• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Emily Laurae
  • Recipe Index
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
  • Recipes
  • Summer Recipes
  • About
  • Subscribe
  • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Summer Recipes
    • About
    • Subscribe
    • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ร—
    Home ยป Recipes ยป Sourdough Recipes

    Easy Sourdough Chocolate Chip Cookies with Browned Butter (with video!)

    Published: Nov 6, 2023 ยท Modified: Apr 20, 2025 by Emily Laurae ยท This post may contain affiliate links.

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Sourdough chocolate chip cookies.

    If youโ€™ve ever felt that tiny pang of guilt tossing your excess sourdough starter, this recipe for Sourdough Chocolate Chip Cookies is about to become your new favorite solution. Inspired by my pastry school roots and love for creative ways to reduce waste, these cookies are unbelievably soft, chewy, and full of flavor. Think rich browned butter, pools of melty chocolate, and a subtle tang from the sourdough that brings everything into perfect balance.

    Sourdough discard chocolate chip cokies on parchment paper.
    Jump to:
    • โญ Why Youโ€™ll Love This Sourdough Cookie Recipeย 
    • ๐ŸดIngredientsย 
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ“– How To Make Sourdough Chocolate Chip Cookies: Step-by-Step Instructions
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert baking tips
    • ๐Ÿ’ญ Recipe FAQs
    • โ„๏ธ How long do sourdough cookies last?
    • More Sourdough Recipes Youโ€™ll Love
    • Sourdough Chocolate Chip Cookies
    • ๐Ÿ’ฌ Comments

    If you're anything like me, finding new, exciting ways to use up your precious sourdough starter discard is almost a hobby (because, let's be honest, it feels awful to waste it!). From banana bread, to cinnamon rolls to pancakes, that tangy goodness brings an extra dose of je ne sais quois to everything it touches.

    The next time you've got an abundance of starter on your hands, make this fun, twist on classic chocolate chip cookies. These aren't just any treats; they have that delightful tang from the sourdough, paired impeccably with the nuttiness of browned butter, plus a kiss of salt that enhances the sweetness perfectly.

    Made with just 11 simple ingredients, you can whip up these sourdough discard chocolate chip cookies anytime the craving strikes. The best part? Each bite not only promises deliciousness but also brings the satisfying feeling of giving your sourdough discard a purpose filled with joy and chocolate chips. This is one of my absolute favorite recipes, and I have a hunch it might just become one of yours, too! 

    โญ Why Youโ€™ll Love This Sourdough Cookie Recipe 

    Let me tell you a bit more about why these sourdough chocolate chip wonders are about to become your new cookie jar heroes:

    • Deliciously Sustainable: Bid farewell to the guilt of wasting food! These cookies are a testament to the joy of sustainable baking, turning what was once โ€œdiscardโ€ into a treat that's impossible to resist. Rather than tossing it away, we're folding it into a treat that's both delightful and eco-friendly. Itโ€™s a win for your palate and the planet!
    • Made With Only 11 Ingredients: This recipe is proof that you don't need a pantry full of ingredients to whip up something truly special. With just 11 staple ingredients, you're on your way to cookie heaven.
    • Chewy & Soft: Prepare for the ultimate sensory delight! Each sourdough discard cookie offers that irresistible chewy texture, coupled with an oh-so-soft crumb that will have you reaching for just one more... and maybe one more after that!

    ๐ŸดIngredients 

    Labeled ingredient photo with ingredients on the counter in small bowls.

    As promised, you only need a few simple ingredients to make these chocolate chip sourdough cookies. Hereโ€™s what to grab:

    • Browned Butter - Browning your butter adds an extra layer of deliciousness thatโ€™s nutty and crave-worthy.
    • All-Purpose Flour - Plain white flour is all you need.
    • Baking Powder & Baking Soda - Youโ€™ll need both types of leavener to achieve the perfect tender crumb.
    • Kosher Salt - A touch of salt helps to awaken all the complex flavors these sourdough cookies have to offer.
    • Granulated Sugar & Brown Sugar - These two sweeteners have different chemical properties that affect how the cookies bake up. You need them both! Feel free to use either light or dark brown sugar. You can also substitute cane sugar or caster sugar for the granulated sugar if needed.
    • Egg Yolks - Using just the yolks increases the fat content, resulting in a more tender crumb.
    • Sourdough Starter Discard - Make sure your starter is 100% hydration, i.e. equal parts flour and water.
    • Vanilla Extract - For aromatic warmth. Feel free to use an equal amount of vanilla paste or vanilla powder.
    • Dark Chocolate - You can use a chocolate bar or chocolate chips here. Bar chocolate melts into pools of meltiness rather than holding its shape, while chips makes the process a snap. Up to you!
    • Flakey Sea Salt - Itโ€™s hard to beat the pyramids of Maldon, but any flaky salt like sel gris will also work!

