Sourdough Discard Chocolate Chip Cookies

Introduction

Sourdough Discard Chocolate Chip Cookies offer a delicious way to use leftover sourdough discard, transforming it into soft, chewy cookies packed with rich chocolate flavor. The tangy depth of the sourdough discard enhances the sweetness, creating a perfectly balanced treat with crispy edges and a gooey center. Whether enjoyed as an afternoon snack, a dessert, or a comforting bite with a cup of coffee, these cookies are sure to become a favorite.

I mix the dough, and the familiar scent of vanilla and brown sugar fills the kitchen, blending with the subtle tang of the sourdough discard. As I fold in the chocolate chips, the anticipation builds. The dough rests, allowing the flavors to deepen before I scoop and bake them. Watching them spread and turn golden in the oven is pure satisfaction. When they emerge, warm and melty, they disappear almost instantly.

What makes this recipe special is its flexibility. Adding a sprinkle of sea salt, a handful of nuts, or even a mix of dark and milk chocolate can take these cookies to the next level. Sourdough Discard Chocolate Chip Cookies aren’t just a way to reduce waste; they’re a delicious experience that turns simple ingredients into something extraordinary.

Perfect for:

• Using up sourdough discard
• A unique twist on classic chocolate chip cookies
• Baking for family and friends
• Meal prepping sweet treats
• Gifting during the holidays

Why You will Love The Sourdough Discard Chocolate Chip Cookies

You’ll love these cookies because they:

• Reduces Waste by Using Sourdough Discard – Instead of tossing out excess sourdough starter, this recipe puts it to good use, transforming it into delicious, bakery-style cookies. It’s a smart and sustainable way to reduce food waste while baking something irresistible.
• Perfectly Chewy with Crisp Edges – These cookies achieve the ideal balance of textures: crisp, golden-brown edges with a soft, chewy center. Every bite is packed with gooey melted chocolate and a satisfying bite.
• Subtle Tang Enhances Sweetness – The mild acidity from the sourdough discard brings out the depth of flavors, balancing the sweetness of brown sugar and the richness of chocolate. This subtle tang adds a unique twist, making these cookies even more flavorful.
• No Dough Chilling Required – Skip the extra wait time! This dough comes together quickly and doesn’t need refrigeration before baking, making it perfect for spontaneous cookie cravings or last-minute baking sessions.
• Stays Soft for Days – Thanks to the hydration from the sourdough discard, these cookies retain their soft, chewy texture for days. They’re perfect for meal prep, lunchbox treats, or keeping on hand for when a sweet craving strikes.

Preparation and Cooking Time

• Total Time: 25 minutes
• Preparation Time: 10 minutes
• Baking Time: 12–14 minutes
• Servings: 18–20 cookies
• Calories per serving: Approximately 180–200
• Key Nutrients: Fiber: 1g, Protein: 3g, Healthy Fats: 7g

Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup sourdough discard (unfed)
• 1 teaspoon vanilla extract
• 1 large egg

Add-Ins:

• 1 cup chocolate chips (dark, milk, or semi-sweet)
• ½ cup chopped nuts (optional)

Ingredient Highlights

• Sourdough Discard: Adds a subtle tang and enhances texture without overpowering the flavor.
• Brown Sugar: Creates a deep caramelized sweetness and chewy texture.
• Melted Butter: Produces a soft, rich cookie base.
• Chocolate Chips: Bring melty goodness in every bite.
• Baking Soda & Baking Powder: Provide the perfect lift for light yet chewy cookies.

Step-by-Step Instructions

Prepare the Cookie Dough:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. Combine the Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg, sourdough discard, and vanilla extract, then mix until fully combined.
4. Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies soft.
5. Fold in the Chocolate Chips: Stir in the chocolate chips and nuts (if using), ensuring even distribution.

Bake the Cookies:

6. Scoop the Dough: Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the oven and bake for 12–14 minutes or until the edges turn golden brown but the centers remain slightly soft.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve the Sourdough Discard Chocolate Chip Cookies

These cookies taste incredible fresh out of the oven, but you can enjoy them in many ways:

• Dunk them in milk for a classic pairing.
• Serve them warm with a scoop of vanilla ice cream.
• Crumble them over yogurt for a crunchy twist.
• Pack them in lunchboxes for a sweet afternoon treat.
• Use them for ice cream sandwiches by sandwiching two cookies around a scoop of ice cream.

