If you’ve been looking for soft and chewy sourdough chocolate chip cookies without the extra steps, this recipe is for you. These cookies have crisp golden edges, gooey melty chocolate, and perfectly soft centers…with absolutely no bready texture.

And the best part? No browning butter required. While a browned butter cookie can be delicious, I personally prefer keeping things simple. This sourdough discard chocolate chip cookie recipe delivers rich flavor and bakery-style texture without standing over the stove or washing an extra pan.

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.

Why I love this recipe

• Soft centers with perfectly crisp, golden edges
• No bready texture — just classic chewy chocolate chip cookie goodness
• No brown butter required (simple ingredients, no extra pans!)
• The perfect way to use up sourdough discard

Frequently Asked Questions

Do I need to brown the butter for these sourdough chocolate chip cookies?

No! This recipe is designed to be simple and approachable. You get rich flavor, crisp edges, and soft, chewy centers without the extra step of browning butter.

Can I use active sourdough starter instead of discard?

Yes. You can use active, bubbly starter or sourdough discard. Both work well in this recipe and will not make the cookies taste sour.

Why don’t these cookies taste bready?

Even though this recipe uses sourdough discard, the ratios are balanced to prevent a cakey or bready texture. The result is a classic chewy chocolate chip cookie — not a muffin-like cookie.

Do I need to chill the dough?

Chilling is recommended for thicker, chewier cookies and better flavor development. If you’re short on time, you can bake them right away, but a short chill (at least 30–60 minutes) improves texture.

Why did my cookies spread too much?

Cookies can spread if:

• The butter was too warm
• The dough wasn’t chilled
• There wasn’t enough flour
• Your baking sheet was still warm

If this happens, chill the dough longer before baking.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls and freeze. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

Ingredients You’ll Need

This recipe uses simple pantry staples — no complicated steps, no specialty ingredients.

Wet Ingredients

• Unsalted butter – Softened for that perfect chewy texture.
• Granulated sugar – Adds sweetness and helps create crisp edges.
• Brown sugar – Brings moisture and rich caramel flavor.
• Egg yolks – Extra yolks make these cookies soft and chewy without becoming cakey.
• Sourdough discard – Adds depth of flavor without making the cookies sour.
• Vanilla extract – Enhances the chocolate and rounds out the flavor.

Dry Ingredients

• All-purpose flour – Gives structure while keeping the cookies tender.
• Baking soda – Helps the cookies spread and develop golden edges.
• Cream of tartar – Adds subtle tang and contributes to that soft, chewy texture.
• Salt – Balances sweetness and enhances flavor.
• Cornstarch – The secret to extra soft centers.
• Semi-sweet chocolate chunks or chips – For pools of melty chocolate in every bite.

How to make chocolate chip sourdough cookies: step-by-steo

Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.

Wet Ingredients:

• 113 grams unsalted butter, softened
• 120 grams sugar
• 120 grams light brown sugar
• 2 large egg yolks (room temperature)
• 80 grams sourdough discard (no more than a week old & room temp)
• 2 teaspoons vanilla extract

Dry Ingredients:

• 235 grams all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt
• 8 grams (1 tablespoon) cornstarch
• a pinch of espresso powder (optional but enhances chocolate flavor)
• 200 grams semi sweet chocolate chips or 180 grams chocolate chunks (semi-sweet)

You will need:

• 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

• In a large mixing bowl cream together the softened butter, sugar, and brown sugar until fluffy (2-3 minutes).

• Next, beat in the yolks until smooth.

• Lastly, add the sourdough discard and vanilla extract and mix until smooth.

• To a separate bowl whisk together flour, baking soda, cream of tartar, salt, cornstarch, and espresso powder if using.

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

• 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 sourdough chocolate chip cookies

• Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.

• 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 cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.

• 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.

More recipes like this

• Soft Sourdough Sugar Cookies (easy discard recipe!)
• Sourdough Discard Cinnamon Roll Muffins
• Sourdough Peanut Butter Cup Cookies
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