    See the recipe card below for a full list of ingredients and measurements.

    โฒ๏ธ Substitutions & Variations

    While I love this sourdough discard cookie recipe just the way its written, there are plenty of ways to make it your own. Feel free to experiment. 

    Here are a few fun ideas of how to jazz up your sourdough chocolate chip cookie experience:

    • Spiced Autumn Crunch ๐Ÿ: Add a pinch of cinnamon, nutmeg, and a handful of chopped pecans to the mix. This will introduce a warm, spicy undertone that pairs perfectly with the chillier months.
    • Tropical Bliss ๐Ÿ๏ธ: Incorporate shredded coconut and white chocolate chips. The tropical flavor of coconut intertwined with the creamy sweetness of white chocolate will transport you to a sunny beachside.
    • Berry Delight ๐Ÿ“: Fold in dried cranberries or dried cherries. The tangy-sweetness of the berries beautifully complements the rich depth of the sourdough and chocolate.
    • Mocha Dream โ˜•: Infuse the dough with 2 teaspoons of instant coffee or espresso powder. This will lend a subtle coffee note which, when paired with chocolate, browned butter, and sourdough, becomes a match made in cookie heaven!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    ๐Ÿ“– How To Make Sourdough Chocolate Chip Cookies: Step-by-Step Instructions

    This chewy sourdough chocolate chip cookies recipe is super simple. Hereโ€™s how itโ€™s made with leftover sourdough starter:

    Brown butter in a glass bowl.
    Whisking together dry ingredients.

    Step 1: Brown Butter in a small saucepan. 

    Step 2: Dry Ingredients. While the butter is browning, gather the dry ingredients and whisk them together to ensure they are well combined.

    Step 3: Butter & Sugar. In a separate large bowl, combine the browned butter and sugars. Use an electric mixer with a paddle attachment or a hand mixer to whisk the mixture together. 

    Step 4: Add the Egg Yolks to the mixture and continue to mix for a few minutes on medium speed.

    Step 5: Add the Active Sourdough Starter & Vanilla. Mix into the mixture for a few minutes until the mixture becomes smooth and fully combined.

    Mixing sourdough starter and vanilla into mixture in a bowl.
    Mixed together cookie dough in a bowl

    Step 6: Add Dries. Gradually add the flour mixture to the batter. Mix on low speed just until everything comes together to form a dough, being careful not to overmix.

    Step 7: Add Chocolate. Add the chocolate chunks to the dough. Mix briefly until the chocolate chips are evenly distributed throughout the dough.

    Step 8: Rest Dough. Place the dough in an airtight container and set in the fridge for at least 2 hours so that the dough starts to solidify before baking.

    Cookie dough on parchment paper.
    Backed sourdough discard cookies on a baking sheet.

    Step 10: Bake cookies for about 14-16 minutes or until you notice that the edges are set and slightly golden brown. 

    Step 11: Finish. Remove the cookie sheet from the oven, sprinkle with flakey salt and after a few minutes, transfer the delicious cookies to a cooling rack or wire rack before enjoying!

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert baking tips

    • Donโ€™t rush the rest. Giving your dough time to chill out in the fridge both improves the flavor and the texture. I like to make them as 2-day chocolate chip cookies, mixing up the dough the night before, then baking them off the next day. Or whip up the dough in the morning, and bake off in the evening!
    • Sprinkle on the salt while the cookies are still warm from the oven. If you try after theyโ€™ve cooled, the salt wonโ€™t stick.
    • Precision matters. Youโ€™ll get the best results if you use a kitchen scale. I also recommend using a spring-loaded cookie scoop to ensure all your cookies are the same size, which helps them to bake evenly.
    Overhead of sourdough chocolate cookies on parchment.

    ๐Ÿ’ญ Recipe FAQs

    What makes chocolate chip cookies fluffy instead of flat?

    Ingredients like baking powder and baking soda release carbon dioxide gas into the cookie dough during baking, which gives rise to that airy, fluffy texture. Refrigerating your cookie dough before baking also helps. Cold dough takes longer to melt and spread out in the oven, which helps maintain a thicker, puffier shape.

    Can you ferment cookie dough?

    Indeed, you can ferment cookie dough! Fermenting introduces depth of flavor due to the development of natural acids and enzymes. Using sourdough discard is a way of fermenting the dough. It lends a delightful tanginess and complex flavor profile to your cookies.

    Furthermore, allowing cookie dough to rest in the refrigerator for 24-72 hours will deepen its flavors. This process allows the flour to fully hydrate and enzymes to break down starches into simpler sugars, enhancing the caramelization and flavor when baked.

    How do you use sourdough discard?

