These Irresistible Sourdough Discard Chocolate Chip Cookies are the perfect way to turn your sourdough starter discard into something absolutely delicious. Soft, chewy, and loaded with melty chocolate chips, they bring together the tangy flavor of sourdough with the classic sweetness of a chocolate chip cookie. The texture is just right, with a little crisp around the edges and a tender middle that melts in your mouth.
I love making these cookies because they give new life to sourdough discard that might otherwise go to waste. It feels great knowing I’m creating something tasty and minimizing food waste at the same time. Plus, the subtle tang from the sourdough adds a depth of flavor that you don’t get with regular chocolate chip cookies. I usually find myself snacking on one or two warm from the oven—and I’m totally okay with it!
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea in the afternoon. They’re perfect for sharing with family and friends, or just treating yourself whenever you need a little pick-me-up. If you haven’t experimented with sourdough discard before, this recipe is a simple, fun, and delicious place to start. Trust me, these cookies won’t last long once everyone tries them!
Key Ingredients & Substitutions
Sourdough discard: This ingredient adds a mild tang and moist texture. If you don’t have sourdough discard, you can try plain yogurt or buttermilk as a substitute for a similar effect.
Butter: I use unsalted butter for control on saltiness. You can swap for salted butter, but reduce added salt a bit in the recipe.
Sugars: Brown sugar keeps the cookies chewy and adds richness. Using all brown or all white sugar will change texture: all white gives crispier cookies, all brown makes them softer.
Chocolate chips/chunks: Dark chocolate is my favorite for balance, but milk or semi-sweet chips work well too. Feel free to mix chopped nuts or dried fruit for variety.
How Do You Get Soft and Chewy Cookies Every Time?
Soft, chewy cookies come down to careful mixing and baking:
- Cream butter and sugars well until fluffy—this traps air for a good rise.
- Don’t overmix after adding flour to avoid tough cookies.
- Use sourdough discard for extra moisture and subtle tang.
- Bake until edges are golden but centers still look a bit soft—the cookies firm up as they cool.
- Let cookies cool on the sheet briefly before removing to keep them soft inside.
Following these tips will help your cookies stay tender with just the right chewy bite. If you like your cookies with a bit of crunch, bake a minute or two longer, but watch closely to avoid overbaking!
Equipment You’ll Need
- Mixing bowls – a large one for creaming butter and sugars, and a medium one for whisking dry ingredients.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spoon or cookie scoop – to portion consistent cookie sizes for even baking.
- Baking sheets – sturdy, flat sheets help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevents sticking and makes clean up easier.
- Cooling rack – lets cookies cool evenly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or peanut butter chips to change the flavor profile.
- Add chopped nuts like walnuts or pecans for crunch and nuttiness.
- Mix in dried cherries or cranberries for a fruity twist that pairs well with chocolate.
- Stir in a teaspoon of cinnamon or a pinch of espresso powder to deepen the cookie’s flavor.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 cup (240g) sourdough starter discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (270g) chocolate chips or chopped dark chocolate
- Optional: flaky sea salt for sprinkling on top
Time You’ll Need:
About 15 minutes to prepare, plus 10-12 minutes to bake. Cooling takes an additional 5 minutes. Total time: roughly 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats — this stops the cookies from sticking and makes cleanup easier.
2. Cream Butter and Sugars:
In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is fluffy and light — about 3-4 minutes. This helps give your cookies a lovely tender texture.
3. Add Wet Ingredients:
Mix in the sourdough discard, egg, and vanilla extract until everything blends smoothly.
4. Combine Dry Ingredients:
In another bowl, whisk the all-purpose flour, baking soda, and salt together. Slowly add this dry mix to the wet ingredients, stirring just until combined — don’t overmix, or the cookies might get tough.
5. Add Chocolate Chips:
Fold in your chocolate chips or chopped dark chocolate evenly through the dough with a spatula.
6. Portion and Bake:
Using a spoon or cookie scoop, place rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between cookies so they have space to spread. If you like, sprinkle a little flaky sea salt on top for an extra flavor kick.
Bake for 10-12 minutes, or until the edges are golden but the centers still look soft.
7. Cool and Enjoy:
Take the cookies out and let them sit on the baking sheet for 5 minutes to firm up before moving them to a rack to cool completely. Then, enjoy warm or store them in an airtight container for up to 5 days. They also freeze well if you want to save some for later!
Can I Use Frozen Sourdough Discard?
Yes! Just make sure to thaw it fully in the fridge overnight and stir well before adding it to your cookie dough for best results.
Can I Substitute the Butter?
Absolutely. You can use salted butter—just reduce the added salt by half. For a dairy-free option, try coconut oil, but expect a slightly different texture and flavor.
How Should I Store These Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container and thaw before enjoying.
Can I Add Other Mix-Ins?
Yes! Feel free to add chopped nuts, dried fruit, or swap the chocolate chips for white chocolate or peanut butter chips to customize the flavor to your liking.
