Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices)
Say hello to your new favorite sourdough chocolate chip cookie recipe! It’s easy, flexible, and downright delicious. As a unique twist, we love to add optional warm spices to the batter along with a sprinkle of flaky sea salt on top. Can you say, sugar and spice and everything nice? Yet if you prefer classic sourdough chocolate chip cookies, keep it simple and skip the spices. Either way, these soft and chewy cookies are divine.
Looking for more sourdough recipes? Don’t miss our sourdough ginger molasses cookies, easy sourdough pancakes, or sourdough crackers recipe!
Note: This post was originally published in December 2020.
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Same Day vs Overnight
The timing for this sourdough chocolate chip cookie recipe is very flexible. You can bake the cookies an hour after you mix the dough, several hours later, or the next day. The longer the dough is allowed to rest and thereby ferment, the more gut-healthy and easy to digest the cookies will be!
You could probably even refrigerate the dough for two to three days before baking – though we’ve never waited quite that long, so I can’t personally vouch for how it may impact the texture. See tips for freezing cookies and dough at the end of this post.
Using Active vs Discard Starter
You can make sourdough chocolate chip cookies using discard or active starter. Since the recipe also calls for baking soda, the starter won’t play a huge role in the rise.
However, keep in mind that using very old, neglected starter will make the cookies exceptionally sour-tasting, and could also impact the final texture. Therefore, I recommend using discard that was fed within the last few weeks – not months ago.
RELATED: Looking for more sourdough discard recipes? Don’t miss our easy sourdough discard crackers or this delicious chunky sourdough granola.
Ingredients
This recipe makes approximately 30 sourdough chocolate chip cookies (2 to 3 dozen) depending on the size cookie balls you make.
- 1 ¾ cup flour (all-purpose or bread flour, see flour notes below)
- ¾ cup sourdough starter, discard or active (100% hydration)
- ½ cup granulated white cane sugar
- ½ cup brown sugar. We love to use dark brown sugar for its deeper, robust molasses flavor! If you use light brown sugar instead, add an additional tsp of vanilla extract (use 1 Tbsp instead of 2 tsp vanilla)
- 1 large egg, room temperature
- 13 Tbsp butter, unsalted and softened
- 2 tsp vanilla extract
- 1 tsp kosher salt or sea salt
- 1 tsp baking soda
- 2 cups (16 ounces) of chocolate chips. We’re huge dark chocolate lovers, and like to use organic dark chocolate chips in the 63-75% cocoa content range.
Optional ingredients to make spiced sourdough chocolate chip cookies:
- 1.5 tsp cinnamon
- 1/2 to 1 tsp ground ginger (sliding scale based on your affinity for ginger)
- A pinch of nutmeg
- Coarse sea salt to sprinkle on top
All Purpose Vs Bread Flour
You can use either all-purpose flour or bread flour to make sourdough chocolate chip cookies. If you happen to have both, I suggest using 1 cup all-purpose and ¾ cup bread flour. Comparison baking trials show that using all-purpose flour will result in a slightly flatter cookie with a soft, chewy center and crisp outer edges. Higher in protein, bread flour creates a taller, fluffier, more cake-like cookie with less spread and crunch.
Instructions
1) Mix Wet Ingredients
- First combine both types of sugar and the softened butter in a bowl. For the best results, use butter that has softened at room temperature or is otherwise barely melted, but not liquid. Mix well.
- In a small separate bowl, whisk the egg. Then add the egg and vanilla to the butter and sugar mixture. Beat until thoroughly combined.
- Finally, add the sourdough starter to the wet ingredients and mix well.
2) Dry Ingredients
- In a separate bowl, combine all of the dry ingredients: the flour, salt, baking soda, and optional spices. Mix well.
- Next, add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated, but do not over mix!
- Last but not least, mix in the chocolate chips.
3) Chill Dough
Now, chill your sourdough chocolate chip cookie dough in the refrigerator for at least one hour, or until the next day. If you plan to let it chill for more than an hour, cover the bowl to prevent the dough from drying out – such as with a damp tea towel, DIY beeswax wrap, or plastic wrap.
4) Portion on Cookie Sheet
- Preheat the oven to 350°F.
- Scoop or pinch about 2 to 3 tablespoons of cookie dough and roughly form into balls. I don’t measure, but shoot for ping pong ball to golf ball size.
- Place them about 3 inches apart on an un-greased baking sheet, or one lined with parchment paper or a silicone baking mat (one dozen per sheet). Do not grease your baking sheet!
