These Irresistible Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that leftover sourdough starter you didn’t want to waste. They come out perfectly soft with crispy edges, studded with melty chocolate chips that make every bite a little bit special. The slight tang from the sourdough adds a unique twist that makes these cookies stand out from your usual chocolate chip treat.
I love making these cookies because they are so simple and satisfying. Using sourdough discard means you’re giving extra life to something that might otherwise be thrown away, and it adds a subtle flavor that’s unexpected but really enjoyable. I usually sneak a warm cookie right out of the oven — it’s hard to wait for them to cool down!
These cookies are wonderful for sharing with friends or packing in a lunchbox. I find they pair perfectly with a glass of milk or a cup of tea. Whenever I bake them, they bring everyone together and fill the house with that cozy, sweet smell that just feels like home.
Key Ingredients & Substitutions
Sourdough Starter Discard: This gives the cookies a slight tang and helps with texture. If you don’t have discard, you can replace it with an equal amount of greek yogurt or buttermilk for a similar effect.
Butter: Use unsalted butter for better control of saltiness. If you’re dairy-free, coconut oil works, but it may change the texture and flavor a bit.
Sugars (Brown & Granulated): Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can swap brown sugar for coconut sugar if you want a deeper, less sweet flavor.
Chocolate: Dark chocolate chunks offer richness and melty texture. Feel free to use semisweet chips or mix in some chopped nuts for crunch.
Flaky Sea Salt: Sprinkling this on top before baking is optional but adds a lovely contrast to the sweet chocolate. You can leave it out or use kosher salt as a substitute.
How Can I Make Sure My Cookies Stay Soft and Chewy?
Achieving soft, chewy cookies starts with your mixing and baking steps. Here’s what works best for me:
- Cream the butter and sugars well: This traps air and creates a better texture.
- Don’t overmix after adding flour: Stir just until combined to avoid tough cookies.
- Watch your baking time closely: Bake until edges are golden but centers look slightly soft, about 10-12 minutes.
- Let cookies cool on the baking sheet: This helps them firm up gently without becoming hard.
- Chill the dough if possible: Resting the dough for 30 minutes or more helps flavors develop and prevents excessive spread.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients separately.
- Electric mixer or sturdy spoon – makes creaming butter and sugars easier and faster.
- Measuring cups and spoons – for accurate ingredient amounts, which really helps with baking success.
- Cookie scoop or spoon – shapes uniform cookie dough balls for even baking.
- Baking sheets – choose ones with a flat surface for cookies to bake evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix in chopped toasted nuts like walnuts or pecans for crunch and extra flavor.
- Swap dark chocolate chunks for white or milk chocolate chips to change the sweetness level.
- Add a sprinkle of cinnamon or a pinch of espresso powder to enhance the cookie’s depth.
- Stir in dried fruit like cherries or raisins for chewy bursts that pair nicely with the chocolate.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (240g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough starter discard (unfed)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) dark chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time and around 10-12 minutes of baking time per batch. Cooling takes about 5 minutes on the baking sheet plus extra if you move cookies to a wire rack. Overall, you can expect around 30-40 minutes from start to finish, depending on oven space and batches.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
2. Cream Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter with the brown and granulated sugars until the mixture becomes light and fluffy. This usually takes a few minutes and is key to a good cookie texture.
3. Add Sourdough Starter, Egg, and Vanilla:
Mix in the sourdough starter discard, egg, and vanilla extract until everything is combined smoothly.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Then gradually add this to the wet mixture, stirring just until mixed to avoid overworking the dough.
5. Fold in Chocolate Chunks:
Gently mix in your dark chocolate chunks or chips evenly throughout the dough.
6. Shape and Bake:
Use a cookie scoop or spoon to drop dough balls (about 2 tablespoons each) onto the prepared sheets. Leave about 2 inches of space between cookies. Optionally, sprinkle a pinch of flaky sea salt on each before baking.
Bake for 10-12 minutes or until the edges are golden brown while centers still look a little soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Once cool, enjoy your sourdough chocolate chip cookies! Store leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to fully thaw it in the fridge overnight and bring to room temperature before using. This helps the discard mix smoothly into the dough.
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
You can swap in whole wheat flour, but expect a denser, heartier cookie. Try using half whole wheat and half all-purpose to keep a nice balance of texture.
How Should I Store These Cookies to Keep Them Fresh?
Store cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze them in a sealed bag or container—thaw at room temperature before enjoying.
Can I Add Mix-Ins Besides Chocolate Chips?
Absolutely! Feel free to add nuts, dried fruit, or a sprinkle of cinnamon to personalize your cookies. Just fold them in with the chocolate chips before baking.
