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Sourdough Chocolate Chip Cookies

  • Author: Meagan


A true ‘by hand’ recipe from I Am Baker that puts to use your unfed sourdough starter discard that many people have going in their kitchens.  Such a great idea – enjoy!



14 T. (199 g) butter, softened

1/2 c. EACH sugar AND brown sugar

1 egg AND 1 T. vanilla (it’s a tablespoon, not a typo)

1 c. (~250 g) unfed sourdough starter (the discard)

2 c. (250 g) flour

1 t. EACH kosher salt AND baking soda

~2 c. your favorite chocolate chips


In a large bowl, use a sturdy spatula to combine the butter and both sugars, then stir in the egg and vanilla, followed by the sourdough starter.  Add the flour, salt and baking soda and stir until just combined, then add in the chocolate chips – the dough will be quite soft.

This is where the dough needs to be chilled.  You can either put the whole bowl in the fridge for a half hour (or overnight, leaving on the counter to warm up until you can work with it) – OR – hand roll out large (a good 2 tablespoons each), slightly messy cookies balls (my preference), and then refrigerate these for at least a half hour or until you’re ready to bake.

When it’s baking time and the chilled dough or cookies have come to (mostly) room temperature, preheat the oven to 350 and line a large baking sheet with parchment.  Add the cookie balls with enough spacing for spread and bake for 8 to 10 minutes for a cake-like cookie – add more time as you see fit for the consistency that you prefer.

Leave the cookies to rest for a few minutes on the warm pan before moving to a rack to cool completely.



From Meagan's Kitchen

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