sourdough recipes

sourdough chocolate chip cookies

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard!

These bakery-style cookies are soft, thick, and chewy. Loaded with chocolate chips in every bite!

Make the dough in advance and keep it in the fridge or freezer. You’ll never be more than minutes away from satisfying your sweet tooth!

Tips for Making Sourdough Cookies

  • If you are new to sourdough, I have a post all about how to make a sourdough starter from scratch  .
  • Make this recipe and bake right away, or ferment the dough for up to three days for the most health benefits and easier digestion. The instructions on how to make them long-fermented versus the faster version vary slightly.
  • I highly suggest using chocolate chunks. While chocolate chips are wonderful, something is extra amazing about chocolate chunks (especially the ones from Trader Joe’s – they are the best!).
  • I would recommend using a cookie scoop. It is the most reliable way to get your cookies a consistent size and evenly baked.
  • Be careful not to overbake or overmix the dough or your cookies won’t be as soft and tender.

HOW TO STORE AND FREEZE

BAKED COOKIES

Store baked sourdough chocolate chip cookies at room temperature in an air-tight container for up to 7 days. (To keep them extra fresh and chewy, place a small piece of white bread in the container.)

Freeze any leftover baked cookies for up to 3 months. After the cookies have cooled completely, individually wrap them in plastic wrap and insert them into a freezer-safe bag.

Store unbaked cookie dough in the fridge, covered tightly for up to 7 days. (According to the FDA , unbaked cookie dough is not safe for consumption.)

To Freeze unbaked cookie dough, portion the dough out onto a parchment-lined baking sheet and place it in the freezer. Transfer the frozen dough balls into a freezer-safe container and keep them frozen for up to 3 months.

Bake in a 375°F (190°C) oven for 17-20 minutes, straight from the freezer.

Alternatively, allow the dough to thaw in the fridge overnight and bake according to the original directions.

INGREDIENTS

DRY INGREDIENTS

    • ¾ cup + 1 teaspoon (95 g) all-purpose flour
    • 1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
    • 1 teaspoon (5 g) fine sea salt
    • ¼ teaspoon baking soda
    • ½ teaspoon baking powder

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