Sourdough Discard Chocolate Chip Cookies are a delicious way to use up that extra sourdough starter you might have sitting in the fridge. These cookies are soft and chewy, packed with melty chocolate chips, and have a subtle tang that sets them apart from your usual chocolate chip cookie. The sourdough discard adds a nice depth of flavor without being too sour, making each bite both comforting and a little unexpected.
I love making these cookies because they’re a great excuse to bake with sourdough discard instead of tossing it out. It feels good to turn what might be waste into something sweet and tasty. Plus, these cookies are really simple to put together, and the sourdough makes the texture extra tender. I find that chilling the dough for a bit before baking helps the flavors come alive even more.
My favorite way to enjoy these cookies is fresh out of the oven with a tall glass of milk or a warm cup of tea. They’re perfect when you want a cozy treat, and they always bring a smile when I share them with friends or family. If you’ve got some sourdough discard piling up, this recipe is definitely a winner to try—it’s a fun twist on a classic cookie that everyone loves.
Key Ingredients & Substitutions
Sourdough discard: This is the star here, adding a gentle tang and extra moisture that makes cookies tender. If you don’t have discard, you can try plain yogurt or buttermilk, but the flavor will be different.
Butter: I use unsalted butter for control over saltiness. You can substitute with margarine or coconut oil if you want a dairy-free version, but the texture might change slightly.
Sugar: The combo of granulated and brown sugar balances sweetness and chewiness. Brown sugar adds moisture and a slight caramel note. You can use all brown sugar for softer cookies.
Flour: All-purpose flour works perfectly here. For a gluten-free option, a blend designed for baking cookies can be used, but results may vary.
Chocolate chips: Semisweet is classic, but feel free to swap with milk, dark, or even chunks of chocolate. I like mixing chip sizes for different melty textures.
How to Get Soft, Chewy Cookies Every Time?
The key is in mixing and baking:
- Cream the butter and sugars: Beat them well until light and fluffy. This traps air and sets the stage for soft cookies.
- Don’t overmix: Once flour is added, stir gently. Overmixing makes cookies tough.
- Chill the dough (optional): Letting the dough rest in the fridge for 30 minutes can help flavors deepen and prevent spreading.
- Bake just right: Watch for golden edges but soft centers. They’ll firm up as they cool, giving chewy texture.
Cooling the cookies on the baking sheet for a few minutes before moving them helps them hold their shape and stay tender. This simple care makes a big difference.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing all ingredients easily and comfortably.
- Electric mixer or whisk – helps cream the butter and sugars smoothly, saving time.
- Measuring cups and spoons – for accurate ingredient portions, essential for consistent results.
- Silicone spatula – great for scraping down sides and folding in chocolate chips gently.
- Baking sheets – use sturdy, flat sheets that distribute heat evenly for uniform baking.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easier.
- Cookie scoop (optional) – for evenly-sized cookies that bake uniformly.
Flavor Variations & Add-Ins
- Extra nuts: Add chopped walnuts or pecans for crunch and nuttiness, perfect with the chocolate.
- Different chocolate: Use dark, milk, or white chocolate chips to vary sweetness and flavor.
- Oats or coconut: Mix in some oats or shredded coconut for texture and tropical flavor.
- Spices: A pinch of cinnamon or chili powder can add warmth or a little kick.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sourdough starter discard (unfed or discard at room temperature)
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus 10-12 minutes baking time per batch. Allow an additional 5 minutes for cooling on the baking sheet before moving the cookies to a wire rack. Overall, expect about 30 to 40 minutes from start to finish.
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 mats to prevent sticking and help with easy cleanup.
2. Mix the Butter and Sugars:
In a large bowl, use an electric mixer or a sturdy spoon to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—this will help create soft cookies.
3. Add Egg, Vanilla, and Sourdough Discard:
Beat in the egg and vanilla extract until fully blended. Then stir in your sourdough discard until the batter is smooth and combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cookies tender.
5. Fold in Chocolate Chips:
Gently fold in the semisweet chocolate chips evenly throughout the cookie dough.
6. Portion and Bake Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough about 2 inches apart onto your prepared baking sheets. Bake in your preheated oven for about 10 to 12 minutes, or until the cookie edges turn golden but the centers stay soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to help them set up, then transfer them to a wire rack to cool completely. Enjoy your chewy and flavorful sourdough discard chocolate chip cookies fresh, or store them in an airtight container for up to a week.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight or at room temperature before using. This helps the discard mix smoothly into the dough.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! Nuts, dried fruit, or white chocolate chips all work well. Just fold them in at the same step you would add the chocolate chips.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, chilling the dough for at least 30 minutes or up to 24 hours in the fridge can improve the flavor and texture. Just bring it back to room temperature slightly before scooping and baking.
