Sourdough Chocolate Chip Cookie Recipe Stacked

Chocolate Chunk Sourdough Cookies

Close Up of Two Chocolate Chunk Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Chocolate Chunk Sourdough Cookies Angled on Baking Sheet
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough Chocolate Chip Cookie Recipe On Cookie Shhet

Chocolate Chunk Sourdough Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jesha Stevens
  • Total Time: 0 hours
  • Yield: 12 Cookies 1x


The best Chocolate Chunk Sourdough Cookies! These sourdough chocolate chunk cookies are perfectly soft and chewy with chunks of gooey dark chocolate in every bite. These delicious cookies are made with simple ingredients like coconut sugar and coconut oil, and are naturally fermented with sourdough so they’re gut healthy and nutritious too!




  1. PREPARE EGG: In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
  2. ADD FIRST INGREDIENTS: Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
  3. MIX: Using a spoon, mix ingredients together until combined.
  4. ADD AND COMBINE: Now add flour, chocolate chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
  5. STORE DOUGH: Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
  6. FERMENT DOUGH: Ferment your covered dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
  7. PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350f.
  8. DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
  9. BAKE: Place on a baking sheet and press the center down slightly. Bake for 6-8 minutes or until lightly browned on the sides. The centers will look soft.
  10. LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
  • Fermentation Time: 10+ hours
  • Cook Time: 6-8 Minutes
  • Category: Sourdough Cookies
  • Cuisine: Dessert


  • Dewies

    Perfect cookies every single time.

  • Hi Jesha,
    This title says chocolate chip cookies, but the recipe is for the Macademia nut cookie ice cream sandwiches. Is it the same, but just replace the nuts and white chocolate with regular chocolate? Thanks! 🙂

  • Hi ! These tasted so good ! I wanted to ask if you recommend any substitute for coconut ? I absolutely love it but my sisters don’t like them so I wanted to make a batch without if that’s even possible … the consistency was AMAZING

    • Hi Muna! Thank you so much! Refined coconut oil should have no flavor if that’s why they don’t like coconut. You could use butter instead just add an additional 5-10g for this recipe. You might have to tweak it slightly because I have not tested it with butter. Keep me posted if you do try this out!! Thanks again!

  • Is it ok to leave the dough out because it contains raw egg?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star