Sourdough Chocolate Chip Cookies
by sourdoughjesha on April 14, 2024
The best sourdough chocolate chip cookies you’ll ever eat. These incredible chocolate chip sourdough cookies are made with simple ingredients like brown sugar, vanilla, and dark chocolate. They’re perfectly crispy on the outside, and chewy in the middle, with melty chocolate in every single bite. Plus, these cookies are naturally fermented with sourdough starter so they’re gut-healthy too!
These chocolate chip sourdough cookies are perfectly soft and chewy with rich dark chocolate chunks in every bite. These chocolate chip cookies are made with butter, brown sugar, and naturally fermented with sourdough starter (so they’re gut healthy too!) These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.
Why You’ll Love These Chocolate Chip Sourdough Cookies
The best sourdough chocolate chip cookies you’ll ever eat. These incredible chocolate chip sourdough cookies are made with simple ingredients like brown sugar, vanilla, and dark chocolate. They’re perfectly crispy on the outside, and chewy in the middle, with melty chocolate in every single bite. Plus, these cookies are naturally fermented with sourdough starter so they’re gut-healthy too!
- These chocolate chip sourdough cookies have the perfect thickness and are insanely chewy with gooey centers.
- These cookies use butter, adding a rich flavor to each bite.
- These cookies use an active sourdough starter and a natural fermentation so they’re gut healthy!
- These chocolate chip cookies are perfect for any occasion! Share them with friends and family, or enjoy them as a nourishing treat just for yourself.
- Every bite is packed with a rich combination of butter, vanilla, and melty chocolate chips.
- Made with 8 simple, clean ingredients.
Health Benefits of Sourdough Cookies ✨
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why are sourdough cookies gut healthy?
Sourdough cookies go through natural fermentation with sourdough starter – a colony of wild yeast and lactic acid bacteria (LAB). This 6,000-year-old tradition unlocks incredible health benefits. A long and slow sourdough fermentation transforms wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough foods are also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
7 Health Benefits of Sourdough Cookies
- Supports gut health
- Bioavailable nutrients
- Degrades gluten
- Prebiotic fiber
- Antioxidants
- Easy to digest
- Low glycemic
Nutrition of Sourdough Chocolate Chip Cookies
Get ready to level up your dessert game with these chocolate chip sourdough cookies! They’re gooey, perfectly soft and chewy, and sooo good.
| Servings Per Recipe | 24 |
|---|---|
| Amount per serving | 1 cookie |
| Nutrient | Amount |
| Calories | 99 |
| Total Fat | 3.7g |
| Saturated Fat | 2.9g |
| Trans Fat | 0g |
| Cholesterol | 18mg |
| Sodium | 465mg |
| Total Carbohydrates | 15.3g |
| Dietary Fiber | .3g |
| Total Sugars | 7.7g |
| Protein | 1.3g |
More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
Sourdough Chocolate Chip Cookies
Ingredients
- 400 g all-purpose flour
- 61 g sourdough starter active
- 227 g salted butter softened
- 232 g cane sugar or coconut sugar
- 213 g light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 396 g chocolate chips or chocolate chopped (14 oz)
Instructions
- In a stand mixer fitted with the paddle attachment (or mix with a spoon and bowl), combine the butter, cane sugar, and brown sugar. Beat on medium speed, gradually increasing to high until the butter is light and fluffy, and pale in color; about 3 minutes.
- Add the sourdough starter, eggs, sea salt, and vanilla, and beat until combined.
- Slowly beat in the flour, salt, baking soda, and baking powder. Then, add the chocolate chips. Do not over mix.
- Place the dough covered in a small tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment the covered dough at room temperature for 8+ hours. I typically will make the dough in the morning so it’s ready by evening! You can refrigerate the dough after 8 hours but before baking just bring it to room temperature for a few hours 🙂
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- Divide and roll the cookie dough into 24 – 30 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 60-70g for large cookies.
- Press the middles down. Bake for 8 – 12 minutes or until lightly browned on the sides.
- Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.
DID YOU MAKE THIS RECIPE?
I would love to see! Share with me on and tag @jeshastevens — I can’t wait to see em!
Links to My Favorite Tools & Cookware
- Best Baking Scale
- Slotted Spoon and Utensil Set!
