Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to turn your sourdough starter discard into something everyone loves—soft, chewy cookies loaded with melty chocolate chips. These cookies…
By Ava
•
•
Reading time: 6 min
Tip: save now, make later.
Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to turn your sourdough starter discard into something everyone loves—soft, chewy cookies loaded with melty chocolate chips. These cookies have a slight tang from the sourdough that makes them a little different from your usual chocolate chip cookie, but in the best way possible.
I really enjoy making these cookies because they feel like a clever little kitchen win—using up something that might otherwise go to waste and turning it into a treat that’s perfect for an afternoon snack or a sweet ending to dinner. The sourdough adds a bit of depth to the flavor, and the chocolate chips make sure everyone’s happy. I like to chill the dough before baking to get that perfect chewy texture every time.
These cookies are great when fresh out of the oven with a cold glass of milk or even a cup of coffee. I often find myself baking a batch just to have on hand throughout the week, because they disappear way too fast! If you’ve got some sourdough discard sitting around, I highly recommend giving this recipe a try—you’ll love how the familiar chocolate chip cookie gets a little twist.
Key Ingredients & Substitutions
Sourdough Discard: This is a must-have for the unique flavor and moisture it adds. If you don’t have discard on hand, you can substitute with an equal amount of plain yogurt or sour cream for a similar tang and texture.
Butter: Unsalted butter helps you control the salt in your cookies. If you want, you can swap with margarine or coconut oil for a different flavor or dietary needs, but texture might vary slightly.
Sugars: The mix of granulated and light brown sugar balances sweetness and chewiness. Brown sugar adds moisture, so avoid just using granulated sugar for best results.
Chocolate Chips: Semisweet is classic, but dark or milk chocolate chunks work well. I love chopping a chocolate bar for bigger melty pockets in the cookies.
Flour: All-purpose flour is ideal. For gluten-free options, use a 1:1 gluten-free baking flour blend, but expect texture differences.
How Do You Get Cookies That Are Soft in the Middle but Crisp on the Edges?
Achieving that perfect cookie texture might seem tricky, but here’s my simple approach:
- Start by creaming the butter and sugars well. This creates air pockets for a lighter texture.
- Don’t overmix after adding flour. Overmixing develops gluten, making cookies tough.
- Chilling the dough for at least 30 minutes (or overnight) helps control spread and enhances the flavor.
- Bake just until the edges look golden but the centers still look a little soft. Cookies will finish cooking as they cool on the baking sheet.
- A sprinkle of flaky sea salt on top right before baking brightens the chocolate and balances sweetness.
Equipment You’ll Need
- Mixing bowls – use at least two for wet and dry ingredients to keep things tidy and easy to combine.
- Hand mixer or stand mixer – makes creaming butter and sugars faster and gives a smooth, even batter.
- Measuring cups and spoons – for accurate measurements so your cookies turn out just right.
- Baking sheets – flat and sturdy, they help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Cookie scoop or tablespoon – ensures uniform cookie sizes for even baking.
- Wire cooling rack – lets cookies cool evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped walnuts or pecans to add a crunchy texture and nutty flavor.
- Mix in dried cranberries or cherries for a chewy, tart contrast to the sweet dough.
- Add a teaspoon of cinnamon or espresso powder to deepen the flavor and pair beautifully with chocolate.
- Use white chocolate chips or butterscotch chips instead of semisweet for a sweeter, creamier twist.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 cup (240g) sourdough starter discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes for baking. You can chill the dough for 30 minutes to overnight if you want thicker cookies, which adds some extra time but is optional.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats so the cookies don’t stick and clean-up is simple.
2. Mix the Wet Ingredients
In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy—this should take about 3 to 4 minutes. Then, add the sourdough discard, egg, and vanilla extract. Mix these in well until everything is fully combined.
3. Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to your wet mixture. Stir until just combined—don’t overmix, or your cookies could turn out tough.
4. Add the Chocolate
Fold in the semi-sweet chocolate chips or chunks evenly into the dough.
5. Shape and Bake the Cookies
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to give room for spreading. If you like, sprinkle a little flaky sea salt on top of each dollop to intensify the chocolate flavor. Bake for 10 to 12 minutes, until the cookie edges are a light golden color but the centers still look soft.
6. Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes to set up. Then transfer them to a wire rack to cool completely. Enjoy your chewy, slightly tangy, and chocolate-loaded sourdough discard cookies!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps maintain the right texture in your cookie dough.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. If you want them longer, freeze baked cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute Different Types of Chocolate?
Absolutely! Feel free to use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet. Just keep the quantity the same to maintain balance in the dough.
Is It Necessary to Chill the Dough?
Chilling the dough is optional but recommended if you want thicker, chewier cookies with more developed flavor. Chill for at least 30 minutes or up to overnight for best results.