sourdough cookies

An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). The dough can be made in advance and baked straight from the fridge. Recipe adapted from The Cookie Book, by Rebecca Firth. I've also included the original non-sourdough version in the recipe notes below.

Soft and Chewy Sourdough Chocolate Chip Cookies

tbsp. (115 g) unsalted butter

(210 g) light brown sugar, packed

(96 g) granulated sugar

eggs, room temperature

(158 ml) sunflower seed oil oil

(100 g) bubbly, active sourdough starter OR leftover sourdough discard (100% hydration)

tbsp. milk, room temperature

vanilla extract

(238 g) all purpose flour (see notes below)

(204 g) bread flour

baking powder

baking soda

fine sea salt

(300 g) chopped dark, semi sweet,

chocolate

Rebecca’s

flour flour

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. 

Add the eggs, one at a time, beating well after each addition. Add the oil, sourdough starter, milk and vanilla. Mix well. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Add this to the wet mixture (in batches) and mix on low speed until just combined.

Fold in the the chocolate chunks with a wooden spoon. Check the bottom of the bowl to make sure the ingredients are fully blended. The dough should be soft and not stick to your hands.

Cover and chill the dough for 1 hr. The dough can be baked cold.

Preheat your oven to 350 F. Set the oven rack to the top third, about 6 inches from the heat source. Line 2 rimmed baking sheets with parchment paper.

Portion the dough into 2 heaping tbsp. balls (about 30 g each). Then gently roll by hand like a meatball. Place onto the baking sheets 3 across and 4 down, about 2 inches apart. Bake 1 pan at a time.

Bake the cookies for 11-12 minutes. They will be light golden brown when ready. Cool on the baking sheet for 15 minutes to set up, and then transfer to a wire rack.

Wow! These photos make me want to make the batter right now, bake tonight and binge on Netflix and cookies! Thanks for including the non-sourdough version. I have'nt had the courage to try that yet.

Hi Emilie. Definitely going to try these right away!   Is it ok to use all-purpose flour?  And for future (my husband doesn't like chocolate chips) what about raisins instead of chocolate chips and a bit of quick oats for oatmeal cookies?  Thank you!

If baking from frozen, do they need to thaw? Or can they go straight in to the oven? How long would you recommend in the oven then if they were still frozen? 
Thank you!!! I baked one half and froze the other. They're SO GOOD!!!!!!!
-R

These were so good!! Didn’t even last a full day in my house!

This is definitely a keeper, great recipe! Just thought I’d point out that this recipe makes a lot more than 30 30g cookies. It made 49 plus all the raw dough I ate lol!!

I made these over the weekend and they were SO good! Perfect recipe for using sourdough starter. Will definitely make again, thank you!!!

I have baked soooo many choc chip cookies recipes over the past 10 weeks of iso life and they’ve all been average. Very average. I made these yesterday and they are phenomenal!!!!! Seriously the best choc chip cookies I’ve ever made.
I used olive oil 😱 as that’s all I had. The raw dough smelt and tasted so strongly of olive oil I was stressed I’d ruined them. But once they were cooked and properly cooled I couldn’t even tell there was olive oil in them.
Not sure I can ever make them again....I literally can’t stop eating them!!!!

thank you x infinity! i came for the beginner sourdough bread tutorial, i stayed for the buttermilk blueberry muffin recipe(i added lemon zest and juice), and now THIS!? my family and coworkers thank you!

Hi Emilie,

I made them today . The only difference was i used canola oil and since my butter was salted i didnt add salt. It was delicious but didnt come our chewy. I made only half the quanitty carefully measuring everything on a scale. I love chewy texture and thats one of the reason i tried this recipe seeing "Chewy" :) Let me know what would have gone wrong. What makes the cookie chewy where i went wrong.

I made these this weekend did times 5 I added 2 12 tsp cinnamon they are so good and soft used only ap flour did 1c unsalted butter 1/2 c rag and 1 cup butter flavored crisco  used a #50 scoop and got about 33 1/2 dozen I also added chopped nuts  to half of the dough the starter I used had been in the refrigerator  for 4 days and was good

I made this using only the weight measurements. 158 ml of canola oil is 144 grams - WAY too much oil, the batter was not usable. for the oil I would go by measure not be weight.

I just made these and they are yummy!  I added about a half cup of macadamia nuts in place of the last half cup of chocolate.  I altered the recipe for high altitude and it worked out perfectly!  The dough is so yummy too with that tablespoon of vanilla and brown sugar in it.  It is the most interesting cookie dough texture and was surprised that it wasn't sticky at all as you said to expect that texture.  I increased oven temp to 360 degrees for 10 minutes baking and decreased the sugar and baking soda content just a tad bc I am at 7,680 elevation.  Thanks for the unique sourdough cookie recipe!  Loving all your sourdough recipes, as I m new to baking with the mother!

