These Irresistible Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. They have a little tang from the sourdough discard that gives the cookies a unique twist and extra depth of flavor. If you love classic chocolate chip cookies but want to try something a bit different, these are a real treat.
I love making these cookies when I have some sourdough discard sitting around because it feels like turning leftover starter into a delicious snack instead of throwing it away. The tangy undertone from the sourdough adds a lovely surprise without being overpowering. The cookies come out perfectly golden on the edges and soft in the middle, just how I like them.
My favorite way to enjoy these cookies is still warm from the oven with a glass of cold milk. They also work great for sharing with friends or packing for a quick homemade dessert. Honestly, once you try these, they’ll probably become your go-to recipe whenever you have sourdough discard because they’re simply too good to resist!
Key Ingredients & Substitutions
Sourdough discard: This gives the cookies a mild tang and extra chew. If you don’t have discard, you can skip it or swap with an equal amount of yogurt or buttermilk for a similar effect.
Butter: I prefer unsalted butter so I can control the salt level. You can try browned butter for a nutty twist or plant-based butter if you want dairy-free.
Sugars: Using both granulated and brown sugar helps balance sweetness and moisture. Brown sugar adds chewiness, but you can adjust amounts depending on how soft or crisp you like your cookies.
Chocolate: Chunky dark or semisweet chocolate works best for melty pockets. Chips are easier but less gooey. Feel free to add nuts or dried fruit, too!
How Can I Get Soft and Chewy Cookies Every Time?
The key to soft, chewy cookies lies in mixing, chilling, and baking time.
- Don’t overmix: Stir dry and wet ingredients until just combined to keep the dough tender.
- Chill the dough: Refrigerate for at least 30 minutes or up to overnight. This helps flavors develop and controls cookie spread.
- Watch the bake time: Bake just until edges turn golden but centers look slightly soft. They’ll firm up as they cool for that perfect chew.
- Use room temperature butter and egg: This blends better, giving you a smooth dough.
- Add flaky sea salt on top: This little touch heightens flavor and adds a nice contrast.
Equipment You’ll Need
- Mixing bowls – A large one for wet ingredients and a smaller one for dry ingredients keeps things organized.
- Electric mixer or hand whisk – Makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – Accurate measuring helps your cookies turn out perfectly every time.
- Cookie scoop or spoon – Helps form evenly sized cookies so they bake uniformly.
- Baking sheet – A rimmed one prevents dough from sliding off and fits well in your oven.
- Parchment paper or silicone baking mat – Stops the cookies from sticking and makes cleanup easy.
- Wire cooling rack – Lets cookies cool evenly to keep their texture just right.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter, creamier bite.
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and earthy flavor.
- Stir in 1/2 cup dried cranberries or cherries for a tart contrast that pairs well with chocolate.
- Mix in a teaspoon of cinnamon or a pinch of espresso powder to boost the cookie’s depth and warmth.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sourdough discard (unfed and active or refrigerated)
- 1 3/4 cups (210g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/4 cups (170-200g) chocolate chips or chopped chocolate
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You might want to add extra time if you choose to chill the dough for firmer, chewier cookies, but it’s optional.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then beat in the egg, vanilla extract, and sourdough discard until fully combined.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and mix gently until just combined—don’t overmix to keep your cookies tender.
Fold in the chocolate chips or chopped chocolate evenly throughout the dough.
3. Shape and Bake:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, sprinkle a small pinch of flaky sea salt on top of each cookie for a sweet and salty contrast.
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
4. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy tender, chewy cookies filled with melted chocolate and a subtle tang from the sourdough discard!
These cookies stay fresh in an airtight container for several days and freeze well if you want to save some for later.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw the discard in the fridge overnight and give it a good stir before using. This helps maintain the texture of the dough and ensures even mixing.
Can I Substitute the Butter?
Absolutely! You can use salted butter (reduce added salt slightly) or a plant-based butter alternative for a dairy-free option. Keep in mind that the flavor and texture may vary slightly.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped nuts, dried fruits, or even different types of chocolate chips can be folded into the dough to customize your cookies. Just add about 1/2 cup total for best results.
