Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up leftover sourdough starter while making a classic treat even better. These cookies combine the familiar chewy texture and sweet melty chocolate chips we all love with a subtle tang from the sourdough discard. It adds a little something special that makes these cookies unique and extra delicious.
I love making these because they’re an easy way to reduce waste without losing any of the cookie goodness. Plus, the slight sourdough flavor gives the cookies a nice depth that you don’t usually get in regular chocolate chip cookies. Whenever I bake these, the kitchen fills with the most comforting smell—it’s hard to stop at just one!
My favorite way to enjoy these cookies is right out of the oven, when the chocolate is still gooey and the edges are perfectly crisp. They are perfect for sharing with friends or keeping close by for a little sweet pick-me-up. If you’re looking to try something a little different with your cookie routine, this recipe is a delicious way to start.
Key Ingredients & Substitutions
Sourdough discard: This adds a mild tang and helps keep the cookies moist. You can use either fed or unfed discard. If you don’t have sourdough discard, substitute with plain yogurt or buttermilk for a similar effect.
Butter: I like to use unsalted, softened butter for a rich flavor and perfect texture. If needed, margarine or coconut oil can work, but the taste and texture might change slightly.
Sugar: The combo of granulated and light brown sugar balances sweetness and chewiness. You can swap brown sugar for coconut sugar or all brown sugar for a deeper flavor.
Chocolate chips: Semisweet chips are classic, but feel free to use dark chocolate, milk chocolate, or chunks for different textures and sweetness.
Flour and leaveners: All-purpose flour is best here for structure. The baking soda and baking powder work together for lift and texture. Don’t skip these to keep the cookies tender but with a good rise.
How Do I Get Perfectly Chewy Cookies with Crispy Edges?
Getting the right chewy texture with crisp edges takes attention to a few steps:
- Butter and Sugar:** Cream the butter and sugars well. This traps air and creates a light, tender crumb.
- Don’t overmix:** Once you add flour, mix just until combined. Overmixing develops gluten and makes cookies tough.
- Chill if needed:** If your dough is very soft, chill it for 30 minutes before baking to prevent spreading too much.
- Space the dough:** Drop cookie dough balls at least 2 inches apart to allow spreading without merging.
- Watch baking time:** Bake until edges turn golden but centers still look a bit soft. They firm up as they cool for that perfect chewy center.
Following these tips, your cookies will come out with a lovely mix of textures: crisp edges and soft, chewy inside every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugars, and a medium bowl for whisking dry ingredients to keep everything organized.
- Hand or stand mixer – makes creaming the butter and sugars easier and results in a fluffy texture.
- Silicone spatula – perfect for scraping the bowl and folding in chocolate chips without breaking them.
- Baking sheets – lined with parchment paper or silicone mats, they ensure even baking and easy cleanup.
- Cookie scoop or tablespoon – helps measure dough evenly so all cookies bake at the same rate.
- Cooling rack – cool the baked cookies on a wire rack to keep them crispy on the edges and chewy inside.
Flavor Variations & Add-Ins
- Swap the chocolate chips for white chocolate, peanut butter chips, or chopped nuts for different textures and flavors.
- Mix in dried fruits like cranberries or raisins to add a chewy, sweet bite.
- Use a splash of cinnamon or espresso powder in the dough for extra depth and warmth.
- Stir in a handful of shredded coconut or crushed pretzels for an unexpected crunch and flavor twist.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 1 cup (240 g) sourdough discard (unfed or fed, room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Cooling time is about 5 minutes on the baking sheet plus a few minutes on a wire rack. Overall, you’ll have delicious cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
2. Mix Wet Ingredients:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. Add the sourdough discard, eggs, and vanilla extract, then mix until everything is well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Stir just until everything is combined—be careful not to overmix to keep your cookies tender.
4. Add Chocolate Chips:
Fold in the chocolate chips or chunks evenly throughout the dough, making sure every bite gets some chocolatey goodness.
5. Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded portions of dough about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges turn golden brown but the centers still look soft.
6. Cool and Serve:
Remove the baking sheets from the oven and let the cookies cool for 5 minutes right on the sheet—they’ll firm up nicely. Then transfer the cookies to a wire rack to cool completely. Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw the discard in the refrigerator overnight and bring it to room temperature before using. This helps it mix smoothly into the batter.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. Chilling the dough can actually improve the flavor and texture of the cookies.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 5 days. To refresh, warm in the microwave for 10-15 seconds to get that fresh-baked softness back.
Can I Substitute the Chocolate Chips?
Definitely! Feel free to use white chocolate chips, peanut butter chips, or chopped nuts for different flavors and textures. Just keep the total add-ins around 2 cups.