Got extra sourdough discard? Turn it into the most delicious, soft, and chewy sourdough chocolate chip cookies! These cookies have a slight tang from the discard, which enhances their depth of flavor—making them rich, chewy, and absolutely irresistible. Whether you’re looking for a way to reduce food waste or just want a new twist on a classic, this recipe is sure to become a favorite!
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Why Use Sourdough Discard in Cookies?
Adding sourdough discard to cookies isn’t just a great way to use up leftovers—it actually improves texture and taste! The natural fermentation adds complexity to the flavor, while the acidity helps create a soft, chewy texture.
What You’ll Need
Here are the key ingredients that make these cookies extra special:
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Ingredients:
- Sourdough discard – Adds a subtle tang and enhances texture.
- Butter – For that rich, buttery flavor.
- Brown sugar – Creates a deep caramel-like sweetness and chewiness.
- Egg – Binds everything together.
- Vanilla extract – Enhances the overall flavor.
- Baking soda – Helps the cookies rise slightly.
- Salt – Balances the sweetness.
- Chocolate chips – The star ingredient! Use dark, milk, or white chocolate.
Tools:
- Mixing Bowls
- Whisk
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Parchment Paper or Silicone Baking Mats
- Baking Sheet
- Cookie Scoop
- Cooling Rack
Sourdough Chocolate Chip Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180g) chocolate chips
Instructions
- Mix Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the sourdough discard, egg, and vanilla extract, then mix until well combined.
- Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
- Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Chill the Dough
Cover and refrigerate for at least 30 minutes. This helps develop flavor and prevents the cookies from spreading too much. - Preheat & Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1 ½-inch balls and place them on the baking sheet, leaving space between them.
- Bake & Cool
Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips for the Best Sourdough Cookies
- Use room temperature ingredients – Helps the dough mix evenly.
- Chill the dough – This improves flavor and texture.
- Don’t overbake – The cookies continue to cook as they cool.
Storage & Freezing
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough in scooped portions and bake straight from frozen (just add 2 extra minutes to the bake time).
Get Baking!
Sourdough chocolate chip cookies are a delicious way to use up your discard while making a treat everyone will love. Give them a try and let me know how they turn out!
💬 Have you tried baking with sourdough discard? Drop your favorite recipes in the comments below!