Simple Sourdough Chocolate Chip Cookies with English Toffee

These simple sourdough chocolate chip cookies are soft, chewy, and packed with a delicious combination of semisweet chocolate, dark chocolate chunks, and little pieces of English toffee. They’re an easy way to use up sourdough discard and make a homemade treat your family will love.

What makes these cookies extra special is the balance of flavors. The rich chocolate pairs beautifully with the buttery sweetness of the toffee, while the sourdough discard adds another layer of flavor to a classic chocolate chip cookie.

This recipe is also perfect for making ahead. The cookie dough can be refrigerated for several hours or frozen for later, so you can bake a few cookies whenever the craving strikes. Around here, that’s one of our favorite things about having homemade cookie dough ready to go!

If you’re looking for an easy sourdough discard dessert, these sourdough chocolate chip cookies are a delicious place to start.

Why You’ll Love These Sourdough Discard Chocolate Chip Cookies

• A delicious way to use sourdough discard. Put that leftover starter to good use in a homemade dessert.
• A fun combination of chocolate and toffee. Semisweet chocolate, dark chocolate, and English toffee give every bite a little something different.
• Make-ahead friendly. Refrigerate the dough for up to 8 hours before baking.
• Freezer friendly. Freeze portions of cookie dough so you can bake a few cookies whenever you want.
• Easy to make. You don’t need a complicated recipe or special equipment to make these homemade cookies.

Ingredients for Sourdough Chocolate Chip Cookies

Here’s what you’ll need to make these sourdough discard chocolate chip cookies.

• Salted butter: Butter gives these cookies their rich flavor and chewy texture. Allow it to soften before mixing.
• Brown sugar: Adds moisture, sweetness, and a lovely chewy texture.
• Granulated sugar: Helps the cookies spread and gives the edges a little sweetness.
• Egg: Helps bind the ingredients together.
• Sourdough discard: Use unfed sourdough starter discard from your regular feeding routine.
• Vanilla extract: Adds warmth and flavor to the cookie dough.
• All-purpose flour: Provides the structure for these thick cookies.
• Baking soda: Helps the cookies rise and spread as they bake.
• Salt: Balances the sweetness and brings out the chocolate flavor.
• Chocolate morsels and chunks: Use a combination of semisweet chocolate and dark chocolate for a delicious mix of flavors and textures.
• English toffee candy bar: Chop the candy bar into small pieces to distribute buttery toffee throughout the cookies.

How to Make Sourdough Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened salted butter, brown sugar, and granulated sugar for about 3 minutes. The mixture should look well combined and creamy.

Taking the time to cream the butter and sugars helps create a good cookie texture.

Step 2: Add the Wet Ingredients

Add the egg, sourdough discard, and vanilla extract to the butter mixture.

Beat for another 3 minutes, until everything is well combined.

Step 3: Mix the Dry Ingredients

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

Add the flour mixture to the wet ingredients and mix by hand just until combined.

Don’t be surprised if this cookie dough feels thick! It will be a much thicker dough than you might expect, and you may wonder if the cookies will turn out dry. Don’t worry. The dough is supposed to be thick, and the finished cookies will be delicious as long as you avoid overbaking them.

Step 4: Stir in the Chocolate and Toffee

Gently fold in the chocolate morsels, dark chocolate chunks, and chopped English toffee pieces.

Make sure the mix-ins are distributed throughout the dough so you get a little chocolate and toffee in every bite.

Step 5: Refrigerate the Cookie Dough

Cover the dough and refrigerate for at least 30 minutes, or up to 8 hours.

Chilling the dough gives you a convenient make-ahead option and helps the cookies hold their shape while baking.

If you want fresh cookies later in the day, you can prepare the dough in advance and bake them when you’re ready.

Step 6: Bake the Cookies

When you’re ready to bake, preheat your oven to 350°F.

Line a baking sheet with parchment paper. Scoop the cookie dough into portions and place them on the prepared baking sheet, leaving room between each cookie for spreading.

Bake for approximately 9 minutes.

