Sourdough Chocolate Cookie

The Best Sourdough Chocolate Cookies You’ll Ever Make – A Gooey Twist on a Classic Favorite

If you’re looking for a creative way to use up leftover sourdough discard, these sourdough chocolate cookies are about to become your new go-to dessert. Packed with deep chocolate flavor, crisp edges, and irresistibly gooey centers, this recipe transforms a traditional cookie into a tangy, rich, and chewy indulgence. Whether you’re a seasoned sourdough baker or just starting out, this is a delicious way to minimize food waste while maximizing flavor.

In this guide, we’ll walk you through exactly how to make sourdough chocolate cookies from scratch using simple pantry ingredients and your sourdough discard. We’ll cover why these cookies work so well, how to adjust for different textures, and smart baking tips to get bakery-level results in your home kitchen.

What Makes These Sourdough Cookies So Special?

Unlike your typical chocolate chip cookie, sourdough chocolate cookies have a distinct complexity from the fermented starter. The sourdough discard adds a slight tang that balances the rich sweetness of chocolate and butter, resulting in a deeper flavor profile and a chewier texture. It’s a magical combo of sweet, sour, and chocolatey goodness.

They’re also perfect for using up leftover discard that would otherwise go to waste. So if you’ve been baking sourdough bread and feel guilty tossing out that discard, now you can give it a delicious new purpose.

Key Ingredients That Make the Magic Happen

This recipe uses standard baking staples with the unique addition of sourdough discard. Here’s a breakdown of what each ingredient brings to the table:

Sourdough discard – Adds moisture, acidity, and a slight tang that enhances the chocolate flavor.
Butter – Creates richness and chewiness; melted butter gives the cookies a denser, fudgy bite.
Brown sugar + granulated sugar – A combo that delivers sweetness, moisture, and that perfect crackled top.
Cocoa powder – Gives the cookie its chocolate base; using Dutch-processed cocoa intensifies the flavor.
All-purpose flour – The standard for structure and texture.
Baking soda – Helps the cookies spread and rise slightly.
Vanilla extract – Boosts flavor and rounds out the chocolate tones.
Chocolate chips or chunks – You can use dark, semi-sweet, or milk chocolate—whatever suits your cravings.

These ingredients come together to create a cookie that’s crispy on the outside, soft in the middle, and packed with chocolate in every bite.

Best Sourdough Discard to Use

You can use unfed sourdough starter discard straight from the fridge or room temperature. There’s no need to activate it. If your discard has been sitting for a few days and smells strong, that’s okay! The acidic notes blend beautifully into the chocolate flavor and enhance the depth.

Just make sure your discard doesn’t have any pink spots or signs of spoilage. A well-kept discard is the key to delicious cookies.

How to Make Sourdough Chocolate Cookies – Step-by-Step Guide

Mix Wet Ingredients: Start by whisking together the melted butter, sugars, vanilla, and sourdough discard until smooth. This helps create a glossy, thick batter base.
Add Dry Ingredients: In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Slowly stir into the wet mixture to form a dense, chocolatey dough.
Fold in Chocolate: Stir in your chocolate chips or chunks for gooey, melty pockets of chocolate.
Chill the Dough: Refrigerate for at least 30 minutes. This helps the cookies hold their shape and intensifies the flavors.
Bake: Scoop dough onto a baking sheet and bake until the edges are set and the centers are still soft.
Cool and Enjoy: Let them cool on the pan for 5–10 minutes before transferring. The centers will finish setting up as they rest.

Make-Ahead and Storage Options

These cookies are perfect for baking ahead of time. You can:

Freeze the dough: Scoop and freeze individual cookie dough balls, then bake straight from the freezer with an extra 1–2 minutes of bake time.
Store leftovers: Keep baked cookies in an airtight container at room temp for up to 4 days or freeze for longer storage.

Customization Ideas

Want to make these cookies your own? Try these creative variations:

Add nuts: Walnuts or pecans add crunch and nutty flavor.
Use espresso powder: A small amount enhances the chocolate depth.
Try sea salt: Sprinkle flaky salt on top for a salty-sweet contrast.
Double chocolate: Mix in white chocolate chips for a color and flavor twist.

Sourdough Cookie Baking Tips & Tricks

Don’t skip chilling the dough – This prevents spreading and gives better texture.
Use parchment paper – It keeps the bottoms from burning and makes cleanup easier.
Underbake slightly – The centers will continue baking as they cool, resulting in a fudgy bite.
Measure flour correctly – Too much flour makes them cakey; spoon and level for best results.
Use good-quality cocoa – It makes a noticeable difference in flavor.