Go Back
Luna Hossain

Sourdough Chocolate Chip Cookies

This recipe explains how to make thick, soft sourdough chocolate chip cookies using leftover sourdough discard. The process starts with browning butter for a rich, nutty flavor, then mixing it with sugars, egg, vanilla, and sourdough discard to create a smooth dough. Dry ingredients are gently folded in, followed by chocolate chips. The dough is scooped into tall mounds and baked at 350°F (175°C) until the edges are golden and the centers stay soft. After baking, the cookies rest on the tray to set and can be finished with flaky salt. The result is chewy, chocolate-filled cookies that are quick, one-bowl, and perfect for a warm homemade treat.
Calories: ~240 | Carbs: ~30 g | Fat: ~12 g | Protein: ~3 g
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup 115 g unsalted butter
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough discard
  • 1 1/2 to 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 to 1 1/4 cups chocolate chips
  • Flaky salt optional, for topping

Equipment

  • Small saucepan
  • Mixing bowl
  • Whisk or spoon
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Method
 

  1. Melt the butter in a small pan over medium heat and cook until it turns amber and smells nutty, then pour it into a bowl and let it cool until warm.
  2. Add the brown sugar and white sugar to the butter and whisk until smooth and shiny.
  3. Mix in the egg and vanilla until the batter looks thick and glossy.
  4. Stir in the sourdough discard until the mixture is smooth with no streaks.
  5. Add the flour, baking soda, and salt, then stir gently until a soft dough forms with no dry spots.
  6. Fold in the chocolate chips until they are spread evenly through the dough.
  7. Scoop tall mounds of dough onto a parchment-lined baking sheet, leaving space between them.
  8. Press a few extra chocolate chips on top of each mound so they show after baking.
  9. Bake at 350°F (175°C) for 10–13 minutes until the edges are light golden and the centers still look soft.
  10. Sprinkle flaky salt on top right after baking if using, then let the cookies cool on the pan for 10 minutes before moving them.

Notes

  • If the butter is too hot when mixed with sugar, the dough can turn greasy. Let it cool first.
  • Too much flour will make the cookies dry, so measure carefully and stop adding once the dough is soft but not sticky.
  • Overbaking will make the centers hard instead of chewy, so pull them out while they still look pale in the middle.
  • Flattening the dough balls will make thin cookies instead of thick ones.
 
 
Macros are rough estimates and will change based on cookie size and chocolate amount.