These Sourdough Chocolate Chip Cookies are perfectly soft and chewy with the most deliciously crispy edges and plenty of melty chocolate chips. Made with nutty brown butter and tangy sourdough discard, their rich, complex flavor truly sets them apart.

Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.

My perfect chocolate chip cookie has a soft, chewy center, crispy golden edges, and is packed with loads of melty chocolate chips. So, when I set out to create a sourdough version, this is exactly what I hoped to achieve.

But, as someone who’s been baking with sourdough for years, I knew it wasn’t as simple as just adding sourdough discard to a typical cookie recipe.

The discard adds extra water, which can easily make sourdough cookies turn out cakey - and that's not what I wanted.

After a lot of experimenting, I discovered that browning the butter was the magic trick. Not only does it eliminate the extra moisture, but it also gives the cookies a rich, nutty flavor that plays beautifully with the tang of the discard.

With the right balance of flour, butter, and sugar, these sourdough chocolate chip cookies come out soft, chewy, and perfect every time. Oh, and the best part? No chilling required! Just mix, bake, and enjoy.

These cookies have become a favorite among my friends and family. I hope you give them a try and love them just as much as we all do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds moisture and a subtle, complex flavor to the cookies. New to sourdough? Check out my guide on making a sourdough starter.
Chocolate Chips- Semi-sweet chocolate chips provide the perfect balance of bitterness and sweetness. You can substitute with chocolate chunks, a coarsely chopped chocolate bar, or any chocolate variety you prefer.
Butter- Browning the butter gives the cookies a rich, nutty taste and eliminates moisture, creating a chewier texture.
All-Purpose Flour- Provides structure. Use enough to bind the dough without making the cookies cakey. For the best results, weigh the flour with a food scale.
Baking Soda- Acts as a leavening agent. Baking soda helps the cookies spread and contributes to a chewy texture.
Brown Sugar- Adds chewiness and a rich caramel-like sweetness. Use light or dark brown sugar.
Granulated Sugar- Provides sweetness, helps the cookies spread, and creates crispy edges.
Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you're using table salt or Morton’s brand, measure by weight or use half the amount to avoid over-salting.

The ingredients to make sourdough chocolate chip cookies. Each ingredient is labeled with text. They include sourdough discard, all-purpose flour, baking soda, butter, salt, eggs, vanilla extract, brown sugar, granulated sugar, and chocolate chips.

Tips for Success

Weigh your ingredients. Especially the flour! Too much can make the cookies cakey or dry.
Use a light-colored pan to brown the butter. It’s easier to see the color change so you don’t accidentally burn it.
Cool the brown butter completely. Letting it solidify helps with proper creaming and gives the cookies structure.
No chill? No problem! These cookies are designed to bake well without chilling. Just be sure your dough isn’t too soft.
Add chocolate chips on top. Pressing a few extra on each dough ball before baking makes them look bakery-style.
Slightly underbake. Pull the cookies when the centers still look a little soft. They’ll finish setting as they cool.

How to Make Sourdough Chocolate Chip Cookies

Here is how to make no chill sourdough discard chocolate chip cookies.

Step 1: Preheat the oven. Preheat oven to 350°F and line baking sheets with parchment paper.

Step 2: Brown the butter. Melt butter over medium-low heat, whisking until it turns amber with brown bits and smells nutty. Transfer to a bowl and let it cool until solid.

Brown butter in a glass measuring cup sitting inside a large bowl of ice water. There is a rubber spatula in the brown butter.

Solidified brown butter in a glass measuring cup.

Step 3: Whisk together dry ingredients. In a small bowl, whisk together flour, baking soda, and salt.

The dry ingredients mixed together in a glass bowl.

Step 4: Combine wet ingredients. Beat the cooled brown butter with both sugars, then mix in eggs one at a time. Add sourdough discard and vanilla; beat until smooth.

The wet ingredients in a glass mixing bowl with a rubber spatula sticking out to the left.

Step 5: Mix the dough. Add dry ingredients to the wet and mix until no streaks of flour remain.

Sourdough discard cookie dough batter in a glass mixing bowl with a rubber spatula.

Step 6: Add chocolate chips. Gently fold in the chocolate chips until evenly distributed.

The sourdough chocolate chip cookie dough in a glass mixing bowl.

Step 7: Portion dough. Drop heaping tablespoons of dough onto lined baking sheets, spacing them about 2 inches apart. Add extra chocolate chips on top if you’d like.

Six sourdough chocolate chip cookie dough balls on a parchment-lined baking sheet.

Step 8: Bake cookies. Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.

Six baked sourdough chocolate chip cookies on a parchment-lined baking sheet.

Step 9: Cool. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Four chocolate chip sourdough discard cookies on a wire cooling rack.

Variations and Mix-Ins

Sea Salt- Sprinkle a pinch of flaky sea salt on top of each cookie before baking to enhance the sweet and savory contrast.
Chopped Nuts- Swap half of the chocolate chips for coarsely chopped walnuts or almonds.
Dried Fruits- Add raisins, dried cranberries, cherries, or apricots.
M&M's- Replace chocolate chips with colorful M&M candies - perfect for celebrating any holiday!
White Chocolate Macadamia- Swap the semi-sweet chocolate chips with creamy white chocolate chips and add some chopped macadamia nuts. (Want more details? Check out my sourdough white chocolate macadamia nut cookie recipe!)
Ice Cream Cookie Sandwiches- Sandwich a scoop of my brown butter sourdough ice cream between two cookies for a summer treat.

Five sourdough chocolate chip cookies with Cadbury mini eggs added for Easter. — Sourdough Chocolate Chip Cookies with Cadbury Mini Eggs replacing half of the chocolate chips for a fun Easter twist!

How to Store

Store baked sourdough chocolate chip cookies in an airtight container at room temperature for up to one week.

For longer storage, place the cookies in a freezer-safe container and freeze for up to six months. When ready to enjoy, simply thaw the cookies at room temperature.

For make-ahead cookie dough, you can refrigerate it for up to 48 hours or freeze pre-portioned dough balls for up to two months. When baking from frozen, add a few extra minutes to the baking time as needed.

A chocolate chip sourdough cookie split in half with a melty chocolate chip being pulled apart.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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