Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you have sitting in the fridge. These cookies are soft and chewy with just a little tang from the sourdough, paired perfectly with melty chocolate chips that everyone loves. They have a homemade charm that makes them feel special but are easy enough to bake on any day.
I really enjoy making these cookies when I want something sweet and a bit different from regular chocolate chip cookies. Using sourdough discard adds a subtle flavor and helps the cookies stay moist and tender. Plus, it feels great to reduce waste and turn something that might have been thrown away into a delicious treat.
My favorite way to enjoy these cookies is warm from the oven with a glass of cold milk or alongside a cup of tea. They’re perfect for sharing with friends or keeping in a cookie jar for whenever a sweet craving hits. If you ever have leftover sourdough discard, give these a try—you might find your new favorite cookie recipe!
Key Ingredients & Substitutions
Sourdough discard: This adds a slight tang and moisture. If you don’t have sourdough discard, you can replace it with an equal amount of yogurt or buttermilk for a subtle tang and softness.
Butter: I use unsalted butter for control over salt. You can swap with coconut oil for a dairy-free option, but it may change the texture a bit.
Brown sugar: This keeps the cookies chewy and adds a caramel taste. If you want a lighter flavor, try half white sugar and half brown sugar.
Chocolate chips: Use your favorite kind—dark, milk, or even chunks for gooey pockets. I like chunks because they melt nicely and add texture.
How Do I Get Soft and Chewy Cookies with Sourdough Discard?
Soft, chewy cookies come from balancing moisture and not overbaking. Here’s what helps:
- Beat butter and sugar well to create airiness before adding other ingredients.
- Mix dry ingredients just until combined—overmixing can make cookies tough.
- Don’t skip chilling if time allows; it helps control spreading during baking.
- Bake until edges are lightly golden but centers still look soft; they continue cooking as they cool.
- Let cookies rest on the pan for a few minutes before moving them to a rack to set properly.
Equipment You’ll Need
- Baking sheet – a rimmed one keeps cookies from sliding off and lets air circulate for even baking.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll need one big bowl for wet ingredients and another for dry ingredients.
- Hand mixer or stand mixer – makes creaming butter and sugar faster and smoother.
- Spoon or cookie scoop – helps portion even cookie sizes for uniform baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor contrast.
- Mix in a teaspoon of cinnamon or orange zest for a warm, bright flavor note.
- Stir in dried fruit like cranberries or cherries to add chewiness and tartness.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) 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. Plus, allow 5 minutes for the cookies to cool on the baking sheet before transferring to a wire rack. All together, you can enjoy fresh cookies in about 30 minutes!
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 easier.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing well. Stir in the sourdough discard until everything is fully blended.
3. Combine Dry Ingredients and Form Dough:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix into the wet ingredients, stirring just until combined to avoid overmixing. Fold in the chocolate chips or chunks evenly.
4. Shape and Bake the Cookies:
Using a spoon or cookie scoop, drop dough balls about 1.5 tablespoons each onto your prepared baking sheet, spacing them about 2 inches apart. Optionally sprinkle a little flaky sea salt on top for a nice flavor contrast. Bake for 10-12 minutes, until the edges are golden but the centers look soft.
5. Cooling and Enjoying:
Let the cookies cool on the baking sheet for about 5 minutes so they can firm up a bit, then transfer them to a wire rack to cool completely. Enjoy your warm, chewy sourdough discard chocolate chip cookies with a glass of milk or your favorite drink!
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw your frozen sourdough discard completely in the fridge overnight or at room temperature before using. Stir it well before measuring so it mixes evenly into the dough.
Can I Substitute Brown Sugar with White Sugar?
You can, but brown sugar adds moisture and chewiness thanks to its molasses content. Using white sugar may result in slightly crisper cookies, so consider combining both sugars for a balanced texture.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, dried fruit, or different types of chocolate for variety. Just fold them in along with the chocolate chips to keep the texture balanced.