These Irresistible Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate chips in every bite. Using sourdough discard gives these cookies a subtle tang that makes them stand out from your regular chocolate chip cookie, adding a bit of extra flavor and a wonderful texture. If you love cookies with a little twist, this is the recipe for you.
I love using my sourdough discard in these cookies—it helps reduce waste and gives the cookies a unique taste that surprises everyone. Plus, the dough is easy to work with, so it’s perfect for a quick baking session. Whenever I bake a batch, the whole kitchen fills with that amazing smell of chocolate and baked bread, and I can’t wait to grab one fresh from the oven.
My favorite way to enjoy these cookies is warm with a glass of milk or alongside a cup of coffee. They’re perfect for sharing with friends or keeping as a little treat for yourself. These cookies always disappear fast at our house, and I find it just as fun to make them as it is to eat them. Give it a try—I bet they’ll become your new cookie favorite too!
Key Ingredients & Substitutions
Sourdough discard: This adds a mild tang and moisture to the cookies. If you don’t have discard, you can try plain yogurt or buttermilk as a substitute, but the flavor won’t be quite the same.
Butter: Use unsalted butter for control over salt levels. Softened butter creamed with sugar helps create a tender, chewy texture.
Chocolate chips: Semi-sweet works great here, but feel free to use dark, milk, or even chunks for a melty texture. I like to mix chunks and chips for variety.
Flour: All-purpose is standard and creates the right structure. For a different texture, you might try half whole wheat for a nuttier flavor but expect a denser cookie.
How Do You Get the Perfect Chewy and Soft Texture in These Cookies?
Achieving the chewy edges and soft center comes down to a few key steps:
- Cream Butter and Sugars: Beat them until fluffy to incorporate air, which adds lightness to the cookie.
- Don’t Overmix: When you add flour, mix just until combined to avoid tough cookies.
- Dough Portioning: Use a cookie scoop for even sizes, so cookies bake consistently.
- Bake Time: Pull the cookies out when edges are golden but centers look slightly undercooked; they’ll firm up as they cool.
Sometimes I chill the dough for 30 minutes, which helps control spread and intensify flavor, though it’s optional for this recipe.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients keeps things organized.
- Electric mixer or hand mixer – helps cream the butter and sugar quickly for a smooth dough.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Baking sheets – sturdy and rimmed to hold the cookies as they spread during baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easy.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and nuttiness that pairs well with chocolate.
- Mix in 1/2 cup dried cherries or cranberries for a tart contrast to the sweet chocolate chips.
- Swap half the chocolate chips for white chocolate or peanut butter chips for a different flavor twist.
- Stir in a teaspoon of cinnamon or espresso powder to bring a warm or rich note to the cookies.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (80g) sourdough discard (unfed, at room temperature)
- 1¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (175g) semi-sweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes to bake. You’ll need a few extra minutes for cooling before enjoying your warm and chewy cookies.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats so your cookies won’t stick and cleanup is easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mix looks light and fluffy. Then beat in the egg, followed by the vanilla extract and sourdough discard. Mix until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt to make sure they’re evenly mixed.
4. Mix Together:
Slowly add the dry ingredients to the wet mix. Stir gently until just combined — don’t overmix or the cookies might get tough. Then fold in all the chocolate chips so every bite has plenty of chocolate.
5. Portion and Bake:
Use a cookie scoop or a tablespoon to drop rounded balls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie so they have space to spread. Bake for 10-12 minutes. The edges should look golden brown while the centers stay soft.
6. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. This helps them firm up without breaking. Then move them to a wire rack to cool completely—or enjoy them warm right away! Store any leftovers in an airtight container for up to 4 days.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes! Just make sure to thaw the discard completely and bring it to room temperature before using. This helps it blend smoothly into the dough.
Can I Substitute Butter with Margarine or Oil?
Butter gives the best flavor and texture, but if needed, you can use margarine. Avoid using oil as it changes the cookie’s texture, making them less chewy and more greasy.
How Should I Store Leftover Cookies?
Keep your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them and thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-ins?
Absolutely! Chopped nuts, dried fruit, or different types of chocolate chips make great additions. Just fold in about ½ cup of your chosen add-ins when you mix in the chocolate chips.
