Sourdough Discard Chocolate Chip Cookies
Sourdough Discard Chocolate Chip Cookies (Soft, Chewy & Bakery-Style)
These sourdough discard chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. The sourdough discard adds a subtle depth and slight tang that makes these cookies taste extra special—like a bakery-style upgrade to the classic.
It’s the perfect way to use up leftover sourdough discard while making something everyone will love.
Why You’ll Love This Recipe
- Perfect use for sourdough discard
- Soft centers with slightly crisp edges
- Rich, buttery flavor with a hint of tang
- Easy to make with simple ingredients
- Freezer-friendly dough
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
1. Cream Butter & Sugar
In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy.
2. Add Wet Ingredients
Mix in sourdough discard, egg, and vanilla until smooth.
3. Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix into the wet ingredients until combined.
4. Add Chocolate Chips
Fold in chocolate chips.
5. Chill (Recommended)
Chill dough for 30–60 minutes for thicker, bakery-style cookies.
6. Bake
Preheat oven to 350°F.
Scoop dough onto a lined baking sheet.
Bake for 10–12 minutes, until edges are lightly golden and centers are soft.
7. Cool
Let cookies cool on the pan for a few minutes before transferring.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 30–60 minutes
- Bake Time: 10–12 minutes
- Total Time: About 1 hour
- Servings: 18–20 cookies
Tips for the Best Cookies
- Chill the dough for thicker cookies
- Don’t overbake—centers should look slightly soft
- Use room temperature butter for best texture
- Sprinkle a little sea salt on top for bakery-style flavor
Variations
- Add chopped walnuts or pecans
- Use dark chocolate chunks instead of chips
- Add a pinch of cinnamon for warmth
Jennie’s Thoughts
I love recipes like this because they feel like a little upgrade to something familiar. Chocolate chip cookies are already good, but adding sourdough discard gives them this deeper flavor that makes people ask what you did differently.
It’s also such a good way to use something that might otherwise go to waste. Once you make these, you’ll probably start looking forward to having discard just so you can bake them again.
Storage
- Store in an airtight container for up to 4 days
- Freeze dough balls for up to 2 months
- Bake straight from frozen—just add 1–2 minutes
These sourdough discard chocolate chip cookies are soft, rich, and full of flavor with just the right hint of something extra. They’re easy, comforting, and a perfect twist on a classic cookie everyone already loves.
