Sourdough Chocolate Chip Cookies

A close-up image featuring a stack of Sourdough Chocolate Chip Cookies, accompanied by a single cookie with a bite taken out. In the background, a jar of 'You Knead Sourdough' starter sits beside a spatula coated in sourdough starter.

Indulge your senses with a delightful twist on a classic favourite – Sourdough Chocolate Chip Cookies. Combining the depth of sourdough starter with the irresistible sweetness of chocolate chips, these cookies offer a perfect balance of flavours in every bite. Soft and chewy with a hint of crunch, they are sure to become a staple in your baking repertoire. The secret ingredient? A sprinkle of flakey sea salt that elevates these cookies to a whole new level of deliciousness. Simple to make and impossible to resist, these Sourdough Chocolate Chip Cookies are guaranteed to disappear from your kitchen in no time.


  • 125g salted butter, softened
  • 1 cup brown sugar (165 g)
  • 1/4 cup caster sugar (55 g)
  • 1/2 cup sourdough starter (125 g)
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 1/2 cup plain all-purpose flour (85g)
  • 1 cup of bread flour (125g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 200g chocolate chips
  • Flakey sea salt


  1. Place cubed butter, brown sugar and caster sugar into a large bowl. Beat with electric beaters or in a stand mixer on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the egg and mix on medium-low speed until combined and creamy. Scrape down the sides of the bowl.
  2. Add sourdough starter and vanilla extract and beat again until combined.
  3. Then add in your dry ingredients, both flours, bicarb soda and baking powder and mix with a spatula until just combined.
  4. Fold in your chocolate chips, reserving about 50g for topping your cookies later.
  5. Spoon mixture onto a lined baking tray, about 1 heaped tbsp of mixture per cookie. Leave enough room between scoops as the cookies will expand when baking.
  6. Place into the fridge for an hour to chill the dough.
  7. Preheat oven to 180°C fan forced.
  8. Remove from fridge and press down slightly with fingers to flatten. Then top with chocolate chips and a sprinkling of flakey sea salt. It might be tempting to skip the salt flakes but we promise this is what takes the cookies to the next level!
  9. Bake in the oven for 15-18 minutes until golden. Allow to cool on tray for a few minutes before transferring to a wire cooling rack.
  10. Enjoy!

These cookies can be stored in an airtight container at room temperature for up to 4 days - but we have a feeling they will be devoured before then! These cookies can also be frozen in a ziplock bag, or you can even freeze the cookie dough and slice and bake from frozen if you only want to bake a couple at a time.



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