- Optional: Sprinkle a pinch of coarse flaky sea salt on the top of each raw cookie before they go into the oven. The salt will spread out as the cookie does too.
5) Bake
- Bake for approximately 10 to 12 minutes, or until the top has set and they turn golden brown around the edges.
- You could also bake for a shorter time (8-9 minutes) for extra soft, gooey sourdough chocolate chip cookies. The longer they bake, the more fluffy and cake-like they will become. If the cookies look a tad gooey right out of the oven, keep in mind they will continue to set up and cook slightly on the pan after baking.
- Allow the cookies to cool for several minutes on the baking pan, and then transfer them to a wire cooling rack.
Now dig in and enjoy your delicious fresh sourdough chocolate chip cookies!
Storage and Freezing
Store leftover cookies at room temperature in an airtight container, such as a glass food storage container with lid. They’ll have the best texture if consumed within 4 to 5 days. Otherwise, you could also freeze excess cookies to enjoy within a few months. The Kitchn shares some great tips on freezing whole baked cookies.
Absolutely! Raw sourdough cookie dough will last for about 3 months in the freezer when wrapped in a sealed, air-tight package or container. Before baking, simply allow the dough to sit at room temperature for 15 to 30 minutes before portioning it onto cookie sheets to bake.
I hope you love this spiced sourdough chocolate chip cookie recipe as much we do, and I can’t wait to see y’all make your own! Please come back to leave a review, and tag me on Instagram (@deannacat3) to share your creations. Let me know if you have any questions, and feel free to spread the cookie love by sharing or pinning this article. Thanks for tuning in!
Don’t miss these related recipes:
- Simple Sourdough Focaccia Bread
- Sourdough Cornbread Recipe (vegan and GF options)
- Healthy Sourdough Spiced Pumpkin Bread (or muffins)
- Delicious Sourdough Zucchini Bread (or muffins) with optional nuts, seeds, chocolate or dried fruit
- Simple No-Knead Sourdough Bread Recipe
- Cast Iron Whole Wheat Sourdough Pizza Crust
Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices)
Equipment
- Mixing bowls
- Baking sheets
- Optional: parchment paper or silicone cookie sheet liner
Ingredients
- 1 3/4 cups flour (all-purpose or bread flour, or a combination – see notes below*)
- 1/2 cup white granulated cane sugar
- 1/2 cup brown sugar (dark preferred, if using light brown sugar add 1 extra tsp of vanilla)
- 3/4 cup 100% hydration sourdough starter, discard or active
- 1 large egg, room temperature
- 13 Tbsp unsalted butter, soft at room temperature
- 2 tsp vanilla extract (3 if using light brown sugar)
- 1 tsp kosher salt or sea salt
- 1 tsp baking soda
- 2 cups chocolate chips, dark chocolate preferred (16 ounces)
Optional "Spiced" Ingredients
- 1.5 tsp ground cinnamon
- .5 tsp ground ginger (up to 1 tsp)
- 1 pinch nutmeg
- coarse flaky sea salt, to top cookies before baking
Instructions
- First combine both sugars and the slightly softened butter. Mix well in a bowl.
- In a small separate bowl, whisk the egg. Then add the egg and vanilla to the butter and sugar mixture. Beat until thoroughly combined.
- Add the sourdough starter to the wet ingredients and mix well.
- In a separate bowl, combine all of the dry ingredients: the flour, salt, baking soda, and optional spices.
- Add the dry ingredients into the wet ingredient bowl. Fold and stir until everything is just incorporated, but do not over mix!
- Stir in the chocolate chips.
- Chill dough in the refrigerator for at least one hour, or until the next day. Cove the bowl to prevent the dough from drying out.
- Preheat the oven to 350F.
- Scoop or pinch about 2 tablespoons of cookie dough and roughly form into balls (about golf ball size). Place them 2 to 3 inches apart on an un-greased baking sheet, or one lined with parchment paper.
- Sprinkle a pinch of flaky sea salt on the top of each raw cookie before they go into the oven.
- Bake for approximately 10 to 12 minutes*, or until the top has set and they turn golden brown. (See "bake time" notes below)
- Allow the cookies to cool for several minutes on the baking pan, and then transfer them to a wire cooling rack.
- Enjoy!
- Store leftovers at room temperature in an air-tight container for several days (up to a week) or freeze extras.
Notes
71 Comments
Ridzi Arora
Thank you so much for sharing this wonderful recipe with me. I just love it.
