Sourdough Dark Chocolate Chip Cookies

by Erin

What’s better than a big fat chocolate chip cookie? Not much, but adding the flavor of sourdough and dark chocolate is a contender!

Sourdough Dark Chocolate Chip Cookies and Milk

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Given the name of my blog it should come as no surprise that I decided to add cookies to my list of things to make with my sourdough starter. And I chose to adapt from the best of them all, my favorite chewy chocolate chip cookies, the #1 recipe on my blog since the day I posted it 7 years ago!

Dark Chocolate Chip Cookies made with Sourdough

All I really changed was adding 1/2 cup of starter along with a little apple cider vinegar to help lift up that extra liquid added to the dough. This does result in slightly puffier cookies, contrary to my preferred chewy cookies, but not so much that it wasn’t worth the added flavor, which somehow is slightly less sweet and more mellow despite having the same amount of sugar.

Sourdough Dark Chocolate Chip Cookies #sourdoughstarter

As an added bonus, I also made them jumbo sized with dark chocolate chips, but you could make these with and type of chocolate, or chopped up candy you have on hand. Fridays deserve to be celebrated with big fat cookies. And every week feels like an eternity lately.

Sourdough Dark Chocolate Chip Cookie Cross Section

One year ago: Mom’s Investment Salad (aka Ambrosia Salad)

Two years ago: Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes

Four years ago: Baked Pizza Hummus

Six years ago: Rainbow-Surprise Lemon Cake

Seven years ago: Baked Eggs with Crispy Hash Brown Crust

Eight years ago: Cheesy Cat Treats

Nine years ago: Funfetti Cake Batter Smoothie

Sourdough Dark Chocolate Chip Cookies and Milk


Yield: 20 cookies
Nutrition facts: 200 calories 20 grams fat


  • 2-1/4 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1/2 cup sourdough starter (can be discard)
  • 1 Tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 egg + 1 yolk, room temperature
  • 2-3 cups dark chocolate chips


  1. Sift together the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the sourdough starter, vanilla, vinegar, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
  3. Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto a tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
  6. Bake for 12 minutes in the preheated oven, or until the edges are toasted and dough is no longer shiny. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
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Source: Adapted from My Favorite Chewy Chocolate Chip Cookies and Joy The Baker.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Amy (Savory Moments) May 3, 2020 - 11:09 am

I’m definitely giving these a try soon!! What a great use of starter and I bet they are super scrumptious!

Rebekah @ Making Miracles May 1, 2020 - 9:18 am

Oh my goodness!! Sourdough Starter is so versatile – these cookies look GORGEOUS!

Erin May 1, 2020 - 10:41 am

Thanks so much! They were a fun surprise experiment

Susan April 4, 2020 - 11:30 am

Erin, it is not fair to do a cookie recipe that is so enticing but that I can’t change into overnight oats! These sound absolutely wonderful. And I love that you make them so full of chocolate chips. Those recipes with half a cup of chocolate chips are worthless, IMHO. I hope these cookies truly made your week better.

Erin April 5, 2020 - 2:59 pm

haha you could add chocolate chips and brown sugar to overnight oats! Maybe a little buttermilk to get that bit of sour

Susan April 5, 2020 - 3:15 pm

Erin, you are genius!! No wonder I’ve been following your blog for a long time. :-D

Erin April 6, 2020 - 11:48 am

I appreciate you so much ;-)

Dad April 4, 2020 - 9:22 am

Maybe the Corona virus thingy has inspired you to go SOUR in your latest recipes.!

Erin April 5, 2020 - 3:00 pm

Haha maybe ;-)


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