The Best Chewy Sourdough Chocolate Chip Cookies
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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. These Sourdough Chocolate Chip Cookies are pure perfection, offering a delightful twist on a classic favorite.
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. If you’re looking for a fun variation, you might also enjoy our Sourdough Chocolate Chip Skillet Cookie or our Chewy Sourdough Brown Sugar Cookies.
Quick Look: Sourdough Chocolate Chip Cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Bake Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Servings: 22 cookies
- Calories: ~300 kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Chewy, gooey, and rich with nutty brown butter, melty chocolate chips, and a subtle tang from sourdough discard. Finished with a sprinkle of flaky sea salt.
- Difficulty: Easy — Simple to mix with no special equipment needed. Just allow time for chilling!
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Why You’ll Love This Sourdough Chocolate Chip Cookie Recipe
- Simple ingredients and straightforward steps: This recipe makes baking these cookies an absolute breeze. You don’t need any complicated techniques or hard-to-find ingredients to achieve bakery-quality results right in your own kitchen. It’s as easy as whipping up a batch of Sourdough Chocolate Chip Scones.
- A generous amount of chocolate chips: We guarantee that every single bite is filled with rich, gooey goodness. The combination of melty chocolate chunks and the subtle sourdough tang creates a flavor profile that is simply irresistible. If you’re a true chocolate lover, you should also check out The Best Sourdough Brownies Recipe.
- The perfect balance of textures: These cookies offer crisp edges and soft, chewy centers for ultimate cookie satisfaction. The browned butter adds a depth of flavor that elevates the entire experience, much like it does in our Sourdough Oatmeal Chocolate Chip Cookies.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Wet Ingredients
- Unsalted butter – We brown the butter to remove some of the water content. Melted, browned butter gives the cookies a better, chewier texture and adds a wonderful nuttiness.
- Sugar – I use a combination of white cane sugar and brown sugar. The brown sugar is essential for creating perfectly chewy cookies.
- Egg yolks – We remove the egg whites to reduce the water content, but the yolks bring essential moisture and chewiness to the cookies.
- Vanilla extract – Opt for pure vanilla extract over imitation for the best flavor.
- Sourdough discard – Use unfed sourdough discard that is no older than 2 weeks. For sweet treats like these cookies, younger discard provides a milder tang.
Dry Ingredients
- All-purpose flour – Regular all-purpose flour provides the perfect structure for these cookies.
- Baking powder & Baking soda – Make sure your leaveners are fresh! Otherwise, the cookies won’t rise properly. These help balance the acidity of the sourdough discard.
- Salt – I love using Redmond’s real salt to balance the sweetness.
- Chocolate chips – I used chocolate chunks for big pockets of melted chocolate, but you can use whatever your heart desires—from milk chocolate to dark chocolate chips, to butterscotch or M&M’s!
How to Make Sourdough Chocolate Chip Cookies
- Brown the Butter 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).
- Cool the Butter Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the melted butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
- Mix the Dry Ingredients While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Whisk until thoroughly combined and set aside.
- Combine Wet Ingredients 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.
- Incorporate Dry Ingredients and Chocolate Add the dry ingredients to the wet mixture. 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.
- Chill the Dough: Scoop 70g portions of the cookie dough and roll them into smooth dough balls. Top each ball with a few extra chocolate chips, and chill in the fridge for at least 2 hours (overnight is best!).
- Bake and Serve: When ready to bake, preheat the oven to 375°F. Place 5 cookies on a rimmed cookie sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown. Serve warm with a tall glass of milk!
McKenna’s Helpful Tips
- Brown the butter carefully: Browning the butter adds an incredible nutty depth to the cookies, but it can go from browned to burnt very quickly. Watch it closely and remove it from the heat as soon as you see those small amber specks. For more brown butter goodness, try our Chewy Sourdough Oatmeal Butterscotch Cookies.
- Don’t skip the chill time: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven and for developing that perfect chewy texture. If you’re impatient, you can always make our The Best Sourdough Snickerdoodles which require no chill time!
