This one-bowl Sourdough Discard Chocolate Chip Cookie recipe turns your extra starter into perfectly chewy cookies loaded with melty chocolate chips! With no chilling required, these cookies are the ultimate way to use up your discard.
If you love making sourdough recipes, try my No-Knead Sourdough Bread and Easy Sourdough Stuffing next!
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Sourdough Chocolate Chip Cookies Recipe
You know what makes these cookies so special? It's the sourdough discard! If you're anything like me, you've got that jar sitting in your fridge, and every time you feed your starter, you think "I really should do something with that discard..."
Well, this is your answer! And the best part? You don't need any fancy ingredients - just the basic stuff you've probably already got in your pantry. I love when simpler is actually better, don't you?
Why You'll Love These Sourdough Discard Cookies
- Perfect texture: The sourdough discard creates an incredibly tender, soft center while maintaining those coveted crispy edges that great chocolate chip cookies are known for.
- No waiting required: Unlike many cookie recipes, these don't need any chill time in the refrigerator - just mix, scoop, and bake!
- Great for beginners: Whether you're new to sourdough or just looking to use up your discard, this foolproof recipe delivers perfect results every time.
- Makes a big batch: With 34-35 cookies per batch, you'll have plenty to share (or freeze for later!)
Recipe Ingredients
All ingredients for these sourdough discard cookies are shown in the pic below, and special notes are included in the bulleted list below to assist you.
- Sourdough Discard. This is your unfed sourdough starter - it can be straight from the fridge and doesn't need to be active. Let it warm up at room temperature for about an hour before using.
- All-Purpose Flour. Regular all-purpose flour works perfectly here. Measure it correctly by spooning it into measuring cups and leveling it off rather than scooping directly with the measuring cup.
- Butter. I use unsalted butter to control the salt level. Make sure it's softened to room temperature for the best results.
- Sugars. The brown sugar adds moisture and chewiness, the white sugar gives the cookies crispy edges.
- Chocolate Chips. Semi-sweet chocolate chips give the perfect balance of sweet and bitter. You can also use dark chocolate chips or milk chocolate chips.
See the recipe card below for full information on ingredients and quantities.
How to Make Sourdough Discard Chocolate Chip Cookies
Follow along with these detailed step-by-step instructions and photos as I show you how to make these cookies. Looking for the full recipe? You'll find the complete ingredient list and instructions in the recipe card at the bottom of this post.
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl or bowl of a stand mixer, cream ¾ cup softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy, about 2-3 minutes. Note: Don't skip the creaming time - it creates that perfect cookie texture!
- Add 1 large egg, ½ cup sourdough discard, and 2 teaspoons vanilla extract to the butter mixture. Beat until well combined.
- Add 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt directly on top of the wet ingredients. Gently whisk the dry ingredients together without touching the wet ingredients underneath. Then mix everything together until the flour is just barely combined. Note: Do not overmix.
- Stir in 2 cups of semi-sweet chocolate chips by hand until evenly distributed throughout the dough.
- Using a 1½ tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. These don't spread much during baking.
- Bake for 8-10 minutes until the edges are lightly golden, but the centers still look slightly soft. Note: Don't overbake! They'll continue to set up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Perfect Cookies
- Room temperature ingredients: Your butter, egg, and sourdough discard will blend better if they're at room temperature.
- Don't overmix: Once you add the flour, mix just until combined.
- Consistent sizing: Use a cookie scoop for uniform cookies that will bake evenly.
Recipe Variations
- Chocolate Options: While semi-sweet chocolate chips are classic, you can also use chocolate chunks for bigger pockets of melty goodness.
- Finishing Touch: Sprinkle cookies with flaky sea salt right after baking for a gourmet touch.
- Additions: Add chopped walnuts, pecans, or pretzels to the cookie dough.
Storage Instructions
These sourdough discard chocolate chip cookies keep beautifully! Here's how to store them:
- Counter: Store baked cookies in an air-tight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months in an airtight container.
- Make Ahead: You can freeze the cookie dough balls in a zip-top bag for up to 3 months. Just add 1-2 minutes to the bake time when baking from frozen.
Recipe FAQs
Yes! Both active starter and discard work equally well in this recipe.
This recipe makes thick, chewy cookies that don't spread much. If you prefer thinner cookies, gently press down on the dough balls before baking.
I don't recommend reducing the sugar as it affects not just sweetness but also the texture and spread of the cookies.
Perfect Pairings
Serve these delicious cookies with a cold glass of milk, iced coffee, or tea. You can also use Ninja Creami Vanilla Ice Cream to make homemade ice cream sandwiches.
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Recipe
The Best Ever Sourdough Chocolate Chip Cookies
Ingredients
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and position rack in the middle level. Line two large baking sheets with parchment paper, making sure the paper lies flat in each pan.
- In a large mixing bowl or bowl of a stand mixer (using a paddle attachment), beat the ¾ cup softened butter on medium speed until creamy, about 30 seconds. Add both sugars (¾ cup brown and ½ cup granulated) and cream together on medium-high speed until very light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to medium and add the egg, ½ cup sourdough discard, and 2 teaspoons vanilla. Beat until thoroughly combined, about 1 minute.
- Add 2 ½ cups flour directly on top of the wet ingredients, then sprinkle 1 teaspoon baking soda and ½ teaspoon salt over the flour. Using a wooden spoon or mixer on low speed, gently stir until flour is just incorporated and no dry streaks remain. Do not overmix at this stage, or the cookies will become tough.
- Fold 2 cups of chocolate chips into the dough using a wooden spoon or spatula until evenly distributed. At this point, the dough should be soft and scoopable.
- Using a cookie scoop, drop rounded 1½ tablespoon portions of dough onto prepared baking sheets. Space cookies about 2 inches apart - you should be able to fit 12 cookies per standard sheet. These cookies don't spread much during baking.
- Bake one sheet at a time in the middle of the oven for exactly 10 minutes, or just until edges are set and lightly golden while centers still appear slightly underbaked. The tops should look almost set but still be soft when lightly touched.
- Remove from oven and let cookies rest on the hot baking sheet for exactly 5 minutes - they will continue cooking from residual heat. After 5 minutes, transfer cookies to a wire cooling rack using a thin spatula. Let cool completely, about 20 minutes. Repeat with the remaining dough.
- Once cooled, serve immediately or store in an airtight container. For the best texture, let cookies return to room temperature before serving if stored. Enjoy!
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Recipe Notes:
- Room Temperature Ingredients: Butter, egg, and sourdough discard should all be at room temperature for the best results.
- Measuring Flour: Spoon flour into a measuring cup and level off with a straight edge - don't scoop directly with the measuring cup or pack the flour down.
- Sourdough Discard: Both active starter and discard work equally well.
- Don't Overbake: Remove cookies when edges turn golden, but centers still look slightly underbaked. They'll continue setting up on the hot baking sheet.
- Chocolate Options: You can substitute chocolate chunks or use a mix of semi-sweet and dark chocolate chips
- Make It Fancy: Sprinkle with flaky sea salt right after baking for a gourmet touch.
- Butter: If using salted butter, reduce the added salt to ¼ teaspoon.
- Add-Ins: Add up to 1 cup of chopped nuts if desired.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Baked cookies freeze well for up to 3 months.
- Make Ahead: You can freeze portioned dough balls for up to 3 months; bake straight from frozen, adding 1-2 minutes to bake time.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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