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Sourdough chocolate chip cookies on a table served with chocolate milk.

Sourdough Discard Chocolate Chip Cookies (Soft & Chewy)

AndreeaB
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.
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Prep Time 5 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 247 kcal

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
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