Sourdough Chocolate Chip Cookies Recipe for chewy, gooey perfection. Discover the secret to the best homemade cookies with this easy, delicious guide.
Everyone needs a go-to chocolate chip cookie recipe—the one you turn to when unexpected guests arrive or when you need to bring a sweet treat to a dinner party or celebration.
Growing up, we always made the classic chocolate chip cookies on the backside of Nestle’s chocolate chips. Though that recipe will always have a place in my heart, they have forever been replaced with these Chewy, Chocolaty Browned Butter Sourdough Chocolate Chip Cookies!
My goodness, they’re pure perfection!
From the nutty flavor of brown butter to the perfectly gooey, chewy center and lightly crispy edges, every bite is filled with melty semisweet chocolate chunks and a subtle tang from the sourdough starter discard.
I’ll admit, I may have indulged in more of these cookies than I should have while testing the recipe! But how can you blame me when they taste this good?!
Make a double batch and freeze half for a quick dessert in a pinch!
I promise you, once you make these Chewy Sourdough Chocolate Chip Cookies, there’s no going back.
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Why You’ll Love This Recipe:
Easy to make
Simple ingredients and straightforward steps make baking these cookies a breeze.
Plenty of chocolate
A generous amount of chocolate chips guarantees that every bite is filled with rich, gooey goodness.
Chewy texture
They offer the perfect balance of crisp edges and soft, chewy centers for ultimate cookie satisfaction.
Ingredients Needed
Butter: Browned butter helps to remove some of the water content that is added by the sourdough discard, but it also gives the cookies a better texture and adds nuttiness.
Sugar: Cane sugar can be substituted. Brown sugar helps create perfectly chewy cookies!
Egg yolks: We removed the egg whites to reduce the water content, but the yolks bring moisture and chewiness to the cookies.
Vanilla extract: For the best flavor, opt for pure vanilla extract over imitation.
Sourdough discard: Use sourdough discard that is no older than 2 weeks for sweet treats like these cookies.
Flour: I use all-purpose flour for this recipe.
Baking Powder: Make sure your leaveners are fresh! Otherwise, the cookies won’t rise properly.
Baking Soda
Salt: I love Redmond’s Real Salt for the cookie dough, but don’t forget to sprinkle on some flaky sea salt when the cookies are still warm!
Chocolate Chips: I used chocolate chunks, but you can use whatever your heart desires, from milk chocolate to dark chocolate chips, to butterscotch to M&M’s!
Supplies
Medium skillet
How to Make Browned Butter Sourdough Chocolate Chip Cookies
Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes)
Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.
Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.
Finally add the dry ingredients. I like to add a little at a time for easier mixing.
Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.
Scoop 70g of the cookie dough with a cookie scoop, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13×18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown.
Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt, then remove to cool fully on a wire rack or enjoy warm!
TIP: To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.
How to Serve
Warm with a glass of milk, of course! But if you’re feeling really indulgent, these cookies would be the perfect base for ice cream sandwiches!
How to Store
Store the cookies at room temperature in an airtight container for 2–3 days with a slice of bread or apple to help retain moisture.
If you’re making a larger batch or want to keep them fresh longer, freezing is also a great option. Scoop the cookie dough balls onto a baking tray and freeze until solid. Then, transfer them to a freezer-safe bag.
When you’re ready to bake, place the frozen dough on a parchment-lined baking sheet and bake for an extra few minutes. You’ll always have homemade chocolate chip cookies on hand!
FAQs
Can I Use Regular Butter Instead of Browned Butter?
For the best flavor and chewy texture, it’s best to use browned butter because it adds a nutty depth that regular butter just can’t match. Browning butter helps to remove extra moisture, so using melted butter will be too much moisture for this cookie recipe.
How Can I Make These Cookies If I Don’t Have a Cookie Scoop?
You can use a spoon to drop dough onto the baking sheet. Try to make each dough ball around 70 g for even baking.
Happy baking!
More Recipes Like This:
Sourdough Skillet Cookie
Chewy Oatmeal Butterscotch Sourdough Cookies
Chewy Brown Sugar Sourdough Cookies
Sourdough Peanut Butter and Jelly Sandwich Cookies
The Best Chewy Sourdough Chocolate Chip Cookies
Sourdough Chocolate Chip Cookies Recipe for chewy, gooey perfection. Discover the secret to the best homemade cookies with this easy, delicious guide.
Ingredients
- 1 cup unsalted butter, browned (226g)
- 1 cup white sugar (220g)
- 1 cup brown sugar (220g)
- 3/4 cup sourdough discard (200g)
- 2 egg yolks (40g)
- 2 teaspoons vanilla extract (8g)
- 2 1/2 cups all-purpose flour (355g)
- 1 teaspoon baking soda (6g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon salt (4g)
- 1 1/2 cups chocolate chips (350g)
Instructions
1. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter.
1 cup unsalted butter (226g)
2. Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
3. While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.
2 1/2 cups all-purpose flour (355g), 1 teaspoon baking soda (6g), 1 teaspoon baking powder (4g), 1 teaspoon salt (4g)
4. Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.
1 cup sugar (220g), 1 cup light brown sugar (220g), 2 egg yolks (40g), 1 teaspoon vanilla extract (8g) and 3/4 cup sourdough discard (200g)
5. Finally add the dry ingredients. I like to add a little at a time for easier mixing.
6. Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.
1 1/2 cups chocolate chips
7. Scoop 70g of the cookie dough with a cookie scoop, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
8. When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13x18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown.
9. Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt, if desired, then remove to cool fully on a wire rack or enjoy warm!
BAKING TIP: To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.
Notes
How to Store
Store the cookies at room temperature in an airtight container for 2–3 days with a slice of bread or apple to help retain moisture.
If you're making a larger batch or want to keep them fresh longer, freezing is also a great option. Scoop the cookie dough balls onto a baking tray and freeze until solid. Then, transfer them to a freezer-safe bag.
When you're ready to bake, place the frozen dough on a parchment-lined baking sheet and bake for an extra few minutes. You'll always have homemade chocolate chip cookies on hand!
FAQs
Can I Use Regular Butter Instead of Browned Butter?
For the best flavor and chewy texture, it’s best to use browned butter because it adds a nutty depth that regular butter just can’t match. Browning butter helps to remove extra moisture, so using melted butter will be too much moisture for this cookie recipe.
How Can I Make These Cookies If I Don’t Have a Cookie Scoop?
You can use a spoon to drop dough onto the baking sheet. Try to make each dough ball around 70 g for even baking.
made these tonight and they are SO good! also so easy. best sourdough chocolate chip cookie recipe i’ve tried.
thank you!
I’m so so glad you loved them! Thanks for sharing!
Can I use salted butter?
Absolutely! You can reduce the salt by 1/4 tsp when using salted butter.