Amish Friendship Chocolate Chip Cookies (sourdough option included)

There’s something magical about a cookie that looks bakery-perfect but comes together with everyday ingredients—and that’s exactly what these Amish Friendship Chocolate Chip Cookies deliver. While the recipe is wonderfully simple, a lot of thought went into the little details that make these cookies truly shine.

From the soft, rich texture to the beautifully crackled tops, every element has been fine-tuned for the ultimate cookie experience. The milk-based Amish starter gives them an unforgettable flavor and tenderness, but if you don’t have one on hand, no worries—there’s a sourdough discard option included. It’s the kind of recipe that feels special yet unfussy—and once you make them, you’ll want to make them again and again.

What is a traditional Amish friendship starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with yeast, flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

If you are interested in learning more about traditional Amish friendship starters and breads this is a great resource.

My spin on the Amish friendship sourdough starter

I created my own spin on the traditional Amish friendship starter by replacing the commercial yeast typically used with my active sourdough starter.

Fed with sugar, milk, and flour, this sweet sourdough starter blossomed beautifully, transforming my bakes into something extraordinary. The results were light, fluffy, and decadently rich dessert breads, proving that sourdough’s natural fermentation can elevate the classic Amish friendship bread into a uniquely flavorful and airy treat.

What makes the perfect chocolate chip cookie?

It’s definitely subjective—but here’s what I personally look for in a chocolate chip cookie:

• Crisp edges that give way to a soft, chewy center.

• Bakery-style size that feels satisfying and indulgent.

• Even distribution of chocolate chips in every bite—no chocolate-less zones!

• Balanced sweetness that lets the vanilla, butter, and chocolate flavors shine.

• A light sprinkle of flaky salt on top for that perfect sweet-salty contrast.

• And maybe most importantly—a dough that bakes consistently well, batch after batch.

This recipe delivers on all of these, whether you’re using an active Amish Friendship Starter or a sourdough discard option!

How to make Amish Friendship Chocolate Chip Cookies (step-by-step)

Baker’s schedule: Make the Amish friendship starter (milk starter) the evening before you make the muffins. If using discard this step can be skipped. Use a discard that is no more than a week old to avoid a sour taste.

Yields 16 large cookies. though the final count may vary depending on how big you make each cookie.

Ingredients

For the Amish friendship sourdough starter:

• 15 grams sourdough starter (fed within 48 hours)
• 15 grams sugar
• 60 grams milk
• 60 grams all-purpose flour

For the chocolate chip cookies:

• 120 grams (1/2 cup) Amish friendship sourdough starter from above
• 113 grams (1/2 cup) unsalted butter, softened
• 135 grams (2/3rd cup) sugar
• 135 grams (2/3rd cup) brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 255 grams (2 cups) all-purpose flour)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 200 grams (1 cup) chocolate chips

Using regular sourdough discard?
No problem! Keep the recipe the same, but adjust the sugars to 140 grams each of granulated and brown sugar, and increase the flour to 270 grams to balance the extra moisture.

Equipment

• Mixing bowls
• Measuring cups and spoons
• Food scale
• Large baking sheet
• Parchment paper or silicone mats
• Hand or stand mixer
• Portion scoop (optional but handy)

Instructions

Make the Amish friendship starter:

• The evening before you make the cookies, mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.

The following morning:

• In a large bowl cream together the butter, sugar, and brown sugar until light and fluffy.

• Mix in the egg, vanilla extract, and Amish starter (or sourdough discard if using).

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the chocolate chips.

• Cover the cookie dough and chill in the refrigerator for at least 1 hour, or up to 24 hours for even better flavor and texture.

Why refrigerate the cookie dough? Refrigerating the dough helps the flavors develop, gives you thicker, chewier cookies that spread less, and makes the dough easier to work with.

Shape and bake the Amish friendship chocolate chip cookies

• Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.

• I like to weigh each cookie to ensure they’re exactly 60 grams, but you can also use a large cookie scoop—about 2 ounces—to portion them out evenly.

Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.

• Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).

• Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.

• Place the cookie back in the oven for 3-5 more minutes to ensure they are done baking.

• Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.

• For the ultimate finish, top with flaky sea salt for the perfect balance of sweet and salty.

• Store cooled cookies in an airtight container at room temperature for up to 4 days.

Can I freeze Amish friendship chocolate chip cookie dough? Yes! You can freeze unbaked cookie dough balls for up to 3 months; bake straight from frozen, adding an extra minute or two to the bake time.

More Amish friendship recipes

• Amish Friendship Bread
• Amish Friendship Chocolate Chip Muffins (sourdough option included!)
• Amish Peanut Butter Cookies
• Double Chocolate Amish Bread