Name: Sourdough Discard Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1/2 cup (100g) brown sugar, packed; 1/4 cup (50g) granulated sugar; 1 large egg; 1/2 cup (120g) sourdough discard (unfed); 1 tsp vanilla extract; 1 1/2 cups (180g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup (170g) chocolate chips

Why You’ll Love Sourdough Discard Chocolate Chip Cookies Recipe

There are a few reasons these cookies are worth baking:

They make great use of sourdough discard so nothing goes to waste.
They’re soft and chewy with a satisfying texture.
Classic chocolate chips bring familiar comfort, while the sourdough adds a subtle depth of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all purpose flour
sourdough discard (unfed)
egg
chocolate chips
sugar
brown sugar
butter, softened
vanilla extract
baking soda
salt

Directions

Preheat your oven to 350 °F (180 °C).
In a bowl, cream together the softened butter, sugar, and brown sugar until smooth.
Add the egg, vanilla extract, and sourdough discard to the bowl. Mix until everything is well blended.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry mixture to the wet ingredients and stir until a soft dough forms.
Fold in the chocolate chips evenly throughout the dough.
Refrigerate the dough for about 30 minutes to improve texture.
Scoop small balls of dough onto a baking tray lined with parchment paper, leaving space between cookies.
Bake for 10–12 minutes, until the edges are lightly golden.
Allow cookies to cool slightly before serving.

Servings and timing

These cookies make about 12–14 cookies.

Preparation time: ~10 minutes
Chilling time: ~30 minutes
Baking time: ~10–12 minutes
Total time: ~50–55 minutes

Variations

You can customize these cookies in a few ways:

Use dark or milk chocolate chips for slightly different sweetness.
Add chopped nuts like walnuts or pecans for extra crunch.
Sprinkle a pinch of sea salt on top before baking for a gourmet touch.

Storage/Reheating

Room temperature: Store baked cookies in an airtight container for up to four days.
Freezing: Freeze dough balls for up to two months and bake when you want fresh cookies.
Reheating: Warm cookies in the oven or microwave briefly to refresh their softness.

FAQs

What is sourdough discard?

Sourdough discard is the portion of sourdough starter you remove before feeding it. It still contains fermented flavor but isn’t active enough to rise bread, making it perfect for recipes like cookies.

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter for discard, but it won’t change the leavening much because the recipe relies on baking soda rather than yeast.

Do these cookies taste sour?

No — the sourdough adds a subtle depth of flavor without a strong sour taste when combined with sugar and chocolate.

Can I make the dough ahead of time?

Yes, chilling the dough longer can improve flavor and texture. You can also freeze the dough for future baking.

How do I prevent cookies from spreading too much?

Chilling the dough before baking helps prevent excessive spreading and creates a chewier texture.

What type of chocolate is best?

Semisweet chocolate chips are classic, but feel free to use dark or milk chocolate based on your sweetness preference.

Can I add nuts to these cookies?

Yes — walnuts, pecans, or even toffee bits make tasty additions.

Are these cookies chewy or crispy?

They’re designed to be soft and chewy with lightly golden edges.

Can I make these gluten‑free?

You could try a gluten‑free all‑purpose flour blend, but results may vary in texture. Adjustments might be needed.

What’s the best way to reheat leftover cookies?

Warm them briefly in the oven or microwave to regain softness.

Conclusion

These sourdough discard chocolate chip cookies are a delicious and creative way to use your leftover sourdough starter. With a soft, chewy texture and rich chocolaty flavor, they’re great for snacks, dessert, or sharing with friends and family. The simple ingredients and steps make them a treat worth baking again and again.