Sourdough Desserts & Treats · Recipe

Sourdough Chocolate Chip Cookies: Soft & Chewy

Use sourdough discard to make soft, chewy chocolate chip cookies with crisp edges, melted chocolate, and a gentle tang.

These sourdough chocolate chip cookies are soft in the centre, lightly crisp at the edges, and full of melted chocolate. Sourdough discard adds a gentle tang and makes them a smart way to use extra starter. A short chill helps the dough hold its shape while keeping the finished cookies chewy.

By Lifetipme•7 min read•Updated October 2026
Soft and chewy sourdough chocolate chip cookies with melted chocolate
Soft and chewy sourdough chocolate chip cookies with melted chocolate · Lifetipme editorial image
Quick answer

Mix sourdough discard into a classic cookie dough, chill it briefly, then bake until the edges are set and the centres still look slightly soft.

Why these cookies work

Sourdough discard adds a gentle tang and extra moisture to a classic chocolate chip cookie. It is a simple way to use unfed starter without making the cookies taste strongly sour. The most important detail is to stop baking while the centres still look a little underdone; they finish setting as they cool.

Recipe overview

Prep20 min
Chill30–60 min
Bake10–12 min
Yield18 cookies

Ingredients

  • 150 g sourdough discard, 100% hydration
  • 115 g unsalted butter, softened
  • 150 g light brown sugar
  • 50 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 220 g plain flour
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 170 g chocolate chips or chopped chocolate

Step-by-step method

  1. 01
    Cream the softened butter and sugars until smooth and slightly lighter.
  2. 02
    Mix in the egg, vanilla, and sourdough discard.
  3. 03
    Whisk the flour, baking soda, and salt in a second bowl, then fold them into the dough.
  4. 04
    Fold in the chocolate and chill the dough for 30–60 minutes.
  5. 05
    Scoop onto a lined tray, leaving space for spreading.
  6. 06
    Bake at 180°C until the edges are golden and the centres are still soft. Cool on the tray before moving.

Tips for soft centres

  • Use discard that smells pleasantly tangy, not sharply spoiled.
  • Chill the dough if your kitchen is warm or the butter was very soft.
  • Use chopped chocolate for melted pockets and chips for a more even texture.
  • Take the cookies out when the middle still looks slightly pale.
  • Let them cool on the tray so the edges set without drying the centre.

Troubleshooting

Cookies spread too muchWhy: The butter was too warm or the dough was not chilled.Try: Chill the next tray for longer and check that the oven is fully preheated.
Cookies are cakeyWhy: Too much flour or overmixing after adding it.Try: Weigh the flour and mix only until no dry streaks remain.
Cookies are dryWhy: They baked past the soft-centre stage.Try: Reduce the bake time by one or two minutes and cool them on the tray.

Storage

Store cooled cookies in an airtight container at room temperature for up to four days. Freeze scooped dough balls for up to two months and bake from frozen, adding a few minutes to the bake time.

Frequently asked questions

Can I use active starter instead of discard?

Yes, but discard is easier because this recipe does not depend on fermentation for lift. Active starter may make the dough slightly more airy and can change the timing only a little.

Why do my cookies taste sour?

Very old discard can be strongly acidic. Use fresher discard or reduce the amount slightly and replace the missing weight with flour and a splash of milk.

Recipe card

Sourdough Chocolate Chip Cookies

Easy
Prep20 min
Fermentation30–60 min chill
Bake10–12 min
Total1 hr 10 min
Yield18 cookies

Ingredients

  • 150 g sourdough discard, 100% hydration
  • 115 g unsalted butter, softened
  • 150 g light brown sugar
  • 50 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 220 g plain flour
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 170 g chocolate chips or chopped chocolate

Instructions

  1. 01
    Cream the softened butter and sugars until smooth and slightly lighter.
  2. 02
    Mix in the egg, vanilla, and sourdough discard until combined.
  3. 03
    Whisk the flour, baking soda, and salt separately, then fold them into the wet mixture.
  4. 04
    Fold in the chocolate. Chill the dough for at least 30 minutes so the cookies hold their shape.
  5. 05
    Scoop onto a lined tray with space between each cookie.
  6. 06
    Bake at 180°C until the edges are golden and the centres still look soft. Cool on the tray for 10 minutes.
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