Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you have sitting in the fridge. These cookies are soft and chewy…
Tip: save now, cook later.Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter you have sitting in the fridge. These cookies are soft and chewy with little bursts of tangy flavor from the sourdough, perfectly balanced by the rich, melty chocolate chips that everyone loves. They bring a little twist to your usual cookie routine and feel just a bit more special.
I love making these cookies when I have some sourdough discard to use up because it feels like I’m turning what could be wasted into something delicious. The subtle tang from the sourdough adds a depth that pairs so well with the sweetness of the chocolate chips. Plus, they’re simple to mix together, which makes baking them feel easy and rewarding.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a warm cup of tea. They also make a great treat to share with friends and family, especially when you let them know there’s a little sourdough magic inside. Honestly, once you try them, I think you’ll find yourself looking forward to baking these cookies whenever you have some sourdough discard handy!
Key Ingredients & Substitutions
Sourdough Starter Discard: This ingredient adds a slight tang and extra chewiness to cookies. If you don’t have discard, you can swap it for an equal amount of yogurt or buttermilk to keep moisture and tanginess.
Butter: I prefer using unsalted butter so I can control the salt level, but you can use salted butter and reduce added salt slightly if you like.
Sugars: The combo of granulated and brown sugar balances sweetness and moisture. Brown sugar makes cookies soft and chewy. If you have only one, use it all, but the texture may change a bit.
Chocolate Chips/Chunks: Semi-sweet works great, but dark, milk, or even white chocolate chunks are tasty substitutes. Chopping bars into uneven chunks creates delicious melty pockets.
How Do I Get Soft, Chewy Cookies With Melty Chocolate?
The key to soft, chewy cookies lies in creaming the butter and sugars well until light and fluffy. This traps air and helps with texture.
- Use room temperature butter for easy creaming.
- Mix wet and dry ingredients just until combined; overmixing leads to tough cookies.
- Don’t overbake! Remove when edges are golden and centers look slightly underdone—cookies firm up as they cool.
- Adding sourdough discard boosts chewiness and adds a subtle tang that makes these cookies stand out.
- Sprinkle flaky sea salt on top before baking for a simple flavor lift.
Equipment You’ll Need
- Mixing bowls – Use a large one for combining ingredients and a smaller one for dry ingredients; having separate bowls keeps things tidy.
- Hand mixer or stand mixer – Makes creaming butter and sugar easy and smooth for better cookie texture.
- Measuring cups and spoons – Accurate measurements help your cookies turn out just right every time.
- Cookie scoop or tablespoon – Helps you portion dough evenly so cookies bake uniformly.
- Baking sheets – Choose rimmed sheets for safe handling; line with parchment or silicone mats to prevent sticking.
- Wire cooling rack – Lets cookies cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white or dark chocolate for a different sweetness level and flavor.
- Add 1/2 cup chopped nuts like walnuts or pecans for a crunchy texture that pairs well with chewy cookies.
- Mix in 1/2 teaspoon cinnamon or a pinch of espresso powder to deepen the flavor and add warmth.
- Try folding in dried cranberries or cherries for a tart contrast to the sweet chocolate and sourdough tang.
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) packed brown sugar, light or dark
- 1 cup (227g) sourdough starter discard (unfed, thick consistency)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake. Cooling the cookies takes about 5 minutes. So overall, around 30 minutes from start to ready-to-eat deliciousness!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes about 2-3 minutes. Next, add the sourdough discard, egg, and vanilla extract, mixing well until everything is combined. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the chocolate chips or chunks evenly throughout the dough.
4. Shape and Bake the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets. If you like, sprinkle a pinch of flaky sea salt on top of each cookie dough ball for a lovely sweet and salty flavor contrast. Bake in your preheated oven for 10-12 minutes, until the edges turn golden brown but the centers still look slightly soft.
5. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, enjoy these soft, chewy cookies with melty chocolate and a subtle tang from the sourdough discard!
Can I Use Frozen Sourdough Discard for These Cookies?
Yes, you can! Just make sure to thaw it completely in the fridge overnight and stir well before using to ensure even texture in your dough.
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
Absolutely! Whole wheat flour will add nuttiness and a heartier texture. Start with half whole wheat and half all-purpose for best results, as 100% whole wheat may make cookies denser.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before eating.
Can I Make the Dough Ahead of Time?
Yes! Refrigerate the cookie dough for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes before scooping to make handling easier.
