Best Potato Flake Sourdough Chocolate Chip Cookies

If you love chocolate chip cookies with crispy edges and soft, chewy centers, this potato flake sourdough chocolate chip cookies recipe is the perfect treat for your sweet tooth.

By using potato flake sourdough starter or potato flake sourdough starter discard, you’ll create cookies that are a delicious way to use your starter while yielding incredible texture and flavor. Whether you’re looking for a new way to bake cookies or want to explore potato flake sourdough discard recipes, you’ve come to the right place.

Let’s dive into this chocolate chip cookie recipe, packed with tips for the best results and ingredient swaps for every taste.

Why Use Potato Flake Sourdough Starter in Cookies?

Using a potato flake sourdough starter brings a whole new level of depth to your cookies. The fermentation process enhances the flavor, making the cookies taste less sugary and more balanced. Here are a few reasons to bake these cookies:

1. Chewy Texture: The starter’s water content hydrates the dough for soft, chewy cookies.
2. Crispy Edges: The extra fermentation leads to crispier edges and chewy centers—perfect for fans of chocolate.
3. Great Way to Use Discard: If you’ve got some extra starter, this is an excellent way to use it up.
4. Easier digestion: If you’ve been making Potato flake sourdough for some time now, you probably know that the fermentation makes the grains more digestible. 

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Tools needs: 

• Mixing Bowls 
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Whisk
• Hand Mixer or Stand Mixer
• Baking Sheets
• Parchment Paper or Silicone Baking Mat
• Wire Cooling Rack
• Rubber Spatula
• Sharp Knife  or Bench Scraper

Ingredients for Sourdough Chocolate Chip Cookies

This recipe uses simple ingredients for the perfect balance of flavor and texture.

Wet Ingredients:

• Unsalted butter, softened: Adds richness and creates a soft dough.
• White sugar: Provides structure and a hint of sweetness.
• Brown sugar: Gives cookies their signature caramel-like flavor and chewy texture.
• Eggs: Contributes to the cookie’s moisture and richness.
• Potato flake sourdough starter (or discard): Adds flavor complexity and hydration.
• Vanilla extract: Enhances the overall flavor profile.

Dry Ingredients:

• All-purpose flour : The base of the cookie dough.
• Baking soda: Helps the cookies rise slightly.
• Salt: Balances the sweetness.
• Mini semi-sweet chocolate chips: Use your favorite for melty, gooey chocolate pockets.

How to make the best potato flake sourdough chocolate chip cookies

Prepare the Wet Ingredients

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the unsalted butter, white sugar, and brown sugar until light and fluffy. This step incorporates air into the mixture, creating the right balance of chewy centers and crispy edges.

Add the egg, egg yolk, potato flake sourdough starter and vanilla extract. Mix well until light and fluffy.

Combine the Dry Ingredients

In a large bowl, whisk together the all purpose flour, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, mixing on low speed to avoid overworking the dough.

Use the paddle attachment or a wooden spoon to fold in the mini chocolate chips for even distribution.

Shape and Chill the Dough

Divide the dough into two portions on two separate pieces of wax paper, parchment paper, or plastic wrap.

Shape the cookie dough into a log and roll it up tightly. Place in the fridge to ferment for about 24 hours. If you are in a hurry you can bake after 1 hour, but it will not have the fermentation benefits. I typically ferment for about 16 hours, but I have left them for 4 days in the fridge and they were still yummy!

The bulk ferment step also helps with the texture, producing chewy cookies with crispy edges.

Preheat the Oven and Prepare the Baking Sheet

After fermenting, preheat the oven to 375°F.

Line a baking sheet or cookie sheet with a piece of parchment paper.

Remove the dough from the fridge and cut about 1-2 tablespoon sized pieces off of the cookie dough log.

Roll each piece into a ball, trying to get them similar in size so that they will bake evenly. 

Place them 2 inches apart on the baking sheet.

Bake the Cookies

Bake the cookies for 8-10 minutes, keeping a close eye on them. Look for edges that turn golden brown while the centers remain slightly soft.

Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

TIP: If you prefer a flatter looking cookie, immediately press the cookies down with a spatula after removing them from the oven. If you like a fluffy dome shaped cookie, leave them as they are.

