Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are a sweet little way to use up extra starter—and bring a smile to the table. Around here, I’m always looking for simple, from-scratch recipes that stretch what we have and bless the people I love. These cookies come together with basic pantry staples, no fancy steps, just honest ingredients and a little time. The sourdough gives them a soft, chewy texture with just a hint of tang, and those melty chocolate chips speak for themselves. Whether you bake them for a quiet afternoon treat or a full-house dessert, they’re sure to be a favorite.

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Sourdough Chocolate Chip Cookies

I’ve been baking chocolate chip cookies for as long as I can remember andI have used some very good recipes but this one always has my familyclaiming to be the best one yet!!!!

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Ingredients Method Notes

Ingredients

2 eggs
1 cup sourdough discard
1 tsp vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
3 - 3.5 cups all purpose flour
2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 - 2 cups chocolate chips

Method

Mix together the eggs, discard, and vanilla. Set aside.
Cream together butter, brown sugar, white sugar.
Add sourdough mixture to the creamed mixture.
Add flour, salt, baking soda, and baking powder.
Mix until everything is combined, then stir in 1-2 cups of chocolate chips. Cover bowl with lid or plastic wrap and refrigerate 4-12 hours.
I like to mix the dough in the evening, refrigerate over night and bake in the morning. Or mix in the morning, refrigerate all day and bake fresh cookies with our evening meal. After refrigeration, your dough will be very stiff and hard to scoop, this is normal.
Bake at 350℉ for approximately 12 minutes. Smaller cookies will take less time.

Notes

The reason the flour measurement will vary is because your sourdough hydration varies from kitchen to kitchen. Your dough should be very stiff but not crumbly.