- Bread Knife
- My Tupperwares
- Dough Scraper
- Organic Bread Flour
- Whole Wheat Flour (I use this one to feed my starter!)
- Cutting Board
- Ceramic Plates
- Breville Airfryer Oven
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The egg is missing from the instructions
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The instructions do not mention when to add the egg when making the batter
Can you ferment overnight in the fridge?
Insanely good cookie! Very chewy and tastes amazing. We noticed that there was no mention of when to add the egg, so we added it with the wet ingredients. May want to get that corrected. I love how you use weights, not everyone does that and it makes a big difference in baking.
En la segunda parte está escrito cuando agregar el huevo
When does the egg get added?
Hi- it says 1 egg in the ingredients but not in the actual recipe. When does that get added?
The ingredient list calls out 1 egg but it doesn’t say when to add it in the recipe. I ended up adding an egg after mixing everything together but I’m not sure if the end cookie would’ve been different if I did add it in earlier on.
I tried it with sourdough discard and they came out completely flat! Still delicious though but can you make another version with discard?
I am trying to make this and you haven’t mentioned where to add the egg 😊 pls help
Made these and very tasty!
FYI the instructions call for 125 g of coconut sugar and 125 g cane sugar. Think you meant just 125 g coconut sugar
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okay, a few things here.
1. Eggs are in the ingredient list but not in the recipe. I added with liquids, of course.
2. The size of this dough, using 25g for each cookie, yielded 30 cookies. You can do the math here since the ingredients are in grams- there’s no situation where this amount of dough makes 10-12, 20-30g cookies. Plan accordingly! I’m always good with more cookies!
3. Try more like 10 minutes in the oven, unless you want mush balls. 6-8 minutes does not come close. You might as well just eat the raw dough at that point.
The cookies are good, not amazing. I wish they could be fluffier/chewier, but they stay quite flat.
The dough has come out wonderful! I cannot wait to bake them. I need to do a long ferment for gluten sensitivity reasons, so I have a question!
After the fridge ferment, should I let the dough come back up to room temp before making the cookies or do I bake right out of the fridge while the dough is still cold?
Thanks so much!
Making these now! Just wanted to point out, it doesn’t say in the directions when to add the egg and I forgot about it until the last minute and added it after the chocolate was added. Theyre fermenting right now so we’ll see how they come out in a few hours!
Delicious flavor. There’s an egg in the ingredients but not in the instruction though. I added it when I would for other recipes and they came out amazing.
Hi Jesha, this recipe says that each cookie contains only 7.7g of sugar, but the sugar content is actually (125g+125g)/12 = about 20g, plus even more with the addition of chocolate chunks. Is the nutrition facts a typo?
Hi
Just wanted to ask if you can leave the dough out over Night or if you need to put it in the fridge rightaway if it ferments for a longer time zehn 8 Hours.
And at what Point do you add the egg?
Hi, I love these cookies and I’ve made them many times. When I let the dough ferment and then put it in the fridge for a couple days it always gets rock hard. Is there a reason the dough gets rockhard if you put it in the fridge? I never have an issue if I bake them directly after fermenting but sometimes I don’t want to eat them directly after fermenting. I’m kind of frustrated with this, but I’m just looking for answers because I love the recipe.
Looks wonderful! The recipe calls for an egg but doesn’t say when or how to use it?
no egg??
I love your recipes! I’m having issues because my cookies spread so much! They are run together. How do you keep them from spreading like this?
Where does the egg listed on the ingredients enter the recipe? After the 6hrs fermenting and before baking? It’s not in the instructions anywhere. I’m going to assume and hope for the best since I’ve already mixed everything else together and it’s now sitting.
Love this recipe! I will say I definitely mess up the first time because the ingredients lost 1 egg, but reading the directions step by step the egg was not listed in the directions, so I forgot to add it. Which I learned after baking and saw the egg on my counter😅
Poorly done recipe. Egg is on ingredients but nowhere in instructions. Then, following the amounts exactly made more than 20 cookies at 40g each by weight (you said it would be 10-12 cookies of 20-30g each). And the nutrition information is WILDLY off. If all these ingredients made only 10 cookies it would be over 300 calories each, not the less than 100 cals you listed. While it’s hard to mess up something with these ingredients being yummy, so they turned out ok, I won’t follow this again.
