, friends! When you use that sourdough discard, you get this subtle, almost background tanginess that cuts through the richness of the browned butter and the sweetness of the chocolate. It’s complex, you know? It makes them taste less like a simple sugar cookie and more like a rich, bakery-style creation.

Honestly, I used to think sourdough was just for bread, but these tangy sourdough treats turned me into a believer that it belongs everywhere. It gives the cookies this incredible depth that you just can’t achieve with baking soda alone. My kids can’t quite place *what* makes them better now, but they know they want another one immediately!

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It elevates the whole experience. If you’ve been looking for a way to make your classic chocolate chip recipe feel brand new again, adding that tang is the simplest path there. They pair perfectly with a cool glass of milk. Thinking about other fun pairings? You might enjoy my recipe for a Candy Cane Milkshake later for a complete treat!

How to Use Sourdough Discard in These Sourdough Chocolate Chip Cookies

This is where we simplify things for you, because Carla’s Cooking is all about making great food without the stress! If you are used to baking sourdough bread, you might worry about what kind of starter to use here. The great news is that for these chocolate chip cookies, we are using unfed discard straight from the fridge. Yes, really!

No need to wake up your starter or make a special levain just for cookies. That slightly less active, cold discard is perfect because it provides that subtle tang and richness without adding too much extra lift—which we already control with baking soda here. This makes our recipe exactly what I promised: an **easy sourdough cookie recipe** using up what you already have on hand.

If you want to delve deeper into making sourdough bread for your bakes, check out my guide on sourdough bread recipe. But for these cookies, just scoop out the discard and toss it in. You can even see how others are finding success using discard in their baking projects!

Storage and Make-Ahead Tips for Sourdough Chocolate Chip Cookies

One of the best things about these cookies is how well they keep! If you have leftovers—which is optimistic, I know—store the fully cooled sourdough chocolate chip cookies in an airtight container at room temperature. They stay delightfully soft and chewy for about three or four days. I actually think the flavor gets a tiny bit better on day two!

But hear me out: the dough is even better made ahead. If you cover the scooped dough balls and pop them in the fridge for 12 to 24 hours, that tangy sourdough flavor deepens up so much! It really makes them taste like they came from a fancy bakery. It’s something I learned the hard way when I made a batch ahead for a neighborhood potluck. You can find more tips on making things ahead for busy weeknights in my guide on easy chewy blondies recipe, which shares similar make-ahead benefits!

Frequently Asked Questions About Sourdough Discard Cookies

I know you might have some lingering questions when you’re using starter in something sweet like this!

Will these tangy sourdough treats taste too ‘sour’? Nope! Because we’re using unfed discard, that famous sourdough tanginess is mellowed out nicely by the butter and sugars. You get this deep, complex background flavor, but your kids definitely won’t complain that they taste like bread. It just makes them taste richer, like those fantastic ones you find at the best bakeries. You can read more about how others handle the flavor profile in these tips!

Can I use my active, bubbly starter instead of discard? You sure can, but I prefer the discard here for simplicity! If you use active starter, I recommend reducing the amount just a touch—maybe to 1/3 cup—because it has more gas and will affect how much the cookies spread. For this recipe, keeping it simple is usually best!

Do I have to chill the dough if I want them right now? You *should* chill them for the best results—at least 30 minutes helps them stay thick. If you are in a giant rush, you can bake immediately, but they will flatten out more, making them crispier rather than the desired chewy sourdough cookies texture.

I’d love to know what you think once you try them! If you need another easy, savory recipe for dinner, check out my ham sliders while you wait for these to bake!

Are these considered bakery style chocolate chip cookies?

They absolutely are, especially if you follow the chilling instructions! Chilling the dough and pressing those extra chocolate chips right on top before baking gives you that thick, wonderfully crinkled look of bakery style chocolate chip cookies. That dark butter and sourdough combo just screams artisan, making these the ultimate sourdough chocolate chip cookies in my book!

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Serving Suggestions for Your Sourdough Chocolate Chip Cookies

Now that you have a perfect batch of these rich, tangy sourdough chocolate chip cookies, what do you serve them with? Honestly, they are so good, they stand alone, but a tall, cold glass of milk is non-negotiable for me. They also are incredible dipped in coffee; that tiny bit of bitterness really plays up the brown butter flavor.

If you are looking for something special, add a scoop of vanilla bean ice cream for ultimate gooey perfection! It’s so much better than relying on those scheduled meal planning services you sometimes see advertised. These cookies are worth stopping everything for!

Recipe Details and Yield

Here are the quick facts you need so you can quickly see what you’re getting into with this recipe. I always keep this section right near the bottom so I can double-check timings. This batch is designed to make about 18 lovely, thick chocolate chip cookies. Trust me, they disappear fast!

You only need about 15 minutes of active work time, really just the time it takes to brown that butter and mix everything up. The cook time is super quick, maybe 12 minutes per tray. So, even accounting for chilling, these are faster than ordering in!

Chewy Sourdough Discard Chocolate Chip Cookies

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Make soft, chewy chocolate chip cookies using your sourdough discard for a unique, rich flavor. This recipe is simple and great for using up extra starter.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1/2 cup unsalted butter, browned and cooled slightly
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unfed sourdough discard (straight from the fridge is fine)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips or chunks

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Instructions

1. Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn golden brown and smell nutty. Pour into a heatproof bowl and let cool for 10 minutes.
2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined.
3. Beat in the egg and vanilla extract until smooth. Mix in the sourdough discard until just incorporated.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
6. Fold in the chocolate chips.
7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for deeper flavor. Chilling helps prevent spreading.
8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. You can press a few extra chocolate chips on top of each dough ball.
10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For the best texture, chill the dough for at least 2 hours. This helps create a thicker, chewier cookie.
• If you are looking for alternatives to baking, consider meal planning for weeknight dinners instead of relying on meal delivery services.
• If you prefer a stronger tang, you can use active, bubbly starter instead of discard, but reduce the amount slightly.
• For bakery-style cookies, gently press down on the dough balls right after they come out of the oven.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 15g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg