Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you might have hanging out in the fridge. These cookies are soft and chewy with just a hint of tanginess from the sourdough, which pairs perfectly with sweet, melty chocolate chips. They have a slightly crisp edge, giving each bite a wonderful mix of textures.
I love making these cookies when I have just a bit of sourdough discard left over, so nothing goes to waste. They come together quickly and fill the house with the warm, comforting smell of baked cookies and a subtle sourdough aroma that’s really unique and inviting. Plus, the sourdough adds a little depth of flavor that makes these cookies stand out from your typical chocolate chip batch.
One of my favorite ways to enjoy them is right out of the oven with a glass of cold milk or a cup of coffee. They’re great for sharing with friends or keeping all to yourself on a cozy afternoon. If you ever feel like your sourdough discard is just sitting there, this recipe is a lovely way to turn it into something sweet and satisfying that everyone will ask for again and again.
Key Ingredients & Substitutions
Sourdough discard: This is the star that adds a gentle tang and chewiness. If you don’t have sourdough discard, you can skip it and add an extra egg or a tablespoon of yogurt to keep moisture.
Butter: Unsalted butter is best for controlling salt levels and flavor. You can swap with margarine or coconut oil, but the texture might change slightly.
Sugars: Using both granulated and brown sugar balances sweetness and chewiness. Brown sugar adds moisture, so don’t skip it!
Chocolate chips: Semisweet works great, but try dark, milk, or even white chocolate chips depending on your preference.
Flour: All-purpose flour gives the structure you want. For gluten-free options, use a mix designed for baking and add a little xanthan gum if needed.
How Do I Get Soft and Chewy Cookies Every Time?
Softness and chewiness come from the right balance of ingredients and baking time. Here’s how:
- Cream butter and sugars well to trap air, which creates a lighter texture.
- Don’t overmix once you add the flour; mix just until combined to avoid toughness.
- Chill cookie dough for 30 minutes if possible — it helps flavors develop and prevents spreading.
- Bake until edges are golden but centers look soft. Cookies firm up as they cool.
- Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack to finish cooling.
Equipment You’ll Need
- Mixing bowls – I prefer a large one for mixing all ingredients easily.
- Hand or stand mixer – makes creaming butter and sugars quicker and more even.
- Measuring cups and spoons – for accuracy, so your cookies turn out just right.
- Silicone spatula – great for scraping the bowl and folding in chocolate chips.
- Baking sheets – a sturdy, flat pan ensures even baking and crisp edges.
- Parchment paper or silicone baking mats – to prevent sticking and make cleanup a breeze.
- Cooling rack – helps the cookies cool evenly and keeps the bottoms crispy.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts or dried fruit to add texture and flavor.
- Mix in a teaspoon of cinnamon or espresso powder for a flavor boost.
- Chocolate lovers can add swirls of peanut butter or caramel before baking.
- Use white or dark chocolate instead of semisweet chips for a different taste profile.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (8 oz) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup sourdough starter discard (unfed)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Time You’ll Need:
This recipe takes roughly 15 minutes to prepare and about 10-12 minutes to bake. Allow a few extra minutes for cooling before enjoying or storing your cookies.
Step-by-Step Instructions:
1. Get Your Oven and Baking Sheets Ready
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 easy.
2. Mix the Wet Ingredients
In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. Then, add the sourdough discard, egg, and vanilla extract. Beat everything together until well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
4. Bring It All Together
Slowly add the dry ingredients to the wet ingredients, mixing just until they come together — don’t overmix! Then gently fold in the chocolate chips spreading them evenly through the dough.
5. Shape and Bake the Cookies
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart so they don’t stick together while baking. Bake in your preheated oven for 10-12 minutes or until the edges are golden and the centers have set but still feel soft.
6. Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up so they don’t break when you move them. Then transfer them to a wire rack to cool completely. Serve warm or store in an airtight container to keep them fresh for days.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just be sure to thaw your frozen sourdough discard in the fridge overnight or at room temperature before using. Stir it well to reincorporate any liquid before measuring.
Can I Substitute the Butter with Oil or Margarine?
You can use margarine, but the texture might be less rich and chewy. Oil isn’t recommended as it can make the cookies too greasy and affect their structure.
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 inside the container—it helps maintain moisture.
Is It Okay to Add Nuts or Other Mix-Ins?
Absolutely! Chopped nuts, dried fruit, or different types of chocolate chips can all be folded in to customize your cookies to your liking.