The Best Chewy Sourdough Chocolate Chip Cookies
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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
FULL RECIPE TUTORIAL
Sourdough Chocolate Chip Cookies Recipe
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Ingredients
- 226 grams unsalted butter, browned 1 cup
- 200 grams white sugar 1 cup
- 220 grams brown sugar 1 cup
- 200 grams sourdough discard 3/4 cup
- 2 egg yolks 40g
- 8 grams vanilla extract 2 teaspoons
- 355 grams all-purpose flour 2 1/2 cups
- 6 grams baking soda 1 teaspoon
- 4 grams baking powder 1 teaspoon
- 4 grams salt 3/4 teaspoon
- 350 grams chocolate chips 2 cups
Instructions
- 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.226 grams unsalted butter, browned
- 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.355 grams all-purpose flour, 6 grams baking soda, 4 grams baking powder, 4 grams salt
- 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.200 grams white sugar, 220 grams brown sugar, 2 egg yolks, 8 grams vanilla extract, 200 grams sourdough discard
- 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.350 grams chocolate chips
- Scoop 70g of the cookie dough with a cookie scoop, about 3 Tablespoons, 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, if desired, then remove to cool fully on a wire rack or enjoy warm!
To use frozen dough balls, can you bake right from frozen or do you need to thaw in the refrigerator first?
No thawing needed! You can bake these from frozen. You just might need to add a few extra minutes to the baking time.
So sorry – I looked back and you addressed this above 🤦🏼♀️ love these though! Thanks for sharing! I used half dark chocolate chips and half of Trader Joe’s sea salted caramel chips 🤤
I made the dough this afternoon. I´m wondering if i can exchange the sugar for a more natural sugar? Maple syrup, honey, cocunut blossem sugar or something else? I’m sure these would be lovely, but a healtier variant of this cookie would be so nice!
Also if this is possible, what measurments should i use?
Thank you so much!
Hi Aline! I have only tested the recipe using the ingredients provided, so I am not 100% sure if they would bake up as intended. Sorry I couldn’t be more helpful. If you do give it a more natural sugar a go, please let me know!
Hi!
After browning the butter I still had 197g. Do I need to cook longer?
Thx!
Hi Jolene! Yes, you want to brown the butter until you are left with 180g.
I love the flavor of this cookie recipe! but my cookies came out flat! Why would they come out flat?
Oh no! Sorry to hear that. It’s important not to skip the chill time! I also always recommend using a kitchen scale so that you can make sure to measure the ingredients precisely. I hope you give this recipe another go – it’s so heavenly!
What type of chocolate chips do you think works best with this recipe?
Whichever is your favorite! I love dark chocolate chunks, but milk or semisweet chocolate chips work as well.
These are hands down the best cookies ever! I’ve been on a sourdough journey the last week and have made SO MANY of your recipes. Just have to say I so appreciate the way you write your posts and include the measurements of the ingredients in the description of how to create as well as the bakers schedules!! It’s incredibly helpful! So happy I found this website! Will continue to make more from you!
I’m honored to be a small part of your sourdough journey. So thrilled to hear you are finding the help you need and are loving the recipes. I greatly appreciate your feedback 🙂
Can you keep them in the fridge for two days vs one day (overnight) or should you freeze them right after forming the dough into balls?
You can keep the dough in the fridge for up to 3 days!
I’ve made these cookies a few times now. The first couple of times they were perfectly chewy with a tiny bit of crisp but this last time they seem a lot more crispy. We definitely prefer them chewier. Any ideas on why they could have come out crispier this last time?
So glad you love these cookies too! For the most consistent bakes, always use the gram measurements! I would also reduce the baking time slightly to ensure the cookies stay nice and chewy.
Making a double batch as we speak and everyone is eating them as they come out lol, soooooo stinking good!!! Thank you for the recipe
My heart! So happy to hear that everyone enjoyed them. Thank you for sharing!
Upon everything else on Thanksgiving, I think everyone liked the cookies the best ♥️!!
Love this! So glad this recipe was enjoyed by everyone. Thank you for sharing!