Keep an eye on them toward the end of the baking time. The cookies may look slightly underdone in the center when you take them out, but that’s okay!

Step 7: Let the Cookies Cool

Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a cooling rack.

The cookies will continue to set as they cool.

If you prefer a browner, more well-done cookie, leave them in the oven for another minute or two. Just be careful not to overbake them, since that can make the cookies dry instead of soft and chewy.

Tips for the Best Sourdough Chocolate Chip Cookies

Don’t overbake the cookies. This is the biggest tip I can give you! Start checking them around the 9-minute mark. They will continue to set as they cool on the baking sheet.

Don’t worry about the thick dough. This recipe makes a sturdy cookie dough. Mix the flour in just until combined, and avoid adding extra liquid or sourdough discard to thin it out.

Use a combination of chocolates. I love mixing semisweet chocolate morsels with dark chocolate chunks. The different sizes and flavors make each cookie a little more interesting.

Chop the toffee into small pieces. Smaller pieces distribute more evenly throughout the dough, giving you a little buttery sweetness in every bite.

Let the cookies finish setting on the baking sheet. Give them at least 2–3 minutes before moving them. This helps them hold together while they’re still warm.

Can You Refrigerate Sourdough Chocolate Chip Cookie Dough?

Yes! One of my favorite things about this recipe is that the dough can be made ahead of time.

Cover the dough and refrigerate it for 30 minutes up to 8 hours before baking. This is especially handy when you want homemade cookies without having to make the dough from scratch every time.

You can bake a small batch for an afternoon treat and save the remaining dough for another time.

Can You Freeze Sourdough Chocolate Chip Cookie Dough?

Yes, this cookie dough is a great option for freezing.

For convenience, scoop the dough into individual cookie portions and arrange them on a parchment-lined baking sheet. Freeze until firm, then transfer the portions to a freezer-safe container or bag.

Label the container with the recipe name and date so you can easily find them later.

When you’re ready for cookies, bake the frozen portions at 350°F. They may need an extra minute or two compared with refrigerated dough, so watch for the edges to set and the centers to remain slightly soft.

For the best results, bake a test cookie first to determine the right baking time for your oven.

How to Store Sourdough Chocolate Chip Cookies

Once the cookies have cooled completely, store them in an airtight container at room temperature.

For the best texture and flavor, enjoy them within a few days.

You can also freeze the baked cookies in a freezer-safe container. Allow them to cool completely before freezing, and thaw them at room temperature when you’re ready to enjoy one.

Frequently Asked Questions

Do sourdough chocolate chip cookies taste sour?

Not necessarily. Sourdough discard can add a subtle tang, but the brown sugar, vanilla, chocolate, and English toffee balance the flavor beautifully. The finished cookies taste like a delicious twist on a traditional chocolate chip cookie.

Do I need active sourdough starter for this recipe?

No. This recipe uses sourdough discard, so you don’t need to feed your starter and wait for it to rise before making cookies. Use your regular unfed discard.

Why is my sourdough cookie dough so thick?

This recipe makes a thick dough, so that texture is expected. Mix the flour in by hand just until combined. The dough doesn’t need to be thin or pourable to make soft, chewy cookies.

Can I use only semisweet chocolate chips?

Absolutely! You can use 170 grams of your preferred chocolate chips or chunks. I enjoy combining semisweet chocolate with dark chocolate because the different flavors make the cookies extra special.

Can I leave out the English toffee?

Yes. If you don’t have English toffee candy bars, you can leave them out or replace them with additional chocolate chips or chunks. The toffee adds a buttery sweetness, but the cookies will still be delicious without it.

A Simple Homemade Treat for Your Family

These sourdough chocolate chip cookies are a fun way to use up sourdough discard and make something special for your family. The combination of chocolate and English toffee makes them a little different from your everyday chocolate chip cookie, and the make-ahead dough makes them practical, too.

Keep a batch of dough in the refrigerator or freezer, and you’ll be ready whenever you want a warm, homemade cookie.

From my cozy kitchen to yours, enjoy!