Chocolate Chip Cookies (Sourdough Discard)

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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!

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