Sourdough Chocolate Chip Cookies: A Recipe from the Farm
Last Updated on March 16, 2025 by TheFarmChicken
If I could only have one dessert forever, I think it would be homemade chocolate chip cookies. They are simple, yet SO good! My mom would make the best chocolate chip cookies growing up and I have her delicious recipe already on TheFarmChicken. These Sourdough Chocolate Chip Cookies: A Recipe from the Farm is a fermented sourdough spin off the classic.
Fermented overnight these cookies bake up with a delicious depth of flavor. They have crispy edges and soft fudgy, chewy centers. These chewy cookies are the perfect pairing with a cold glass of milk. I have put these chocolate chip cookies through a lot of testing! I tried browned butter, melted butter and variations in between to find the ideal cookies. These are the best and have the least amount of starter…however there is a reason for that!
I had a rule that I broke when making these cookies. I don’t like making a discard recipe with any less than a half a cup of sourdough starter discard…until now! These started as a discard recipe and then I reduced the starter to a ¼ cup and made them a long-fermented cookie. I love the better texture, and the flavor is SO good. Plus, you get the added benefits of the fermentation process. Oh, and it’s NOT a cake-like cookie that can happen when you use too much starter!
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Ingredients for Sourdough Chocolate Chip Cookies
- Butter – I use a salted and softened butter. You want it soft but NOT melted. This is important.
- Brown Sugar – Adds sweetness and a chewy element I love baking with brown sugar!
- Granulated Sugar – Added sweetness.
- Active Sourdough Starter – I use active sourdough starter in this recipe. I love the flavor the fermentation brings and also the added benefit that fermentation brings. You can use discard if you want too.
- Eggs – Two large eggs at room temperature. I like using the whole egg so that nothing goes to waste. This recipe includes the whole egg without compromising the cookie texture!
- All Purpose Flour – Because what’s a cookie without flour!
- Baking Soda – A leavening agent.
- Salt – Just a ½ tsp of salt to balance the sweetness.
- Chocolate Chips – I love using dark chocolate chips for my cookies, but you can use semi-sweet, milk chocolate or even chocolate chunks!
Tips for Success
- Make sure your butter is soft before you begin. The cookies will be so much better, and things will mix up so much better too!
- Take the time to mix each of the wet ingredients well. I have estimated times on the recipe and mixing the ingredients until fluffy and incorporated is very important.
- Don’t flatten the cookies on the cookie sheet.
- Do the cookie scrunch! (It reminds me of a spirograph! Ha!)
The Cookie Scrunch: It’s almost like a secret ingredient. Let me explain…
So this step can be optional but I love the crinkly tops and fudgy centers that this added method gives these chocolate chip cookies.
- Immediately after you take the cookies out of the oven take a large biscuit cutter, circle cookie cutter or a large glass and in a circular motion go around the cookies to crinkle the edges up slightly and make them nice and round.
- You need to do this as soon as they come out of the oven. They will not scrunch after they have cooled some.
Do you have a sourdough starter?? If not:
I have resources for you to get started making sourdough. You can either make one from scratch which is a longer process, or you can buy some dehydrated sourdough starter. You can check out both options:
More Sourdough Cookies to Try:
- Sourdough Molasses Cookies
- Sourdough Chocolate Sandwich Cookies
- Sourdough Oatmeal Chocolate Chip Cookies
Pin for Later:
Sourdough Chocolate Chip Cookies: A Recipe from the Farm
- 15 T (225g) butter, softened*
- 1 cup (230g) brown sugar
- ½ cup (100g) white sugar
- ¼ cup (50-75g) active sourdough starter
- 2 eggs, room temperature
- 2 ¼ cup (375g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (5g) salt
- 1 ½ cups chocolate chips or chocolate chunks
Instructions for Sourdough Chocolate Chip Cookies:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment; beat the butter until light and fluffy about 2-3 minutes.
- Add the sugars and beat on medium speed for another 2-3 minutes until light and fluffy.
- Next, add the active starter to the bowl and beat again for around 1-2 minutes. Then add the eggs one at a time until mixing until well combined about 2 minutes total.
- After the sourdough starter is well combined, in a small bowl, combine the dry ingredients, the flour, baking soda and salt. Stir to combine. Then add these ingredients to the bowl with the wet ingredients and mix until JUST combined. Do not overmix.
- Add the chocolate and on low speed mix until just combined.
