Okay, Let’s Talk Sourdough Chocolate Chip Cookies

If I’m being totally honest, I didn’t set out to make Sourdough Chocolate Chip Cookies the first time this happened. It was, what, a rainy Saturday? There was leftover sourdough starter eyeing me from the back of the fridge (begging to be used, somehow multiplying overnight—I swear that stuff has a mind of its own) and I was already elbow-deep in another baking adventure. You know how these spontaneous things go. Anyway, I’ve made these cookies a handful of times now, with a few flops and lots of odd triumphs. Spoiler alert: they taste nothing like sourdough bread—thank goodness.

Why You’ll Love This (According to Me, at Least)

I make these when the starter is starting to get that “hey, are you gonna use me or toss me?” vibe. My family loves them, weirdly enough, because they’re kind of chewy and tangy but also basically a giant gooey chocolate chip cookie (sometimes I have to hide a couple for myself, or there’s nothing left for morning coffee). Kids don’t even notice the tangy part, they just inhale them. I’ve had days when the dough looks sort of suspicious—the fridge overnight makes it look even weirder—but you know what? Baked, they’re killer. Oh, and I’ve finally learned not to sub in too many weird flours… unless you want cookie “bricks.”

What You’ll Need (With Should-I-Really-Substitute Notes)

1 cup (about 240g) active sourdough starter (I usually use discard but if it’s bubbly and happy, good for you!)
1/2 cup (120g) unsalted butter, softened (occasionally I use salted and skip the added salt, works fine—my grandma would clutch her pearls though)
1 cup (200g) brown sugar (homemade, store-bought, light, dark? Anything works—I just avoid using white sugar for all of it, gets too crisp)
1 large egg (Or two small ones if that’s what you got—no one will know)
1 teaspoon vanilla extract (sometimes I eyeball this, not sorry)
1 1/2 cups (about 190g) all-purpose flour (tried whole wheat once, it was… dense)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt (or regular table salt, honestly—nobody can taste a difference in cookies)
1 1/4 cups chocolate chips (or chopped chocolate, or that mysterious chocolate bar from the pantry—just as long as it’s chocolate)
(Optional) 1/2 cup chopped nuts (I leave out because you-know-who picks them out… sigh)

How To Make ‘Em (Just Don’t Rush Me Here)

First, cream your butter and brown sugar together in a bowl until it looks light and fluffy-ish—takes maybe three to five minutes with a hand mixer, but you could also use a big wooden spoon and a workout playlist. I usually make a mess here.
Add in the egg and vanilla. Beat until it’s all blended (ignore if it looks a little split, it’ll come together… promise). Now, stir in your sourdough starter; it’s gonna look a bit odd at first, don’t worry if it’s a little gloopy.
In a separate bowl—assuming you’re less lazy than me—whisk the flour, baking soda, and salt. Then add that gradually to the wet stuff. I do it in two or three parts. The dough shouldn’t be dry, but not swimming, either.
Fold in all those chocolate chips (and nuts if you’re braver than I am). This is definitely where I sneak a taste. For science.
Here’s the kicker: chill the dough at least an hour, but it’s so much better if you forget about it overnight. I sometimes cover it, sometimes forget (haven’t died yet).
Spoon out dough balls (about a heaped tablespoon each) onto a lined baking tray. Squash them down a SMIDGE; not too much, just, you know, so they don’t bake up like golf balls.
Bake at 350°F (175°C) for 10-13 minutes, until the edges are golden but middles look just a little underdone. They keep cooking as they cool (right?!).
Let them cool a tiny bit before moving to a rack—or eating. Or not. I sometimes don’t wait.

Notes From (Many) Cookie Experiments

The sourdough flavor gets stronger if you leave the dough to rest longer; sometimes it’s a little too much if you forget about it for, say, two days (ask me how I know)
If you’re using really old discard, the cookies spread less, but they’re still good dunkers for coffee
I eyeball chocolate chips more than I should, which can lead to them falling apart, but I regret nothing

Things I’ve Tried That Worked (Plus… One Fail)

Tried peanut butter chips—oddly excellent
Used coconut oil instead of butter one time, but the cookies tasted a bit too tropical; not really my jam
I attempted to add dried cranberries for “holiday flair”—didn’t go over well. Won’t repeat that fiasco
If you want big bakery-style cookies, make the dough balls huge and bake a couple mins longer

Equipment (Or: What If You Don’t Have Fancy Gear?)

All you really need is a bowl, a sturdy spoon, and a baking tray. Mixer is nice, but I’ve done this when mine was randomly missing a paddle (how do those even disappear?). Also, I’ve lined pans with everything from wax paper to a bit of lightly greased foil. If you don’t have a cookie scoop, just grab a regular spoon or, honestly, your hands.

How to Store ‘Em (But Good Luck Saving Any)

These cookies keep fine in an airtight tin or (who am I kidding) a zip bag on the counter for about three days. In theory. In practice, they’re usually gone in about 18 hours around here. I have frozen the dough in little balls, though, and it bakes up just fine straight from the freezer with maybe an extra minute or two.

Serving? Honestly, Any Excuse

Warm and with a cuppa tea (I’m a Brit at heart), or dunked in cold milk when I’m feeling nostalgic. Sometimes we sandwich ice cream between two for “maximum chaos” as my kid says. Oh, these are smashing for sneaking into movie night snack bowls, if you don’t mind the crumbs.

Hard-Earned Tips So You Don’t Mess Up Like I Did

I once tried to bake these straight without chilling—big mistake. Major spread. Oops.
Measuring flour: it’s very easy to overdo if you scoop straight from the bag. Actually, I find spooning it into the cup and leveling off works better, if you can be bothered.
If you don’t let them rest after baking, you’ll probably burn your mouth (I never learn…)

FAQ – Real Questions, Real Answers!

Can I use 100% whole wheat flour instead?: You could, but they’re… not my favorite. Maybe half and half? Or add a splash of milk to loosen.
What if my starter is super sour?: That’s fine! It just gives the cookies a more tangy flavor. If it’s reeeeally sharp, maybe skip resting the dough too long.
Can I double this?: Absolutely. Might want two trays though—you don’t want a tower of cookies all glued together (ask me how I know… again).
Why do my cookies come out cakey?: Too much flour or over-mixed the dough, probably. Next time go a little lighter and mix just enough to bring it together.
Is the sourdough taste really strong?: Honestly, it depends on your starter and how long you chill the dough. Sometimes it’s barely there, other times it’s quite noticeable. I think it’s better day two.

Unrelated sidebar: I once tried baking cookies while on a video call for work (remote life, right?), and somewhere between the fourth “you’re on mute” and “can you see my screen?” I forgot to add the egg… produced a batch of crumbly, delicious chaos. So, if you’re ever multi-tasking, double-check your countertop before popping the dough in.

Sourdough Chocolate Chip Cookies