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These are divine! Made them twice and soooo good. Waiting on you to make a sourdough monster cookie recipe!
There is egg in the recipe but not in the instructions. I still added the egg to the dough and the cookies came out great!
Best cookies I’ve ever had in my life! The recipie made about 15 cookies and they were huge.. also had to up my cooking time (could be my oven)
Love that these are sourdough!!
Taste amazing but the instructions are not great. The recipe calls for an egg but nowhere in the steps does it say to add egg. I had to add it in last min and I’m scared it’s messing with the bake.
Is it possible to skip the coconut sugar? Or does it need to be supplemented ?
omg these are SO amazing. literally probably the best cookies. i’ve made from scratch. the dough smelled amazing before i baked them. i encourage everyone to make these!!!! i made these along with the red velvet cookies, these came out even better.
Had high hopes but cookies were bland! Seems like a lot is off with the recipe instructions too. 20-30 g cookies are tiny and we would have had 4 dozen easy! We did some 60g for large but they spread like crazy and were super flat. Refrigerated some 40 g and they did better but still spread. Froze the rest in 40-50 g each. Also 6 mins is not nearly long enough, it’s 10-12 for 40 g, the 60 were still dough basically at 10!
This serves 24 right? I’m making it at the moment it looks much larger batch than I thought..
How long can you refrigerate the dough before you NEED to bake?
Thank you!
Hi Jesha. What’s the difference between this one and the chocolate chunk? I noticed the chunk makes 12 as well but have ingredients that weighs way less.
These are so delicious, they barely make it 3 days in our house but are still SO moist on day 3.
Would you be able to make a recipe for oatmeal raisin?
Best cookies ever, I get so many compliments and my family loves them. I didn’t change anything about this recipe, it is perfect. I use coconut sugar vs cane sugar. I love the fact that I’m able to use my sourdough and make “healthy” cookies for my family and friends.
These turned out amazing, chewy and delicious. Would recommend a bit less sugar because I found them quite sweet. But other than that delicious!
Amazing. My new favorite chocolate chip recipe!! It’s a huge hit with the family.
i love them
These are the best cookies ever!! The perfect mix of soft, chewy, and crispy. Don’t be scared of sourdough cookies, the starter just makes it more delicious and guuuuttt healthyyyy! But this recipe does NOT make 12 cookies it’s more like 30 but I’m not complaining 😂
Delicious! These were my first sourdough cookies and they definitely have an interesting taste with the fermentation. I think the recipe needs to be scaled down a smidge. Recipe states you’ll have 10-12 cookies. We ended up with 24 giant ones. I also measured with my heart, not by weight for the individual cookies.
I do quite a bit of sourdough baking, but usually just different breads. So this was my first try into the dessert realm of sourdough baking. I made half the recipe. Still made a good amount for my family. Could just be my oven but I did 375 for 8-9 minutes. Everything came out good. This is a perfect way for me to make cookies and tell myself they are healthy 😉
Love your videos with the gut healthy ice cream sandwiches. I’m a total newbie when it comes to sourdough. Do you think this would work with sourdough discard?
The best chocolate chip cookies I have ever made! Everybody LOVES them! Just wondering if a plant-based butter would work just as well? Making them for a friend with a dairy allergy. 🙂
Hands down the best sourdough chocolate chip cookies! I’ve already made them twice. Thank you, for an easy to follow and awesome recipe!
These are amazing! I made them smaller with a regular sized cookie scoop, and it made a batch of about 24-25 I think 🙂 so delicious, thank you!
I send this to all my fellow sourdough peeps! Hands down the BEST chocolate chip cookies ever!!! I would crave these throughout my pregnancy and would keep some in the fridge to throw in the air fryer 😍 amazing. Thank you!!!
Awe thank you so much for this review!!!! It means so much to me 🙂
Made the recipe to exact specifications….it was a normal cookie batter, very creamy. In your videos your cookies look like dough and the recipe says dough. So I added more flour until it made it a dough. They came out fluffy and crisp on the edges….not flat….which is good. The taste was just ok.
loved these! Super easy. I let my batter ferment for about 16 hours and they turned out amazing. I will say the size she recommends results in extra large cookies, so space them accordingly lol