Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter that you might otherwise toss out. These cookies are soft, chewy, and packed with melty chocolate chips, with just a hint of tanginess from the sourdough discard that makes them a little different and extra special.
I love making these cookies because they give a new life to something that usually gets wasted. Plus, the slight tang from the sourdough adds a subtle depth of flavor that I never expected in a cookie. They’re easy to whip up, and the whole kitchen smells amazing as they bake—that’s always a good sign in my book.
These cookies are perfect with a glass of milk or a cup of coffee, and I find they’re great for sharing with friends or taking to a potluck. Whenever I bring a batch, everyone asks what makes them taste so good, and I get to share my little sourdough secret. If you’ve got some sourdough discard sitting in your fridge, give these a try—you won’t be disappointed!
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient that adds a slight tang and helps keep the cookies moist. If you don’t have discard, you can substitute with buttermilk or yogurt, which offer a similar tang and moisture.
Butter: Unsalted butter gives the best control over salt levels and adds rich flavor. You can swap with margarine or coconut oil, but expect slight changes in texture and taste.
Flour: All-purpose flour is perfect for chewy cookies. For gluten-free options, try a blend designed for baking, but results may vary.
Chocolate Chips/Chunks: Using a mix of semi-sweet and dark chocolate adds depth. You can also use milk chocolate or white chocolate for a different twist.
How Do You Get Soft, Chewy Cookies Every Time?
Soft, chewy cookies come from the right balance of ingredients and careful baking:
- Cream butter and sugars well to trap air, giving a lighter texture.
- Add sourdough discard to introduce extra moisture and a subtle tang.
- Don’t overmix once you add the flour to avoid tough cookies.
- Bake just until edges are golden but centers still look soft—cookies firm up while cooling.
- Cool on the baking sheet first to let the cookies set and avoid breaking.
Following these tips makes a big difference. I find using room temperature ingredients and timing the bake just right helps create those perfect chewy bites every time.
Equipment You’ll Need
- Mixing bowls – I use a large one for mixing and a smaller one for dry ingredients, making prep easier.
- Hand or stand mixer – speeds up creaming butter and sugars for a fluffy base.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring perfect texture.
- Cookie scoop or tablespoon – helps size the cookies evenly for uniform baking.
- Baking sheets – look for ones with a rim to prevent cookies from spreading too much.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Use different chocolates – try white, milk, or dark chocolate for varied flavor profiles.
- Add nuts – chopped walnuts, pecans, or almonds give crunch and richness.
- Mix in dried fruits – cranberries or raisins add sweetness and texture.
- Introduce spices – a pinch of cinnamon or a dash of sea salt on top enhances flavor and balances the sweetness.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed starter, at room temperature)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) chocolate chips or chunks (mix of semi-sweet and dark chocolate works well)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus 10-12 minutes baking time per batch. Cooling takes another 5-10 minutes. All together, you’ll have fresh, chewy cookies ready in around 30-40 minutes.
Step-by-Step Instructions:
1. Prepare and Preheat:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes. This helps give your cookies a soft texture.
3. Add Wet Ingredients:
Mix in the egg first, beating well. Then stir in the sourdough discard and vanilla extract until the mixture is smooth and fully combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring just until it comes together. Be careful not to overmix!
5. Add Chocolate:
Fold the chocolate chips or chunks evenly into your cookie dough, making sure every bite gets some chocolatey goodness.
6. Scoop and Bake:
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
Bake for 10-12 minutes, until the edges are golden but the centers still look a little soft.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Now, grab a glass of milk or your favorite drink and enjoy!
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just thaw the discard in the fridge overnight and bring it to room temperature before using. This helps it mix smoothly into the dough.
Can I Substitute the Butter with Any Other Fat?
You can try using coconut oil or margarine, but keep in mind these may change the texture and flavor slightly. Butter gives the best classic cookie taste and chew.
How Should I Store Leftover Cookies?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months, then thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or dried fruits like cranberries work great. Just fold them in at the same step as the chocolate chips.