Sourdough Discard Chocolate Chip Cookies
If you’ve been maintaining a sourdough starter, you know the struggle of figuring out what to do with the discard. Instead of tossing it, why not put it to good use in these soft, chewy, and slightly tangy sourdough discard chocolate chip cookies? They’re the perfect way to reduce waste while making a delicious treat your whole family will love!
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What you will Love about this Recipe!
- Reduces Waste – No more guilt about tossing your sourdough discard.
- Deep Flavor – The discard adds a subtle tanginess that enhances the sweetness of the cookies.
- Soft and Chewy – The perfect texture that stays fresh longer.
- Easy to Make – Simple ingredients and no special equipment are required.
- Pantry-Friendly – Uses staple ingredients you likely already have.
- Mixing Bowls – One for wet ingredients, one for dry.
- Hand or Stand Mixer with paddle attachment– Helps achieve the perfect cookie dough texture.
- Baking Sheet – For even baking.
- Parchment Paper – Prevents sticking and makes cleanup easy.
- Cooling Rack – Helps cookies cool evenly.
- Cookie Scoop – Helps create uniform cookies.
My Two Favorite Mixers
Both my Bosch mixer and KitchenAid mixer are true kitchen workhorses—powerful, reliable, and essential for everything from kneading heavy bread doughs to whipping up delicate batters. Every serious home cook needs one (or both!) to make baking and meal prep faster and easier..
Key Ingredients to Sourdough Discard Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard (unfed)
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch (secret ingredient – will produce a chewier cookie)
- 1 teaspoon salt
- 1½ cups chocolate chips (milk chocolate or dark chocolate chips)
Note: You can substitute chocolate chunks or chopped chocolate bars.
PRO TIP:
Brown butter over medium heat and cool before adding it to the recipe. The browned butter will give your cookies a nice nutty flavor.
Step-by-Step Instructions to Sourdough Discard Chocolate Chip Cookies
- Preheat and Prep – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars—In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. See the Pro Tip above.
- Add Wet Ingredients – Mix in the sourdough discard, whole egg, and vanilla extract until well combined.
- Combine Dry Ingredients – Whisk together the flour, baking soda, cornstarch, and salt in a separate bowl.
- Mix the Dough – Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chocolate chips.
- Scoop and Bake: Using a cookie scoop, scoop cookie dough balls onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10-12 minutes or until the crispy edges are golden brown.
- Cool —Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack.
PRO TIP:
Adding cornstarch to cookie dough prevents the dough from spreading and gives the cookie a chewy texture.
Serving Suggestions for Sourdough Discard Chocolate Chip Cookies
- With a Glass of Milk – The classic pairing.
- Ice Cream Sandwiches – Use two cookies to sandwich a scoop of ice cream.
- Crumbled Over Yogurt – Adds crunch and flavor to a delicious snack.
- Dipped in Coffee – Perfect for an afternoon treat.
- Gift Idea – Package them up for a homemade gift.
How to Store Sourdough Discard Chocolate Chip Cookies
- Store your sourdough discard cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Frequently Asked Questions:
1. Can I use an active sourdough starter instead of discard?
Yes, but it may make the cookies slightly puffier since the active starter has more leavening power.
2. Can I make these cookies dairy-free?
Yes! Substitute butter with coconut oil or a dairy-free alternative, and use dairy-free chocolate chips.
3. Do I need to let the dough rest before baking?
It’s not required, but chilling the dough for 30 minutes can enhance flavor and texture.
4. Can I add nuts or other mix-ins?
Absolutely! Chopped nuts, dried fruit, or even a sprinkle of sea salt can be great additions.
5. Why use sourdough discard in cookies?
The discard adds flavor, moisture, and a slight chewiness to the cookies while reducing food waste.
Special Tools (affiliate links): Kitchen Aid Mixer | Bosch Mixer | Cookie Scoop |
These sourdough discard chocolate chip cookies are the perfect way to use your extra starter while baking something delicious. Give them a try, and you may never throw out discard again!
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Lechyd Da, (means “Cheers to Good Health” in Welsh)
Sourdough Discard Chocolate Chip Cookie Recipe
Equipment
- Mixing Bowls – One for wet ingredients, one for dry.
- Hand or Stand Mixer with paddle attachment– Helps achieve the perfect cookie dough texture.
- Baking Sheet – For even baking.
- Parchment Paper – Prevents sticking and makes cleanup easy.
- Cooling Rack – Helps cookies cool evenly
- Cookie Scoop – Helps create uniform cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard unfed
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch secret ingredient – will produce a chewier cookie
- 1 teaspoon salt
- 1½ cups chocolate chips milk chocolate or dark chocolate chips (can substitute chocolate chunks)
Instructions
- Preheat and Prep – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars—In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. See the Pro Tip above.
- Add Wet Ingredients – Mix in the sourdough discard, whole egg, and vanilla extract until well combined.
- Combine Dry Ingredients – Whisk together the flour, baking soda, cornstarch, and salt in a separate bowl.
- Mix the Dough – Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chocolate chips.
- Scoop and Bake: Using a cookie scoop, scoop cookie dough balls onto the parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10-12 minutes or until the crispy edges are golden brown.
- Cool —Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack.
