Cookies with a tangy twist—your discard deserves this! If you’ve got sourdough discard piling up, these Sourdough Discard Chocolate Chip Cookies are the perfect way to turn it into something irresistible. With crispy golden edges, chewy centers, and a subtle sourdough tang, this recipe transforms a classic treat into a baker’s dream. Ready to give your discard the spotlight? Let’s dive in!
Ultimate Sourdough Discard Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened (226g)
- ¾ cup granulated sugar (150g)
- ¾ cup packed light brown sugar (165g)
- 1 large egg room temperature
- ½ cup sourdough starter discard (100g) unfed
- 2 tsp vanilla extract
- 2½ cups all-purpose flour (300g)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1½ cups semi-sweet chocolate chips (or your favorite mix—dark, milk, or chunks!) (270g)
Instructions
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer (paddle attachment) on medium speed until light and fluffy—about 2-3 minutes. This builds that crispy edge.
- Add Wet Ingredients: Mix in the egg, sourdough discard, and vanilla extract on medium speed until fully combined, about 1 minute.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture on low speed, mixing just until no flour streaks remain. Overmixing makes them tough, so keep it gentle.
- Fold in Chocolate: Use a spatula to fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky—perfect!
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours). Chilling enhances flavor and controls spread for that chewy center.
- Preheat & Scoop: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Scoop the dough into 1 ½ tablespoon balls (about 30g each), place 2-3 inches apart.
- Bake: Bake one sheet at a time for 10-12 minutes, until the edges are golden and the centers look just set but soft. They’ll firm up as they cool.
- Cool: Sprinkle with flaky sea salt (optional) while warm. Cool on the tray for 5 minutes, then transfer to a wire rack—or sneak one warm for maximum chewiness!
Video
Notes
- Sourdough Ratio: Based on a 1:2:2 starter (1 part starter : 2 parts flour : 2 parts water by weight), yielding 100% hydration discard. Adjust flour if your starter’s hydration varies.
- Chilling: Essential for flavor and chewiness—don’t skip unless in a rush!
- Texture Tips: Golden edges = crisp; soft centers = chewy—pull from oven when edges are a light golden brown.
- Storage: Airtight container for 5 days; freeze dough balls for 3 months (bake from frozen, add 1-2 min from frozen or bake thawed for normal time).
- Variations: Swap chips for chunks, add nuts, or try 1/2 tsp cinnamon.
Nutrition
Why You’ll Love My Sourdough Discard Chocolate Chip Cookies
- No Waste: Uses up that unfed discard sitting in your fridge or on your counter.
- Texture Heaven: Crispy edges meet chewy middles—every bite is perfection.
- Tangy Twist: That sourdough flavor adds a unique depth to chocolate chip cookies.
- Simple Ingredients: Pantry staples + discard = magic in about an hour of active time (plus chilling).
Understanding the Sourdough Ratio
This recipe is built around a 1:2:2 hydration ratio for the sourdough starter—sourdough bakers will recognize this as a common way to express starter composition. In simpler terms, it’s 1 part starter : 2 parts flour : 2 parts water by weight. So, my 100g of discard comes from a starter fed with 20g starter, 40g flour, and 40g water (before it becomes discard). This 100% hydration level keeps the dough balanced—moist but not too wet. If your starter’s hydration differs (e.g., thicker at 50% or wetter at 150%), you might need a slight flour tweak—see Troubleshooting below!
Tips for Success
- Discard Freshness: Use discard that’s less than a week old for the best flavor—older discard can get too sour.
- Chilling is Key: Don’t skip the 30-minute chill—it deepens the tangy taste and prevents flat cookies.
- Golden Edges: Bake until the edges are noticeably golden for that crisp bite; underbaked edges stay soft.
- Warm Enjoyment: These are divine straight from the oven—let them cool just enough to hold!
Watch Me Make My Sourdough Discard Chocolate Chip Cookies
Want to see these cookies come to life? Check out my full step-by-step video on YouTube! From creaming the butter to that first warm bite, I’ve got you covered.
Storage & Freezing
- Room Temp: Store in an airtight container for up to 5 days—reheat for 10 seconds in the microwave for that fresh-baked feel.
- Freezer: Freeze scooped dough balls on a tray, then transfer to a zip-top bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the time.
Variations to Try
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Double Chocolate: Swap 1/4 cup flour for cocoa powder and use dark chocolate chips.
- Spiced Twist: Mix in 1/2 tsp cinnamon or a pinch of espresso powder for extra depth.
Why This Recipe Works
The sourdough discard isn’t just a waste-saver—it’s the secret to these cookies’ charm. The natural acidity tenderizes the dough for chewiness, while the subtle fermentation adds a flavor layer that pairs beautifully with sweet chocolate. Chilling lets the discard’s tang meld with the sugars, making every bite a little more special than your average cookie.
Troubleshooting Sourdough Discard Chocolate Chip Cookies
- Dough Too Wet?: If your discard is higher hydration (more water), add 1-2 tablespoons extra flour.
- Cookies Spreading Too Much?: Chill longer (1 hour+) or check that your butter wasn’t too soft.
- No Tang?: Older discard or a weaker starter might need a boost—try a fresher batch next time.
- Tough Cookies?: You might’ve overmixed after adding flour—keep it light!
FAQs
Can I use fed starter instead of discard?
Yes, but discard gives a stronger tangy kick. Fed starter might make the dough puffier—reduce flour slightly if it feels dry.
How many cookies does this make?
About 35, depending on how big you scoop ‘em—mine are around 30g each.
Can I skip the chilling step?
You can, but the cookies will spread more and lose some chewiness. Chilling’s worth it for flavor and texture!
What if my starter isn’t 100% hydration?
If it’s thicker (less water), add a teaspoon of water; if wetter, a tablespoon of flour. Adjust as you mix.
Can I make these gluten-free?
Try a 1:1 gluten-free baking flour, but the texture might differ—let me know how it goes!
Ready to Bake?
Your sourdough discard is begging for this recipe—crisp, chewy, tangy, and chocolatey all at once. Whip up a batch, share them with your crew, and let me know how they turn out in the comments below! Want more discard ideas? Subscribe to my YouTube channel or check out my other cookie recipes such as my oatmeal chocolate chip cookies, no-bake fudge cookies, or snickerdoodles! Happy baking!
Wow…so good! Thanks for sharing this! Best CC cookies I’ve ever had!