Sourdough Chocolate Cookies

Ingredients & Substitutions

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

• Sourdough Discard- Adding sourdough discard is a great way to use up extra starter without waste. In these double chocolate cookies, the rich chocolate flavor mostly hides the sourdough tang.
• Dutch-Processed Cocoa Powder- Dutch-processed cocoa is less acidic than natural cocoa, giving these cookies a smoother, more balanced chocolate taste.
• Semi-Sweet Chocolate Chips- I prefer using semi-sweet or dark chocolate in these sourdough chocolate cookies for a rich flavor that complements the cocoa without being too sweet.
• Butter- Be sure to use softened butter so it blends easily into the dough.
• All-Purpose Flour- All-purpose flour provides structure and a soft, chewy texture. For best results, measure it by weight or use the spoon-and-level method.
• Granulated & Brown Sugar- Combining both sugars gives the cookies a balanced sweetness and a chewy texture.
• Baking Soda- Baking soda helps the cookies spread and creates a soft, chewy center with slightly crisp edges.
• Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with Morton's or table salt, use a bit less or weigh it in grams to avoid over-salting.

How to Make Sourdough Chocolate Cookies

Here is how to make double chocolate cookies with sourdough discard.

Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.

Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter, brown sugar, and granulated sugar until well combined. Add the eggs, beating well until light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.

Step 3: Mix cookie dough. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick dough forms and no dry flour remains visible. Gently fold in the chocolate chips until evenly distributed throughout the dough.

Step 4: Chill the dough. For the best flavor and texture, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). If you’re short on time, you can bake the dough immediately as long as it’s not overly soft.

Step 5: Portion cookie dough. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For a pretty finish, press a few extra chocolate chips on top of each dough ball if desired.

Step 6: Bake the cookies. Bake for 9-11 minutes or until the edges are set and the centers are just slightly underbaked.

How to Store

Store sourdough double chocolate chip cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 6 months. Thaw at room temperature before serving.

If you want to make the dough ahead, you can keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easy baking later, I suggest freezing the dough in pre-portioned balls.

More Sourdough Cookie Recipes