Jessica W
I made these yesterday and the family loves them. I will probably have to make them again tomorrow since they are almost all gone and I need to discard again….keeping my starter on counter so far.
Casey
Holy moly. These are so stinking good! I wasn’t sure my kids would eat them with the spices but they LOVE them (maybe almost as much as I do. ha!) The first time I made them with coconut sugar instead of brown sugar and I think I might prefer them that way. I’m also wondering if I could get away with using honey in place of the white sugar…but I’m also scared to mess with perfection. Thanks for this recipe…I have a hard time imagining doing anything else ever again with my sourdough discard.
Becki
This cookie recipe is so good! I was hesitant to add the extra spices not wanting to “ruin” a good chocolate chip cookie. I’m so glad I added them because the flavor is delicious! The texture of the cookie is very nice – they are tender with just enough body to make a satisfying treat. Well done, Deanna!
PJ Grey
I’m very impressed with this cookie recipe! These are an exceptional delight. They bring together three of my favorite cookie flavors into one soft, chewy, satisfying, perfectly balanced sweet treat. Deanna’s recipe is also perfect for making into a cake-like bar cookie as well. Bonus feature: you can use fed or unfed sour dough starter! Win win win ! 5 ☆’s
Morgan
Hello! I was wondering if there is any possible way to attempt to make these gluten-free? If I use Cup4Cup flour (or something similar) do you think it will be edible?
Thanks so much!
Aaron (Mr. DeannaCat)
Hello Moran, I think it is worth a shot! Give it a go and let us know how it turned out for you, good luck!
Chelcy
I made these and they were delicious! Mine turned out very soft and cake-like, and the spices were subtle and not overpowering! Perfect for the holidays, so we left some out for Santa 🙂
Instead of baking the entire batch at once, I baked one tray and froze the rest on a cookie tray after scooping into individual dough balls. Once frozen, they can be combined in a bag for easy storage. I later baked the cookies directly from frozen (no need to thaw!) and at 350 for 18min and they were perfect. No difference in texture!
I will definitely be making these again! Thanks Deanna for another delicious recipe!
Shanonn H
These are amazing. I’ve made them 3 times this week. I’m considering changing up the spices to make more of a chai spiced cookie.
DeannaCat
Yum, that sounds great too! Let us know if you do experiment, what you use and how they turn out! Thank you for the feedback!
Bibiana Moreno
These were great and I’m glad to be able to use my discard too.
Jen
Y’ALL!!!! (Yes I’m from Texas) This is an amazing cookie recipe!
I can’t believe it never occurred to me to add these spices to a cookie before, it’s such a delicious twist! And the salt on top is a perfect touch. Personally I would use fewer chocolate chips next time but that just me- this amount is great if you love a lot of chocolate in your cookie. I can’t imagine ever throwing out my sourdough discard when this recipe exists!
Side note- I kept my dough covered in the fridge for a couple of days before baking it all and they still turned out excellent.
Tammy
Just made these are they are SO perfect! I love cinnamon, and am so happy to find yet another way to incorporate it into a baked good. Tried different baking times and think they came out perfect at about 11 min for my gooey preferences. Went with chopping up a chocolate bar vs. chips and they made for even more gooey explosions. Thank you!
Kathryn Z
I made these cookies today, and holy cow – the bar for cookies just went way, way up! These came out like those fancy bakery cookies that are normally the size of Andre the Giant’s head, but when made normal-ish sized (please tell me I’m not the only one who feels guilty when I can’t finish one of those enormous cookies and it goes stale/hard before you can eat the rest of it no matter how you store it)! I have been conducting very, very scientific analysis of peak freshness and gooey-ness, and am glad to report that a cookie broken in half when left out to sit on the counter for 5 hours STILL is soft, chewy, and peak deliciousness… which is more than I can say from anything you can find on the back of a toll house bag.
I can’t recommend this recipe enough, and the suggestion to use higher percentage dark chocolate chips (63% cacao in this case) was so spot on. Also, I tried it with the spice mix and I never want to have a chocolate chip cookie without that ever again now.
Thank you so much for this excellent recipe and yet another use for sourdough starter! 10/10 will bake again!
DeannaCat
Haha, thank you for the extensive and wonderful review Kathryn! And heck yes on the dark chocolate and spices! Thanks again for trying them, and tuning in here! Happy holidays.
Janelle Frederick
These are sooo good! Will definitely be my go to chocolate chip recipe. Love that I can use my discard for these.