Learn how to make homemade sourdough chocolate chip cookies using your sourdough discard! These bakery-style cookies are soft, thick, chewy, and loaded with chocolate chips in every bite. A must-have in your sourdough recipe collection!
Sourdough Discard Chocolate Chip Cookies
I love this recipe because it is easy not to waste my sourdough discard. Instead of throwing it away, I can turn it into these delicious sourdough chocolate chip cookies.
This easy recipe does not require browned butter, bread flour, or separating egg yolks. I can make these cookies using the pantry staples I already have in my kitchen and the unfed sourdough starter.
The best part? These sourdough starter discard cookies turn out just right – soft and chewy – never cake-like.
Ingredients Needed to Make Sourdough Chocolate Chip Cookies
Here are the key ingredients you will need to make the best sourdough chocolate chip cookies:
- BROWN SUGAR: I use organic brown sugar instead of white sugar to create a softer, chewier texture.
- BUTTER: Use room-temperature unsalted butter.
- SOURDOUGH DISCARD: Use leftover sourdough discard for this recipe. Don’t worry – the cookies won’t taste sour. You can also use a bubbly and active sourdough starter.
- EGGS: Eggs act as a binding agent, helping to hold the cookie dough together.
- VANILLA: Pure vanilla extract enhances the overall flavor of the cookies.
- FLOUR: All-purpose flour is used in this chocolate chip cookie recipe.
- BAKING SODA: Baking soda acts as a leavening agent, helping the cookies rise and giving them a slightly airy texture.
- SALT: Salt enhances the flavors in the cookies, balancing the sweetness.
- CHOCOLATE CHIPS: Milk chocolate chips are the star of the show, providing pockets of melty, gooey goodness in every bite!
Kitchen essentials you may need: baking sheet, large mixing bowl, stand mixer or hand mixer, measuring cups, and spoons.
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How to Make Sourdough Discard Chocolate Chip Cookies
Here are the detailed steps to make chewy sourdough chocolate chip cookies:
- PREHEAT THE OVEN: Position a rack in the center of the oven and preheat the oven to 350°F.
- COMBINE DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a stand mixer fitted with a paddle attachment or in a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, 2 to 3 minutes.
- ADD SOURDOUGH: Incorporate the sourdough discard (or bubbly, active sourdough starter) into the mixture and mix well.
- ADD EGGS AND VANILLA: Add the large eggs and mix well. Stir in the vanilla extract and beat until blended.
- COMBINE WET AND DRY INGREDIENTS: Turn the mixer off and add the dry ingredients to the wet ingredients. Mix on medium until the flour is mixed in, then turn the mixer on high speed for a few seconds; the dough will be chunky.
- FOLD IN CHOCOLATE CHIPS: Add the chocolate chips and mix on high for 10 seconds to mix in the chips throughout the cookie dough.
- PREP AND BAKE: Form into cookie dough balls using two tablespoons (33 grams) of dough per cookie. Place them 2 inches apart on a cookie sheet; don’t flatten them. Bake for 10-11 minutes until lightly browned on top.
- COOL AND ENJOY: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack.
Recipe Tips for Making Sourdough Cookies
Consistent Size: I recommend using a kitchen scale for consistent size and even baking – it’s the most reliable method.
Avoid Overbaking Your Cookies. Remove them when the edges are just barely turning brown. They may seem underdone, but they’ll continue to cook as they cool. This ensures a perfect, chewy texture.
Avoid Overmixing. To maintain the perfect texture, avoid overmixing this recipe as it could result in cake-like cookies.
How to Store and Freeze
Storing Baked Cookies: Keep sourdough chocolate chip cookies in an air-tight container for up to 7 days at room temperature.
Freezing Baked Cookies: Wrap each cooled cookie in plastic and store them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge before enjoying.
Freezing Unbaked Cookie Dough: Freeze dough balls on a baking sheet, then transfer them to a freezer-safe container. Keep frozen for up to 3 months.
Baking from Frozen Dough: Thaw frozen dough in the fridge overnight. Bake according to the original instructions for fresh cookies. Enjoy!
FAQs
Can I use Fed Sourdough Starter Instead of Discard? Yes, you can use a bubbly and active sourdough starter if you don’t have discard.
What if I Don’t Have a Stand Mixer? Use a hand mixer or mix the ingredients with a wooden spoon.
Why are my Cookies Turning out Cake-Like? Ensure you don’t overmix the dough. Do not overbake the cookies, resulting in a more cake-like cookie.
More Sourdough Recipes
Love sourdough? Be sure to check out these recipes!
- With its slightly tangy flavor and light texture, this sourdough loaf bread recipe is perfect for all your favorite sandwich fillings.
- These fluffy, easy sourdough cinnamon rolls with warm, gooey sugar-cinnamon swirled layers are delicious!
Click HERE to see a recipe collection of 12 + delicious sourdough cookies!
sourdough chocolate chip cookies recipe
Sourdough Chocolate Chip Cookies Discard Recipe
Learn how to make homemade sourdough chocolate chip cookies using your sourdough discard! These bakery-style cookies are soft, thick, chewy and loaded with chocolate chips in every bite. A must-have in your sourdough recipe collection!
Ingredients
- 2 cups (400 g) packed brown sugar
- 8 tablespoons (113 g) unsalted butter (room temperature)
- 2 large eggs
- ½ cup (120 g) sourdough starter discard
- 2 teaspoons (10 g) vanilla extract
- 4½ cup (540g) all purpose flour
- 1 heaping teaspoon baking soda
- 1 teaspoon (5 g) salt
- 2 cups (350g) milk chocolate chips
Instructions
- PREHEAT THE OVEN: Position a rack in the center of the oven and preheat the oven to 350°F.
- COMBINE DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a stand mixer fitted with a paddle attachment or in a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, 2 to 3 minutes.
- ADD SOURDOUGH: Incorporate the sourdough discard (or bubbly, active sourdough starter) into the mixture and mix well.
- ADD EGGS AND VANILLA: Add the eggs and mix well. Stir in the vanilla extract and beat until blended.
- COMBINE WET AND DRY INGREDIENTS: Turn the mixer off and add the dry ingredients to the wet ingredients. Mix on medium just until the flour is mixed in, then turn the mixer on high speed for a few seconds: the dough will be chunky.
- FOLD IN CHOCOLATE CHIPS: Add the chocolate chips and mix on high for 10 seconds to mix in the chips throughout the cookie dough.
- PREP AND BAKE: Form cookie dough into balls using 2 tablespoons (33 grams) of dough per cookie. Place them 2 inches apart on a cookie sheet; don’t flatten them. Bake for 10-11 minutes until lightly browned on top.
- COOL AND ENJOY: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack.
Notes
- Consistent Size: I recommend using a kitchen scale for consistent size and even baking – it’s the most reliable method.
- Avoid Overbaking Your Cookies. Remove them when the edges are just barely turning brown. They may seem underdone, but they’ll continue to cook as they cool. This ensures a perfect, chewy texture.
- Avoid Overmixing. To maintain the perfect texture, avoid overmixing this recipe as it could result in cake-like cookies.
About the Author
Sarah Blankenship | Rocky Hedge FarmSarah is the author behind Rocky Hedge Farm. She is passionate about simple, healthy recipes, cast iron cooking, gardening, and remodeling her manufactured home. She shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.