Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to turn your sourdough starter discard into something everyone will love. These cookies are soft and chewy, packed with melty chocolate chips and a little tang from the sourdough that makes them taste extra special. They’re a great way to use up that extra starter and enjoy a classic favorite at the same time.
I love making these cookies because they’re super simple and don’t waste a thing. Using sourdough discard gives the cookies a subtle depth in flavor that you don’t usually get in regular chocolate chip cookies, and I think it makes them stand out just enough to bring a smile while still being familiar and cozy. Plus, they’re perfect for those times when you want a treat but don’t want to start from scratch 100% with flour and sugar.
My favorite way to enjoy these cookies is fresh out of the oven with a big glass of milk or a warm cup of tea. They’re great to share with friends or to pack in a lunchbox for a sweet surprise. I’ve found that they keep their chewy goodness even the next day, which makes them a great make-ahead treat for busy days or unexpected guests. Honestly, these cookies always bring a little extra happiness wherever they go!
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a slight tang and moisture, making cookies tender. If you don’t have discard, you can try buttermilk or yogurt as alternatives, but the flavor will be less tangy.
Butter: Unsalted butter is best for control over salt, but you can use salted if needed—just skip extra salt in the dough. I prefer softened butter for even mixing and soft cookies.
Sugars: The mix of granulated and brown sugar gives chewiness and caramel notes. You can swap brown sugar for coconut sugar for a richer flavor, though it might change color and texture slightly.
Chocolate Chips: Semi-sweet chunks or chips work well. I like using chunks because they melt into pockets of chocolate. Dark or milk chocolate are fine substitutes depending on your taste.
How Do I Make Sure My Cookies Stay Soft and Chewy?
Soft, chewy cookies come from a few key steps in preparation:
- Don’t overmix: Once you add the dry ingredients, mix just until combined to keep the dough tender.
- Use room temperature butter: Creaming softened butter with sugar traps air and creates a light texture.
- Watch baking time: Cookies look a bit underbaked when you take them out—that’s good! They firm as they cool, so don’t wait for golden centers.
- Cool properly: Let cookies rest on the baking sheet five minutes before moving to a rack to keep their shape and texture.
- Flaky sea salt: Sprinkling on top adds a nice contrast to sweetness and highlights the chocolate flavor.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for easy creamings and mixing everything together.
- Electric hand or stand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – for accurate ingredients and consistent results.
- Baking sheet – a sturdy, rimmed sheet works best for even baking.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
- Cookie scoop or tablespoon – helps get evenly sized cookies so they bake uniformly.
- Cooling rack – to let the cookies cool and stay crisp on the outside and chewy inside.
Flavor Variations & Add-Ins
- Use dark or white chocolate chunks instead of semi-sweet for different flavor profiles.
- Add chopped nuts like walnuts, pecans, or almonds for extra crunch and flavor.
- Mix in some dried fruit like cranberries or cherries for a tangy sweet twist.
- Sprinkle a little cinnamon or espresso powder into the dough for a warm, richer taste.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (70g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough discard (unfed or discard from feeding)
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake each batch. Cooling takes about 5 minutes, so you should set aside around 25-30 minutes total from start to finish. It’s quick and perfect for a sweet treat!
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep cookies from sticking and make cleanup easy.
2. Making the Cookie Dough:
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes. Then, add the egg, vanilla extract, and sourdough discard, mixing well until everything is combined.
3. Mixing Dry Ingredients and Combining:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix, or the cookies might be tough.
4. Adding Chocolate and Shaping:
Fold in the chocolate chunks or chips so they’re spread evenly through the dough. Using a tablespoon or cookie scoop, place rounded scoops of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. If you’d like, sprinkle a little flaky sea salt on top to bring out the chocolate flavor.
5. Baking and Cooling:
Bake for 10-12 minutes, until the edges are golden and the centers look set but still soft. Remember, the cookies will firm up as they cool. Take them out of the oven and let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool fully.
6. Enjoying Your Treats:
Enjoy these warm for the softest, melty experience! Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the refrigerator overnight and bring it to room temperature before mixing it into the dough for the best texture.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! Feel free to use nuts, dried fruit, or white chocolate chips instead. Just keep the quantity similar to maintain the right balance in the dough.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Yes, you can refrigerate the dough for up to 24 hours before baking. This can actually improve the flavor and texture. Just bring the dough to room temperature for 10-15 minutes before scooping and baking.