These Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with chocolate chips, making them a perfect treat for any day. The sourdough discard adds a slight tang that balances sweetness and gives the cookies a unique flavor you don’t get in regular cookies. They’re easy to make and a great way to use up your extra sourdough starter.
I love using sourdough discard in these cookies because it gives them a little something special without any extra effort. The texture turns out just right—crispy on the edges and soft in the middle. Plus, the chocolate chips get all melty and gooey, which is everyone’s favorite part, right?
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a cup of coffee. They’re great for sharing with friends, bringing to a potluck, or just keeping a batch around for whenever a sweet craving hits. If you’ve ever wondered what to do with your sourdough discard, these cookies are a delicious answer!
Key Ingredients & Substitutions
- Sourdough Discard
- This adds a gentle tang and moist texture to the cookies. If you don’t have discard, you can use an equal amount of yogurt or buttermilk for similar moisture and slight tang.
- Butter
- Unsalted butter is best to control saltiness. Softened butter creams well with sugar, giving a tender and chewy cookie. You can substitute with margarine or coconut oil, but expect a slight change in flavor and texture.
- Sugars
- The combo of brown and granulated sugar provides sweetness and chewiness. Brown sugar adds moisture and depth, while granulated sugar helps with structure. Using all brown sugar may make cookies softer.
- Flour
- All-purpose flour works perfectly here. For a chewier cookie, try bread flour, but for a softer one, you could replace some flour with cake flour.
- Chocolate
- Chunks offer nice melty pockets and a rustic look. You can swap with chocolate chips or even chopped chocolate bars. Dark or semi-sweet chocolate balances well with the tangy dough.
How Do You Get Soft, Chewy Cookies with Perfectly Melty Chocolate?
The secret lies in the mixing and baking:
- Don’t overmix the dough. Once you add flour, mix just until everything comes together. Overmixing develops gluten and makes cookies tough.
- Scoop consistent dough balls. Use a cookie scoop or tablespoon to get even sizes, so they bake evenly.
- Press extra chocolate on top before baking. This gives a pretty, chocolatey top and ensures melted pockets.
- Watch the bake time closely. Bake until edges are golden but centers still look a bit soft. They will firm up as they cool for a tender inside.
- Cool on the baking sheet first. This helps the cookies set without breaking apart.
These tips help you get that perfect balance of crisp edges and chewy centers with ooey-gooey chocolate in every bite!
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts.
- Baking sheets – sturdy and flat for even cookie baking.
- Parchment paper or silicone baking mats – prevents sticking and helps cookies bake evenly.
- Cookie scoop or tablespoon – ensures even-sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool evenly without becoming soggy.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for extra crunch and flavor contrast.
- Swap chocolate chunks for white or milk chocolate for a sweeter, creamier taste.
- Mix in dried cranberries or cherries to add tart bursts that pair well with sourdough’s tang.
- Stir in a teaspoon of cinnamon or a pinch of espresso powder to deepen the cookie flavor.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 1/2 cup (120g) sourdough discard (unfed, room temperature)
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins:
- 1 1/2 cups (260g) chocolate chunks or chips
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet and then fully cooling on a wire rack. In total, you’re looking at around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and help the cookies bake evenly.
2. Mix the Wet Ingredients:
In a large bowl, use an electric or stand mixer to cream the softened butter with granulated and brown sugars until light and fluffy. Then, add the sourdough discard and mix until well combined. Beat in the egg and vanilla extract until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk the all-purpose flour, baking soda, and salt together to evenly distribute the leavening and salt.
4. Bring Dry and Wet Together:
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender.
5. Add Chocolate:
Fold in your choice of chocolate chunks or chips so they are evenly mixed throughout the dough.
6. Scoop and Optional Toppings:
Scoop the cookie dough out onto your prepared baking sheets, spacing them about two inches apart. For extra melty chocolate and a pretty look, press a few additional chunks on top and sprinkle lightly with flaky sea salt if you like.
7. Bake and Cool:
Bake cookies for 10-12 minutes until the edges turn golden and the centers look set but still soft. Remove from the oven and let cool on the baking sheet for five minutes so they firm up, then transfer to a wire rack to cool completely.
8. Enjoy!
Serve your freshly baked sourdough discard chocolate chip cookies warm or at room temperature with milk, coffee, or your favorite drink. They make a wonderful treat any time!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just make sure to thaw it fully in the fridge overnight and bring it to room temperature before mixing so it blends smoothly into the dough.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3-4 days. To keep them softer longer, add a slice of bread to the container to maintain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 2 days. Before baking, let the dough sit at room temperature for 10-15 minutes to soften slightly for easier scooping and better texture.
What Can I Substitute for Chocolate Chunks?
You can use chocolate chips, chopped chocolate bars, or even mix in your favorite mix-ins like nuts or dried fruit for variety. Just adjust the amounts to your taste!