    Sourdough discard is the portion of your sourdough starter that you might typically throw away when you feed or refresh your starter. But, rather than wasting it, there are myriad delicious ways to use it up.ย 

    One of the easiest and most popular ways to use up discard is in pancake or french toast batter. It creates an amazing tangy flavor and complements the sweetness of your syrups or toppings. You simply mix it into the batter, and the discard's natural fermenting qualities add a lovely lift, making your breakfast treats even more special.

    But why stop at breakfast? Your sourdough discard can bring a subtle complexity to homemade pizza dough, giving your pizza night a gourmet twist. It also works wonders in quick bread, sourdough crackers and muffin recipes, offering a delightful tang and improving texture. And let's not forget about desserts! Brownies, sourdough banana bread, cakes, and these sourdough starter cookies all benefit from the unique zing that sourdough discard provides.

    Sourdough discard chocolate chip cokies on parchment paper.

    โ„๏ธ How long do sourdough cookies last?

    Storing your homemade cookies properly ensures they stay fresh and delicious for as long as possible. For short-term enjoyment, keep your cookies in an airtight container at room temperature for about 5 days.

    If you're thinking ahead, these cookies freeze beautifullyโ€”just place them in a freezer safe bag, set them in the freezer and you can extend their life for a couple of months. Whenever you're ready for a treat, simply thaw them on your baking sheet as you preheat the oven, and they'll be ready to bring joy to your taste buds all over again.

    More Sourdough Recipes Youโ€™ll Love

    • Proof box in an oven.
      How to Make a Proofing Box in your Oven
    • Sourdough Discard Cinnamon Rolls thumbnail.
      Sourdough Discard Cinnamon Rolls Recipe (Easy!)
    • Sourdough brioche loaf on the counter with a dew slices on a plate.
      Easy & Buttery Sourdough Brioche Loaf Discard Recipe
    • Loaf of Sourdough sandwich bread on a counter.
      Deliciously Soft Sourdough Sandwich Bread Recipe

    If you try the recipe for this Sourdough Chocolate Chip Cookies, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Sourdough discard chocolate chip cokies on parchment paper.

    Sourdough Chocolate Chip Cookies

    If you've ever felt that tiny pang of guilt discarding your excess sourdough starter, this recipe for Sourdough Chocolate Chip Cookies is about to become your savior. Prepare yourself for the softest, chewiest cookie you've ever tasted, perfectly balanced between the rich sweetness of chocolate and a surprising hint of salty tang.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Cookies
    Cuisine: American
    Prep Time: 15 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 27 Cookies
    Calories: 215kcal
    Author: Emily Laurae

    Equipment

    • Small Saucepan
    • Spatula
    • Mixing Bowl
    • Hand Mixer
    • Stand Mixer
    • Large Cookie Scoop
    • Parchment Paper
    • Baking Sheet

    Ingredients

    • ยฝ Cup (113.5 g) Butter
    • 3 cups + 2 Tablespoons (375 g) All-purpose flour
    • 1 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 1 teaspoon Kosher salt
    • 1 cup (200 g) Granulated sugar
    • 1 cup (200 g) Brown sugar
    • 3 Egg yolks, from large eggs
    • 1 cup (240 g) Sourdough starter discard, 100% hydration
    • 2 teaspoon Vanilla extract
    • 2 โ…” Cups (450 g) Dark chocolate chips, or dark chocolate, chopped
    • Flakey sea salt, to top

    Instructions

    • Start by melting your butter over medium heat in a saucepan. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam, sputter and the coloring will get darker. Once the butter has developed a deep golden brown color and has stopped sputtering, pour into a heatproof glass container and set aside.
      ยฝ Cup Butter
    • Gather the dry ingredients: flour, baking powder, baking soda, and salt. Place these dry ingredients in a medium bowl and whisk them together to ensure they are well combined.
      3 cups + 2 Tablespoons All-purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Kosher salt
    • In a separate large bowl, combine the browned butter and sugars. Use a stand mixer with a paddle attachment or a hand mixer to mix the ingredients for a few minutes.
      1 cup Granulated sugar, 1 cup Brown sugar
    • Add the egg yolks and continue to mix for a few minutes on medium speed.
      3 Egg yolks
    • Mix the sourdough starter and vanilla into the mixture for a few minutes until the mixture becomes smooth and combined
      1 cup Sourdough starter discard, 2 teaspoon Vanilla extract
    • In two parts, add the flour mixture to the batter. Mix on low speed just until everything comes together to form a dough, being careful not to overmix.
    • Add the chocolate chips to the dough. Mix gently with a spatula until the chocolate chips are evenly incorporated throughout the dough.
      2 โ…” Cups Dark chocolate chips
    • Cover the cookie dough with plastic wrap or move the dough into an air tight container. Set in the fridge for at least 2 hours so that the dough starts to solidify before baking.
    • Preheat your oven to 350F. Meanwhile, with a 3 tablespoon cookie scoop, scoop the dough into uniform dough balls and place on a prepared baking sheet lined with parchment.
    • Bake for about 15-18 minutes or until you notice that the edges are set and slightly golden brown. If you notice that the cookies are spreading too much for your liking, you may need to chill the dough a bit longer!
    • Remove the cookies from the oven, sprinkle with flakey salt and after about 4 minutes, transfer them to cooling rack before enjoying!
      Flakey sea salt

