The best sourdough chocolate chip cookies are perfectly soft and chewy cookies packed with chocolate chunks. Whip this recipe up for a quick dessert or long-ferment the dough 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 over 10 years now. It has so many health benefits! One of the greatest is that fermenting decreases the phytic acid 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, birthdays, and a special Saturday, 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 pleasantly surprised with this chewy sourdough chocolate chip cookies recipe.
Why you will love this recipe:
Extra discard: A great way to use up extra discard is by making sourdough discard cookies.
Delicious: These are the best cookies with a delightfully chewy texture.
Can be made in advance: Make these up to 3 days in advance and keep them stored in the fridge. Not only does it make having freshly baked cookies really easy, but it will also ferment the grains making them easier to digest.
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 the dough for up to three days 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, something is extra 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
Either will work. Since you don’t need to rise this recipe like you would a sourdough bread, you can use either.
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 them right away.
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.
Yes! Absolutely. This is how I recommend long-fermenting cookies.
You can absolutely just put all the cookie dough in the fridge to ferment!
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Find More Sourdough Cookie Recipes
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: Active starter or sourdough starter discard can be used for this recipe. Since there are added leaveners, the sourdough acts to help ferment the dough (when long-fermenting) and add flavor. This is a great way to use up extra sourdough starter
Vanilla extract: Adds a rich, warm flavor. See how to make your own homemade vanilla extract here.
All-purpose flour: Use your preferred all-purpose flour.
Salt: Highlights all the flavors and sweetness of these sourdough cookies.
Leaveners: Baking soda and baking powder are used to give the cookies rise.
Chocolate chips: In my personal opinion, chocolate chunks are far superior to chocolate chips. Both will work, I just like the chunks better. Milk chocolate or bittersweet will work.
Tools you may need:
Grain mill (optional)
Stand mixer or hand mixer
Measuring cups and spoons
Parchment paper
How To Make Sourdough Chocolate Chip Cookies – Quick version:
n a stand mixer with a paddle attachment, cream together butter, white sugar, and brown sugar until light and fluffy.
Add eggs, sourdough discard, and vanilla. Mix again until light and fluffy.
In a separate bowl, mix flour, baking soda, baking powder and salt.
Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
If you would like to long-ferment them, cover the bowl with a tight lid (i.e. plastic wrap, lid, beeswax wrap) and place it into the fridge. For best digestion, I recommend 3 days.
Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment-lined baking sheet. I would recommend using a cookie scoop. It is the most reliable way to get your cookies a consistent size and evenly baked.
Chill in the refrigerator for at least an hour, or up to 3 days for a longer fermentation. I personally think the best results for texture and taste are achieved when they sit in the fridge for 12-24 hours!
Preheat the oven to 375°F.
Bake for 10-12 minutes. The edges should start to turn a golden brown.
Remove from the oven and immediately transfer to a wire rack to cool.
Storage
Store in an airtight container at room temperature for up to a week. You can also freeze for up to 3 months.
There are two ways to freeze cookies for longer storage: 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 or freezer-safe bag. When you’re ready to use them, bake according to the 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 Discard Recipes:
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.
Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 227 g softened
- 1 cup white granulated sugar 200 g
- 1 cup light brown sugar lightly packed (200 g)
- 2 large eggs
- 3/4 cup sourdough discard 170 g
- 2 teaspoons vanilla extract 8 g
- 3 cups all purpose flour 405 g
- 1 teaspoon baking soda 6 g
- 1/2 teaspoon baking powder 2.5 g
- 1 1/2 teaspoon salt 7 g
- 2 cups chocolate chips 340 g
Instructions
- In a stand mixer with a paddle attachment, cream together butter, white sugar and brown sugar until light and fluffy.
- Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
- In a separate large bowl, mix together flour, baking soda, baking powder and salt.
- Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
- Fold in chocolate chips.
- Roll cookies into a ball using 3 tablespoons of dough per cookie. I have a cookie scoop for this. Place them 2 inches apart on a parchment lined cookie sheet.
- Chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. For best results, I like the texture and taste when they sit in the fridge for 12-24 hours best!
- Preheat the oven to 375°F.
- Bake for 10-12 minutes. The edges should start to turn a golden brown
- Remove from the oven and immediately transfer to a wire rack to cool cookies.
Notes
- Make this recipe and bake right away, or ferment it up to 24 hours for the most health benefits and easier digestion.
- I highly suggest using chocolate chunks. While chocolate chips are wonderful, there is something amazing about chocolate chunks.
- Do not over bake or over mix this recipe. You may end up with a tough or more cake-like cookie.
Danielle Reimer says
Best cookies, I make these for my family regularly!
Danielle Reimer says
Best cookies! Make these for my family regularly!
Janine Eastman says
I’ve made this cookie recipe several times in the past month.
My family loves them!
Thank you for a great recipe!
Amanda says
These cookies are AMAZING!!! I will never make regular chocolate chip cookies again. Even my husband says they’re the best cookies he’s ever had! We’re loving all of your sourdough recipes!
Gina van’t Wout says
Hi there!
I have a question about long fermenting sourdough cookies!
How do you know, other than the tang it adds to the cookies that’s it’s actually been fermented? Does the dough do any kind of rise in the fridge? I’m trying to wrap my head around knowing that’s it’s actually fermented.
Could you possibly leave it on the counter overnight to ferment so the yeast doesn’t go to sleep and the bacteria doesn’t slow down in the fridge?
Thanks for all your help in advance!
Lisa Bass says
The dough doesn’t do any kind of rising in the fridge, which isn’t needed for the cookie recipe anyway!
JayBee says
I’m new to sourdough and these turned out amazing!!
Darlene Derksen says
Can this recipe be double.
Want to make for larger groups/ gifts?
Lisa Bass says
Sure can!
Rachel says
Thank-you Lisa for this wonderful recipe, it’s the best chocolate chip cookie recipe I’ve ever made and my family loves it! I used 1/4 cup less white sugar and substituted some spelt flour instead of AP flour and fermented about 5 hours and they’re still amazing!
Anonymous says
Just mix the dough until it well combine
Spencer Emmons says
Best chocolate chip cookies EVER! Our family is obsessed and we can’t stop! I was wondering if substituting the butter for coconut oil would be okay? Thanks!