Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic favorite, blending the tangy richness of sourdough discard with sweet, melty chocolate chips. These cookies come out soft yet slightly chewy, with a subtle depth of flavor that you don’t often find in your everyday chocolate chip cookie. It’s a great way to use up that extra sourdough starter without wasting a thing.
I love making these cookies because they feel like a fun kitchen hack—turning something that might get tossed into the compost into a batch of delicious treats. Plus, the sourdough adds just enough tang to make each bite interesting without overpowering the chocolate. It’s like your usual cookies got a little upgrade, and everyone always asks what makes them taste so good!
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk or a hot cup of coffee. They also freeze well, so I usually keep some on hand for a quick sweet snack anytime I need a little pick-me-up. If you’re like me and hate throwing food away, these cookies are a simple, tasty solution you’ll want to keep baking over and over.
Key Ingredients & Substitutions
Sourdough Discard: This is the star that adds a little tang and keeps the cookies soft. You can use unfed sourdough discard straight from your fridge. If you don’t have sourdough discard, plain yogurt or buttermilk works as a mild substitute, but expect less tang.
Butter: Softened unsalted butter helps make the cookies tender and rich. You can swap with salted butter, but reduce added salt by half to keep balance.
Sugars: Brown sugar adds moisture and chewiness while granulated sugar helps create slight crispness. You can try coconut sugar for a deeper flavor, but the texture might be a bit different.
Flour & Leavening: Regular all-purpose flour works great here. The baking soda helps the cookies spread and rise just right, so don’t skip it or switch it with baking powder directly.
Chocolate: Semi-sweet chocolate chips or chunks add that melty, sweet touch. Feel free to use dark or milk chocolate depending on your preference. Chunks give more pockets of gooey chocolate.
How Do I Get Soft, Chewy Cookies with a Slight Tang?
Soft and chewy texture with a hint of tang is the magic of these cookies. Here’s how to nail it:
- Cream Butter & Sugars: Beat them until light and fluffy. This creates air pockets that help with texture.
- Add Discard & Egg: Mix in sourdough discard and egg well but gently—overmixing can toughen the dough.
- Mix Dry Ingredients Just Enough: Combine flour, baking soda & salt, then fold into wet ingredients until just combined. Overworking makes cookies dense.
- Use Proper Baking Temp & Time: Bake at 350°F (175°C) for about 10–12 minutes. Take them out when edges turn golden but centers look a bit soft. They’ll firm up as they cool.
- Cool on Sheet First: Let cookies chill on the baking sheet for 5 minutes after baking so they set well and don’t break.
Following these steps keeps your cookies tender inside with a tiny crisp edge, and that special sourdough flavor shines through softly without overpowering the chocolate.
Equipment You’ll Need
- Mixing bowls – I find a couple of bowls helpful for combining ingredients without making a mess.
- Electric mixer or whisk – makes creaming the butter and sugars faster and smoother.
- Measuring cups and spoons – ensure everything is accurate for perfect cookies.
- Silicone spatula – great for scraping down the sides of bowls and folding in chocolate.
- Baking sheets – lined with parchment paper or silicone mats so cookies don’t stick.
- Cookie scoop or tablespoon – helps keep the cookie size consistent for even baking.
- Cooling rack – lets cookies cool evenly and helps maintain their texture.
Flavor Variations & Add-Ins
- Use dark or milk chocolate instead of semi-sweet for different flavor profiles.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Mix in a tablespoon of cocoa powder with the dry ingredients for a chocolatey twist.
- Stir in dried fruit like cranberries or raisins for a chewy, sweet contrast.
Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 to 1 1/2 cups (170-255g) semi-sweet chocolate chunks or chips
Time You’ll Need
This recipe takes about 10 minutes to prepare and another 10-12 minutes to bake each batch. Plus, allow 5 minutes to cool the cookies on the baking sheet before moving them to a wire rack.
Step-by-Step Instructions:
1. Prepare for Baking
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Make the Cookie Dough
In a large bowl, beat together the softened butter and both sugars until the mixture is light and fluffy. Then add the sourdough discard, egg, and vanilla extract. Mix well until everything is combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
4. Mix Together Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients. Stir until just combined—try not to overmix, so your cookies stay soft and tender.
5. Add Chocolate
Fold in the chocolate chunks or chips evenly throughout the dough.
6. Bake the Cookies
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake in the oven for 10-12 minutes, or until the edges are golden brown but the centers still feel soft.
7. Cool and Enjoy
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, then enjoy your delicious sourdough discard chocolate chip cookies!
Can I Use Frozen Sourdough Discard for These Cookies?
Yes, you can! Just make sure to thaw your sourdough discard completely in the fridge or at room temperature before using it. Stir it well to reincorporate any liquid that may have separated.
Can I Substitute Butter with Margarine or Oil?
Butter is best for flavor and texture in these cookies, but if needed, you can try margarine. Avoid using oil as it will change the cookie’s structure and may result in a greasier, less chewy texture.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Add Other Mix-Ins Besides Chocolate?
Absolutely! Try adding chopped nuts, dried fruit, or even white chocolate chips to customize your cookies. Just fold them into the dough along with or instead of the chocolate chunks.
