Discard Sourdough Chocolate Chip Cookies

Discard sourdough chocolate chip cookies are the perfect way to use up leftover sourdough starter while creating irresistibly chewy, flavorful cookies. The tang from the discard adds a delicious depth that balances the sweetness of the chocolate. Each bite is golden on the edges, soft in the center, and full of rich, buttery goodness.

This recipe transforms what could be waste into a treat everyone loves. With simple ingredients and quick preparation, it’s an easy way to make bakery-quality cookies at home. They’re ideal for snacking, gifting, or pairing with a glass of milk for a cozy evening indulgence.

Whether you’re a sourdough baker or just love cookies, these sourdough discard chocolate chip cookies will become a favorite in your kitchen.

Ingredients List

– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– ½ cup brown sugar, packed
– 1 large egg
– 1 teaspoon pure vanilla extract
– ½ cup sourdough discard (unfed starter)
– 1 ½ cups all-purpose flour
– ½ teaspoon baking soda
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 cup semisweet chocolate chips
– Optional: ½ cup chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer.

Step 3: Add in the egg and vanilla extract. Beat until smooth and well combined, scraping the sides of the bowl as needed.

Step 4: Mix in the sourdough discard until the batter is silky. The discard adds moisture and a subtle tang that enhances the cookie’s flavor.

Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 6: Fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough.

Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 9: Enjoy warm with a glass of milk or let them cool completely before storing in an airtight container.

Cook Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 145
Carbs: 20g
Protein: 2g
Fat: 7g

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds to enjoy them warm again.

Pairings/Suggestions

These cookies are delightful with a cold glass of milk, hot coffee, or cocoa. For a dessert twist, sandwich two cookies with vanilla ice cream for a homemade ice cream cookie sandwich. They also make a perfect gift packed in a jar or tin for friends and family.

Seasonal Relevance

Perfect year-round, but especially comforting during the colder months when baking brings warmth to the home. Great for holiday cookie exchanges, school bake sales, or cozy weekend treats.

Health Benefits

While these cookies are indulgent, using sourdough discard adds mild fermentation benefits that can improve digestibility compared to traditional cookies. The discard also adds natural flavor without extra sugar. You can substitute part of the flour with whole wheat or use dark chocolate for added antioxidants. Moderation makes these a sweet treat you can feel good about enjoying.

Pros and Cons

Pros	Cons
Great way to use sourdough discard	Requires an active starter on hand
Chewy and flavorful texture	Best eaten within a few days
Easy to make with pantry staples	Not suitable for those avoiding gluten
Customizable with mix-ins	Slight tang may not appeal to everyone

Conclusion

Discard sourdough chocolate chip cookies are the perfect blend of tangy and sweet, turning sourdough starter leftovers into something extraordinary. The sourdough adds depth of flavor and chewiness, while the chocolate chips melt beautifully into each bite.

Whether baked fresh for a weekend treat or stored for weekday snacking, these cookies bring homemade comfort in every batch. Once you try them, they’ll become a delicious way to ensure your sourdough discard never goes to waste again.

FAQs

Q1: Can I chill the dough before baking?
Yes! Chilling for 30 minutes enhances flavor and prevents excessive spreading.

Q2: Can I make these cookies gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend for similar results.

Q3: Why use sourdough discard in cookies?
It adds subtle tang, moisture, and texture, making cookies chewier and more flavorful.

Q4: Can I freeze the dough instead of baking it all at once?
Absolutely. Scoop dough balls onto a tray, freeze them solid, then store in a freezer bag. Bake directly from frozen by adding 1–2 minutes to the baking time.

Q5: What type of chocolate works best?
Semisweet chocolate chips are classic, but dark or milk chocolate chunks also work beautifully depending on your preference.