If you have a jar of sourdough discard sitting in your fridge and you’re wondering what to do with it, these sourdough discard chocolate chip cookies are about to become your new favorite treat.
They give everything you love in a classic chocolate chip cookie: crisp golden edges, soft chewy centers, and big gooey pockets of chocolate, with a subtle tangy depth that only sourdough discard can bring.
I am sharing exactly how I make these cookies whenever my discard needs using up. They come together quickly, taste bakery-worthy, and make the perfect afternoon snack or late-night indulgence with a glass of milk.
If you need a sourdough starter, follow my Beginner Sourdough Starter Recipe
Why You’ll Love This Sourdough Discard Chocolate Chip Cookies Recipe?
These cookies strike the perfect balance: a pleasant light tang from the sourdough discard without any overpowering sourness, paired with rich, nutty flavor from brown butter (or melted butter if you’re short on time).
You’ll get that dreamy chewy center and crisp edges thanks to a smart mix of brown and white sugar plus the right touch of leavening. And with plenty of chopped chocolate or a mix of chips and chunks, every bite has those irresistible gooey chocolate pockets.
They’re forgiving, beginner-friendly, and a wonderful way to reduce waste while baking something truly special. Once you try them, you might just find yourself feeding your starter a little extra just to have more discard on hand!
Ingredients & Substitutions
Here’s what you’ll need for a batch of about 18–20 delicious cookies:
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt (or kosher salt)
Wet Ingredients:
- ½ cup (113g) unsalted butter (brown it for deeper nutty flavor, or use melted and cooled)
- ¾ cup (150g) packed brown sugar (light or dark)
- ½ cup (100g) granulated white sugar
- 1 large egg, room temperature
- ½ cup (120g) sourdough discard (fresh or less than 5 days old for a pleasant tang without too much sourness)
- 2 teaspoons pure vanilla extract
Add-ins:
- 1 ½ cups (about 250–270g) chocolate — I highly recommend chopped dark or semi-sweet chocolate bars for big gooey puddles, or a mix of chocolate chips and chunks
Substitutions & Notes:
- For even richer flavor, brown the butter and let it cool slightly before using.
- Use fresh or not-too-old discard so the cookies stay sweet with just a hint of tang. Older discard works but can make the flavor more pronounced.
- If you want them extra thick and chewy, chill the dough for 30–60 minutes before baking.
- You can swap half the all-purpose flour for bread flour for a slightly chewier texture.
How to Make Sourdough Discard Chocolate Chip Cookies?
These cookies are wonderfully simple and come together in one bowl (plus a small saucepan if browning butter). The whole process feels relaxing and the smell while they bake is pure heaven.
Step 1: Brown the Butter (Optional but Recommended)
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until it turns golden brown and smells nutty (about 5–7 minutes). Pour into a large mixing bowl and let it cool for 10–15 minutes.
Step 2: Mix the Wet Ingredients
Add the brown sugar and granulated sugar to the browned (or melted) butter. Whisk until smooth and combined. Beat in the egg, sourdough discard, and vanilla extract until everything looks creamy and well incorporated.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, do not overmix. The dough will be soft.
Step 4: Fold in the Chocolate
Stir in the chopped chocolate or chocolate chips until evenly distributed. You want plenty of chocolate in every bite!
Step 5: Chill (Optional) and Scoop
For thicker cookies with less spread, cover the dough and chill in the fridge for 30–60 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop generous portions (about 2–3 tablespoons each) onto the sheets, leaving space between them. If desired, press a few extra chocolate pieces on top.
Step 6: Bake
Bake for 10–13 minutes, until the edges are golden brown but the centers still look slightly soft. They will continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Your kitchen will smell amazing, and you’ll have warm, gooey sourdough chocolate chip cookies ready to enjoy!
Tips for Perfect Sourdough Discard Chocolate Chip Cookies
- Use discard less than 5 days old for sweeter bakes like these cookies, it gives a pleasant tang without turning overly sour.
- Brown butter adds a beautiful nutty depth that pairs wonderfully with the chocolate.
- Don’t skimp on the chocolate! Chopped bars create those dreamy gooey pockets.
- For crispier edges and chewier centers, try chilling the dough and slightly underbaking.
- Experiment with add-ins like a sprinkle of flaky sea salt on top right after baking for that perfect sweet-salty finish.
Can I Freeze These Cookies?
Yes! These cookies freeze beautifully.
To freeze unbaked dough: Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
To freeze baked cookies: Let them cool completely, then store in an airtight container or freezer bag with parchment between layers. Thaw at room temperature or warm gently in the microwave for that fresh-from-the-oven feel.
They keep well in the freezer for up to 2 months — perfect for when a cookie craving strikes!
FAQs
How do I get round cookies?
For perfectly round cookies, try “cookie scooting” right after baking:
While the cookies are still hot from the oven, place a slightly larger round object (like a biscuit cutter, large glass, or cookie cutter) over each one and gently swirl it around to nudge the edges inward into a neat circle.
Chilling the dough before baking and using a cookie scoop also helps them hold a nicer shape.
Why are my sourdough discard cookies dry?
Dry cookies are usually caused by over-measuring the flour (always weigh it if possible or spoon and level carefully), over-baking (remove them when the centers still look slightly soft, they firm up as they cool), or using discard that’s too old and thick.
Make sure your butter is properly measured. These small adjustments usually bring back that perfect chewy texture!
Conclusion:
These sourdough discard chocolate chip cookies turn something you might otherwise toss into pure baking joy. They’re soft, chewy, just the right amount of tangy, and loaded with chocolate.
Give them a try this weekend, your family (and your discard jar) will thank you!
Have you made sourdough cookies before? What’s your favorite way to use discard in sweets? Let me know in the comments below.
From our kitchen to yours, with love.
Sourdough Discard Chocolate Chip Cookies
Ingredients
Equipment
Method
- Brown the butter (optional) and let it cool slightly.
- Whisk sugars into butter, then mix in egg, discard, and vanilla.
- Combine dry ingredients and fold into wet mixture until just combined.
- Stir in chopped chocolate.
- Chill dough 30-60 minutes if desired.
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets.
- Bake 10-13 minutes until edges are golden but centers are soft.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
- Use discard less than 5 days old for best mild tang.
- Brown butter adds rich nutty flavor.
- Store in airtight container up to 5 days or freeze dough/baked cookies.
About The Author