- Use fresh sourdough discard: For sweet treats like these cookies, it’s best to use discard that is no older than 2 weeks. This ensures a mild, pleasant tang rather than an overpowering sourness. If you’re wondering about storage, check out our guide on How Long Does Sourdough Discard Last in a Jar?.
- Shape immediately after baking: To get perfectly round cookies, use the backs of two spoons to gently push the edges inward right when they come out of the oven while they are still warm and pliable.
How to Store
Store the baked cookies at room temperature in an airtight container for 2–3 days. Add a slice of bread or an apple wedge to the container to help retain moisture.
If you’re making a larger batch or want to keep them fresh longer, freezing the dough is a great option. Scoop the cookie dough balls onto a baking tray, cover with plastic wrap, and freeze until solid. Then, transfer them to a freezer-safe bag. When you’re ready to bake, place the frozen dough directly on a parchment-lined baking sheet and bake for an extra few minutes.
Sourdough Chocolate Chip Cookies FAQs
Can I Use Regular Butter Instead of Browned Butter in these Sourdough Chocolate Chip Cookies?
For the best flavor and chewy texture, it’s highly recommended to use browned butter because it adds a nutty depth that regular butter just can’t match. However, if you’re in a pinch, regular butter can be used, but the cookies will not be quite as flavorful. If you love the taste of browned butter, you’ll also adore our Chewy Sourdough Brown Sugar Cookies.
What Should I Do If I Don’t Have Sourdough Discard this Sourdough Chocolate Chip Cookies recipe calls for?
If you don’t have sourdough discard on hand, you can increase the flour by 100 grams and add the 2 egg whites as well. You’ll still get a delicious cookie, though it might miss out on the slight tanginess and extra chewiness that sourdough discard brings to the table. If you’re looking to use up a lot of discard, try our Sourdough Chocolate Chip Skillet Cookie!
Why are my sourdough chocolate chip cookies puffy?
Puffier and drier cookies usually happen from a little extra flour. For the most accurate measurements of your ingredients, I always recommend using a kitchen scale.
If you tried this Sourdough Chocolate Chip Cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Chocolate Chip Cookies Recipe
Yield: 22 cookies
Prepare yourself because these Sourdough Chocolate Chip Cookies Recipe are chewy, gooey perfection. Browned butter and sourdough discard are the secret ingredients, plus plenty of melty chocolate chips! Whip them up quick or let them long-ferment, but I promise you they won't last long.
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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 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. This recipe card was updated on 03/10/26.Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 170mg | Potassium: 81mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 280IU | Calcium: 38mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Cookies are baking now and the first tray just came out…..absolutely insanely delicious! I am glad I made them smaller…..fitting 12 balls per tray. I will savor every wonderful bite in these extraordinary sourdough cookies!
Yay! I’m so happy to hear that! I love the idea of making them smaller—more little bites to enjoy. I’m thrilled you’re loving the flavor and that they’re turning out so delicious for you. Thank you for taking the time to share!
Seriously the best cookies I have ever had. Thank you. May your pillow be cold on both sides and your WiFi always be strong. <3
Oh my goodness, this made my day — thank you! I’m so glad you loved the cookies. May your cookies always bake up perfectly gooey and your WiFi never fail you!
So yummy delicious. This will definitely be my staple chocolate chip cookies recipe!
Yay! So thrilled to hear that you loved them.
In your video you say 150 g of chocolate chips and in your recipe you have 350 g. Which is correct?
Sorry for the confusion! It should be 350 grams like it says in the recipe card.
Can I use monk fruit instead of white sugar? Also, I dont like them too sweet, so can I just use only 1 cup of monk fruit for the entire recipe?
I haven’t personally tested this recipe using monk fruit, so I can’t guarantee the results. Monk fruit is sweeter than regular sugar, so using a 1:1 substitution could affect both sweetness and texture. If you prefer less sweetness, starting with 1 cup for the whole recipe might work, but the cookies could be slightly less tender or spread differently.
