Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies are a fun twist on a classic favorite. These cookies combine the tangy flavor of sourdough discard with the sweet, melty goodness of chocolate chips.…
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Sourdough Discard Chocolate Chip Cookies are a fun twist on a classic favorite. These cookies combine the tangy flavor of sourdough discard with the sweet, melty goodness of chocolate chips. The result is a soft, chewy cookie with a hint of complexity from the sourdough, making each bite a little more interesting than your typical chocolate chip cookie.
I love making these cookies when I have some sourdough starter discard on hand—it feels like a great way to use something that might otherwise go to waste. Plus, the slight sourdough tang balances out the sweetness perfectly, so the cookies never feel too heavy or overly sweet. Baking these always fills the kitchen with the best warm, inviting smell that makes it hard to wait until they cool down!
My favorite way to enjoy these cookies is with a glass of cold milk or my afternoon coffee. They’re perfect for sharing with friends or keeping in a jar for whenever a sweet craving hits. If you want a little extra texture, try adding some chopped nuts or a sprinkle of sea salt on top before baking—it’s a small touch that makes a nice difference. These cookies are simple, tasty, and a great bake for any day you want a little homemade treat.
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a gentle tang and moistness to the cookies. You can use unfed discard from your regular sourdough starter. If you don’t have discard, a tablespoon of plain yogurt can add a similar tang.
Butter: I recommend unsalted butter for control over salt. You can swap for margarine or coconut oil, but expect a slight change in texture and flavor.
Brown Sugar: It brings moisture and chewiness. If you don’t have brown sugar, you can mix white sugar with a bit of molasses.
Chocolate: Large chunks or chips work well here. I’ve used dark chocolate chunks for rich flavor, but semi-sweet or milk chocolate are great options too.
Flaky Sea Salt: Sprinkling this on top before baking adds a nice contrasting crunch and enhances the chocolate’s flavor. If you skip it, the cookies will still be tasty but with less complexity.
How Do I Get Perfectly Soft and Chewy Cookies Every Time?
The technique here really helps you achieve soft, chewy cookies with crisp edges.
- Cream the Butter and Sugars: Do this until light and fluffy—this traps air for a tender cookie.
- Mix Dry Ingredients Just Until Combined: Overmixing can make cookies tough. Stop as soon as the flour disappears.
- Don’t Overbake: Take cookies out when edges are golden but centers still look soft. They’ll firm up as they cool.
- Use Parchment or Silicone Mats: This prevents sticking and promotes even baking.
- Optional Sea Salt: Adding it on top after scooping dough gives a lovely pop of flavor and texture.
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one for dry; makes combining easier and neater.
- Hand mixer or stand mixer – helps cream butter and sugars smoothly for soft cookies.
- Measuring cups and spoons – for accurate ingredient amounts, key to cookie success.
- Cookie scoop or tablespoon – ensures even-sized cookies that bake evenly.
- Baking sheets – flat and sturdy pans help cookies bake with a nice shape and texture.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup a breeze.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add ½ cup chopped toasted walnuts or pecans for crunch and a nutty flavor that pairs well with chocolate.
- Swap chocolate chunks for white chocolate or peanut butter chips to switch up the classic taste.
- Mix in 1 teaspoon cinnamon or a pinch of espresso powder to deepen the flavor and add warmth.
- Stir in ½ cup dried cranberries or chopped dried cherries for a tart contrast to the sweet dough.
How to Make Sourdough Discard Chocolate Chip Cookies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 cup (226g) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 to 2 cups (about 250-300g) dark or semisweet chocolate chunks or chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10-12 minutes baking time per batch. Including cooling, you should allow about 30-40 minutes. It’s a quick and satisfying treat you can whip up anytime!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and help your cookies bake evenly.
2. Mix the Wet Ingredients:
In a large bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract until everything is well combined. Stir in the sourdough discard thoroughly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently just until no streaks of flour remain. Be careful not to overmix for soft cookies.
5. Add Chocolate:
Fold in your choice of chocolate chunks or chips evenly through the dough.
6. Scoop and Season:
Using a cookie scoop or a tablespoon, drop cookie dough balls spaced about 2 inches apart on the prepared baking sheets. For a fun twist, sprinkle a pinch of flaky sea salt on top of each dough ball.
7. Bake and Cool:
Bake in the preheated oven for 10-12 minutes. The edges should be golden, but the centers might still look a little soft—that’s perfect. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy!
Serve these delicious cookies with a cold glass of milk or your favorite drink. They’re chewy, flavorful, and have a lovely subtle tang thanks to the sourdough discard.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and give it a good stir before using. This helps maintain the dough’s texture and flavor.
Can I Substitute the Butter with Oil?
You can, but it will change the texture slightly. Butter gives these cookies their rich flavor and chewy edge, while oil may result in a softer, less structured cookie.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 24 hours before baking. This can even enhance the flavor and improve the cookie texture.
