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Got extra sourdough starter? Don’t toss it—bake it into a batch of soft, chewy chocolate chip cookies instead. These sourdough discard cookies are rich, flavorful, and come together in one bowl with simple ingredients. The sourdough adds a subtle tang that balances the sweetness beautifully, making these cookies just a little more grown-up (but still totally kid-approved).
Table of Contents
Why You’ll Love Sourdough Discard Chocolate Chip Cookies
Super simple. If you need an easy dessert to take to someone’s house or a picnic, sourdough discard chocolate chip cookies are for you! They come together quickly, and everyone will be excited to see a big plate of gooey chocolate chip cookies.
Versatile. Swap the chocolate chips for chopped nuts, peanut butter chips, or a combination of white chocolate and cranberries.
Batch and freezer-friendly. This recipe will feed a crowd, but it’s also great for rolling into a log, wrapping in plastic or parchment paper, and storing in the freezer for future cookie cravings.
Easier to digest. Thanks to the sourdough starter, these cookies are easier to digest than conventional cookies.
Loaded with butter and chocolate. Few things in this life are better than butter and chocolate.
Soft and chewy with a crispy edge. Ya know that crispy edge you get on pancakes when you pour them in a hot cast iron skillet with butter? Due to the egg yolks and butter in this recipe, these cookies achieve the perfect crispy edge while maintaining the soft and chewy center that everyone loves.
Key Ingredients
Sourdough starter discard for easier digestion and a tangy flavor.
Unsalted butter. Butter contributes to the caramelized color and chewy texture of the cookies. And it’s delicious.
Vanilla, baking soda, and baking powder for flavor and rise.
Salt brings out all the delicious, tangy, and sweet flavors.
Chocolate chips. I prefer dark chocolate, but you can also use milk or semi-sweet chocolate.
Egg yolks. Using egg yolks instead of the entire egg yields a softer, chewier cookie with a deeper flavor due to the higher fat content of the yolks.
White and brown sugar for sweetness, depth, and balanced moisture.
Tools you May Need
Tips for success
Refrigerate dough for at least one hour. This is so important! Refrigerating cookie dough before baking helps control the spread of the cookies and enhances their delicious flavors.
Use room-temperature ingredients. Using room temperature butter, eggs, and sourdough starter discard helps all the ingredients emulsify properly, yielding the best texture and flavor.
Use a kitchen scale. I’ll never tell you that you need anything fancy to make delicious meals, but a baking scale is your best friend when it comes to making baked goods. Measuring flour and sugar with measuring cups can lead to over-packing and dry, dense baked goods.
Don’t skip the salt. A pinch of salt balances the sweetness of cookies and enhances the overall flavor. Sprinkling flaky sea salt on top of the cookies will bring decadence into your home that you didn’t know you needed.
Cream butter and sugar. Creaming for 2-4 minutes incorporates air, helping with the structure and tenderness of your cookies.
Bake on parchment paper or a silicone mat to prevent your cookies from sticking to the baking sheet. It also makes cleanup a breeze!
FAQs
Why sourdough in cookies?
Adding sourdough discard to cookies makes them easier to digest and adds a delicious, tangy flavor you won’t find in traditional cookies.
Do i have to use sourdough starter in this recipe?
No! If you want to make this recipe but don’t have sourdough starter, make a quick starter with equal parts water and flour. The cookies won’t have the same tang or digestion benefits, but they’ll still be delicious!
Are sourdough chocolate chip cookies healthier?
Sourdough discard chocolate chip cookies are easier to digest than conventional cookies. Long-fermenting the dough also helps break down the sugar and carbohydrates. So, in many ways, yes, sourdough chocolate chip cookies are healthier!
How to freeze cookie dough to bake later
To freeze cookie dough, you can form a log with the dough and wrap it in plastic wrap, or scoop the dough into balls, flash-freeze, and store them in an airtight container in the freezer for up to three months.
How to long-ferment sourdough cookie dough?
To long-ferment the dough of sourdough discard chocolate chip cookies for extra digestion benefits, place the dough in an airtight container and refrigerate for up to three days, and bake as directed.
How to Store sourdough cookies?
Let the cookies cool completely and store in an airtight container for 3-5 days at room temperature.
How to make sourdough Discard chocolate chip cookies (step by step!)
Step 1: Cream the room-temperature butter and sugar on medium for 2-4 minutes. This can be done in a stand mixer with a paddle attachment or in a large bowl with a hand mixer.
Step 2: Add the egg yolks and vanilla and beat until combined.
Step 3: Beat in sourdough starter.
Step 4: Combine flour, baking soda, baking powder, and salt in a separate bowl.
Step 5: Add dry ingredients to the wet ingredients, half a cup at a time, and mix until just combined. Don’t overmix or your cookies will be tough.
Step 6: Stir in chocolate chips by hand.
Step 7: Cover the dough with plastic wrap or a damp dishcloth, then transfer it to the refrigerator for at least 1 hour. If you’re in a hurry, scoop cookie dough onto a parchment-lined baking pan and freeze for 10-15 minutes.
Step 8: Preheat oven to 350°F.
Step 9: Scoop the sourdough discard chocolate chip cookies onto a parchment-lined baking pan, sprinkle with flaky sea salt, and bake for 12-15 minutes.
Step 10 (the best part): Enjoy!
Sourdough Discard Chocolate Chip Cookies (Soft, Chewy & Easy)
Equipment
- 1 stand mixer with paddle attachment or
- 1 large bowl + hand mixer
- 1 large mixing bowl
- 1 cookie sheet
- Parchment paper
- 1 Food scale
Ingredients
- 225 grams (2 sticks) butter at room temperature
- 380 grams flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 200 grams white sugar
- 200 grams brown sugar
- 4 egg yolks
- 200 grams sourdough discard
- 2 tsp vanilla extract
- 340 grams (about 2 cups) chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- In a stand mixer with a paddle attachment or a large bowl using a hand mixer, beat together the butter, sugar, and brown sugar until well combined and fluffy, about 1-2 minutes.
- Beat in egg yolks and vanilla extract.
- Add sourdough starter and beat until combined.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Add the flour mixture to the wet ingredients, half a cup at a time, until ingredients just come together.
- Stir in the chocolate chips.
- Preheat oven to 350°F.
- Transfer dough to the refrigerator for at least one hour (see note).
- When the dough is chilled, scoop it onto a parchment-lined baking sheet in two-tablespoon portions and top with a pinch of flaky sea salt.
- Bake cookies for 12-15 minutes (see note).
- Enjoy!
Notes
- Allowing the dough to chill in the refrigerator for an hour keeps the cookies from over-spreading while they cook. If you’re in a hurry, scoop the dough into two-tablespoon portions onto the cookie sheet and transfer it to the freezer for 10-15 minutes, until it is cold to the touch.
- For gooey cookies, cook for 10-12 minutes. For well-done cookies that are crispy on the edges, cook for 15 minutes. Cook time also depends on the size of your cookies, so when in doubt, keep an eye on them.
Final Thoughts
These sourdough discard chocolate chip cookies are the perfect excuse to keep baking with your starter—even on non-bread days. They’re soft in the center, crisp at the edges, and loaded with melty chocolate and subtle sourdough depth. Whether you’re trying to reduce food waste or just want a unique twist on a classic cookie, this easy beginner recipe is sure to become a go-to in your kitchen. Don’t be surprised if they disappear quickly!
