Sourdough Discard Chocolate Chip Cookies Recipe

Introduction

These sourdough discard chocolate chip cookies are a delicious way to use up your sourdough starter discard while creating soft, flavorful cookies with a perfect balance of sweetness and a hint of tang. Crispy on the edges and chewy in the center, they make an irresistible treat for any occasion.

Ingredients

• 1 cup (227g) unsalted butter, softened
• 1 cup (192g) white granulated sugar
• 1 cup (200g) light brown sugar, lightly packed
• 2 large eggs (room temperature)
• 3/4 cup (189g) sourdough discard
• 2 teaspoons (10g) vanilla extract
• 3 cups (420g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons (8g) salt
• 2 cups chocolate chips or chopped chocolate
• Flaky sea salt for topping (optional)

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, cream the softened butter with the white sugar and brown sugar until the mixture is pale and fluffy, about 2 to 3 minutes.
2. Step 2: Add the eggs, sourdough discard, and vanilla extract. Mix again until the mixture is light and fluffy, scraping down the sides of the bowl once to combine thoroughly.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed. Stop as soon as the mixture shows no dry flour—avoid overmixing to keep the cookies tender.
5. Step 5: Gently fold in the chocolate chips by hand using a spatula to ensure they are evenly distributed without breaking.
6. Step 6: Scoop the dough into balls about 3 tablespoons each and place them 2 inches apart on a baking sheet lined with parchment paper. You should have about 24 cookie dough balls.
7. Step 7: Cover the tray with plastic wrap and chill the dough for at least 1 hour. For the best flavor and texture, chill between 12 to 24 hours. The dough can be kept in the fridge for up to 2 days.
8. Step 8: Preheat your oven to 375°F (190°C). If desired, sprinkle a small pinch of flaky sea salt on each dough ball before baking to enhance the flavor.
9. Step 9: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown but the centers still look slightly underdone for a chewy texture.
10. Step 10: Remove the cookies from the oven and transfer them immediately to a wire rack to cool completely.

Tips & Variations

• For a deeper flavor, allow the dough to chill for at least 12 hours before baking.
• You can substitute the all-purpose flour with whole wheat pastry flour for a nuttier taste and a bit more texture.
• Try mixing in chopped nuts like walnuts or pecans along with the chocolate chips for added crunch.
• If you prefer a dairy-free option, replace the butter with an equal amount of coconut oil or vegan butter alternative.
• Flaky sea salt topping is optional but highly recommended to balance the sweetness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. Reheat frozen cookies in a microwave for 20-30 seconds or briefly in a warm oven to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of sourdough discard?

It’s best to use sourdough discard for this recipe since it has a milder flavor and less active fermentation. Using active sourdough starter might affect the dough’s consistency and flavor balance, possibly making the cookies tangier and softer.

What if I don’t have time to chill the dough overnight?

Chilling improves flavor and texture, but if you’re short on time, chilling for at least 1 hour will still produce tasty cookies with decent texture. Just expect slightly less depth in flavor and a softer cookie spread.

Sourdough Discard Chocolate Chip Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Deliciously soft and chewy sourdough discard chocolate chip cookies that combine the tangy richness of sourdough starter with classic chocolate chips for an irresistible treat. These cookies are easy to make, with a perfect balance of sweetness and subtle sourdough flavor, topped optionally with flaky sea salt for an extra flavor boost.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 22 minutes (including chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (227g) unsalted butter, softened
• 1 cup (192g) white granulated sugar
• 1 cup (200g) light brown sugar, lightly packed
• 2 large eggs (room temperature)
• 3/4 cup (189g) sourdough discard
• 2 teaspoons (10g) vanilla extract

Dry Ingredients

• 3 cups (420g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons (8g) salt

Add-ins and Topping

• 2 cups chocolate chips or chopped chocolate
• Flaky sea salt for topping (optional)

Instructions

1. Cream Butter and Sugars: In a stand mixer with the paddle attachment, cream the softened butter, white sugar, and brown sugar until the mixture is pale and fluffy, about 2 to 3 minutes.
2. Add Eggs, Sourdough Discard and Vanilla: Add the eggs, sourdough discard, and vanilla extract to the butter mixture. Mix again until the mixture is light and fluffy, scraping down the sides of the bowl once to ensure even mixing.
3. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet mixture in two or three additions, mixing on low speed. Mix just until no dry flour remains to avoid overmixing, which can toughen the cookies.
5. Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
6. Portion the Dough: Scoop the dough into approximately 3-tablespoon-sized balls and place them about 2 inches apart on a parchment-lined baking sheet. You should get about 24 cookie dough balls.
7. Chill the Dough: Cover the baking tray with plastic wrap and refrigerate for at least 1 hour, or ideally 12 to 24 hours to develop the best flavor and texture. Dough can be kept in the fridge for up to 2 days.
8. Preheat Oven and Add Topping: Preheat your oven to 375°F (190°C). If desired, sprinkle a small pinch of flaky sea salt on top of each dough ball before baking.
9. Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone, ensuring a chewy texture.
10. Cool on Rack: Remove the cookies from the oven and immediately transfer them to a wire rack to cool completely before serving.

Notes

• Chilling the dough overnight greatly enhances the cookie’s flavor and texture by allowing the sourdough flavor to mature and the dough to firm up.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Using room temperature eggs helps the batter blend smoothly and consistently.
• Flaky sea salt on top provides a delightful contrast to the sweet chocolate chips, but is optional.
• Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: sourdough discard, chocolate chip cookies, easy cookies, chewy cookies, baking with sourdough, homemade cookies, dessert