Got some sourdough discard sitting in your fridge? Let’s turn it into something amazing—chocolate chip cookies! This recipe gives you soft, chewy cookies with a subtle tang that makes them extra special. No waste, just pure deliciousness.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Hand or stand mixer (optional)
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Wire rack for cooling
Important Info
- Servings: 18 medium cookies
- Estimated Cost: Around $6 for the whole batch
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Additional Time: 10 minutes (cooling)
- Calories Per Serving: About 180 calories per cookie
- Cook Method: Baking
- Season: All-year-round
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
Ingredients You Need
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (unfed)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, but adds depth)
- 1 cup chocolate chips
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Unsalted butter | Salted butter (reduce added salt) |
| Brown sugar | Coconut sugar |
| Granulated sugar | Honey (reduce to 3 tbsp) |
| All-purpose flour | Whole wheat flour |
| Chocolate chips | Chopped dark chocolate |
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and sourdough discard, then mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips with a spatula.
- Scoop out tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy warm or store in an airtight container for later.
Notes
- If your discard is very runny, reduce the amount slightly to avoid overly sticky dough.
- Chilling the dough for 30 minutes before baking will give you thicker cookies.
- Use dark chocolate chips for a richer taste.
- For extra crunch, add ½ cup of chopped nuts.
- These cookies stay fresh for up to 5 days in an airtight container.
What to Serve with Sourdough Discard Chocolate Chip Cookies
- A glass of cold milk
- Hot coffee or tea
- A scoop of vanilla ice cream
- Warm caramel or chocolate drizzle
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but the texture may change slightly. Active starter will make the cookies puffier due to fermentation.
Do I need to let the dough rest before baking?
No, but chilling the dough for 30 minutes can make the cookies thicker and prevent spreading.
Can I freeze the cookie dough?
Yes, scoop the dough onto a tray, freeze until solid, then store in a zip-top bag. Bake from frozen, adding 2 extra minutes.
Why are my cookies too flat?
If your dough is too warm, the butter melts too quickly. Chilling the dough before baking helps. Also, check your baking soda for freshness.
Can I make these cookies dairy-free?
Yes, use melted coconut oil or vegan butter instead of regular butter, and dairy-free chocolate chips.
