Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you might have sitting in the fridge. These cookies are soft and chewy, with a gentle tang from the sourdough that makes them a little different from your regular chocolate chip cookie. The mix of sweet chocolate chips and that subtle sourdough flavor creates a cookie that’s both familiar and special.
I love making these cookies when I have leftover starter because it feels like I’m not wasting anything, plus they come out delicious every time. The sourdough adds a depth to the cookie dough that’s hard to describe but easy to enjoy. I find that chilling the dough before baking helps the flavors develop even more and makes the cookies extra chewy, which is my favorite texture.
These cookies are perfect for sharing with friends or just enjoying with a glass of milk and a good book. They work well for a casual treat or even a lunchbox surprise, and they’re a great conversation starter if you tell people about the sourdough twist. I always feel proud baking something that uses sourdough discard in a way that’s both clever and delicious!
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a mild tang and extra chewiness. If you don’t have discard, you can try plain yogurt or buttermilk as a substitute, but the flavor will be different.
Butter: Unsalted butter gives great flavor and texture. For a dairy-free option, use vegan butter or coconut oil, but expect slight changes in taste.
Sugars: Using both granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness. You can swap brown sugar for coconut sugar for a different flavor.
Flour: All-purpose flour works best for structure. You can try whole wheat flour for a nuttier taste but use slightly less as it absorbs more liquid.
Chocolate Chips: Semi-sweet are classic, but dark or milk chocolate chunks give a nice twist. Try nuts or dried fruit as add-ins if you like.
How Do I Get Soft, Chewy Cookies Every Time?
Soft and chewy cookies come from a few key points in preparation:
- Cream the Butter and Sugars: Beat them together until creamy and airy. This traps air, helping cookies rise gently.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make cookies tough.
- Chill the Dough: If you have time, chilling the dough for 30 minutes to an hour helps the flavors meld and controls spreading.
- Watch the Bake Time: Take cookies out when edges are golden but centers still look soft. They’ll firm up as they cool.
Following these tips helps you get that perfect balance of crispy edges and chewy centers every time!
Equipment You’ll Need
- Mixing bowl – I prefer a large one so I can comfortably cream the butter and sugars without splatters.
- Hand or stand mixer – makes creaming and mixing the dough quick and easy; but a wooden spoon works too.
- Measuring cups and spoons – ensure every ingredient is just right for consistent results.
- Baking sheets – use light-colored ones for even baking and to prevent burning the bottoms.
- Parchment paper or silicone baking mats – these keep the cookies from sticking and make cleanup easier.
- Cookie scoop or tablespoon – helps create evenly-sized cookies that bake uniformly.
- Cooling rack – cool the cookies on a rack so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chips for chunks or white chocolate for a different flavor twist.
- Add chopped nuts like walnuts, pecans, or almonds for crunch and richness.
- Mix in dried fruits such as cranberries, raisins, or chopped apricots for extra sweetness and texture.
- Sprinkle a pinch of cinnamon or espresso powder into the dough to enhance the chocolate flavor subtlety.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) light brown sugar, packed
- 1 cup (240g) sourdough starter discard (unfed, 100% hydration)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 to 2 cups (270-360g) chocolate chips or chunks (semi-sweet or dark)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. If you want chewier cookies, consider chilling the dough for 30 minutes before baking, which adds extra resting time but improves texture and flavor.
Step-by-Step Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and make cleanup a breeze.
2. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and helps give your cookies a wonderful texture.
3. Add Wet Ingredients:
Mix in the sourdough discard, egg, and vanilla extract until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution so your cookies bake perfectly.
5. Mix Dry Into Wet:
Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated. Don’t overmix—this keeps your cookies tender.
6. Add Chocolate Chips:
Fold in chocolate chips or chunks evenly into the dough, so every cookie gets plenty of sweet chocolatey goodness.
7. Shape Cookies:
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets. Leave about 2 inches between each to allow for spreading.
8. Bake:
Bake your cookies for 10 to 12 minutes. They’re done when the edges are golden and the centers look set but still soft.
9. Cool:
Let the cookies rest on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up just right.
10. Enjoy and Store:
Savor these treats warm with a glass of milk or let them cool to room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw your frozen discard in the fridge overnight and bring it to room temperature before mixing it into the dough for the best results.
Can I Substitute the Butter?
Sure! You can use vegan butter or coconut oil if you prefer a dairy-free option. Keep in mind this may slightly change the texture and flavor.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container—it helps retain moisture!
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 24 hours before baking. This actually enhances the flavor and chewiness of the cookies.