Home » Recipe Index » Sourdough Discard Recipes

Single Serve Sourdough Chocolate Chip Cookie (Bakery Style)

Name: Single Serve Sourdough Chocolate Chip Cookie
Prep time: 10 min
Cook time: 17 min
Total time: 37 min
Ingredients: 18 g Brown Sugar; 10 g White Sugar ((Granulated)); 20 g Salted Butter ((Melted)); 20 g Sourdough Starter ((or Sourdough Discard)); 15 g Egg Yolk ((yolk of one single egg)); 3 g Vanilla Extract; 30 g All Purpose Flour; 1 g Baking Soda; 2 g Corn Starch; 1 g Salt; 30 g Chocolate Chips ((whatever you like))

ByThe Pantry Mama Published: June 4, 2025June 4, 2025

This post may contain affiliate links.

Get The Recipe

This huge single serve sourdough chocolate chip cookie is perfect when you're craving a sourdough cookie but don't want to bake an entire batch! Bake this cookie as a 150g bakery style chocolate chip cookie (measuring around 5") or you can even divide it up into a mini batch of 3 to 4 smaller cookies. The choice is yours! One this is for sure ... it's bound to cure your sourdough chocolate chip cookie cravings!

If you love using your sourdough starter to bake cookies, you might also enjoy this collection of sourdough cookie recipes including these sourdough snickerdoodles and sourdough peanut butter cookies.

Single serve sourdough chocolate chip cookie sitting on a white plate. There is a glass of milk in the background.

Why You'll Love This Recipe!

Only 20g Sourdough Starter - you only need 20g of sourdough starter or sourdough discard for this single serve sourdough cookie. This is perfect for when you've got a bit left over from a recipe or you can just skim a bit off the top off your discard jar when your craving hits!

Single Serve or Mini Batch - you make this as one giant 150g cookie or divide it into 3 or 4 regular size cookies for a "mini batch". Perfect when you don't want to bake (and eat) an entire batch of cookies!

Flavor Variations - you're not limited to chocolate chips here! I've added a heap of flavor variation ideas further down the post. Let your imagination run wild.

Ingredients

Brown & White Sugar - a little bit of white (granulated) and brown sugar gives these cookies a delicious, caramelised sweetness.
Salted Butter - no need for brown butter here, just regular salted butter, melted.
Sourdough Starter - like most sourdough discard recipes, you can choose to use active starter or sourdough discard. This recipe uses a very small amount of starter or discard, however it's relative to the amount of other ingredients.
Egg Yolk - just a single egg yolk works here. I collect my egg whites in a jar and turn them into meringues for the boys - they love it!
Vanilla Extract - add some almond extract to your cookie dough along with the vanilla extract for a flavor that pops!
All Purpose Flour
Baking Soda - just a little to give the cookie a slight rise.
Corn Starch - gives the cookie a tender, chewier texture. It also stops it from spreading out too much in the oven.
Salt - I've used a little salt in the dough to balance the flavors, plus some flakey sea salt sprinkled on top before baking.
Chocolate Chips - I love using semi sweet chocolate chips or milk chocolate, but use whatever chocolate chips you prefer.

The recipe for this single serve sourdough chocolate chip cookie has been created using my recipe for sourdough discard chocolate chip cookies. I played around with the measurements to ensure they work for a single cookie - it took a bit to get it right, but this works (and trust me, I've baked and eaten a lot of these single serve sourdough chocolate chip cookies to make sure this recipe works).

In a small jug or bowl, place the brown sugar, white sugar, salted butter, sourdough starter, egg yolk and vanilla extract. Whisk together until they resemble runny caramel.

On top of the wet ingredients, place the all purpose flour, baking soda, corn starch, salt and chocolate chips. Stir together using a silicone spatula to form a runny cookie dough.

Place the bowl into the freezer for around 10 to 15 minutes to firm the dough up.

When you are ready to bake the cookie, preheat the oven to 170C (340F) and grab a small cookie sheet.

Take the dough out of the freezer and form it into one large cookie, pressing it out a little so it's not too high (otherwise your cookie will be too thick and doughy).

Place the cookie into the oven for around 15 minutes at 170C (340F) or until it's golden around the edges, but still molten in the middle.

Remove from the oven and allow to cool on the tray for around 10 minutes. After 10 minutes, carefully transfer to a wire rack and allow to cool completely ... or just enjoy it warm and gooey!

4 process photos showing how to make a single serve sourdough chocolate cookie using just one bowl and a whisk and spatula.

Tips For Success

The dough needs to firm up, so don't skip the freezer! 10 to 15 minutes in the freezer is enough, but if you have more time, the cookie dough will taste even better if fermented in the fridge for up to 24 hours.
This cookie is meant to have crispy edges with a soft, chewy centre. If you'd prefer a crispier cookie, allow the cookie to bake for just a few more minutes before taking it out of the oven.
For a truly delicious cookie, add a dash of almond extract along with the vanilla extract - YUM!

Flavor Variations

Even though this is a single sourdough cookie, you can still add different flavor variations! Here are some ideas to create the perfect single serve sourdough cookie for your tastes.

Peanut Butter - add 30g of Reese's Peanut Butter Chips along with the chocolate chips. For a crunchy, salty twist, top with some broken pretzels.
Strawberries & Cream - Swap the chocolate chips out for milk chocolate chips and add some crushed freeze dried strawberries to the batter.
Pecan & Coconut - Add a tablespoon of sweetened coconut flakes to the dry ingredients. Top your cookie with pecan halves before baking.
Triple Chocolate - Add a teaspoon of cocoa powder to the dry ingredients. Add 20g of white chocolate chips along with the regular chocolate chips.