Love this recipe. I used coconut oil in the recipe and it turned out wonderful. This is my go to recipe for chocolate cookies. I also only did the cookies with one tablespoon with the hopes they will last longer than a day. My teen and husband love these

I just bought your cookbook! It is fantastic! I have recommended your website to several of my friends. Your sandwich bread has made sourdough work at our house! Carrot cake is fantastic! Cranberry pecan bread was a huge win and the chocolate chip cookies/banana bread were so yummy!!!!!  Thank you so much!!! Your website has made sourdough easy...!

Hello, I just made the cookies and my family really likes it. Soft and chewy as described. Good way to use the sourdough starter. I just want to ask, would it be possible let to omit/reduce the oil and replace/increase it with the butter? I am not sure but it seems to less  buttery-smelling as I'd hoped. Many thanks!

I love how soft and chewy these turned out!  I like a little more butter flavor in my cookies, is the oil what keeps/makes them soft or can I substitute some/all the oil for butter?

These cookies are so yummy! They turned out perfectly. I had Maldon salt so I only added 1 tsp of salt and then used the flaked salt on top of the cookies. It was helpful to read some of the other comments because I would have measured the oil in ml instead of by cups. Thanks for a great recipe and a good way to use up sourdough discard!

Hmm it appears like your site ate my first comment (it was super long) so I guess I'll 
just sum it up what I submitted and say, I'm thoroughly enjoying 
your blog. I as well am an aspiring blog writer but I'm still new to everything.
Do you have any helpful hints for beginner blog writers?
I'd definitely appreciate it.

These are the best cookies I have ever made. Thank you!

I have made this recipe several times now with great success. I will say that three generations of my family unanimously agree that adding the flaked salt to the top of the cookie is the best!! Thanks for another great recipe.

These are absolutely incredible! I've enjoyed all of your recipes and this one might be my favorite so far! I made mine substituting coconut oil and adding heath bar pieces to my chocolate. They had an incredible texture, being crisp on the outside with a chewy middle. Perfectly buttery and not too sweet. Definitely making these again soon. Thank you!

Will never make any other chocolate cookie recipe. These are amazing. We have experimented and now use only the yolks of the eggs to reduce the water content as we prefer them a little less floppy (though still soft and chewy). Depending who’s cooking them we use dark, milk or white chocolate or a mix of all three! I freeze them as dough balls and they cook beautifully straight from frozen. I’m also working my way through your wonderful bread book and loving every recipe.

So good! We froze the cookie dough balls and for a month we have had fresh hot cookies a few times a week. Yum!  I bake at for exactly 12 minutes from frozen - once i baked a little longer and we really missed the melty chocolate center. We wrapped each ball in greased paper and froze in a gallon ziplock. There is probably an easier way but this keeps the balls from sticking together.

Thank you for this comment!! I froze some and was wondering how long to bake, also i freeze mine on a cookie sheet with a little space between them covered in plastic wrap and transfer to a ziplock once frozen

So good! I made 1/2 a batch, but wish I had read the comments about freezing  first. I will definitely make these again.

Very good cookies! My first time baking cookies and it’s super easy and straightforward.

I have cut down sugar by 40% and reduced oil to 60ml (use extra virgin oil) and cookies turned out very well. Thank you for sharing your recipes with us!

So the convection oven will be -20 from the recipe temperature?

Made these today and they taste amazing. However, my dough did feel quite wet and oily. I was careful to follow the recipe to the letter, but when the oil went in, it did feel like a lot. Looking at your photos, yours definitely look less greasy and more crumbly. Mine were like little greasy balls. Still came out tasting great, more cakey and crumbly than chewy I'd say. Any idea what I might be doing 'wrong'? Thanks!

Thanks for your response! I did use bread flour as well as plain. This time I reduced the oil to somewhere between 1/2 and 2/3 cup on the measuring jug (about 120ml). Batter came out absolutely perfect, so I reckon it's just adjusting to whatever flour I'm using! I made them with dark, milk and white chocolate and I'm now slightly worried as I can't seem to stop eating them!!! :D

These peanut butter sourdough cookies are a fun and delicious way to use your sourdough starter! Topped with a chocolate kiss, these don't have a big sourdough flavor but do add to the depth of flavor of the overall cookie.

Sourdough Peanut Butter Cookies

100% hydration sourdough starter discard, room temperature

peanut butter, room temperature

butter, room temperature

brown sugar

flour (plus more if needed)

tsp baking powder

tsp baking soda

vanilla

tsp salt

granulated sugar, for rolling cookies

Preheat the oven to 350F and line 2...

Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the starter,...

In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the starter mixture...

Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.

Use a cookie scoop to roll the dough...

Use a cookie scoop to roll the dough into balls and then roll them in sugar.

Place the cookie balls on the prepared cookie...

Place the cookie balls on the prepared cookie sheet.

Use a fork to press down and create...

Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction

Bake for 10-12 minutes, until golden brown but...

Bake for 10-12 minutes, until golden brown but still soft.

Allow the cookies to rest on the hot...

Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.

Remove to a wire rack and cool.

Enjoy!

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite!

Sourdough Chocolate Chip Cookies Recipe

all-purpose flour

flour

sourdough starter discard

unsalted butter (cold, cubed)

white granulated sugar

chocolate chips (semi-sweet or milk chocolate)

Mix dry ingredients

Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.

