Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter discard. They combine the chewy goodness of traditional chocolate chip cookies with…
Tip: save now, cook later.Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to use up that extra sourdough starter discard. They combine the chewy goodness of traditional chocolate chip cookies with a subtle tang from the sourdough, making each bite a little more interesting. You’ll notice they’re soft in the middle with a nice slight crisp around the edges, and of course, loaded with melty chocolate chips.
I love making these cookies because they’re a perfect way to avoid wasting sourdough discard, plus they come together quickly without any extra fuss. The hint of sourdough adds a unique flavor that’s different from your usual cookie but still so familiar and comforting. Whenever I bake them, my kitchen fills with a sweet, warm smell that makes everyone eager to grab one right out of the oven.
These cookies are great just on their own or with a cold glass of milk. I like to pack a couple in a little bag for quick snacks or share them with friends because they always get rave reviews. Honestly, if you have some sourdough discard sitting in the fridge, I suggest trying these out – they’re a simple way to turn something leftover into a crowd-pleaser.
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a gentle tang and moistness to the cookies. If you don’t have discard, you can skip it or substitute with an equal amount of yogurt or sour cream for a similar effect.
Butter: Unsalted butter is best for controlling salt levels, but you can use salted butter—just reduce added salt slightly. Make sure it’s softened to blend better with sugars.
Sugars: Combining granulated and light brown sugar gives a nice balance of sweetness and chewiness. Brown sugar adds moisture, so avoid swapping it all for white sugar if you want softer cookies.
Flour: All-purpose flour works well here. For a softer texture, you might try half all-purpose and half cake flour, but the cookies will be less sturdy.
Chocolate: Large chunks or chips give great melty pockets. Use your favorite type—semisweet, bittersweet, or even milk chocolate. Chopping a chocolate bar can make the mix more interesting.
How Do I Get Soft, Chewy Cookies with Crispy Edges?
The trick is balancing mixing and bake time. Here’s what I do:
- Cream your butter and sugars well. This traps air for lighter cookies.
- Don’t overmix
- Use proper bake time: Bake until edges look golden but centers seem slightly underdone—they’ll finish setting as they cool.
- Cool on the baking sheet
Finally, a sprinkle of flaky sea salt on top after baking cuts through the sweetness and boosts flavor—totally worth it!
Equipment You’ll Need
- Mixing bowls – Using a large bowl helps you combine ingredients easily without mess.
- Hand mixer or stand mixer – Makes creaming butter and sugar faster and smoother.
- Measuring cups and spoons – Accurate measurements keep your cookies consistent.
- Baking sheets – Flat and sturdy sheets help cookies bake evenly.
- Parchment paper or silicone baking mats – Prevents cookies from sticking and makes cleanup easier.
- Cooling rack – Let your cookies cool evenly and keep their texture just right.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or peanut butter chips for a sweeter or nuttier twist.
- Add a handful of chopped nuts like walnuts or pecans for some crunch and earthy flavor.
- Mix in dried fruit like cranberries or cherries to add chewy bursts of tartness.
- Stir in a teaspoon of cinnamon or espresso powder to give your cookies a warm or slightly bold flavor.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup sourdough starter discard (unfed, room temperature)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet or dark chocolate chunks or chips
- Optional: flaky sea salt for sprinkling on top
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add a few extra minutes to let the cookies cool on the baking sheet and wire rack before enjoying. All in all, you’re looking at about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking and makes cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. Then, stir in the sourdough discard until just combined. Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Add the vanilla extract and mix well.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix.
4. Add the Chocolate:
Fold the chocolate chunks or chips evenly into the dough to spread delicious bits of chocolate throughout every cookie.
5. Shape and Bake:
Using a tablespoon or cookie scoop, place rounded mounds of dough about 2 inches apart on your baking sheets. Optionally, sprinkle a tiny pinch of flaky sea salt atop each cookie for a tasty contrast.
Bake the cookies for 10-12 minutes until the edges turn golden but the centers still look soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes to finish setting, then transfer them to a wire rack to cool completely. These cookies are lovely served warm or stored in an airtight container for up to five days.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just thaw the discard in the fridge overnight and bring it to room temperature before using. This helps it mix smoothly into the dough without clumps.
Can I Substitute the Butter With Something Else?
Butter works best for flavor and texture, but you can try using coconut oil or margarine. Keep in mind it may slightly change the cookie’s taste and chewiness.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months; thaw at room temperature before enjoying.
Can I Add Other Mix-Ins to These Cookies?
Absolutely! Try adding chopped nuts, dried fruit, or a pinch of cinnamon for a fun twist. Just fold them in with the chocolate chips at the end of mixing.