The Best Sourdough Chocolate Cookies You’ll Ever Try

You’re about to meet the cookie that ruined all other cookies for me: sourdough chocolate cookies. These sourdough chocolate cookies are rich, so fudgy, so ridiculously chewy in the center with perfectly crisp edges, you’ll swear they came straight from a bakery display.

They’re deeply chocolatey thanks to cocoa powder, loaded with melty chocolate, and have that irresistible flavor depth that only sourdough starter discard can give.

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And the texture? The perfect marriage between a brownie and a cookie, soft and gooey in the middle, with those magical little crispy edges that make you want to eat “just one more” until the tray is mysteriously empty.

If you’ve got sourdough discard in your fridge, forget discard pancakes for a minute. This is the best way to use it, and once you try them, you’ll understand why I call them the best cookies I’ve ever baked. And here’s the wild part: somehow, they taste even better the next day!

Why You’ll Love These Sourdough Chocolate Cookies

• A chewy center and crisp edges: bakery perfection.
• Rich chocolate flavor: thanks to cocoa powder, and extra chocolate chips.
• A great way to use sourdough discard: no long ferment, just incredible flavor depth.
• Brown butter magic: nutty, caramel-like milk solids take the flavor over the top.
• Customizable: dark chocolate chips, milk chocolate, or even white chocolate chunks.
• Freezer-friendly: bake just what you need and save the rest in a freezer-safe bag for next time.

Ingredients You’ll Need for Sourdough Chocolate Cookies

• Unsalted butter: softened so it blends smoothly with the sugars and gives that classic cookie base.
• Granulated sugar & brown sugar: the combo creates just the right balance of crisp edges and a chewy center.
• An egg: at room temperature, for structure and richness.
• Vanilla extract: because a little splash makes chocolate taste even better.
• Sourdough discard: our secret ingredient! Adds depth of flavor and an extra chewy texture. For this recipe, you don’t need an active or bubbly sourdough starter. Just unfed discard straight from your jar. The key is to use discard that’s less than a few days old so it doesn’t add too much acidity.
• All-purpose flour: the foundation of the dough.
• Cocoa powder: natural unsweetened for that deep, rich chocolate flavor.
• Baking soda & salt: the leavening and balance. Be sure that your baking soda is fresh for proper rise.
• Chocolate chips (or chunks!): fold in plenty, and save a few extras to press on top before baking for that bakery-style look.

Step-by-Step Instructions

Before we start: These sourdough chocolate cookies need some chill time, at least 3 hours in the fridge (overnight is even better!). Chilling keeps the dough thick and helps the cookies bake up nice and fudgy instead of spreading too thin.

Step 1: Cream the butter and sugars

In a large mixing bowl, beat together the room temperature butter, granulated sugar, and brown sugar until the mixture looks light, fluffy, and dreamy. This should take about 2 – 3 minutes with a hand or stand mixer.

Step 2: Add the wet ingredients

Mix in the egg and vanilla until smooth. Scrape down the sides of the bowl so everything is incorporated, then beat in your sourdough discard. The discard blends right in and gives the cookies that irresistible chewy texture.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the wet mixture on low speed until a thick, chocolatey dough forms. The dough will be sticky. That’s exactly what we want! Fold in the chocolate chips.

Step 4: Chill the dough

Cover the bowl tightly with plastic wrap and pop it in the refrigerator for at least 3 hours. If you’ve got the patience, chill it overnight. The colder the dough, the thicker and more brownie-like the cookies will bake.

Step 5: Get ready to bake

When you’re ready to bake, take the dough out and let it sit at room temperature for 10 – 15 minutes so it’s easier to scoop. Meanwhile, preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a silicone baking mat.

Step 6: Scoop and shape

Scoop about 2 tablespoons of dough using a medium size cookie scoop (around 40 – 45 grams if you’re weighing). Roll each into a ball, then shape it so it’s slightly taller than wide (think mini cylinders). This trick gives you thick, bakery-style cookies. Place them 2 – 3 inches apart on the prepared baking sheet. Pro tip: the dough is sticky, so keep a towel handy to wipe your hands after shaping a few.

Step 7: Bake

Bake for 11 – 12 minutes, just until the edges look set but the centers are still slightly soft. That’s where the gooey magic happens.

Step 8: Add the finishing touch

Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. While they’re still warm, press a few extra chocolate chips on top for that melty, bakery-style look. If your cookies spread unevenly, grab a round cookie cutter (or even a large glass) and gently swirl it around the edges to nudge them into perfect circles.

Step 9: Store and enjoy

Once cooled, store the cookies in an airtight container at room temperature for up to a week. Honestly, they’re even better the next day. They are so rich, fudgy, and extra chocolatey. If they last that long, consider yourself stronger than me!

Tips To Make The Most Perfect Sourdough Chocolate Cookies

• Measure with a scale if you can. Cups are handy, but a kitchen scale gives you accuracy every time and helps keep these sourdough chocolate cookies consistent.
• Stick with sourdough discard. You don’t need an active, bubbly starter here—just discard that’s a few days old (not too sour or acidic).
• Give the cookies room to spread. Space the dough balls at least 2 inches apart so they bake up thick and chewy instead of running into each other.
• Cool on the pan first. Let the cookies rest for about 5 minutes before moving to a rack. They finish setting up on the sheet, giving you that perfect chewy center.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!