Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to put your sourdough starter discard to good use. These cookies are soft and chewy, with just the right…
Tip: save now, cook later.Sourdough Discard Chocolate Chip Cookies are a fun and tasty way to put your sourdough starter discard to good use. These cookies are soft and chewy, with just the right amount of tang from the sourdough and plenty of classic chocolate chips that melt in your mouth. They’re a simple twist on the classic chocolate chip cookie that anyone will love!
I love making these cookies when I have some sourdough discard hanging around because it feels good to waste less and get something delicious out of it. The sourdough adds a little depth to the flavor that makes these cookies stand out from the usual batch, but they’re still sweet and comforting in all the right ways.
My favorite way to enjoy these cookies is fresh out of the oven with a glass of cold milk or a cup of tea. They’re perfect for sharing with family or friends, or just sneaking a couple when you need a quick, sweet treat. Plus, they’re really easy to whip up and always bring happy smiles!
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and keeps cookies soft. If you don’t have discard, plain yogurt or buttermilk can work as a substitute for some moisture and acidity.
Butter: I recommend unsalted butter for control over salt in the recipe. You can swap for margarine or coconut oil if dairy-free, though texture may slightly change.
Sugars: Using both granulated and brown sugar gives a great balance of sweetness and chewiness. Brown sugar keeps the cookies moist and adds depth.
Chocolate Chips/Chunks: Semi-sweet chocolate chips are classic, but feel free to use dark, milk, or even white chocolate depending on your taste.
How Do I Make Sure My Cookies Stay Soft and Chewy?
The key is gentle mixing and watching baking time closely. Here’s what I do:
- Cream butter and sugars well but don’t overbeat once you add eggs and sourdough discard.
- Mix in flour just until combined to avoid tough dough.
- Use baking soda for subtle rise and tenderness.
- Bake just until edges turn golden and centers look set; they’ll firm up as they cool.
- Cooling on the baking sheet helps them stay soft beneath.
Equipment You’ll Need
- Mixing bowls – one large for mixing the dough, and a smaller one for the dry ingredients helps keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugars faster and easier.
- Measuring cups and spoons – for accuracy with your ingredients, especially baking soda and salt.
- Baking sheets – use rimmed sheets to prevent cookies from sliding off during baking.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup simple.
- Spoon or cookie scoop – helps portion dough evenly for consistent cookie size.
- Cooling rack – lets cookies cool evenly and stay crisp at the edges while soft inside.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for extra crunch and nuttiness that pairs great with chocolate.
- Mix in dried cherries or cranberries instead of chocolate chips for a fruity twist that brightens the flavor.
- Swap half the chocolate chips for butterscotch or white chocolate for a sweeter, creamy change.
- Stir in a teaspoon of cinnamon or espresso powder to deepen the flavor profile and add a little warmth or richness.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed)
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll also want to allow about 5 minutes for the cookies to cool before moving them. All in all, you can expect the process to take around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and help with easy cleanup.
2. Mix the Sugars and Butter:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes of mixing.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined and smooth.
4. Incorporate Sourdough Discard:
Stir in the sourdough discard thoroughly. The batter may become slightly loose, and that’s perfectly normal.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
6. Add Chocolate:
Fold the chocolate chips or chunks evenly throughout the cookie dough.
7. Shape Cookies:
Scoop tablespoon-sized balls of dough onto your prepared baking sheets. Space them roughly 2 inches apart to allow for spreading. Optionally, press a few extra chocolate chunks on top and sprinkle a light dusting of flaky sea salt.
8. Bake:
Bake in your preheated oven for 10-12 minutes. The edges should turn golden, and centers will look set but still soft.
9. Cooling Time:
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Store:
Enjoy your freshly baked cookies soft and chewy! If you have leftovers, store them in an airtight container for up to 4 days to keep them fresh.
Can I Use Frozen Sourdough Discard in This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. Using frozen discard straight from the freezer may affect the dough texture.
Can I Substitute the Butter With Oil?
You can, but butter gives these cookies their classic flavor and texture. If you use oil, opt for a neutral one like vegetable or canola, and expect a slightly different texture—cookies may be softer and less structured.
How Should I Store Leftover Cookies?
Keep any leftovers in an airtight container at room temperature for up to 4 days. To refresh them, warm briefly in the microwave or oven for a soft, just-baked feel.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it in an airtight container for up to 24 hours. Just let it come to room temperature for about 10 minutes before scooping and baking.
