Sourdough Chocolate Chip Cookies

You have sourdough starter sitting in the fridge like it pays rent. It doesn’t. So make it useful. These cookies turn leftover starter into chewy, golden, chocolate-packed goodness. They’re soft in the middle, crispy on the edges, and full of flavor. You don’t have to explain anything. Just hand them over and say, “You’re welcome.

Why Use Sourdough Starter in Cookies

Sourdough starter adds a slight tang. It deepens the flavor without shouting about it. The cookies stay soft longer. You also feel productive. Everyone wins.

Prep Time

20 minutes prep
12 minutes bake time
1 hour chill time
Makes about 24 cookies

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup sourdough starter (unfed/discard is fine)
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips (dark, milk, or whatever makes you smile)

How To Make Sourdough Chocolate Chip Cookies

Cream butter and sugar
Use a bowl. Put the butter, brown sugar, and white sugar in it. Mix until smooth.

Add egg and vanilla
Crack the egg into the bowl. Add the vanilla. Mix again.

Add sourdough starter
Pour in the starter. Mix until the dough looks light and smooth. If it looks weird, mix more. Don’t panic.

Add dry stuff
Put flour, baking soda, and salt into the bowl. Mix just until combined. Don’t overmix unless you like tough cookies.

Add chocolate chips
Dump in the chocolate chips. Stir. Eat a few. Quality control.

Chill the dough
Cover the dough. Put it in the fridge for 1 hour. This helps the flavor and keeps the cookies from spreading like gossip.

Bake
Preheat the oven to 350°F (180°C). Scoop dough into balls. Place them on a baking sheet with space between. Bake for 10–12 minutes. The edges should look set. The middle should look slightly soft. That’s not underbaked. That’s perfect.

Cool and eat
Let the cookies sit on the tray for 5 minutes. Move them to a rack to cool. Or eat them warm. You’re the boss.

Storage
Keep cookies in an airtight container for up to 5 days. Freeze for longer. Or just eat them now and solve the storage problem.

Nutrition (per cookie, approx.)

Calories: 190
Fat: 9g
Carbs: 27g
Protein: 2g
Sugar: 15g
Fiber: 1g

Final Thought

You used sourdough starter and didn’t bake another loaf. That’s growth. These cookies are simple, tasty, and make your kitchen smell like victory. Bake. Eat. Repeat.

Continue to Content

Sourdough Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 1 hour

Total Time: 1 hour 32 minutes

 Irresistibly chewy, golden delights, studded with melty chocolate in every bite. Soft and tender in the center, with just the right crisp around the edges—each mouthful is a cozy, flavor-packed hug.

Print

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sourdough starter (unfed/discard is fine)
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups chocolate chips (dark, milk, or whatever makes you smile)

Instructions

1. Cream butter & sugars – In a bowl, mix softened butter, brown sugar, and white sugar until smooth.
2. Add egg & vanilla – Crack in the egg, splash in vanilla, and mix again.
3. Mix in starter – Stir in the sourdough starter until the dough is light and smooth. If it looks funky, just keep mixing—no stress!
4. Add dry ingredients – Toss in flour, baking soda, and salt. Mix just until combined (overmixing = tough cookies).
5. Fold in chocolate chips – Stir in those melty morsels. Snag a few for "quality control." 😉
6. Chill the dough – Cover and refrigerate for 1 hour (better flavor, less spread).
7. Bake – Preheat oven to 350°F (180°C). Scoop dough onto a lined tray, leaving space. Bake 10–12 minutes—edges set, centers soft = perfection.
8. Cool (or not) – Let sit 5 minutes, then transfer to a rack… or devour warm. No judgment.
9. Store (or don’t) – Keep airtight for 5 days, freeze for later, or… eat them all now. Problem solved.

Happy baking! 🍪🔥

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 190Total Fat: 9gCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g