    Video

    Notes

    How long do sourdough cookies last?
    Storing your homemade cookies properly ensures they stay fresh and delicious for as long as possible. For short-term enjoyment, keep your cookies in an airtight container at room temperature for about 5 days.
    If you're thinking ahead, these cookies freeze beautifullyโ€”just place them in a freezer safe bag, set them in the freezer and you can extend their life for a couple of months. Whenever you're ready for a treat, simply thaw them on your baking sheet as you preheat the oven, and they'll be ready to bring joy to your taste buds all over again.

    Nutrition

    Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 149mg | Potassium: 147mg | Fiber: 2g | Sugar: 19g | Vitamin A: 35IU | Calcium: 32mg | Iron: 3mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Delicious Sourdough Recipes

    • Sourdough grilled cheese sandwich sliced in half on a plate.
      The Ultimate Sourdough Grilled Cheese Sandwich (with VIDEO)
    • Sourdough flatbread with butter and parsley on a plate.
      Easy Sourdough Flatbread Recipe (Without Yeast!)
    • Frozen sourdough starter in a bag.
      How to Freeze Sourdough Starter
    • burrata toast with fresh herbs and tomatoes.
      Burrata Toast Recipe with Sourdough

    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Natalie

      June 06, 2024 at 11:28 am

      5 stars
      These cookies are thick, fluffy, and have such great depth of flavor from the sourdough starter! They would be great with other candies mixed in. I added some butterfinger chips along with chocolate chips. Will be making again!

      Reply
    2. Jessica

      April 05, 2024 at 11:01 am

      5 stars
      These cookies are INCREDIBLE!! I am always looking for ways to use my sourdough discard, and I was getting tired of sourdough pancakes week after week. The flavor of these cookies is perfect--from the browned butter, to the dark chocolate chips, to the tangy kick from the sourdough discard--everything works so well together. I baked them for 16 minutes and they came out gooey on the inside with the most delicate crunch on the outside. Such a great twist on a classic! This recipe is going to be my new go-to for sourdough discard!

      Reply
      • Emily Laurae

        April 10, 2024 at 9:49 am

        This makes me so happy to hear Jessica! They're a go-to of mine as well - enjoy!!

        Reply
    5 from 5 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    emily laurae sidebar

    HELLO MY FRIENDS, I'M EMILY!

    I'm a professionally trained pastry chef, sharing a collection of my favorite recipes, tips, and tricks for you to create and enjoy in your home kitchen!

    RECIPES

    Spring Recipes

    • Mini lemon meringue tarts on the counter with toasted meringue.
      How to Make Mini Lemon Meringue Tarts with Homemade Lemon Curd
    • Strawberry charlotte cake on a white marble platter with small strawberries.
      How to Make a Classic Strawberry Charlotte Cake (Charlotte aux Fraises)
    • Matcha cookies with white chocolate chips.
      Easy No-Chill Bakery-Style Matcha White Chocolate Cookies
    • Strawberry macarons on the counter near fresh strawberries.
      How to Make Strawberry Macarons with Buttercream and Jam Filling

    Trending Recipes

    • Dutch oven sourdough bread - baked in a dutch oven.
      How to make Sourdough Bread (Dutch Oven Method)
    • 15+ Flavored Simple Syrup Recipes for Cakes, Cocktails, Coffee, and More!
      15+ Flavored Simple Syrup Recipes for Cakes, Cocktails, Coffee, & More!๏ฟผ
    • How to make Sugared Berries
      How to make Sugared Berries
    • Chewy Molasses Cookies with Candied Ginger Stack
      Chewy Molasses Cookies with Candied Ginger
    • Medicine ball tea - Starbucks copycat.
      Medicine Ball (5 Minute Starbucks Copycat Hot Tea Recipe)
    • Sourdough grilled cheese sandwich sliced in half on a plate.
      The Ultimate Sourdough Grilled Cheese Sandwich (with VIDEO)

    FEATURED ON

    Featured image including martha stewart, sur la table, southern living,walmart and albertsons.

    Footer

    About

    • About Page
    • Privacy Policy
    • Accessibility
    • Photography Gear Guide
    • Shop

    Newsletter

    • Sign Up so you're the first to know about new recipes, kitchen tips, and events!

    Contact

    • Contact
    • Classes & Events
    • Collaborations & Partnerships
    • Special Orders

    Copyright ยฉ 2025 Emily Laurae of ACD Studio - All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.