These sourdough chocolate chip cookies are chewy, buttery, and full of rich chocolate flavor. The molasses gives them warmth and depth, while the sourdough discard keeps them soft for days. They’re my go-to cookie for sharing with friends.
Why This Recipe Works
I love making these sourdough chocolate chip cookies when I want something classic with a little extra depth. Here’s what makes them special:
- Brown Butter Flavor: Browning the butter adds a nutty, toasted richness that makes every bite taste warm and cozy, just like the buttery base in my Christmas Cookies. It’s a simple step that makes a big difference.
- Chewy Sourdough Texture: The sourdough discard gives these cookies a soft, chewy center that stays that way for days. It’s the secret to that perfect bakery-style bite.
- Balanced Sweetness: The molasses adds a hint of caramel flavor and keeps the cookies from being overly sweet. It blends beautifully with the chocolate and brown butter.
- Quick and Easy: No chilling, no complicated steps—just mix, scoop, and bake. These are perfect for last-minute cravings or a cozy afternoon treat, much like my Lemon and Raspberry Thumbprint Cookies.
- Crispy Meets Gooey: Thanks to the pan-bang trick, you get those wrinkled, crisp edges and soft, gooey centers that make these cookies irresistible. A sprinkle of flaky sea salt on top takes them over the edge.
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Ingredients
- All-Purpose Flour – The base of the dough that gives structure and a soft, chewy texture. Regular all-purpose flour works best for balanced cookies.
- Sugar – Adds sweetness and helps the cookies spread slightly while baking. You can replace part of it with light brown sugar for a deeper flavor if you like.
- Molasses – Brings moisture, chewiness, and a rich caramel-like depth. If you don’t have molasses, use dark brown sugar instead but it may effect the finna.
- Baking Soda – Helps the cookies rise just enough and creates that perfect soft center with crisp edges.
- Salt – Balances the sweetness and enhances the buttery, chocolatey flavor.
- Sourdough Discard – Adds a subtle tang and chewy texture. Use unfed discard (not active starter) for the best consistency.
- Melted Butter – Gives the cookies a rich, buttery flavor. I like to brown the butter for a nutty aroma and deeper taste, but plain melted butter works too.
- Whole Egg – Provides structure and moisture, helping the cookies hold together.
- Egg Yolk – Adds richness and contributes to the soft, chewy texture.
- Chocolate Chunks or Chips – The main flavor highlight. Use your favorite chocolate—dark, milk, or semi-sweet all work well.
- Flaky Sea Salt – Optional but highly recommended for topping. It adds a light crunch and balances the sweetness beautifully.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Melt or Brown Butter: Melt butter in a saucepan. For extra flavor, cook until golden and nutty, then let cool slightly before using.
- Mix Wet Ingredients: In a large bowl, whisk together melted (or browned) butter, sugar, and molasses until smooth and glossy. Add egg, egg yolk, and sourdough discard. Mix until fully combined.
- Add Dry Ingredients: Add flour, baking soda, and salt. Stir gently until just combined—avoid overmixing.
- Fold in Chocolate: Stir in chocolate chunks or chips until evenly distributed throughout the dough.
- Portion Dough: Scoop large portions onto prepared trays, spacing about 2 inches apart. Aim for six cookies per tray.
- Bake: Bake for 13–15 minutes, until edges are golden and centers look slightly underbaked.
- Pan Bang: Remove trays from the oven and bang them firmly on the counter a couple of times to create wrinkled edges and gooey centers.
- Finish & Cool: Sprinkle with flaky sea salt if desired. Let cookies cool slightly before enjoying warm.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chocolate Options: I like using a mix of dark and milk chocolate chunks for more depth. You can also try white chocolate or chopped chocolate bars for a different texture.
- Add-Ins: Stir in a handful of toasted nuts, shredded coconut, or dried cherries for extra flavor and crunch. You can even add a spoonful of peanut butter to the dough for a richer cookie.
- Flavor Changes: Add A pinch of cinnamon or espresso powder also pairs nicely with the chocolate.
What to Serve with Sourdough Chocolate Chip Cookies
Breads
- These sourdough chocolate chip cookies are a cozy treat to enjoy after a day of baking. We like to make them alongside a batch of Sourdough Bagel Recipe for a weekend baking session.
- They also pair beautifully with Same Day Sourdough Sandwich Bread or Poppy Seed Buns when you’re planning a brunch spread. For a hearty dinner, serve them as dessert after Whole Wheat and Flax Seed Dinner Rolls.
