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!Note: This post was originally published in December 2020. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.Same Day vs OvernightThe 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 StarterYou 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.IngredientsThis 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 topAll 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.Instructions1) Mix Wet IngredientsFirst 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 IngredientsIn 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 DoughNow, 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) BakeBake 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 FreezingStore 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.FAQ: Can I freeze sourdough chocolate chip cookie dough? 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 Print Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices) Please enjoy our easy sourdough chocolate chip cookies (discard or active starter) with optional spiced cinnamon, ginger, nutmeg, and flaky sea salt. Bake them the same day or as an overnight sourdough discard recipe! Course Dessert, SourdoughKeyword sourdough chocolate chip cookies, Sourdough cookies, spiced sourdough chocolate chip cookies Prep Time 20 minutes minutesCook Time 12 minutes minutesChill Time 1 hour hour Servings 30 cookies (approximately) EquipmentMixing bowlsBaking sheetsOptional: parchment paper or silicone cookie sheet liner Ingredients1 3/4 cups flour (all-purpose or bread flour, or a combination – see notes below*)1/2 cup white granulated cane sugar1/2 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 active1 large egg, room temperature13 Tbsp unsalted butter, soft at room temperature 2 tsp vanilla extract (3 if using light brown sugar)1 tsp kosher salt or sea salt1 tsp baking soda2 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 nutmegcoarse flaky sea salt, to top cookies before baking InstructionsFirst 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. NotesFlour notes: Either all-purpose flour or bread flour work for this recipe. If you happen to have both, I suggest using 1 cup all-purpose and ¾ cup bread flour. Using all-purpose flour will result in a slightly flatter cookie with a soft, chewy center and crisp outer edges. Bread flour creates a taller, fluffier, and more chewy cookie with less spread and crunch. Baking time notes: Bake for a shorter time (8-9 minutes) for extra soft, gooey spiced 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 cook and set up slightly on the pan even after they come out of the oven. Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post Sourdough Chocolate Chip Cookies (Optional Cinnamon Spices) appeared first on Homestead and Chill.