These Easy Sourdough Discard Chocolate Chip Cookies are the easiest way to turn leftover sourdough starter into something irresistible. With golden edges, chewy centers, and plenty of rich chocolate chips in every bite, these cookies will become a new favorite!
These Easy Sourdough Discard Chocolate Chip Cookies have quickly become my new favorite! They’re absolutely delicious—and such a great way to use up sourdough discard. Lately, I’ve been loving the process of making sourdough bread (you can check out my go-to Sourdough Bread recipe here!), but as any sourdough baker knows, having a starter means there’s always discard to deal with. Turning it into cookies is hands-down my favorite way to put that discard to good use.
You’re going to love this cookie! It has perfectly light, crispy edges, a soft and chewy center, and is packed with plenty of melty, delicious chocolate chips. It’s easy to make and irresistibly good!
What is Sourdough Discard?
If you’ve been keeping a sourdough starter, you’ve probably heard the term “sourdough discard.” It’s the portion of starter you remove before feeding it with fresh flour and water. I know—“discard” makes it sound like you should just toss it, but don’t! It’s actually super useful in recipes, like pancakes, waffles, muffins, and cookies (these Sourdough Discard Chocolate Chip Cookies are my favorite!).
While sourdough discard won’t rise bread on its own, it still adds great flavor and that little sourdough tang we all love. And using it means less waste, which is always a win!
Ingredients Needed to Make Easy Sourdough Discard Chocolate Chip Cookies:
- Butter
- Granulated Sugar
- Dark Brown Sugar
- Light Brown Sugar
- Sourdough Discard
- Eggs
- Vanilla Extract
- Baking Soda
- Baking Powder
- Sea Salt
- All-Purpose Flour
- Semi-Sweet Chocolate Chips
- Dark Chocolate Chips
How to Make Easy Sourdough Discard Chocolate Chip Cookies:
This is a quick overview on how to make this recipe. The full ingredients and recipe instructions are in the card at the bottom of this post.
- In a stand mixer, cream butter and sugars for 3 minutes. Add discard, eggs, and vanilla; mix 1 minute. Add baking soda, baking powder, and salt; mix 30 seconds. Slowly mix in flour, then fold in chocolate chips.
- Chill dough for 2–3 hours.
- Preheat oven to 350°F. Scoop 2-tbsp balls onto parchment-lined sheet, 2 inches apart. Bake 8–10 minutes until edges are golden.
- Cool on sheet 5–10 minutes, then transfer to a rack. Store in an airtight container.
- Enjoy!
Bonus! Sprinkle flaky sea salt on top right after baking!
Easy Sourdough Discard Chocolate Chip Cookies Tips:
Tips for using sourdough discard in this recipe: You can use discard that’s freshly removed from your starter, or even some that’s been in the fridge for up to 1–2 weeks. Either works great!
Make Ahead of Time: Prepare the dough 1-2 days before baking. I prefer to scoop the dough and then keep it in an airtight container until ready to bake.
Use a biscuit cutter or round cookie cutter to keep the cookies round– When the cookies are finished baking, move the cutter in a circular motion around the cookie to make sure the cookies are perfectly round.
Try different mix-ins or toppings: This cookie is so versatile!
To Store:
To keep chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to three months.
Enjoy!
You Might Also Like:
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- Soft and Chewy Graham Cracker Cookies
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- 10 Best Cookies That Are Easy to Make
Easy Sourdough Discard Chocolate Chip Cookies
Ingredients
- 1 1/4 cups unsalted butter
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/3 cup sourdough discard
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons sea salt
- 3 3/4 cups all-purpose flour
- 1 3/4 cups semi-sweet chocolate chips
- 3/4 cup dark chocolate chips
Instructions
- 1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated
sugar, dark, and light brown sugar for 3 minutes. Add the discard, eggs, and
vanilla and mix on medium-high for about 1 minute. - 2. Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, and sea salt. Mix for 30 seconds. Slowly add the all-purpose flour until just incorporated. Add the chocolate chips and beat for a few seconds on low speed
or fold in by hand. - 3. Chill in the fridge for at least 2-3 hours before scooping.
- 4. When ready to bake, preheat oven to 350°F. Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly to make
scooping easier. - 5. Scoop 2 tablespoon balls of dough onto the cookie sheet and spread cookie dough on a baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10
minutes until edges are just golden. Make sure not to over-bake, the cookies
will set up as they cool. - 6. Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Could they stay in the fridge overnight?
Are you asking about the cookie dough or the baked cookies? The cookie dough can be covered and refrigerated overnight before baking. Just scoop and bake as directed, adding an extra minute or two if the dough is very cold.
These are especially rich. They did need more than the recommended 8-10 minutes. I wasn’t clear on whether you leave them in the dough-ball shape or flatten. I didn’t flatten so maybe that is why they needed 14 minutes. The first dozen I removed at 12 minutes while still gooey centered and they are suspiciously on the brink of underbaked in the center. I lengthened the time on the next. I took seriously not overtaking and would love feedback on this recipe. Many thanks. I love and use your sourdough recipe weekly.