Sourdough Chocolate Chip Cookies are a simple twist on classic chocolate chip cookies that adds a subtle but delicious change in the flavor of the cookies, while also making them extra soft and chewy. These sourdough discard chocolate chip cookies are a great way to use up extra discard while making a tasty treat!
I am a sourdough lover. My sourdough start is constantly fed and ready to go so I can have fresh sourdough bread, tortillas, english muffins, etc, whenever I feel like it. This also means I've usually got some sourdough discard laying around, which I hate to waste so these Sourdough Discard Chocolate Chip Cookies are the perfect way to use it up!
If you're looking for more delicious cookie recipes check out my Brown Butter Chocolate Chip Cookies, Chocolate Chip Cookie Bars, or Butterscotch Cookies.
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Why You'll Love This Recipe
- The sourdough discard adds a subtle but delicious flavor to the chocolate chip cookies. It's a simple twist that you will love. The addition of Oreos add flavor these Oreo and Chocolate Chip Cookies as well!
- These cookies are a great way to use up leftover sourdough starter.
- The discard adds some extra moisture to the cookies, making them extra chewy with a slight crisp on the edge. These Lemon Curd Cookies have a similar texutre.
- The cookies are loaded with chocolate, making them super rich and irresistible. Just like my Banana Chocolate Chunk Muffins!
Ingredients
Ingredient Notes
- Sourdough discard is the by-product of a sourdough starter. It is what you remove from your starter before feeding it fresh water and flour.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. Find the same delicious chocolate puddles in my Brownie Bites.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use brown butter instead of regular butter to add even more depth of flavor. I use brown butter in my Brown Butter Cookies.
- Use different types of chocolate chips to add more flavor or to change the flavor of the cookies. White chocolate makes these Raspberry and White Chocolate Chip Cookies extra sweet.
- Mix pecans, walnuts, or almonds into the cookie dough for some added crunch. I use pecans in my Pecan Chocolate Chip Cookies.
- Add cocoa powder to the cookie dough to create Double Chocolate Sourdough Chocolate Chip Cookies. I also use cocoa powder in my Fudgy Brownies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
STEP 2: Add the egg, sourdough discard, and vanilla. Mix to fully combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 5: Mix in the chocolate. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 6: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 7: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 8: Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
- Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Sourdough Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
Sourdough discard is a by-product of sourdough starter. It is what you remove from the sourdough starter before you feed it fresh water and flour. It can be thrown away or it can be used in other recipes to add flavor and moisture.
More Recipes You'll Love
If you tried these Sourdough Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Sourdough Chocolate Chip Cookies
Ingredients
For Cookies:
- 1 ½ stick (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 1 large (50 grams) eggs
- 2 teaspoons vanilla extract
- ½ cup (227 grams) sourdough discard
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (255 grams) chocolate chopped or chocolate chips
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, vanilla, and sourdough discard. Mix until well combined.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Mix in the chocolate.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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