Sourdough Discard Chocolate Chip Cookie Recipe
Put your sourdough discard to delicious use with these soft, chewy chocolate chip cookies that are packed with rich flavor and a hint of tanginess! This easy recipe is a perfect way to reduce waste while baking a batch of irresistible, bakery-style cookies that everyone will love. A cozy, from-scratch treat straight from your kitchen!
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.
Notes
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.
PRO TIP: Adding cornstarch to cookie dough prevents the dough from spreading and gives the cookie a chewy texture.
Special Tools (affiliate links): Kitchen Aid Mixer | Bosch Mixer | Cookie Scoop |