Desserts
- If you’re building a dessert table, these cookies fit perfectly next to Best Walnut Shaped Cookies (Oreshki) for a mix of textures and flavors.They’re also lovely served with a slice of Nutty Dulce De Leche Cake or a light Hazelnut Pavlova for a special occasion. For something creamy and simple, enjoy them with No Bake White Chocolate Cheesecake.
FAQs
Yes, but it will slightly change the texture. Active starter tends to make the cookies puffier and lighter, while discard keeps them chewy and rich. For the best classic cookie texture, use unfed discard.
No, but it’s worth the extra few minutes. Browned butter adds a nutty, caramel-like flavor that pairs beautifully with the molasses and chocolate. If you’re short on time, melted butter still makes great cookies.
The pan-bang step helps the cookies settle and form those nice wrinkled edges. It also keeps the centers soft and gooey, giving you that perfect bakery-style texture.
Yes. You can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before scooping so it’s easier to handle.
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 2 months or freeze the dough balls and bake straight from frozen, adding a minute or two to the baking time.
More Recipes You’ll Enjoy
- Cinnabon Cinnamon Roll Recipe – Soft, gooey, and buttery, these cinnamon rolls taste just like Cinnabon. The cornstarch trick keeps the filling perfectly in place.
- Creamy Hummus – This Creamy Hummus is smooth, rich, and easy to make. Chickpeas, tahini, garlic, lemon, and olive oil blend into a classic dip.
- Mushroom Couscous – This Mushroom Couscous tastes rich and elegant with a creamy Parmesan sauce and mushrooms, but it comes together with simple ingredients.
- Cheesy Scalloped Potatoes Recipe – This Cheesy Scalloped Potatoes recipe has creamy layers, golden edges, and rich flavor from sharp cheddar and Parmesan.
I hope you loved this Sourdough Chocolate Chip Cookie recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Sourdough Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup molasses
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sourdough discard not active starter for best texture
- 150 g melted butter about 1 stick + 3tbsp
- 1 whole egg
- 1 egg yolk
- 1 cup chocolate chunks or chocolate chips
- flaky sea salt optional, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line baking trays with parchment paper.
- Melt the butter in a saucepan. Continue cooking until the butter turns golden brown and smells nutty. This adds a deeper, richer flavor. This is optional but highly recommended. If browning, let the butter cool slightly before mixing.
- In a large bowl, combine the melted (or browned) butter, sugar, and molasses. Mix until smooth and glossy.
- Add the egg, egg yolk, and sourdough discard. Stir until fully combined.
- Add the flour, baking soda, and salt to the wet mixture. Mix just until combined—do not overmix.
- Stir in the chocolate chunks or chips until evenly distributed throughout the dough.
- Use a large ice cream scoop to portion the dough. Place six large cookies per tray, spacing them about 2 inches apart.
- Bake at 350°F (175°C) for 13–15 minutes, depending on your oven.
- Look for light golden tops, crispy outer edges, and slightly underbaked centers.
- Immediately after removing from the oven, bang the tray firmly on the counter a couple of times. This helps create wrinkled edges and gooey centers.
- Sprinkle the warm cookies with flaky sea salt, if desired. Let them cool slightly before enjoying.
Notes
- Brown the butter if you can. It adds a nutty depth that makes the cookies taste richer and more complex.
- Use sourdough discard, not active starter. Discard gives a chewy texture, while active starter can make the cookies puffier.
- Don’t skip the molasses. It adds moisture, chewiness, and a subtle caramel flavor that balances the sweetness.
- Mix the dough just until combined. Overmixing can make the cookies tough instead of soft and tender.
- For even baking, scoop cookies the same size and space them about 2 inches apart.
- Bang the pan right after baking. This helps create those signature wrinkled edges and gooey centers.
- Sprinkle flaky sea salt while the cookies are still warm. It sticks better and enhances the chocolate flavor.
- Let cookies cool on the tray for a few minutes before moving them. They’ll set up perfectly without losing their soft centers.
- Store cookies in an airtight container at room temperature for up to 4 days to keep them chewy.
- Freeze unbaked dough balls for quick cookies anytime. Bake straight from frozen, adding a minute or two to the baking time.
4 responses to “Sourdough Chocolate Chip Cookies”
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I love how easy this recipe was, and that I didn’t need to get my mixer out. My 7 year old who is super picky about chocolate chip cookies actually liked these!
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wow , im so happy to hear that. I appreciate your feedback.
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These were a hit with my kids and I’ll definitely be making them again to use up some of my sourdough discard. The recipe was easy to make and I got 18 cookies. I did chocolate chips because that’s what I had but I bet they’d taste even better with chopped up chocolate.thank you so much for your feedback , I love that you used what you had. that’s the way to go 🙂
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