These Irresistible Sourdough Discard Chocolate Chip Cookies are a fun way to use up your sourdough starter discard while making classic, chewy chocolate chip cookies. They blend the tangy hint from the sourdough with the sweet melty chocolate chips for a cookie that’s familiar but with a little twist. The edges get perfectly crispy while the centers stay soft and tender, making every bite a little piece of cookie happiness.
I love making these cookies when I have leftover sourdough discard because it feels like I’m turning something that might get tossed into a pancake or muffin into a real treat. Plus, the slight tang from the starter adds some depth to the flavor that you don’t usually get in regular chocolate chip cookies. If you ever wondered how to make your baking a bit more special without extra effort, these cookies are the answer!
My favorite way to enjoy these cookies is warm, straight from the oven with a cold glass of milk or alongside a cup of coffee. They’re great for sharing with friends and family—or just keeping all to yourself, because let’s be honest, sometimes one batch just isn’t enough! These cookies make baking day feel extra satisfying and prove that sourdough discard can be a secret hero in your dessert lineup.
Key Ingredients & Substitutions
Sourdough Discard: This is your secret ingredient! It adds a slight tang and extra chewiness. If you don’t have discard, you can swap with 1/2 cup yogurt or buttermilk for a similar effect.
Butter: I use unsalted butter for better control of saltiness. Softened butter creams better with sugar for a tender cookie. You can try margarine, but taste and texture may vary.
Brown Sugar: Adds moisture and chew. Light or dark brown sugar works fine—dark will give a richer flavor. You could replace half with coconut sugar for a subtle caramel note.
Chocolate Chips/Chunks: I prefer chunks for bigger melty pockets. Semi-sweet is classic, but feel free to try milk, dark, or even white chocolate for a change.
Flaky Sea Salt: This optional sprinkle on top helps balance sweetness and enhances chocolate flavor. If you skip it, the cookies will still be delicious but slightly less complex.
How Can I Make Sure My Cookies Stay Chewy and Soft?
Getting the perfect chewy and soft texture needs a few key steps:
- Cream Butter and Sugars Well: Beat them until fluffy to trap air. This helps with the texture and spread during baking.
- Don’t Overmix the Dough: Once you add flour, mix just until incorporated. Overmixing develops gluten and leads to tougher cookies.
- Bake Just Until Edges Are Light Golden: This usually means 10-12 minutes. The centers may look a bit underbaked but will set as cookies cool.
- Cool on Baking Sheet First: Let cookies rest 5 minutes before moving to a wire rack. This helps them hold shape but stay soft inside.
- Use Sourdough Discard or Substitute: It adds moisture and a slight tang which boosts chewiness and flavor complexity.
Following these tips will give you cookies with soft centers and satisfyingly crisp edges every time!
Equipment You’ll Need
- Mixing bowls – You’ll need one for your wet ingredients and another for dry to keep things neat and easy to mix.
- Electric mixer or hand whisk – Makes creaming butter and sugar simple and gives your cookies a soft texture.
- Spoon or spatula – Perfect for folding in chocolate chips without smashing them.
- Baking sheets – Use sturdy, rimmed sheets lined with parchment or silicone mats to prevent sticking and ensure even baking.
- Cookie scoop or tablespoon – Helps you make cookies the same size, so they bake evenly.
- Wire cooling rack – Lets your cookies cool properly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Try white chocolate chunks with macadamia nuts for a classic twist with a buttery crunch.
- Add a teaspoon of cinnamon or orange zest to brighten the flavor and add warm spice notes.
- Swap half the chocolate chips for chopped toasted walnuts or pecans for texture and nuttiness.
- Use dark chocolate with sea salt flakes on top for a rich, slightly salty-sweet combo I love for grown-up treats.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed)
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips or chunks
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Cooling will require an additional 5 minutes before you can enjoy your delicious cookies. Overall, you can have freshly baked cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat & Prep Your Baking Sheets:
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so cookies don’t stick and clean-up is easy.
2. Cream Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—this usually takes 3 to 5 minutes.
3. Add Egg, Sourdough Discard, & Vanilla:
Beat in the egg completely. Then, mix in your sourdough discard and vanilla extract until everything is combined well.
4. Combine Dry Ingredients & Mix:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until all ingredients come together — avoid overmixing to keep the cookies tender.
5. Fold in Chocolate Chips:
Gently fold in the chocolate chips or chunks to evenly distribute them throughout your cookie dough.
6. Scoop and Add Salt (Optional):
Scoop cookie dough by rounded tablespoons or use a cookie scoop and place dough balls about 2 inches apart on your prepared baking sheet. For a nice touch, sprinkle a little flaky sea salt on top of each cookie dough mound.
7. Bake to Perfection:
Bake cookies for 10-12 minutes. They should have golden edges with soft centers. Don’t overbake—they’ll firm as they cool.
8. Cool and Serve:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm or store in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw your sourdough discard in the fridge overnight and bring it to room temperature before using. This helps it incorporate smoothly into the dough.
Can I Substitute the Butter With a Healthier Fat?
You can try using coconut oil or a plant-based margarine, but keep in mind this may change the texture and flavor slightly. Butter gives the best chewy and rich cookie results.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft longer, you can add a slice of bread to the container to help retain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough in an airtight container for up to 48 hours before baking. Just let it sit at room temperature for 10-15 minutes before scooping and baking for best results.
