Sweet & Savory’s Famous Chocolate Chip Cookies
From the Cottage Kitchen Table
There’s something magical about a tray of cookies coming out of the oven — the smell that fills the house, the sound of kids thundering down the stairs, and that moment when you sneak one (or two) before they’ve even cooled.
These Sweet & Savory Famous Chocolate Chip Cookies have earned their name honestly. They’re the cookies that vanish before the tray cools. Slightly crisp at the edges, perfectly chewy in the middle, and full of gooey chocolate puddles. The secret? A touch of sourdough starter discard that adds the kind of depth you don’t find in a basic cookie. It’s not tangy — just better.
I’ve baked these cookies for everything from baseball tournaments to bake sales, and I’ve learned one universal truth: no one can eat just one. They’ve been known to disappear mysteriously when left unattended on the counter… and by “mysteriously,” I mean my kids.
These cookies bridge that perfect gap between bakery-quality indulgence and everyday comfort. They’re the kind of recipe you pass down, the one that makes friends ask, “What’s in these?” while licking melted chocolate off their fingers.
So go ahead, preheat the oven, and let’s bake a batch that’s guaranteed to become famous in your own kitchen too.
What You’ll Love About This Recipe
Bakery-Quality Flavor – Golden edges, chewy center, gooey chocolate.
Sourdough Twist – The discard adds incredible flavor and chew.
Family Favorite – Kid-approved, adult-approved, mysteriously vanishing.
Make Ahead Friendly – The dough chills beautifully and bakes up even better the next day.
Baker’s Notes Before We Begin
Use room temperature butter for the best creaming texture.
Don’t skip chilling the dough — it deepens flavor and improves texture.
Sourdough discard should be unfed (straight from the fridge is fine).
Step-by-Step: Sweet & Savory Famous Chocolate Chip Cookies
1. Cream the butter and sugars
In a large mixing bowl, beat the butter, brown sugar, and white sugar until light and fluffy. This helps create that signature chewy texture.
2. Mix in the wet ingredients
Add sourdough discard, eggs, and vanilla. The sourdough adds richness without making the cookies taste tangy — think bakery-level depth of flavor.
3. Combine the dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
4. Bring it all together
Add the dry ingredients to the wet, mixing just until combined. Don’t overmix — tender cookies are your reward.
5. Stir in the chocolate chips
Fold in the chocolate chips (save a few to press on top before baking for that bakery look).
6. Chill the dough
Cover and chill the dough for at least 30 minutes. If you can wait a few hours or overnight, even better — it develops flavor and texture.
7. Scoop and bake
Preheat your oven to 350°F. Scoop dough balls onto parchment-lined baking sheets and bake 10–12 minutes, just until the edges are golden and the centers look slightly underdone.
8. Cool and devour
Let cookies rest 5 minutes on the pan before moving to a wire rack. Or, be honest — eat one warm.
🍪 Tip from the Cottage
Chill the dough for at least 30 minutes before baking for a chewier texture — unless you can’t wait, which I completely understand.
Tips for Success
For extra chew: swap half the white sugar for more brown sugar.
For bakery-style looks: press a few extra chips on top before baking.
For a touch of saltiness: finish warm cookies with a sprinkle of flaky sea salt.
From My Kitchen to Yours
If you bake these, tag me @sweetandsavoryhomestead — I’d love to see if they make it to the cooling rack before disappearing!
Bake them with love, share them with joy, and guard them carefully. These cookies have a habit of vanishing fast.
– Dawn, Sweet & Savory Cottage Bakery
