Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips in every bite. These cookies turn your leftover sourdough starter into something sweet and irresistible, making the most out of every bit of your baking ingredients. The slight tang from the sourdough discard adds a subtle depth to the flavor that makes these cookies extra special.
I love making these cookies when I have a bit of sourdough discard saved up because it feels like a little kitchen magic—turning what might have been wasted into something delicious and fun to share. The dough is easy to work with and results in cookies that stay soft and chewy for days, which means you can enjoy them even longer. Plus, using discard in cookies is a great way to cut down food waste without sacrificing flavor.
My favorite way to eat these cookies is fresh out of the oven with a cold glass of milk. They’re perfect for an afternoon treat or a cozy dessert after dinner. I also find that sharing them with friends makes the experience better, and everyone always asks for the recipe. If you have sourdough starter on hand, this is a sweet way to use the discard that you’ll be glad you tried!
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a subtle tang and moisture, making cookies soft with a hint of depth. If you don’t have discard, you can use an equal amount of yogurt or sour cream for a similar effect.
Butter: I prefer unsalted butter to control saltiness. You can swap for salted butter but reduce added salt to avoid over-seasoning the dough.
Sugars: The combo of granulated and brown sugar helps balance chewiness with crisp edges. Brown sugar adds moisture and a slight caramel flavor.
Chocolate Chips/Chunks: Use semi-sweet chocolate for classic flavor, but bittersweet or milk chocolate chunks work great too. Chunks give melty pockets, while chips hold shape better.
How Do I Keep These Cookies Soft and Chewy?
Softness is key for these cookies, and a few simple tips make all the difference:
- Don’t overmix the dough once you add flour. Stir gently to avoid tough cookies.
- Use a mix of sugars—brown sugar helps keep moisture for chewiness.
- Bake just until the edges turn golden. The centers should still look slightly underbaked—they’ll set as they cool.
- Let cookies cool on the baking sheet for a few minutes before moving to a wire rack. This helps them firm up while staying soft inside.
Equipment You’ll Need
- Mixing bowls – I like large ones so everything mixes easily without spilling.
- Hand or stand mixer – makes creaming the butter and sugars faster and smoother.
- Measuring cups and spoons – precise measurements help keep the cookies consistent.
- Rubber spatula – perfect for folding in chocolate chips and scraping down bowls.
- Baking sheets – use flat, sturdy sheets for even baking and easy handling.
- Parchment paper or silicone baking mats – helps cookies release easily and keeps them from sticking.
- Cooling rack – cool cookies on a wire rack so they don’t get soggy.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate, peanut butter chips, or chunks of your favorite candy. It adds fun and variety!
- Stir in chopped nuts like walnuts or pecans for crunch and flavor.
- Add a teaspoon of cinnamon or espresso powder to give the cookies a richer flavor profile.
- Mix in dried fruit such as cranberries or raisins for a chewy, sweet twist.
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 (120g) sourdough starter discard (unfed, room temperature)
- 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 to 2 cups (270-360g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, you’ll have delicious cookies ready to enjoy in under 30 minutes!
Step-by-Step Instructions:
1. Prep 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 to keep the cookies from sticking.
2. Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture feels light and fluffy. Then add the sourdough discard, egg, and vanilla extract, beating until everything is well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt until evenly mixed. This ensures your baking soda and salt spread well through the dough.
4. Bring It All Together
Add the dry ingredients slowly to the wet ingredients, mixing just until combined. Be careful not to overmix – this keeps your cookies tender and soft.
5. Add Chocolate Chip Magic
Fold in your chocolate chips or chunks evenly throughout the cookie dough, making sure each cookie will be packed with sweet, melty chocolate.
6. Shape and Bake
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes until the edges turn golden and the centers look set but still soft.
7. Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then enjoy your chewy, tasty sourdough discard chocolate chip cookies with a cold glass of milk or your favorite drink!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can use frozen sourdough discard! Just thaw it completely in the fridge overnight and bring it to room temperature before mixing it into your cookie dough for the best texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. For longer storage, freeze them for up to 3 months and thaw at room temperature before eating.
Can I Substitute Different Flours?
All-purpose flour works best here, but you can try half whole wheat flour for a nuttier flavor. Avoid using gluten-free blends unless you adjust the recipe because the texture may change significantly.
Is It Okay To Add Nuts or Other Mix-Ins?
Absolutely! Chopped nuts, dried fruit, or different types of chocolate make great additions. Just fold them in along with the chocolate chips before baking for extra flavor and texture.
