Easy Sourdough Chocolate Chip Cookies (With Discard or Active Starter)
If you’re anything like me, you hate wasting a single bit of that precious sourdough starter. These easy sourdough chocolate chip cookies are the perfect way to use up discard—and trust me, they’re downright irresistible. Soft, chewy, and full of rich chocolatey goodness, they’ve quickly become a favorite in our home kitchen. Whether you’re baking with active starter or the discard from your daily feedings, this recipe adds a cozy, homemade twist to a classic treat.
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If you are looking for more delicious desserts, you will also like my recipe for Chewy Brown Butter Pumpkin Chocolate Chip Cookies. It is great for Fall especially but I love to make them year round! Two other treats I love to make are Healthy Pecan Date Bars with Dark Chocolate, and Easy Peanut Butter Banana Muffins .
Why You Will Love This Recipe
Soft, Chewy, Flavorful Cookies
These are delightfully fluffy and full of chocolatey deliciousness! This recipe is perfect for the baker who prefers a cookie on the softer side and with a sweetness level on the more modest side.
It is a Perfect Way to Use Up Sourdough Discard
There is no use in letting that fermented goodness go to waste! Discard is great way to sneak in some of the health benefits of sourdough into your recipes and sweet treats are the way to go!
There Is No Need To Long Ferment (Unless You Just Want To)
This recipe is very easy to make bake in less than an hour. You can choose to cover the dough and let ferment in the fridge overnight before baking if you choose but it is not required.
Beginner-Friendly And Only Using Pantry Staple Ingredients
Whether you are a seasoned baker or just starting out on your sourdough journey, this recipe is ideal for everyone. There are no complicated steps, you can customize it to your liking, and there is a high chance that you have everything you need to make this recipe already in your pantry! I love this fact because sometimes you just want something sweet and not have to leave the house. This recipe is perfect for those at home lazy days!
Ingredient Notes and Substitutions
Butter
I use unsalted butter so I can control the salt level in the cookies, but salted butter also works well if you prefer a slightly sweet and salty flavor profile. Just reduce the added salt slightly if needed.
Sourdough Starter
You can use either active sourdough starter or unfed sourdough discard in this recipe. Both work beautifully. Discard will give a more subtle tang, while active starter can add a slightly deeper fermented flavor.
Vanilla Extract
Vanilla adds warmth and depth to the cookie dough. You can use store-bought vanilla extract or homemade vanilla if you have it on hand. If you’ve never made your own vanilla before, it’s a simple and budget-friendly pantry staple worth trying. For now, you can find a helpful guide on Bon Appétit’s site for making homemade vanilla extract.
Chocolate Chips & Mix-Ins
I use dark chocolate chips for a rich, slightly bitter contrast to the sweet dough, but you can absolutely swap in milk chocolate, white chocolate, or even flavored baking chips. I also love adding pistachios for a little crunch and color, but walnuts, pecans, or chopped chocolate bars all work beautifully. This is one of those recipes where you can really let creativity lead.
Sugars (Brown Sugar & White Sugar)
This recipe uses a combination of brown sugar and white sugar. Brown sugar adds moisture and chewiness, while white sugar helps create lightly crisp edges.
Eggs
Eggs help bind the dough and create structure in the cookies. With fresh eggs coming in from the girls lately, this is one of my favorite ways to use them up in a simple, comforting bake.
Flour
All-purpose flour works best for a soft yet structured cookie. If you mill your own grains, freshly milled soft white wheat can also be used in place of all-purpose flour for a more wholesome flavor and slightly rustic texture. Freshly milled flour tends to absorb moisture differently than store-bought flour, so you may need to add a little extra flour if the dough feels too soft. I love using freshly milled flour whenever possible for the added nutrition and fresh flavor it brings to homemade baked goods.
Baking Soda & Baking Powder
These two work together to help the cookies rise and spread properly. Baking soda helps with browning and spread, while baking powder adds a bit of lift for a softer, thicker cookie.
Salt
I use pink Himalayan sea salt, but any fine sea salt will work. Salt is essential here because it balances sweetness and enhances the flavor of the chocolate and vanilla.
Instructions for Making Easy Sourdough Chocolate Chip Cookies
- Cream your butter and sugars in a stand mixer until light and fluffy.
- Add in your eggs, sourdough starter, and vanilla. Mix well.
- In a medium mixing bowl, mix together your flour, baking soda, baking powder, and salt. Slowly add in to your butter and sugar mixture. Mix until well combined.
- Fold in your chocolate chips, nuts, or whatever add ins your prefer.
- Chill the dough in the fridge for about an hour or up to 24 hours for a longer ferment. Make sure to cover with plastic wrap to prevent the dough from drying out.
