Matcha Sourdough Chocolate Chip Cookies (Easy Recipe Using Sourdough Discard)

 If you’re looking for a fun, delicious way to use up extra sourdough starter, these Matcha Sourdough Chocolate Chip Cookies are about to become your new favorite treat. They’re soft, chewy, naturally flavored with matcha, and the perfect blend of earthy green tea and sweet chocolate.

Whether you’re a sourdough baker with too much discard or a matcha lover searching for a new dessert, this recipe is quick, easy, and totally irresistible.

Why You’ll Love These Matcha Sourdough Cookies

• Uses sourdough discard – no waste!
• Naturally caffeinated from matcha.
• Soft and chewy texture without brown sugar.
• Ready in under 30 minutes (or chill for even better cookies).

Matcha Sourdough Chocolate Chip Cookies Recipe

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup white sugar
• ½ cup sourdough starter (unfed discard)
• 1 ½ cups all-purpose flour
• 1 tbsp matcha powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup chocolate chips (white or dark)

How to Make Matcha Sourdough Chocolate Chip Cookies

1. Cream the Butter and Sugar

In a mixing bowl, beat together the softened butter and white sugar until light and fluffy. This gives the cookies their perfect chewy texture.

2. Add the Sourdough Starter and Vanilla

Mix in the sourdough discard and vanilla extract. The batter may look slightly loose—this is normal.

3. Add the Dry Ingredients

In a separate bowl, whisk together flour, matcha powder, baking soda, and salt.

Add the dry mixture to the wet ingredients and stir just until combined.

4. Add the Chocolate Chips

Fold in your chocolate chips of choice.

5. Chill the Dough (Optional but Recommended)

Chill the dough for 20–30 minutes for thicker, chewier cookies.

6. Line Your Baking Sheet

Use parchment paper or a silicone baking mat to prevent sticking and help the cookies bake evenly.

7. Scoop & Bake

Bake at 350°F for 10–12 minutes.

The cookies should look slightly soft in the center—they’ll finish setting as they cool.

8. Cool and Enjoy

Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips for the Best Matcha Cookies

• For a brighter green color, use high-quality matcha.
• For stronger matcha flavor, increase matcha up to 1.5 tablespoons.
• White chocolate chips pair beautifully with the earthy matcha flavor.
• If your sourdough discard is very runny, add 1–2 tablespoons of extra flour.

These Matcha Sourdough Chocolate Chip Cookies are the perfect fusion of earthy matcha flavor, sweet chocolate, and chewy sourdough goodness. If you keep sourdough starter on your counter, this is one recipe you’ll want to make again and again.