Description
These Sourdough Discard Chocolate Chip Cookies are soft, chewy, buttery, and loaded with gooey chocolate chips. They’re the perfect way to use extra sourdough discard while creating bakery-style cookies with crisp edges, tender centers, and rich caramelized flavor. Whether you’re baking for the holidays, sharing with friends, or satisfying a sweet craving, this easy recipe delivers delicious results every time.
Ingredients
Scale
- 1 cup sourdough discard (unfed, room temperature)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Optional Mix-Ins
- ½ cup chopped pecans
- ½ cup chopped walnuts
- Dark chocolate chunks
- White chocolate chips
- Toffee bits
- Peanut butter chips
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sourdough discard until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips and any optional mix-ins.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Sprinkle with flaky sea salt while warm if desired.
Notes
- Chilling the dough for 30 minutes to overnight produces thicker, chewier cookies.
- Spoon and level the flour instead of scooping directly from the bag to avoid dry cookies.
- Don’t overbake. The cookies will continue cooking as they cool.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Freeze baked cookies for up to 3 months or freeze scooped cookie dough for fresh cookies anytime.
- Feel free to customize the recipe with nuts, different chocolate chips, or toffee bits.
Nutrition
- Serving Size: 24 cookies
- Calories: 225 Per Cookie