Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies? Who does not like dark chocolate? And when you put some chocolate in your cookies, like these soft, fluffy sourdough chocolate chip cookies then, you get that extra deliciousness, just the way your dessert should taste.

Do you already have a sourdough starter? And you are wondering what do I do with the discard? Now, if you are new to baking and the use of sourdough starters, then, you might want to read my post on sourdough st. A sourdough starter is a culture of microorganisms that you find in foods like yogurt or cheese. You cultivate these microorganisms through fermentation. Learn how to make yours with water and flour.

For now, assuming you already know what a sourdough starter is, and you have made yours, then, this recipe is good to go. If you have a homegrown sourdough starter, you need to feed regularly to keep the yeast active. The process involves throwing out the surface liquid and feeding your cultures to keep it alive and suitable for consumption.

However, rather than throw the sourdough discard, use it in other recipes. Scones, cinnamon rolls, or cookies are some recipes you can use your sourdough discard.

How To Make Sourdough Chocolate Chip Cookie?

The ingredients are sourdough starter, allpurpose flour, I prefer honey to sugar so I have used honey for this recipe. You can use brown sugar if you prefer sugar. And increase the sugar to 3/4 cup or 1 cup if you want it very sweet. I keep mine low but you can go up to one cup. Anything more may be way too sweet.

Sourdough Chocolate Chip Cookie

Servings:  25 cookies

Prep Time:  10min

Cooking Time:   10minutes


  • One stick of unsalted butter (melted and cool)
  • 3/4 cup neutral oil of choice 
  • 1/2 cup of honey or more if you want it extra sweet
  • 1 large egg
  • 1 cup unfed sourdough starter
  • 1 tbsp vanilla extract
  • 1tsp baking soda
  • 1tsp baking soda
  • 1 tsp salt
  • 2 cups all purpose flour
  • 11/2 cup chocolate chip cookie


Combine honey, oil and butter in a bowl.

Add the egg to the mixture to incorporate.

Then, pour in your sourdough discard and vanilla, mixing to combine with the butter mixture.

Add your flour, baking soda, baking powder, salt, combining dry and wet ingredients without over mixing.

Finally, fold in the chocolate.

Refrigerate for at least 20 minutes

Heat oven to 350F 

Using any convenient spoon or tool you have, I use ice cream scoop or use my quarter cup to scoop the dough onto a parchment-lined oven tray. Or use this  silicon oven mats , they are reusable, wash and reuse.

Transfer to the already heated oven and bake for 10-12 minutes.

Take out of the oven, cool and enjoy.

Recipe provided by

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