Additional Tips for Sourdough Discard Chocolate Chip Cookies

• Use unfed sourdough discard for the best texture—no need to refresh it before baking.
• Measure flour correctly by spooning and leveling to avoid dense cookies.
• Adjust baking time if you prefer softer or crispier cookies.
• Store cookies properly in an airtight container to maintain freshness.
• Freeze extra dough so you can bake fresh cookies anytime.

Recipe Variations for Sourdough Discard Chocolate Chip Cookies

• Peanut Butter Sourdough Cookies – Add 2 tablespoons of creamy or crunchy peanut butter to the dough for a nutty, rich flavor. The peanut butter enhances the chewiness of the cookies while adding a subtle savory balance to the sweetness. For even more peanut flavor, stir in chopped peanuts or peanut butter chips.
• Double Chocolate Version – For an extra chocolaty treat, replace ¼ cup of flour with unsweetened cocoa powder to create a deep, fudgy chocolate flavor. Mix in dark or milk chocolate chips for an ultra-indulgent bite. If you love a gooey texture, sprinkle some chocolate chunks on top before baking.
• Oatmeal Chocolate Chip Cookies – Swap ½ cup of flour for quick oats to give these cookies a heartier texture and a delightful chewiness. The oats add a wholesome touch while pairing beautifully with chocolate. For even more flavor, try adding a dash of cinnamon or a handful of raisins.
• Salted Caramel Cookies – Drizzle the baked cookies with caramel sauce and sprinkle them with flaky sea salt for a sophisticated sweet-and-salty contrast. The slight tang from the sourdough discard enhances the richness of the caramel, making these cookies taste like a bakery-style treat.
• Espresso Chocolate Cookies – Add ½ teaspoon of espresso powder to the dough to deepen the chocolate flavor and give the cookies a subtle coffee-infused twist. This variation is perfect for coffee lovers looking for a hint of mocha in their cookies. For an extra kick, top with a light dusting of finely ground coffee or cacao nibs.

Freezing and Storage for Sourdough Discard Chocolate Chip Cookies

• Refrigeration: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing Dough: Scoop dough onto a baking sheet, freeze until firm, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.
• Freezing Baked Cookies: Place cooled cookies in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before eating.

Special Equipment for Sourdough Discard Chocolate Chip Cookies

• Mixing Bowls: For combining ingredients.
• Whisk & Spatula: To mix the dough evenly.
• Baking Sheet: For baking the cookies.
• Cooling Rack: To let cookies cool properly.

FAQ Section of Sourdough Discard Chocolate Chip Cookies

Can I make these cookies dairy-free?
Yes! Swap butter for coconut oil or vegan butter.

Will my cookies taste sour?
No, the sourdough discard adds depth without making the cookies taste tangy.

Can I use active sourdough starter instead of discard?
It’s best to use discard, as active starter may change the texture and spread of the cookies.

How do I make them gluten-free?
Use a gluten-free 1:1 flour blend for a similar texture.

Can I reduce the sugar?
Yes, but reducing sugar may affect the texture. Try cutting back by ¼ cup if needed.

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Conclusion of Sourdough Discard Chocolate Chip Cookies

Bake a batch of Sourdough Discard Chocolate Chip Cookies and enjoy a delightful treat that blends rich chocolate with the subtle tang of sourdough. These cookies offer a perfect balance of chewiness and crisp edges, making them a great way to repurpose your discard while satisfying your sweet tooth.

Customize them with your favorite mix-ins like nuts or sea salt for extra flavor and texture. Enjoy them warm with a glass of milk or share them with family and friends for a cozy, homemade indulgence.

Whip up a batch today, let the aroma fill your kitchen, and savor every bite. Don’t forget to snap a photo and share your delicious creation—tag me so we can celebrate your baking success together. Happy baking!