Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies are the perfect way to use up leftover starter while baking something irresistibly delicious. The discard adds a subtle tang that balances the sweetness of chocolate and sugar perfectly. Soft, chewy, and slightly crisp on the edges, these cookies are a baker’s dream come true.

This recipe is incredibly easy to make and delivers bakery-quality cookies with minimal effort. Whether you’re new to sourdough baking or a seasoned pro, this treat will help you put your discard to delicious use. The result? A cookie that’s rich in flavor, perfectly textured, and impossible to eat just one.

Enjoy these cookies warm from the oven, paired with a glass of milk, or tucked into lunchboxes for a cozy homemade snack. Each bite is a perfect blend of tangy, buttery, and chocolatey goodness.

Ingredients List

– 1 cup (2 sticks) unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup sourdough discard (unfed starter)
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 ½ cups semisweet chocolate chips (or chunks)
– Optional: ½ cup chopped nuts (walnuts or pecans)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

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

Step 3: Beat in the egg and vanilla extract until fully combined, then mix in the sourdough discard. The batter may look slightly curdled — that’s normal and will smooth out once dry ingredients are added.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.

Step 5: Fold in the chocolate chips and nuts (if using) with a spatula. Avoid overmixing to keep the cookies tender.

Step 6: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart. For thicker cookies, chill the dough for 15–20 minutes before baking.

Step 7: Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set. The cookies will continue to bake slightly as they cool.

Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

Cook Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 190
Carbs: 23g
Protein: 2g
Fat: 10g

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months — just thaw at room temperature before serving.
You can also freeze unbaked cookie dough balls and bake them directly from frozen, adding 1–2 minutes to the baking time.

Pairings/Suggestions

These cookies pair beautifully with a cold glass of milk, a warm cup of coffee, or hot chocolate.
For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies.
They also make great edible gifts — package them in a tin or wrap in parchment paper for a homemade touch.

Seasonal Relevance

Perfect year-round, but especially comforting during fall and winter when sourdough baking is most popular.
Ideal for holiday cookie exchanges, bake sales, or cozy weekend baking projects.
The hint of sourdough tang adds a gourmet touch that feels festive and indulgent.

Health Benefits

While sourdough discard chocolate chip cookies are a sweet indulgence, they do have a few subtle benefits. Sourdough starter contains natural yeast and beneficial bacteria that can improve digestibility. The fermentation process slightly breaks down gluten, making it easier on the stomach compared to regular cookies. Using dark chocolate chips can also add antioxidants, and swapping part of the flour for whole wheat can increase fiber content.

That said, these cookies are best enjoyed as an occasional treat — a balance of comfort, craft, and taste.

Pros and Cons

Pros	Cons
Great way to use up sourdough discard	Must have a sourdough starter on hand
Soft, chewy, and flavorful	Slight tang may not suit everyone’s taste
Easy, no-chill dough	Cookies can spread if overmixed
Customizable with mix-ins like nuts or oats	Needs precise baking time for best texture

Conclusion

These sourdough discard chocolate chip cookies are soft, chewy, and bursting with flavor — a true treat for anyone who loves to bake. The sourdough discard gives them a subtle tang that balances the sweetness, while butter and brown sugar create that perfect chewy center and crisp edge combination.

Whether you’re looking to use up extra starter or simply want to bake something special, this recipe is a winner. It’s quick, comforting, and always a crowd-pleaser. Bake a batch today and taste the magic of sourdough in cookie form — you may never go back to regular chocolate chip cookies again.

FAQs

Q1: Can I use active sourdough starter instead of discard?
Yes, but active starter will make the cookies slightly puffier and less chewy. Discard gives a deeper flavor and softer texture.

Q2: Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. This actually enhances the flavor.

Q3: Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend. The sourdough tang will still come through beautifully.

Q4: My cookies spread too much — what happened?
That usually means the butter was too soft or the dough was overmixed. Try chilling the dough for 20 minutes before baking.

Q5: Can I use other add-ins besides chocolate chips?
Definitely! Try chopped nuts, white chocolate, toffee bits, or even dried fruit for a creative twist.