- Preheat your oven to 375 degrees.
- While the oven is preheating, line a baking pan with a silicon baking mat or parchment paper.
- Scoop out the cookie dough using a large cookie scoop and drop onto the baking pan, spacing them out about 2 inches apart.
- Place in the oven and bake for 10-12 minutes or until the edges turn a nice golden brown. Remove from the oven and allow to sit for one minute before transferring them to a wire rack to cool.
Easy Sourdough Chocolate Chip Cookies (With Discard or Active Starter)
Print RecipeEquipment
- 1 Stand Mixer
- 1 Medium Mixing Bowl
Ingredients
- 1 cup unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Large Eggs
- 3/4 cup Sourdough Discard (can also use active starter)
- 2 tsp Vanilla
- 3 cups Flour All-purpose or milled soft white wheat
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp salt I use pink Himalayan sea salt
- 1 cup chocolate chips can also add in nuts, coconut flakes, etc
Instructions
- Cream your butter and sugars in a stand mixer until light and fluffy.
- Add in your eggs, sourdough starter, and vanilla. Mix well.
- In a medium mixing bowl, mix together your flour, baking soda, baking powder, and salt. Slowly add in to your butter and sugar mixture. Mix until well combined.
- Fold in your chocolate chips, nuts, or whatever add ins your prefer.
- Chill the dough in the fridge for about an hour or up to 24 hours for a longer ferment. Make sure to cover with plastic wrap to prevent the dough from drying out.
- Preheat your oven to 375 degrees.
- While the oven is preheating, line a baking pan with a silicon baking mat or parchment paper.
- Scoop out the cookie dough using a large cookie scoop and drop onto the baking pan, spacing them out about 2 inches apart.
- Place in the oven and bake for 10-12 minutes or until the edges turn a nice golden brown. Remove from the oven and allow to sit for one minute before transferring them to a wire rack to cool.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes, you can use either sourdough discard or active starter in this recipe. Discard works perfectly and gives a mild tang, while active starter can create a slightly deeper fermented flavor.
Do sourdough chocolate chip cookies taste sour?
No, these cookies do not taste sour. The sourdough adds depth and complexity, but the butter, sugar, vanilla, and chocolate balance everything into a rich, classic cookie flavor.
Do I need to chill the cookie dough?
Yes, chilling the dough is highly recommended. It helps the cookies hold their shape, enhances the flavor, and creates a thicker, bakery-style texture.
Why are my cookies spreading too much?
This usually happens if the butter is too warm or the dough has not been chilled long enough. You can also add a small amount of flour if your dough feels too soft.
Can I freeze sourdough cookie dough?
Yes, this dough freezes very well. Scoop into cookie balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen and add 1 to 2 extra minutes to the baking time.
How do I store sourdough chocolate chip cookies?
Store baked cookies in an airtight container at room temperature for 3 to 4 days. For longer storage, you can freeze baked cookies for up to 2 months.
What makes these cookies chewy?
The combination of brown sugar, butter, and sourdough starter helps create a soft, chewy center with lightly crisp edges.
Can I make these cookies ahead of time?
Yes, and the dough actually improves after resting in the refrigerator for 24 to 48 hours as the flavors deepen.
In Closing
And that’s it! A simple batch of sourdough chocolate chip cookies that bring together rich chocolate, buttery dough, and just a hint of sourdough depth. Whether you’re using active starter or discard, this recipe is a cozy way to use what you already have in your kitchen and turn it into something sweet and delicious. I hope these cookies make it to your counter on a slow afternoon, shared with someone you love or enjoyed warm straight from the oven with a cup of coffee or milk!
Happy baking, friend.
XO, Bri
Are You Ready To Dive Deeping Into the Sourdough World?
If you are new to sourdough baking, please visit the Resource Library to download my FREE printable E-Book, The Art Of Sourdough: From Starter to Slice. This 23 page e-book offers a wide array of information to help you on your sourdough journey such as:
- What is Sourdough and why is it different?
- Common verbiage used in sourdough baking
- Helpful tools to help your bake your first loaf
- My FAVORITE sourdough bread recipe that gives me amazing results EVERY TIME!
- Common FAQs related to sourdough baking and troubleshooting advice
- Bonus content: Some of my favorite sourdough discard recipes- just like this recipe for Easy Sourdough Chocolate Chip Cookies.
- PLUS you will receive updates on what’s happening at Our Manor and new recipes sent to your inbox every week.
More Sourdough Recipes You Will Love
Once you start baking with sourdough, it has a way of finding its place in just about everything from cookies to bread and even the little everyday treats that make a kitchen feel like home. Here are a few more sourdough recipes you might enjoy next.
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