Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you have hanging out in the fridge. These cookies are soft and chewy with just the right amount of tang from the sourdough, plus plenty of melty chocolate chips that everyone loves. The mix of sweet and slightly tangy flavors makes these cookies a little different from your usual chocolate chip treat.
I love making these cookies when I’m looking for a simple project that doesn’t waste any sourdough discard. It feels so good to turn something that might get thrown away into a batch of warm, delicious cookies. The sourdough adds a light fluffiness and a subtle depth of flavor that you won’t find in everyday chocolate chip cookies. Whenever I share these, friends always ask for the recipe, and they’re always happy to give the discard a second chance!
My favorite way to enjoy these cookies is fresh out of the oven, when the chocolate chips are gooey and the cookies are still soft but hold their shape. They go perfectly with a glass of cold milk or a cup of tea. Plus, they’re great for sending along as little care packages or packing in lunches. If you’ve got some sourdough discard sitting around, give these a try—you might just end up loving cookies and sourdough more than ever.
Key Ingredients & Substitutions
Sourdough Discard: This adds a slight tangy flavor and helps keep cookies soft. If you don’t have discard, you can try plain yogurt or buttermilk as substitutes for moisture and tang.
Butter: I use unsalted butter for control over saltiness. You can swap with salted butter by reducing added salt in the recipe.
Sugar: A mix of granulated and brown sugar keeps the cookies chewy and sweet. Brown sugar adds moisture, but you can use all granulated sugar if that’s what you have.
Chocolate Chips: Use your favorite—semisweet, dark, or even chunks. I love mixing chips with chunks for melty gooey bits and textured bites.
How Do You Get Soft, Chewy Cookies Every Time?
The secret is in careful mixing and baking time. Here’s what helps:
- Cream Butter & Sugars: Beat until light and fluffy to trap air, which makes cookies soft.
- Mix Dry Ingredients Gently: Add flour mix gradually and stir just till combined to avoid tough cookies.
- Watch the Bake Time: Bake until edges are golden but centers look slightly soft. Cookies firm up as they cool.
- Cool on Baking Sheet First: This lets cookies set without losing moisture, keeping them chewy inside.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and a smaller one for dry ingredients, making prep easier.
- Electric hand or stand mixer – helps cream butter and sugars smoothly, but you can also mix by hand with some effort.
- Measuring cups and spoons – accurate measuring makes sure your cookies turn out just right.
- Silicone spatula – great for folding in chocolate chips and scraping the bowl clean.
- Cookie scoop or tablespoon – ensures even portioning for uniform cookies.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easier.
- Baking sheet – a standard or insulated sheet works well; I prefer a darker sheet for even baking.
Flavor Variations & Add-Ins
- Swap chocolate chips for chunks or white chocolate for a different taste profile.
- Add chopped nuts like walnuts, pecans, or almonds for crunch and extra flavor.
- Mix in dried fruit such as cranberries or raisins for sweetness and chewiness.
- Try adding a teaspoon of cinnamon or espresso powder to boost the flavor complexity.
How to Make 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) brown sugar, packed
- 1 cup (240g) sourdough starter discard (unfed)
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 to 2 cups chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes baking time per batch. You’ll also want to allow a few minutes for cooling before enjoying your warm cookies!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick and cleanup is a breeze.
2. Mixing the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. Then add your sourdough discard, egg, and vanilla extract. Mix everything together until it’s smooth and well combined.
3. Adding the Dry Ingredients:
In another bowl, whisk the all-purpose flour, baking soda, and salt together. Gradually add this dry mix to the wet ingredients, stirring just until combined. Be careful not to overmix here, so your cookies stay tender.
4. Folding in the Chocolate:
Now fold in your chocolate chips or chunks evenly throughout the cookie dough. Make sure every cookie will have plenty of melty chocolate!
5. Shaping and Baking the Cookies:
Using a cookie scoop or spoon, drop 1 to 1.5 tablespoon-sized balls of dough onto the prepared baking sheets. Space them about 2 inches apart so they have room to spread. Bake in your preheated oven for 10-12 minutes, until the edges are golden and the centers still look slightly soft.
6. Cooling and Enjoying:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm and gooey with a glass of milk!
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw the frozen sourdough discard in the fridge overnight and bring it to room temperature before mixing. This helps the discard incorporate smoothly into the dough.
Can I Substitute the Butter for Oil or Margarine?
Butter gives these cookies their rich flavor and chewy texture, so it’s best to stick with it. Margarine may work but can change the texture, and oil isn’t recommended as it can make the cookies too greasy.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months – just thaw at room temperature before eating.
Can I Add Nuts or Different Mix-Ins?
Absolutely! Chopped nuts like walnuts or pecans, dried fruit, or even a sprinkle of cinnamon all make great additions to customize your cookies.