Sourdough Discard Chocolate Chip Cookies are a delightful way to turn leftover sourdough starter into something sweet and comforting. These cookies are soft and chewy with just the right amount of crisp around the edges, packed with melty chocolate chips that make every bite a treat. Using sourdough discard adds a subtle tang and depth of flavor that sets these cookies apart from your usual chocolate chip batch.
I love making these cookies when I have extra sourdough starter that I don’t want to waste. It’s such a nice feeling to turn what might be tossed away into a batch of warm cookies that fill the kitchen with a wonderful smell. My favorite part is how the sourdough brings a little something unexpected to the flavor, making the cookies taste just a bit more homemade and special.
These cookies are perfect with a glass of milk or your favorite hot drink. I like to bake a batch when friends come over because they always ask for the recipe afterward. If you’re ever looking for a simple way to use up sourdough discard that’s both tasty and easy, this cookie recipe is a great choice that everyone will enjoy.
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a subtle tang and moist texture. If you don’t have discard, you can try plain yogurt or buttermilk, but the flavor won’t be quite the same. I like using discard unfed for a more balanced taste.
Butter: Unsalted butter helps control the salt level and adds richness. You can swap in salted butter but reduce the added salt in the recipe slightly to avoid over-seasoning.
Sugars: The mix of brown and granulated sugar gives the cookies chewiness and a bit of crispness on the edges. Brown sugar adds moisture and depth, so don’t skip it if possible.
Flour: All-purpose flour is your go-to here for a classic cookie texture. For a gluten-free version, you could try a gluten-free blend but expect a different crumb.
Chocolate Chips: I like a mix of semi-sweet and dark chocolate chunks for melty pockets of chocolate and some texture. Feel free to use all chips or other mix-ins like nuts if you want.
How Do You Get Soft, Chewy Cookies with Crispy Edges?
The secret to these cookies is balancing moisture and baking time. Here’s how to do it:
- Don’t overmix: When adding dry ingredients, mix until just combined to keep the texture tender.
- Use both sugars: Brown sugar keeps the cookie soft and chewy, while granulated sugar helps the edges crisp.
- Watch baking time: Bake just until edges turn golden and the center looks slightly underbaked. They will firm up while cooling.
- Cooling matters: Let cookies rest on the baking sheet before moving them; this allows them to set without becoming hard.
Following these tips gives you cookies with a lovely soft center and just-right crispy edges every time!
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix all the ingredients without spills or mess.
- Electric mixer or hand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
- Cookie scoop or tablespoon – helps you portion dough evenly for uniform cookies.
- Baking sheets – flat surface for baking cookies evenly; lined with parchment or silicone mats for easy cleanup.
- Wire cooling rack – lets cookies cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix in chopped toasted nuts like walnuts or pecans for extra crunch and flavor contrast.
- Swap chocolate chips for white chocolate or butterscotch chips to try a sweeter twist.
- Add a teaspoon of cinnamon or a pinch of espresso powder to deepen the flavor profile.
- Stir in dried cranberries or raisins for a chewy fruity surprise that pairs well with the chocolate.
How to Make Sourdough Discard Chocolate Chip Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 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
- 2 tsp vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (260g) chocolate chips or chunks (semi-sweet or dark)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-13 minutes to bake each batch of cookies. You’ll also want to let the cookies cool for about 5 minutes on the baking sheet and then on a rack before enjoying. All together, plan for about 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 your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to make cleanup easy.
2. Mix Wet Ingredients:
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the sourdough discard, egg, and vanilla extract until everything is smooth and well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing at low speed just until combined. Be careful not to overmix to keep the cookies tender.
4. Add Chocolate:
Fold the chocolate chips or chunks evenly into the dough. This way, each cookie will have delicious pockets of melted chocolate.
5. Bake the Cookies:
Drop spoonfuls of dough—about a tablespoon each—onto your prepared baking sheets, leaving around 2 inches between cookies because they will spread as they bake. Bake for 10-13 minutes, until the edges are golden brown but the centers look a bit soft.
6. Cool and Enjoy:
Let the cookies cool right on the baking sheet for about 5 minutes to firm up, then move them to a wire rack to cool completely. Once cooled, they’re ready to enjoy with a cold glass of milk or your favorite drink!
Can I Use Fed Sourdough Starter Instead of Discard?
It’s best to use unfed sourdough discard for this recipe to avoid adding too much acidity and liquid. Using fed starter may change the texture and flavor slightly, but it can work if you reduce other liquids in the recipe.
How Should I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Butter?
Yes! You can replace butter with the same amount of softened coconut oil for a dairy-free option, though it may change the texture a bit. Margarine is another alternative but try to use one that behaves similarly to butter when baking.
Is It Okay to Use Different Types of Chocolate?
Absolutely! Feel free to use milk chocolate, white chocolate, or a mix of chocolate chips and chunks to suit your taste. Just remember that darker chocolates typically add a richer flavor than sweet milk chocolates.
