Ultimate Sourdough Discard Chocolate Chip Cookies

These Sourdough Discard Chocolate Chip Cookies transform your unfed starter into a delightful treat, boasting crispy edges and chewy centers with a subtle tangy twist. With a simple 1:2:2 hydration ratio and a quick chill, they’re an easy, flavorful way to use up discard and satisfy your cookie cravings!

Course Dessert

Cuisine American

Keyword chocolate chips, sourdough discard, sourdough discard chocolate chip cookies

Servings cookies

Calories 157kcal

Ingredients

1 cup salted 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

https://youtu.be/usfNXV-peQc

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