The Perfect Sourdough Chocolate Chip Cookies (Soft and Chewy)

Why You'll Love This Recipe

• Soft & Chewy- These sourdough chocolate chip cookies have a soft, chewy center with perfectly crispy edges and lots of ooey-gooey chocolate chips.
• Brown Butter- Browning the butter adds a rich, nutty flavor and makes the best chocolate chip sourdough cookies ever.
• Sourdough Discard- Prevent food waste and give your chocolate chip cookies a unique twist by adding sourdough discard.
• No Special Equipment- This sourdough discard recipe can be made by hand with just a whisk - no stand mixer or hand mixer required!
• Make Ahead-Friendly- Conveniently, this sourdough chocolate chip cookie dough can be made ahead and stored in the refrigerator or freezer.

Ingredient Notes

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

• Sourdough Discard- In this recipe, sourdough discard is primarily used for moisture. However, it also lends a subtle, complex flavor to the cookies that makes them extra special. If you're new to sourdough baking, check out my guide on how to make sourdough starter from scratch.
• Butter- Browning the butter imparts a rich, nutty, and buttery flavor to the cookies. It also eliminates the butter's water content, offsetting the water added by the sourdough discard. This helps give the cookies a chewier texture.
• All-Purpose Flour- Flour plays a crucial role in providing structure to the cookies. It's important to use enough to bind the cookie dough effectively, yet not so much that the cookies end up with a cakey texture.
• Baking Soda- Acts as a leavening agent and contributes to a chewy cookie texture.
• Kosher Salt- Balances the sweetness and enhances the overall flavor of the cookies.
• Brown Sugar- Contributes to the chewiness of the cookies and gives them a rich, caramel-like sweetness. You can use either light brown sugar or dark brown sugar.
• Granulated Sugar- Provides sweetness, helps the cookies spread, and aids in achieving crispy edges.
• Eggs- Whole eggs provide structure, moisture, and richness.
• Vanilla Extract- Enhances the overall flavor of the cookies with a hint of vanilla.
• Chocolate Chips- Semi-sweet chocolate chips are the perfect balance of bitter chocolate flavor and sweetness. Alternatively, use chocolate chunks, a coarsely chopped chocolate bar, milk chocolate, dark chocolate, or white chocolate if preferred.

How to Make Sourdough Chocolate Chip Cookies

Here is how to make soft and chewy sourdough chocolate chip cookies.

Step 1: Brown the butter. In a small stainless steel saucepan, brown the butter over medium-low heat. It should have a rich, amber color with brown specks and a nutty scent. Transfer brown butter to a small bowl and let it cool until it solidifies. You can speed up the process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.

Step 2: Whisk together dry ingredients. In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.

Step 3: Mix wet ingredients. In a large mixing bowl, combine the solidified brown butter, brown sugar, and granulated sugar. Whisk until well combined. Add the eggs and whisk vigorously until the mixture becomes fluffy and lighter in color. Mix in the vanilla extract and sourdough discard until smooth.

Step 4: Combine wet and dry ingredients. Add the dry ingredient mixture to the wet ingredients and whisk until no dry flour remains. Gently fold in the chocolate chips.

Step 5: Chill the dough. Cover the cookie dough and refrigerate for at least one hour or up to 24 hours.

Step 6: Preheat the oven. About 20 minutes before the cookie dough is done chilling, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Step 7: Form cookie dough balls. Drop 2 tablespoons of cookie dough onto the parchment-lined baking sheet, leaving at least 2 inches of space between each dough ball.

Step 8: Bake cookies. Bake for 9-11 minutes until the edges are golden brown and the center appears slightly undercooked.

Step 9: Cool and enjoy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Plan ahead. Allow enough time for the brown butter to cool and solidify before mixing the dough. Additionally, plan to let the dough chill for at least one hour before baking.
• Measure using a food scale. For best results, use a food scale for accurate measuring, especially with flour. Over-measuring flour with a cup can result in cakey cookies. If a kitchen scale isn't available, spoon the flour gently into a measuring cup and level it off.
• Avoid overmixing. Mix the cookie dough until just combined to prevent too much gluten development. Too much gluten development can lead to tougher cookies.
• Don't skip chilling the dough. Chill the dough to prevent excessive spreading during baking and to enhance its flavor. The longer the cookie dough chills, the more flavor it develops.
• Use a cookie scoop. For evenly baked cookies, use a cookie scoop or measuring spoon to portion out the cookie dough.
• Top with more chocolate chips. Gently press a few extra chocolate chips onto each cookie before baking for a more aesthetic look.

How to Store

Cookie Dough

• Refrigerator- According to the USDA, homemade cookie dough can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezer- Freeze homemade cookie dough for up to 2 months. I recommend flash-freezing dough balls on a parchment-lined sheet and then storing them in a freezer-safe container. This way, you can bake homemade sourdough chocolate chip cookies whenever the craving strikes.

Baked Cookies

• Room Temperature- Store baked cookies in an airtight container at room temperature for up to one week.
• Freezer- For longer storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store in the freezer for 8-12 months. Thaw at room temperature or reheat in the oven.

Frequently Asked Questions

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