If you try it, I’d recommend keeping an eye on the dough consistency—add a tiny bit more flour if it seems too wet—and letting me know how it turns out!
Can I let these ferment in my fridge for 2-3 days before baking or will that change the flavor/texture?
Yes, absolutely!
The best chocolate chip cookies, they’re amazing and now a family favorite, it’s go-to recipe
My heart! Honored that this has become your go-to recipe! Thank you for sharing.
Have you ever made this recipe into a cookie cake? I have a friend who is requesting I make it into a cookie cake for her son’s birthday and I wondered if it would turn out still if I did it in cookie cake form.
That sounds so fun — I love the idea of turning it into a cookie cake! 🍪 Yes, you can definitely do that. I’d recommend pressing the dough into a greased 9-inch pan (or skillet!) and baking at 350°F for about 20–25 minutes, until the edges are golden and the center looks just set. My Sourdough Chocolate Chip Skillet Cookie recipe is very similar if you want a reference for texture and bake time – https://simplicityandastarter.com/sourdough-chocolate-chip-skillet-cookie/
I ended up making a double batch into a massive sheet pan cookie cake and it turned out amazing 🙂
Oh, wonderful! So glad your enjoyed it. Thank you so much for sharing!
Mine came out super flat and I thought the dough seemed pretty wet whileI I was forming them into balls. Not sure what I did wrong.
Hmm, that definitely sounds like your dough may have been a little off in ratio — I highly suggest using a kitchen scale for the most accurate bake! It helps ensure the flour-to-butter balance is just right. Also, make sure your butter isn’t too warm, as that can cause the cookies to spread too much. Hopefully next time they’ll be perfectly thick and chewy!
Mine are dark on outside and too soft in the inside. Should I lower the temp of the oven?
It sounds like your oven might be running a bit hot. I’d suggest lowering the temperature by 10–15°F and keeping an eye on the cookies—they should be golden on the edges and just set in the center. Every oven bakes a little differently, so a quick test batch can help dial it in!
Hey there! Making your cookies right now and am so excited! Wondering if baking them at 375 for 11-13 minutes will cook them fully even if they’ve been frozen? Or would you adjust the time and temp? I like to preserve the cookie dough and bake them fresh rather than baking then storing. What do you suggest if I am pulling the dough out of the freezer?
Yes! You can bake them straight from the freezer at 375°F, just add a minute or two to the baking time. Keep an eye on them—bake until the edges are set and lightly golden. This way you can enjoy fresh-baked cookies anytime!
These cookies are fantastic! Everyone loves them.
Amazing! Thank you so much for sharing!
I’ve made lots of cookies in my day. These are hands down, the best choc chip cookies I’ve ever eaten!!
I love hearing this! We seriously can’t get enough of them around here. Thank you so much for sharing!
Is 355 grams of flour accurate? The recipe states 2 1/2 cups flour, or 355 grams. I measured with a scale, so used the grams measurement. My dough seems very dry, and the chocolate chips won’t mix into the dough because it’s so dry. I consulted google, and it says a cup of flour is between 120 and 130 grams. Please clarify. I’m surprised more comments don’t point out this difference!
Thanks so much for your question! Yes — 355g is the correct weight for this recipe, since I measure 1 cup flour = 140g. That’s heavier than the 120–130g per cup you might find on Google or flour bags, which is why it may look different from other sources. If you used 355g, you followed the recipe correctly. If your dough feels dry, it could be due to how your flour absorbs moisture (some brands and climates vary a lot). In that case, you can mix in 1–2 teaspoons of milk or water until the dough comes together and the chocolate chips fold in more easily.
I just baked these but they didn’t turn out flat like yours. Mine are still quite round on top. Any suggestions?
Great question! Cookies that stay puffy instead of spreading can happen for a few reasons — most often it’s from slightly too much flour (even a couple tablespoons can make a difference!), using dough that’s too cold when baking, or an oven that runs a little cool. I’d suggest making sure to measure your flour by weight with a scale, if possible. That should help your cookies spread more like mine next time!