Sourdough chocolate chip cookies are perfectly soft and packed with chocolate chunks. Whip this recipe up for a quick dessert, or long ferment for better digestion. You will want to keep this recipe in your back pocket.

‘Tis the season for cookies. The house is gleaming with Christmas cheer. Greenery hugs the staircase, and pops of red run through each room. 

While we do occasionally make typical Christmas sugar cookies, I always prefer a soft, buttery, chocolate chip cookie. 

My motto has always been this: if you can’t sour it, use einkorn (like in these Toasted Coconut Cookies). But I also love figuring out how to take a regular recipe and turn it into sourdough. (Find how to convert any recipe into sourdough here.)

Sourdough baking has been a passion of mine for nearly 10 years now. It has so many health benefits; fermenting decreases the phytic acid in order to make the nutrients more bio-available and the grain more digestible.

Creating more nourishing foods has been important in our family. And while cookies may be a fun treat and perfect for the holidays, this recipe is also very adaptable. 

If you have the time, I highly suggest allowing this recipe to ferment at least overnight. Not only because it makes it slightly healthier, but it also adds a delicious and subtle tang that pairs perfectly with the sweetness. 

If you have never tried a sourdough dessert, you will be presently surprised.

Tips For Making Sourdough Cookies:

• If you are new to sourdough, find my tutorial on how to make a sourdough starter from scratch here.
• Make this recipe and bake right away, or ferment it up to 24 hours for the most health benefits and easier digestion. The instructions on how to make them long fermented versus the faster version vary slightly, so make sure to check out the steps below.
• I highly suggest using chocolate chunks. While chocolate chips are wonderful, there is something amazing about chocolate chunks (especially the ones from Trader Joe’s. They are the best!).
• Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.

FAQ

Should I use sourdough discard or active sourdough starter for this recipe?

Either will work. Since you don’t need to rise this recipe like you would a sourdough bread, you can use either.

Do you have to long ferment this chocolate chip cookie recipe?

No. You can also follow the non-fermented version. You won’t reap the benefits from the ferment, but if you have no issues digesting grains, then whip them up and bake right away.

What is the secret to making soft cookies?

The secret is in the baking time. A shorter bake time will give you a softer cookie, whereas a longer bake time will give you a fluffier, more cake-like cookie. 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Ingredients:

Butter: When baking, it is preferred to use unsalted butter. This allows you to control the amount of salt added to the cookies.

Sugar: This recipe includes both granulated sugar and brown sugar. Brown sugar helps make cookies crisp while granulated sugar helps keep them chewy. 

Egg: Acts as a binder.

Sourdough starter: Sourdough starter or sourdough discard can be used for this recipe. Since there is added leaveners, the sourdough acts to help ferment the dough (when long fermenting) and add flavor.

Vanilla extract: Adds a yummy warm flavor. See how to make your own homemade vanilla extract here.

All-purpose flour:

Salt: Brings our all the flavors and sweetness to these sourdough cookies.

Leaveners: Baking soda and baking powder are used to give the cookies rise. 

Chocolate chunks: In my personal opinion, chocolate chunks are far superior to chocolate chips. Both will work, I just like the chunks better.

Tools you may need:

Grain mill (optional)

Stand mixer

Measuring cups and spoons

Baking sheet

Parchment paper

How To Make Sourdough Chocolate Chip Cookies – Quick version:

Preheat oven to 350 degrees.

In a stand mixer with paddle attachment, cream butter and sugar together for a few minutes until light and fluffy.

Add egg and mix until well incorporated. 

Add vanilla and sourdough starter and mix until just combined. 

In a separate bowl, mix dry ingredients together.

Add the dry ingredients to the wet ingredients, about 1/3 at a time, and mix until just incorporated. Be careful not to over mix.

Add chocolate and gently combine. 

How To Bake Sourdough Cookies

Place on a parchment lined baking sheet and bake for about 10 minutes or until the edges begin to turn golden. I would recommend using a cookie scoop. It is the most reliable way to get your cookies a consistent size and evenly baked.

How To Make Long Fermented Sourdough Cookies:

The night before, mix together melted butter, sourdough starter, and flour in a stand mixer bowl; cover. Allow the grains to ferment for 8-24 hours to help break down the phytic acid and reap the most health benefits from the fermented grain.

The Next Day:

Preheat oven to 350. If you place the dough in the refrigerator for one hour before baking, as recommended (see step below), then you can wait to preheat the oven until about 20 minutes before baking.

Add egg and vanilla to the sourdough starter mixture and mix together well. This will be difficult to incorporate, but it can be done! I highly recommend using a stand mixer.

Sprinkle the remaining dry ingredients (sugars, baking soda, baking powder, salt) into the bowl and stir.

Fold in chocolate chunks (chips will work too, but chunks are better in my opinion).

For best results, refrigerate dough prior to baking for at least one hour. 

Spoon into even balls on parchment lined baking sheet.

Bake for 10 minutes or until the edges start to turn golden brown.

How to Freeze Sourdough Chocolate Chip Cookies

There are two ways to freeze cookies: after baking or before. 

Freezing Cookie Dough:

Make the dough (long fermented or quick version) and scoop out cookie dough balls onto a parchment lined baking sheet. Freeze on the sheet. 

Once frozen, transfer to an air-tight container. When you’re ready to use them, bake according to directions above. They may take slightly longer to bake from frozen. Cookie dough will last three months in the freezer.

Freezing Baked Cookies

Bake and allow to cool completely. Place the baking sheets (with the cookies and parchment paper in place) in the freezer for a few hours. Once frozen, place them in an air-tight container. You can put parchment paper between layers, if desired. 

Frozen cookies will last three months in the freezer. Allow to thaw at room temperature. Bake for just a few minutes for a nice warm cookie.

Find More Sourdough Desserts:

• Sourdough Cranberry Bread
• Sourdough Chocolate Cake
• Fermented Carrot Muffins
• Sourdough Pumpkin Roll
• Sourdough Pie Crust

If you try this recipe and love it, I would appreciate if you could come back, commented on the post, and give it 5 stars! Thanks.