- Cover the bowl with a bowl cover or plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Baking the Cookies:
- The next day, preheat your oven to 350 degrees, I use the convection setting.
- Take your cookie dough out of the fridge and using a cookie scoop, scoop out about 1 oz. per cookie and place on a cookie sheet. You can use parchment paper if you would like but it’s optional. I do 12 cookies per sheet.
- Do NOT flatten cookies.
- Place in the preheated oven and bake for 11-13 minutes until golden brown on the edges.
- Remove from the oven and immediately *crinkle the cookies, for best results.
- Crinkling the cookies: Taking a large cookie cutter, biscuit cutter, or rim of a large glass, place it over the cookie and rotate in circles around the outside of the cookie to scrunch them up. This is optional but I love the texture and thickness it gives the cookies! Be sure to do this when they are first out of the oven.
- Let cool on the baking sheet for 5 minutes before removing them to a wire rack to cool.
- Continue this process with the rest of the cookie dough until they are all baked.
- Store in an air-tight container for 3-5 days or freeze in a freezer-safe bag or container until needed.
- Be sure to enjoy one of these chewy cookies fresh with an ice-cold glass of milk! SO good!
Makes 30 cookies
Notes:
*Softened butter is an important step in the process. You want it to be soft enough so that it incorporates into the sugar but NOT melted. If my house is a little cold, I will just pop the room temperature butter on defrost into the microwave for like 10-15 seconds.
Sourdough Chocolate Chip Cookies: A Recipe from the Farm
Ingredients
- 15 T (225g) butter softened*
- 1 cup (230g) brown sugar
- ½ cup (100g) white sugar
- ¼ cup (50-75g) active sourdough starter
- 2 eggs room temperature
- 2 ¼ cup (375g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (5g) salt
- 1 ½ cups chocolate chips or chocolate chunks
Instructions
Instructions for Sourdough Chocolate Chip Cookies
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment; beat the butter until light and fluffy about 2-3 minutes.
- Add the sugars and beat on medium speed for another 2-3 minutes until light and fluffy.
- Next, add the active starter to the bowl and beat again for around 1-2 minutes. Then add the eggs one at a time until mixing until well combined about 2 minutes total.
- After the sourdough starter is well combined, in a small bowl, combine the dry ingredients, the flour, baking soda and salt. Stir to combine. Then add these ingredients to the bowl with the wet ingredients and mix until JUST combined. Do not overmix.
- Add the chocolate and on low speed mix until just combined.
- Cover the bowl with a bowl cover or plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Baking the Cookies
- The next day, preheat your oven to 350 degrees, I use the convection setting.
- Take your cookie dough out of the fridge and using a cookie scoop, scoop out about 1 oz. per cookie and place on a cookie sheet. You can use parchment paper if you would like but it’s optional. I do 12 cookies per sheet.
- Do NOT flatten cookies.
- Place in the preheated oven and bake for 11-13 minutes until golden brown on the edges.
- Remove from the oven and immediately *crinkle the cookies, for best results.
- Crinkling the cookies: Taking a large cookie cutter, biscuit cutter, or rim of a large glass, place it over the cookie and rotate in circles around the outside of the cookie to scrunch them up. This is optional but I love the texture and thickness it gives the cookies! Be sure to do this when they are first out of the oven.
- Let cool on the baking sheet for 5 minutes before removing them to a wire rack to cool.
- Continue this process with the rest of the cookie dough until they are all baked.
- Store in an air-tight container for 3-5 days or freeze in a freezer-safe bag or container until needed.
- Be sure to enjoy one of these chewy cookies fresh with an ice-cold glass of milk! SO good!
Notes
Oh, I just typed that recipe out and I want to make some more! Crispy and chewy on the outside soft and gooey on the inside and paired with the sourdough tang and the benefits of the fermented dough! Definitely a win! Let me know below if you enjoyed these Sourdough Chocolate Chip Cookies: A Recipe from the Farm and if they are your new go to sourdough chocolate chip cookie recipe. Drop any questions you might have! Thanks for dropping by!
Happy Baking,
Mariah Nienhuis | TheFarmChicken.com
Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.
John 14:6
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- My Favorite Nordic Ware Baking Sheet
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We go through a lot of chocolate chip cookies in my household so I am constantly trying different recipes. This one is by far one of my favorites and will get a coveted spot in my favorite recipe book.
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