Do the cookie balls need to be formed before refrigeration, or can I chill to dough and then form the cookies after the 2-24 hour chill?
The cookie dough will get quite firm once it is chilled, that’s why I prefer scooping out the dough balls before I pop them in the fridge. However, if you prefer, you could shape the cookies after chilling.
I have made these a few times now and everyone always says they are their favourite!! Best recipe I am trying a batch with micro mini eggs and a handful of chocolate chips today cant wait to see how they turn out!!
I love that you’ve made these multiple times — that means everything! And the micro mini eggs addition sounds amazing. The texture + chocolate factor is going to be next level. Let me know how they bake up!
Hi Mckenna,
Can you use active starter for this recipe? or just discard?
Also can this recipe be double to make two batches?
Hi Lisa! You can use active starter, just make sure to use the same amount in grams. And absolutely! I love making a double batch – one to eat fresh and the other to freeze for later.
Can i use bread flour instead of AP flour?
Yes, you can.
I made these and they taste amazing! I followed 70g per cookie and cooked for 14 minutes and the edges were perfect but the inside was still pretty undercooked. I do love a chewy cookie but I’ll have to cook longer
This is my families absolute favorite cookie recipe. And every time I bring them to an event or gathering people eat them up! They’re always so shocked when I say they’re sourdough cookies. I doubled the recipe and added some crushed Oreos to half and they’re amazing.
Yes!! I’m so happy your family loves them. Crushed Oreos are such a fun twist! I love hearing that people are surprised they’re sourdough cookies—there’s nothing better than that reaction!
Can you replace the egg yolks with applesauce and use gluten free ingredients? Does it affect the cookies?
I have only tested this recipe using the ingredients listed. Sorry I couldn’t be more helpful!
Can I use active starter instead of discard?
Yes, you can! Just make sure to use the same amount in grams.
Had to add extra applesauce for all the dry ingredients to incorporate.
1 TBS per yolk, plus 3 tsp (1 tsp added as needed).
Thank you for sharing, Jackie!
We like these so much better than traditional cookies! Thank you!
Thrilled to hear that, Suzi! We can’t get enough of them. Thank you for sharing!
Can I freeze these and bake another day?
Hi Nancy! Absolutely! You can bake them from frozen, but you will need to extend the bake time slightly.
Can I ferment the dough in the fridge overnight?
Oh dear- clearly I didn’t read through the recipe and missed part of your directions! I just read overnight is best <3.
What if I didn’t read ahead and don’t have two hours to refrigerate the dough? Will 30 minutes in the freezer work? Lol
I haven’t tested the recipe with this method, so I’m not 100% sure, sorry! The chill time is important though, otherwise the cookies bake up flat.
Do this work??
Can I use salted butter?
Absolutely! You can reduce the salt by 1/4 tsp when using salted butter.
Love these cookies!
If I wanted to freeze, should I do so after shaping or after the 2 hour refrigerator time? I like the idea of an overnight long ferment, can I freeze after that? Thanks!
Hi, Rachelle! So glad you love these cookies as well! You can freeze the dough balls right after shaping. If you prefer the dough to be long fermented, then I would freeze the dough balls after being in the fridge for at least 12 hours.
Can I use active sourdough starter instead of discard?
You can use either! Just make sure to use the same amount in grams.
Would you know the ingredients for these to make 3 batches ?? By any chance
To make 3 batches, I would just triple the ingredients!
Thank you for putting measurements in cups and teaspoons ! Appreciate it
You bet!
These are the best cookies! Is it possible to use less sugar without affecting the outcome? Thanks!
Hi Sydney! This amount of sugar not only helps to sweetened the cookies, but it gives them that delicious chewy texture! You can certainly reduce the sugar in the recipe, but this might affect the texture.
Is there a way to make these vegan?
Hi Sharan! Thanks for your question! I haven’t personally tried making this recipe vegan, so I can’t say for sure how substitutions would turn out. That said, many people have success using vegan butter and flax or chia eggs as replacements in cookie recipes. If you give it a try, I’d love to hear how it goes!
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!
I’ve also made them a few times. Making them for Christmas too. They are my favorite choc chip cookie recipe