Sourdough Discard Chocolate Chip Cookies are a delicious way to use up that sourdough starter discard while enjoying classic gooey chocolate chip cookies. These cookies have a soft, chewy texture with a hint of tangy flavor from the sourdough, paired perfectly with sweet, melty chocolate chips in every bite.
I love making these cookies because they feel like a little reward for all the bread-making efforts. Plus, using the sourdough discard means less waste, which makes me feel good about baking. The subtle tang adds something special that makes these cookies stand out from the usual chocolate chip kind without being overpowering.
My favorite way to enjoy them is with a big glass of cold milk or a cup of warm tea. They’re perfect for sharing with family, friends, or even as a sweet treat to keep on hand for a quick pick-me-up. If you haven’t tried baking with sourdough discard yet, these cookies are a fun and tasty place to start!
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a mild tang and extra chew to the cookies. If you don’t have discard, you can replace it with an equal amount of yogurt or buttermilk for a similar subtle tang.
Butter: Using unsalted butter lets you control the saltiness. For a dairy-free option, try coconut oil or vegan butter, but expect a slight texture change.
Sugars: The mix of granulated and brown sugar balances sweetness and moisture. Brown sugar keeps cookies soft. You can swap brown sugar for coconut sugar for a richer flavor.
Chocolate Chips: Semisweet chips are classic here. Feel free to use dark, milk, or even white chocolate chunks depending on your preference.
How Do You Get Perfectly Chewy and Soft Cookies Every Time?
To get soft, chewy cookies with just the right crisp edges, follow these tips:
- Cream Butter & Sugars: Whip them well to incorporate air. This helps with texture.
- Don’t Overmix: When adding flour, mix just until combined. Too much mixing makes cookies tough.
- Watch Your Bake Time: Pull cookies out when edges are golden but centers still look soft. They’ll firm as they cool for a perfect chew.
- Chill Dough (Optional): If time allows, chilling dough for 30 minutes helps control spread and develop flavor.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing everything and a smaller one for whisking dry ingredients, making prep easier.
- Electric mixer or whisk – helps cream the butter and sugars quickly and evenly.
- Measuring cups and spoons – for accurate ingredient portions, which are key to good cookies.
- Cookie scoop or tablespoon – ensures uniformly-sized cookies that bake evenly.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Baking sheet – a sturdy sheet that conducts heat well for even baking.
Flavor Variations & Add-Ins
- Use dark or milk chocolate chips instead of semisweet for a different flavor profile. Dark chips add richness, milk bring creaminess.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor. It’s great with the chocolate.
- Stir in a teaspoon of cinnamon or espresso powder for a spice or coffee kick that pairs well with the sourdough tang.
- Mix in dried fruit, like cranberries or raisins, for a sweet chewy element that complements the chocolate.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240g) sourdough starter discard (unfed)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/4 cups (170-200g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10–12 minutes to bake. There’s no need for chilling the dough, so it’s a quick way to enjoy freshly baked cookies!
Step-by-Step Instructions:
1. Prepare Your Baking Area:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or a sturdy spoon until the mixture is light and fluffy, about 2-3 minutes. Then, beat in the egg and vanilla extract until everything is well combined.
3. Add the Sourdough Discard:
Stir the sourdough starter discard into the wet mixture until fully incorporated, which adds a nice tang and extra chewiness to your cookies.
4. Combine Dry Ingredients & Mix:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring just until combined. Be careful not to overmix to keep your cookies tender.
5. Add Chocolate Chips:
Fold in your semisweet chocolate chips or chunks evenly throughout the dough to ensure every cookie is deliciously chocolatey.
6. Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your lined baking sheet, leaving about 2 inches of space between each cookie to allow them room to spread.
Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft. Keep in mind, the cookies will firm up as they cool.
7. Cool and Enjoy:
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Then, enjoy your sourdough discard chocolate chip cookies fresh with milk or your favorite beverage!
Can I Use Refrigerated or Frozen Sourdough Discard?
Yes! If your discard is refrigerated or frozen, bring it to room temperature before using for easier mixing and best results. Just let it sit out for about 30 minutes.
Can I Substitute the Butter?
Absolutely! You can use margarine or coconut oil as dairy-free alternatives, but the texture may be slightly different. For best results, keep it softened before mixing.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Freeze the Cookie Dough?
Yes, you can! Scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen; just add a couple of extra minutes to the baking time.