These Irresistible Sourdough Discard Chocolate Chip Cookies are the perfect way to turn your sourdough starter discard into a delicious treat. They’re soft, chewy, and packed with melty chocolate chips that make every bite a little moment of joy. The subtle tang from the sourdough discard gives these cookies a unique twist that makes them stand out from your usual chocolate chip recipe.
I love making these cookies because they’re a great way to use up sourdough discard instead of letting it go to waste. Plus, the sourdough adds a depth of flavor that feels both familiar and a bit special. I usually bake a batch whenever I’m feeding my starter, and it has become a favorite in my kitchen. These cookies hold their shape nicely, but still stay soft in the center—just how I like them.
My favorite way to enjoy these cookies is fresh from the oven with a cold glass of milk or a cup of coffee. They’re perfect for sharing with friends or just keeping a few handy for an afternoon pick-me-up. Honestly, once you try these chocolate chip cookies with sourdough discard, you might find your weekly baking routine changed for good!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the hero ingredient that gives these cookies a subtle tang and extra chewiness. If you don’t have discard, you can use an equal amount of plain yogurt or buttermilk for a similar effect.
Butter: Unsalted butter is best here for control over saltiness. You can swap for vegan butter or coconut oil if you want a dairy-free version, but expect a slight texture change.
Sugars: The combo of granulated and light brown sugar creates a balance between sweetness and chewiness. If you only have one, use brown sugar for a moister cookie or granulated for a bit more crispness.
Chocolate Chips or Chunks: I love using chunks for melty pockets, but your favorite chips work well too. Dark, semi-sweet, or even a mix can add nice variation.
How Do You Get Soft, Chewy Cookies with Just the Right Crust?
Here are some tips to nail the perfect cookie texture every time:
- Cream butter and sugars well: Beat until lighter and fluffy to create a tender crumb.
- Don’t overmix the dough: Mix dry ingredients in just until combined to avoid tough cookies.
- Use sourdough discard: It adds moisture and a gentle tang, contributing to chewiness.
- Watch your baking time closely: Pull cookies out when edges are golden but centers still look a bit soft.
- Let cookies cool on the pan: This helps them set while staying soft inside.
Equipment You’ll Need
- Mixing bowls – You’ll need at least two: one for wet ingredients and one for dry.
- Electric mixer or hand whisk – Helps cream the butter and sugars smoothly and quickly.
- Spoon or spatula – Great for folding in chocolate chips without overmixing.
- Baking sheets – Use sturdy, flat trays for even baking.
- Parchment paper or silicone baking mats – Prevent sticking and make cleanup easier.
- Cookie scoop or tablespoon – Ensures cookies are the same size for even baking.
- Cooling rack – Allows cookies to cool evenly and keep their texture.
Flavor Variations & Add-Ins
- Replace chocolate chips with white chocolate or peanut butter chips for a sweeter twist.
- Add ½ cup chopped nuts (walnuts or pecans) for crunchy texture and richness.
- Mix in 1 teaspoon cinnamon or espresso powder to boost flavor depth.
- Try folding in dried cranberries or cherries for a fruity note that pairs well with sourdough’s tang.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 1/2 cup (113g) sourdough starter discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255g) chocolate chips or chunks
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Cooling time is around 5 minutes on the baking sheet plus a few more minutes on a wire rack before enjoying.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add in the sourdough discard, egg, and vanilla extract. Beat until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agents evenly.
4. Mix Dry into Wet:
Gradually add the dry ingredients into the wet ingredients. Mix just until combined — don’t overmix to keep your cookies soft and tender.
5. Add the Chocolate Chips:
Fold in the chocolate chips or chunks evenly throughout the cookie dough using a spatula.
6. Shape Cookies and Add Salt:
Scoop the cookie dough using a rounded tablespoon or cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. If you like, sprinkle a small pinch of flaky sea salt on top of each cookie for a nice flavor contrast.
7. Bake and Cool:
Bake for 10 to 12 minutes, or until the edges are golden and the centers still look soft. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Enjoy!
Serve these irresistible sourdough discard cookies fresh with a glass of milk or your favorite drink. They have a lovely chewy texture and a subtle, tangy flavor that comes from the sourdough discard—perfect for sharing or savoring anytime!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your sourdough discard in the refrigerator overnight or at room temperature before using it. Stir well to reincorporate any separated liquid before measuring.
Can I Substitute the Butter?
You can swap unsalted butter for salted butter—just reduce or omit the added salt in the recipe. For a dairy-free option, use vegan butter, but note it may slightly change texture and flavor.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 2 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough in an airtight container for up to 3 days. Let it sit at room temperature for about 10 minutes before scooping and baking as usual.
