Sourdough Discard Chocolate Chip Cookies (Soft & Chewy)
These aren’t just your average chocolate chip cookies—they’re a classic with an interesting twist. A recipe for sourdough discard chocolate chip cookies with gooey centers, crispy edges, and pockets of melty chocolate in every bite. They have that subtle sourdough tang that takes the flavor to a whole new level. The dough is extra tender, the recipe comes together in one bowl, and you can bake ‘em right away or stash the dough in the freezer for cookie emergencies (we’ve all been there).
This post contains affiliate links. If you use the links to make a purchase, I will make a small commission at no extra cost to you.
Why You’ll Love This Sourdough Chocolate Chip Recipe
- Soft and chewy – the perfect melt-in-your-mouth cookie texture.
- Rich flavor – decadent chocolate paired with caramel notes from the brown sugar and topped with a pinch of flaky salt for the ultimate treat.
- Easy to make– mix everything in one bowl, scoop and bake, it’s that easy.
- No waste – the best way to use sourdough discard.
What You Need to Make These Cookies
- Sourdough starter discard – unfed starter gives the best flavor.
- Butter – use softened, unsalted butter.
- Brown sugar – keeps cookies soft and chewy.
- White sugar – adds sweetness and crisp edges.
- Egg – for structure and richness.
- Vanilla extract – enhances flavor.
- All-purpose flour – the base of the dough.
- Baking soda – helps cookies spread just right.
- Salt – balances sweetness and adds an extra layer of flavor.
- Chocolate chips – use semi-sweet or dark chocolate.
Step-by-Step Instructions
- In a large mixing bowl cream butter and sugars until light and fluffy.
- Add egg, vanilla extract, and sourdough discard. Mix well.
- Stir in the flour, baking soda, and salt until just combined. Don’t over mix.
- Fold in the chocolate chips.
- Chill dough in the fridge for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Scoop the dough into 12 equal-sized balls using an ice cream scoop or a spoon. Then, place them on a parchment-lined tray.
- Bake for 10–12 minutes until edges are golden and centers are soft. Unless you want crispy cookies, don’t let them bake for more than 12 minutes. Mine took precisely 11 minutes to my preferred consistency.
- Optional: sprinkle sea salt flakes on the cookies right after you take them out of the oven. Trust me, it takes the cookies to a the next level of deliciousness.
- Let the cookies cool slightly for a few minutes before attempting to transfer onto a wire rack. The cookies will harden slightly as they cool off.
- Enjoy them plain or served with a scoop of vanilla ice cream.
Tips for Perfect Sourdough Discard Cookies
- Chill the dough for 30 minutes to prevent the cookies from spreading too much.
- Use room‑temperature butter and egg for the best texture.
- Don’t overbake. Remove cookies when edges are golden but centers look soft.
- Let the cookies cool off slightly before attempting to handle them.
- Try different mix‑ins. Swap chocolate chips for chunks, nuts, or dried fruit.
- Measure your flour correctly. Spoon and level to avoid dry cookies. But using a kitchen scale and measuring by weight is the most accurate.
Sourdough Discard Chocolate Chip Cookies FAQs
Can I use active sourdough starter instead of discard?
Yes! Active starter works too. The cookies may be slightly puffier and a bit less chewy (which can be a good thing for some).
Does sourdough discard make cookies taste sour?
No. It adds a mild tang and depth of flavor but keeps the cookies sweet and rich.
Can I freeze the dough?
Yes! Scoop dough balls, freeze them on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
How long do the cookies stay fresh?
Store in an airtight container for up to 4 days. You can also freeze baked cookies for up to 3 months.
What if I don’t have brown sugar?
Use all white sugar, but cookies will be less chewy. Add 1 tsp molasses if you have it.
How to Store and Freeze These Cookies
- Room temperature: Keep in an airtight container for up to 4 days.
- Freezer: Store baked cookies in a freezer bag for up to 3 months.
- Make-ahead: Freeze unbaked dough balls and bake whenever you want fresh cookies!
More Sourdough Discard Cookie Recipes
Sourdough Discard Chocolate Chip Cookies (Soft & Chewy)
These soft and chewy sourdough discard chocolate chip cookies are super easy to make and are packed full of flavor. Fix your chocolate craving and use up your sourdough starter in one delicious cookie.
Equipment
- 1 Cookie Sheet
- 1 Ice Cream Scoop (optional)
Ingredients
- ½ cup sourdough discard 118g
- ½ cup softened butter (unsalted) 115g
- 1 egg room temperature
- ½ cup brown sugar 110g
- ¼ cup granulated sugar (I used unrefined) 50g
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour 150g
- ½ tsp baking soda
- a pinch of salt (or omit if using salted butter)
- 1 cup chocolate chips (semi-sweet or dark chocolate) 170g
- 1 tsp flaky sea salt (to sprinkle on the cookies after baking) optional
Instructions
- In a large mixing bowl cream butter and sugars until light and fluffy.½ cup softened butter (unsalted), ½ cup brown sugar, ¼ cup granulated sugar (I used unrefined)
- Add egg, vanilla extract, and sourdough discard. Mix well.½ cup sourdough discard, 1 egg, 1 tsp vanilla extract
- Stir in the flour, baking soda, and salt until just combined. Don’t over mix.1 ¼ cup all-purpose flour, ½ tsp baking soda, a pinch of salt (or omit if using salted butter)
- Fold in the chocolate chips.1 cup chocolate chips (semi-sweet or dark chocolate)
- Chill dough in the fridge for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Scoop the dough into 12 equal-sized balls using an ice cream scoop or a spoon. Then, place them on a parchment-lined tray.
- Bake for 10–12 minutes until edges are golden and centers are soft. Unless you want crispy cookies, don’t let them bake for more than 12 minutes. Mine took precisely 11 minutes to my preferred consistency.
- Optional: sprinkle sea salt flakes on the cookies right after you take them out of the oven. Trust me, it takes the cookies to a the next level of deliciousness.1 tsp flaky sea salt (to sprinkle on the cookies after baking)
- Let the cookies cool slightly for a few minutes before attempting to transfer onto a wire rack. The cookies will harden slightly as they cool off.
- Enjoy them plain or served with a scoop of vanilla ice cream.
Notes
- Don’t overmix the cookie dough once you start incorporating the flour.
- Don’t skip the cooling in the fridge step. This is important to avoid the cookies spreading too much.
- Let the cookies cool off slightly before attempting to handle them.
- You can freeze the cookie dough for later use.
Nutrition
Serving: 64gCalories: 247kcalCarbohydrates: 33gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!