Tips and Ideas for the Best Chewy Sourdough Chocolate Chip Cookies

1. Don’t Overmix: Overworking the dough can lead to tough cookies. Mix just until the dry ingredients are incorporated.
2. Chill the Dough: Chilling helps prevent the cookies from spreading too much on a hot sheet, but is also necessary for the fermentation process.
3. Experiment with Chocolate: Swap semi-sweet chocolate chips for white chocolate chips or dark chocolate for a twist on the classic recipe.
4. Try Bread Flour: For an extra chewy texture, substitute bread flour for all-purpose flour.
5. Make Ahead: Freeze unbaked dough balls in a freezer-safe bag for up to 3 months. Bake straight from the freezer, adding an extra 2 minutes to the baking time.
6. Add nuts: Add in chopped walnuts or pecans for a delicious crunch.

Storing and Serving

Storage Tips:

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months.

Serving Suggestions:

• Pair these cookies with a glass of milk or a cup of coffee for a classic treat.
• Crumble them over vanilla ice cream for a decadent dessert.
• Make cookie ice cream sandwiches by adding a scoop of soft vanilla ice cream between two cookies. 

Frequently Asked Questions

Can I Use Potato Flake Sourdough Starter Discard Straight from the Fridge?

Yes! For this recipe, cold discard works just as well as a fresh active sourdough starter. Using discard is a great way to avoid waste in your kitchen.

How Can I Avoid Cakey Cookies?

If you prefer more of a flat less cake like cookie, reduce the flour to 3 cups instead of 4. Too much flour can result in cakey cookies, but this recipe is not cakey. It’s the perfect balance between a flat cookie and cakey cookie! The dough should be soft but not too sticky. You also have the option of using browned butter instead of softened butter which can also enhance the chewy texture.

What’s the best chocolate to add in chocolate chip cookies?
My favorite is mini semisweet chocolate chips. Using the mini instead of the regular size spreads out the chocolate in the cookies, giving you a more balanced bite each time. Semisweet is a classic, but you can experiment with milk, dark, or even chunks from a chocolate bar.

Why You’ll Love This Recipe

These chewy sourdough chocolate chip cookies are more than just a dessert—they’re a fun, delicious way to experiment with your potato flake starter. With their crispy edges, gooey chocolate centers, and soft, chewy texture, these cookies are sure to become a family favorite.

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Potato Flake Sourdough Chocolate Chip Cookies

If you love chocolate chip cookies with crispy edges and soft, chewy centers, this potato flake sourdough chocolate chip cookies recipe is the perfect treat for your sweet tooth.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Fermentation time 16 hours hrs

Total Time 16 hours hrs 25 minutes mins

Course Dessert

Servings 60 3″ cookies

Equipment

• Mixing Bowls
• measuring cups and spoons
• Wooden Spoon or Silicone Spatula
• Whisk
• Hand Mixer or Stand Mixer
• Baking Sheets
• Parchment Paper or Silicone Baking Mat
• Wire Cooling Rack
• Rubber Spatula
• Sharpe Knife or Bench Scraper 

Ingredients

  

• 1 cup unsalted butter softened
• ½ cup white sugar
• 1 ¼ cups brown sugar
• 1 large egg + 1 egg yolk
• ½ cup potato flake sourdough starter or discard
• 1 Tablespoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups mini semi-sweet chocolate chips

Instructions

 

• In a stand mixer with a paddle attachment, on medium-high speed cream together butter, white sugar and brown sugar until light and fluffy.
• Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
• In a separate large bowl, mix together flour, baking soda, and salt.
• Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
• Fold in mini chocolate chips.
• Divide the dough into two portions on two separate pieces of wax paper, parchment paper, or plastic wrap. Shape the cookie dough into a log and roll it up tightly. Place in the fridge to ferment for 24 hours.
• After fermenting, preheat the oven to 375°F and line a baking sheet with parchment paper.
• Remove from the fridge and cut pieces off of the cookie dough log and roll into a ball, trying to get them similar in size so that they will bake evenly.
• Place them 2 inches apart on a parchment lined cookie sheet.
• Bake for 8-10 minutes. The edges should start to turn a golden brown.
• Remove from the oven and allow them to cool on the baking sheet for about 5 minutes. If you prefer a flatter cookie, immediately press the cookies down with a spatula after removing them from the oven. If you like a fluffy cookie, leave them as they are.
• Transfer to a wire rack to cool cookies the rest of the way.

Notes

To freeze dough, wait until the fermentation time is over and then place in the freezer. To make it even easier for baking from the freezer, go ahead and shape the dough into balls prior to freezing.