Chocolate Chip Cookies (Sourdough Discard)

Perfectly Chewy Sourdough Discard Chocolate Chip Cookies

If you’ve been baking with sourdough, you know the joys of cultivating your own starter. But let’s face it, sometimes you’re left wondering what to do with the discard. Instead of tossing it, why not transform it into something magical—like these soft and chewy sourdough discard chocolate chip cookies?

This recipe is a delightful way to use up your discard, adding a subtle tangy depth to classic chocolate chip cookies. It’s easy, forgiving, and perfect for satisfying your cookie cravings. Let’s dive into the details.

Why Sourdough Discard in Cookies?

Sourdough discard isn’t just for bread! It adds a unique, almost imperceptible tang that balances the sweetness of the cookies. Plus, it’s a great way to reduce waste in your kitchen while experimenting with familiar flavors in a fresh way.

What Makes This Recipe Special?

• Ease of Use: The recipe is forgiving, allowing flexibility with melted or softened butter. Whether you're a precise baker or a "let’s wing it" kind of cook, this recipe will deliver.
• Chewy Perfection: By chilling the dough and baking just until golden at the edges, these cookies stay soft and chewy.
• Customizable: Swap in your favorite chocolate chips—milk, dark, or even white chocolate—or throw in nuts or dried fruit for a twist.

INGREDIENTS

• 1 3\4 c butter
• 1/2 c sugar
• 1/2 c brown sugar
• 1 egg, room temperature
• 1 tbsp vanilla
• 1 c sourdough discard
• 2 c flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 c chocolate chips (or whatever chocolate chips you like)

INSTRUCTIONS

1. Soften butter. Use a microwave auto-soften feature (if you have it) or run on high for 1 - 1 1/2 minutes. The butter can be soft or melted, but the more melted, the more you'll have to clean your microwave from splattering butter.
2. Stir in sugar and brown sugar. 
3. Once sugars have been combined with the butter, beat in 1 egg.
4. Add and combine vanilla and sourdough.
5. Add and combine 2 c of flour, 1 tsp kosher salt, and 1 tsp baking soda.
6. After everything is combined, mix in chocolate chips and chill the dough for at least 2 hours.
7. After the dough has been chilled, preheat the oven to 350 degrees. 
8. Divide the dough into 36 balls and put them on cooking sheets. 
9. Bake for 8 minutes, remove from oven and allow to cool.

Tips for Success

• Don’t Overbake: Trust the process! Cookies continue to set as they cool, so 8 minutes is just right for a gooey center.
• Customize the Texture: Want a crispier cookie? Bake for an additional 1–2 minutes, but keep a close eye on them.
• Store Smart: Keep cookies in an airtight container to maintain freshness. If they soften too much, a quick zap in the microwave can revive them.

These sourdough discard chocolate chip cookies are a must-try for anyone looking to elevate their baking game with minimal effort. Perfectly chewy, irresistibly chocolatey, and with a subtle tang that keeps you coming back for more, they’re bound to become a staple in your kitchen.

Got leftover sourdough discard? Let it shine in these cookies—because every bite is a celebration of resourceful, delicious baking!

Sourdough Starter

How to Create Your Own Sourdough Starter 

(and Delicious Ideas for the Discard!)

Creating a sourdough starter from scratch is one of the most rewarding steps you can take in your baking journey. With just two ingredients and a bit of patience, you can cultivate a starter that will serve as the foundation for countless sourdough recipes. Plus, I’ll share some creative ways to use up the sourdough discard so nothing goes to waste!

Ingredients for Your Starter

• 150g water
• 150g all-purpose or whole wheat flour

Instructions

Day 1: Begin Your Starter

In a clean glass jar or bowl, mix 150g of water and 150g of flour until combined. The mixture should have the consistency of thick pancake batter. Cover loosely with a lid or cloth to allow airflow, and place it in a warm spot (ideally 70–75°F).

Days 2–3: Let It Rest

Check the mixture daily. By day 3, you should start to see small bubbles forming—a sign that wild yeast and bacteria are becoming active.

Day 4 and Beyond: Daily Feedings

Discard about half of your starter (roughly 150g) each day, leaving 150g behind. Add 100g of water and 100g of flour to the remaining starter, mix thoroughly, and let it rest in its warm spot. After 5–7 days of consistent feeding, your starter should be bubbly, active, and ready to use in baking.

Tips for Success

• Use filtered or dechlorinated water for best results.
• Mark the level of your starter after feeding to track its rise—it should double in size within 4–6 hours when fully active.
• Store the starter in the fridge if you want to slow down the feeding schedule to once a week.

What to Do with Sourdough Discard

As you build your starter, you’ll end up with sourdough discard—don’t throw it away! Here are some easy and delicious ways to use it:

• Pancakes or Waffles: Use the discard to add tangy flavor to your morning stack. Mix it into your favorite pancake or waffle batter.
• Crackers: Combine the discard with olive oil, seasonings, and a bit of flour to make homemade crackers. Roll thin and bake until crisp.
• Quick Breads and Muffins: Incorporate the discard into banana bread, zucchini bread, or muffins for added depth of flavor.
• Flatbreads: Mix discard with a little salt and oil, then cook in a skillet for a quick flatbread.
• Cookies or Brownies: Add sourdough discard to chocolate chip cookies or brownies for a subtle tang and chewy texture.

Bonus: Keep Experimenting!

Once your sourdough starter is thriving, the possibilities are endless. From crusty artisan loaves to pizza dough, you’ll find endless ways to incorporate your homemade starter into your kitchen routine.

What’s your favorite way to use sourdough discard? Share your ideas in the comments below—I’d love to hear them!