Sourdough discard chocolate chip cookies are the perfect way to transform leftover starter into something truly indulgent. Instead of throwing away your discard, you can use it to create soft, chewy, and flavorful cookies that everyone will love. The natural tang of the sourdough adds a subtle depth of flavor that pairs beautifully with rich chocolate.
These cookies are ideal for anyone who bakes sourdough regularly and hates to waste starter. With just a few pantry staples and your discard, you’ll have a batch of homemade cookies that are comforting, satisfying, and just a little bit unique compared to classic chocolate chip cookies.
Whether you’re new to sourdough or an experienced baker, this recipe is simple and approachable. The cookies bake up golden on the outside, chewy in the middle, and loaded with gooey chocolate chips. Perfect with a glass of milk, coffee, or straight off the cooling rack, they’re a treat worth making again and again.
Cooking Time and Serving
Prep Time: 15 minutes
Chill Time (optional for thicker cookies): 30 minutes
Bake Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: About 18–20 cookies
Ingredients
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup (120g) sourdough discard (unfed starter)
1 ½ cups (190g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (170g) semi-sweet chocolate chips (or chopped chocolate)
How to Make Sourdough Discard Chocolate Chip Cookies
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugars together in a large bowl until light and fluffy.
Add the egg, vanilla, and sourdough discard to the bowl and mix until smooth.
In a separate bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt.
Combine wet and dry mixtures, stirring until just incorporated. Do not overmix.
Fold in the chocolate chips until evenly distributed.
Scoop dough balls (about 1–2 tablespoons each) onto the prepared baking sheets, leaving space for spreading.
Bake for 10–12 minutes, or until the edges are golden but the centers look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Notes
Chilling the dough for 30 minutes before baking helps create thicker, chewier cookies.
You can use active starter instead of discard, but the flavor may be milder.
Swap chocolate chips for white chocolate, nuts, or dried fruit for variety.
If your discard is very runny, reduce the flour slightly to avoid overly sticky dough.
FAQs
1. Can I freeze the cookie dough?
Yes! Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen by adding 1–2 minutes to the bake time.
2. Do the cookies taste sour?
No, they don’t taste sour. The sourdough adds a subtle tang and complexity, but the cookies remain sweet and rich.
3. Can I make them dairy-free?
Yes, substitute dairy-free butter and vegan chocolate chips for a dairy-free version.
4. How long do they stay fresh?
They keep well in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
Nutrition (Per Cookie, based on 20 cookies)
Nutrient Amount
Calories ~140 kcal
Carbohydrates 20g
Protein 2g
Fat 7g
Saturated Fat 4g
Fiber 1g
Sugar 12g
Sodium 85mg
Disclaimer
These sourdough discard chocolate chip cookies are a delicious way to enjoy homemade baking, but like all sweets, they should be eaten in moderation. If you have food allergies (such as gluten, dairy, or egg), please make appropriate substitutions or avoid this recipe. Always check ingredient labels carefully before baking.