Mix wet ingredients

In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.

Mix wet ingredients 1

Beat butter

Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.

Add remaining ingredients

Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.

Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment lined baking tray. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)

Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Mix wet ingredients 2

https://content.jwplatform.com/videos/iRbCCtkP.mp4

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite! Make the dough in advance and keep in the fridge or freezer and you'll never be more than minutes away from satisfying your sweet tooth! Fermented overnight for best flavor.

Sourdough Chocolate Chip Cookies

They are soft, have chewy centers, crisp edges, and taste amazing. It&#39;s one of my favorite ways to use up sourdough discard. Made only with egg yolk, I think you can imagine how rich and delicious these sourdough discard cookies are! 

Chocolate Chip Sourdough Cookies (Made with Sourdough Discard)

unsalted butter,

sugar

tsp vanilla extract

all-purpose flour,

oz milk chocolate bars, chopped

In a large mixing bowl, using an electric mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes.

Add the egg yolk and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the sourdough starter for about 1 minute until combined.

Then add the flour and salt and mix on low speed just until incorporated, about 30-60 seconds. Fold in the chocolate until it is well distributed.

Cover and chill for 2 hours or up to 2 days.*

Line two baking sheets with parchment paper and preheat the oven to 350°F (177°C).

Scoop 12 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets.

Bake one sheet at a time for 10-12 minutes, or until the edges are set and lightly browned and the centers look pale, puffy, and dry, with tiny cracks all over the surface.

Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

https://content.jwplatform.com/videos/vLWYwPuc.mp4

These chocolate chip sourdough cookies are one of my favorite treats because they are soft, have chewy centers, crisp edges, and taste amazing. It's one of my favorite ways to use up sourdough discard. Made only with egg yolk, I think you can imagine how rich and delicious these sourdough cookies are! They're perfect for breakfast or an afternoon snack.

Buttery, crunchy and delicious, you&#x27;ll be making this sourdough shortbread cookies recipe on repeat!

Discard Sourdough Shortbread Cookies

unsalted butter, softened (339 grams)

sugar (200 grams)

sourdough discard

salt (7 grams)

all purpose flour (490 grams)

semi-sweet chocolate, melted

Cream sugar and butter in the bowl of...

Cream sugar and butter in the bowl of a stand mixer.

Add in vanilla, salt and sourdough starter and...

Add in vanilla, salt and sourdough starter and mix until well combined.

Scrape down the bowl and add flour while...

Scrape down the bowl and add flour while beating on low.

Make into a brick shape that measures approximately...

Make into a brick shape that measures approximately 12” long by 3.5” wide by 1” high.

Cut the brick in half, wrap in plastic...

Cut the brick in half, wrap in plastic and refrigerate for at least one hour.

Preheat oven to 350°

Cut into 24 cookies each 1/2” thick.

Place 1” apart on parchment lined baking sheet.

Bake for 10 minutes.

Allow to cool.

Dip the corner of each cookie in melted...

Dip the corner of each cookie in melted chocolate (optional)

A delicious twist on traditional shortbread, this brown butter sourdough shortbread is filled with nutty brown butter, uses up your sourdough discard and results in melt-in-your-mouth delicious cookies. Crisp, sweet and flavorful, this is the perfect little shortbread cookie.

Brown Butter Sourdough Shortbread

unsalted butter (about 10 Tablespoons)

powdered sugar (about 1/2 cup)

sourdough discard (see recipe notes)

vanilla extract (about 1 teaspoon)

salt (about 1/2 teaspoon)

all purpose flour (about 1 1/4 cup flour)

Brown Butter: Place 140 grams of butter in a saucepan over medium heat. Let the butter melt and cook. Check back frequently. After a few minutes, the butter will brown, leaving little brown bits in the pan. Pull the brown butter off the heat (don&#39;t let the brown bits turn black–you don&#39;t want burned butter). Let cool to room temperature.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the cooled brown butter and the powdered sugar together until light and fluffy.  Add in the sourdough discard, vanilla extract and salt. Beat until fully combined.

Add the flour to the butter mixture and mix until the wet and dry ingredients are incorporated.

Dump the dough out of the bowl onto a large piece of plastic wrap. Shape the dough into a rectangular log and roll so the plastic wrap is covering the entire log. Refrigerate the dough for an hour or longer, until the dough is chilled completely and firm.

When you&#39;re ready to bake the shortbread, pre-heat the oven to 350 ºF and prepare a parchment-lined baking sheet.

Use a sharp knife to slice 1/2 inch pieces of shortbread from the log and place on the parchment lined baking sheet. Poke small holes using a fork or skewer to decorate the shortbread if desired.

Bake for 10 minutes and let cool completely. Enjoy!

very easy, tasty &amp; a great way to use sourdough discard!

We love these! The sourdough discard makes them more have more moisture and the browned butter gives a nice depth of flavor. Plus they are so easy to throw together! Thanks for sharing.

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Top 6 sourdough cookies recipes from across the web

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The most viewed sourdough cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine