Classic Sourdough Discard Chocolate Chip Cookies

Classic Sourdough Discard Chocolate Chip Cookies turn your leftover starter into a delicious treat that tastes better than regular cookies. I’ve been baking with sourdough discard for the past three years, and the subtle tang from the inactive starter creates a flavor that perfectly balances sweet chocolate chips.

I still remember my first attempt at sourdough discard chocolate chip cookies in my kitchen. I had just started maintaining a sourdough starter and felt guilty throwing away perfectly good discard every week. I wanted something quick that didn’t require extensive planning. These cookies became my go-to zero-waste solution because they come together in about 20 minutes from start to finish. The combination of brown sugar and semi-sweet chocolate chips with that hint of sourdough tanginess creates a cookie that’s both familiar and special. Now, whenever I feed my starter, I immediately save the discard in a jar just to make these cookies the next day.

What You’ll Need to Make These Cookies

Before you start baking classic sourdough discard chocolate chip cookies, I always recommend gathering all your ingredients first. This makes the mixing process smooth and quick. I prefer using room temperature ingredients because they blend together more easily, creating a better cookie texture.

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter (melted and cooled)
• 1/4 cup inactive sourdough starter (unfed, at room temperature, 100% hydration)
• 1/3 cup semi-sweet chocolate chips (plus extra for topping if desired)
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt

Pro tip: I always use semi-sweet chocolate chips, but dark chocolate chunks or milk chocolate chips work beautifully too. For the butter, make sure it’s cooled after melting so it doesn’t scramble the egg yolk when you mix them together. My starter is a 100% hydration starter (equal parts flour and water by weight), which works perfectly in this recipe.

Step-by-Step Baking Instructions

I recommend reading through all the steps before you start so you know what to expect. The dough comes together quickly, so have your baking sheet ready to go.

Step 1: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or leave it unlined. I prefer using parchment paper because it makes cleanup easier and prevents sticking.

Step 2: In a medium or large bowl, cream together the cooled melted butter and brown sugar until well combined, about 2-3 minutes. The mixture should look smooth and slightly fluffy. This step is important because it helps create the right cookie texture.

Step 3: Mix in the sourdough discard until fully incorporated, followed by the egg yolk and vanilla extract. Stir until everything is well blended and you don’t see any streaks. The batter should look smooth and creamy at this point.

Step 4: In a separate small bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed throughout your classic sourdough discard chocolate chip cookies.

Step 5: Gradually add the dry ingredients into the wet ingredients, stirring just until there are no visible streaks of flour. Don’t overmix or your cookies will be tough. The dough should be thick but scoopable.

Step 6: Mix in the chocolate chips until they are evenly distributed throughout the dough. I like to reserve a few chips to press into the tops of the cookies before baking for a prettier presentation.

Step 7: Scoop out cookie dough balls using about 2 tablespoons of dough for each cookie (roughly the size of a golf ball). Place them onto the prepared baking sheet, spacing them 2-3 inches apart. The cookies will spread as they bake.

Step 8: If desired, top each cookie with a few extra chocolate chips. This makes them look bakery-style and ensures every bite has chocolate.

Step 9: Bake on the middle rack for 9-10 minutes, until the edges are lightly golden brown but the centers still look soft and slightly pale. They will continue cooking on the hot baking sheet after you remove them from the oven. Don’t wait for the centers to look fully done, or you’ll end up with dry cookies.

Step 10: For perfectly round cookies, use a biscuit cutter or large cup to gently shape them immediately after removing from the oven. Simply place the cutter around each cookie and swirl in a circular motion.

Step 11: Optionally, sprinkle a pinch of flaky salt over the warm cookies. The salt enhances the chocolate flavor and balances the sweetness beautifully.

Step 12: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. If you move them too soon, they might break apart because they’re still soft.

Best Ways to Serve Your Cookies

These classic sourdough discard chocolate chip cookies pair wonderfully with drinks and other desserts that complement their sweet and tangy flavor.

Cold glass of milk: The classic pairing that never gets old. The creamy milk balances the sweetness and makes the cookies taste even more indulgent.

Hot coffee or tea: The warmth of the beverage brings out the chocolate flavor and creates a comforting afternoon snack or dessert experience.

Vanilla ice cream sandwiches: Place a scoop of vanilla ice cream between two cookies for an impressive dessert. The cold ice cream and soft cookie texture create a perfect contrast.

Hot chocolate: Serve warm cookies alongside rich hot chocolate for the ultimate cozy treat, especially during cold winter months.

More Delicious Sourdough and Sweet Treats

If these classic sourdough discard chocolate chip cookies have inspired your sourdough baking journey, there are so many more ways to use that precious discard. Transform your leftover starter into fluffy Sourdough Discard Naan for a savory option that pairs perfectly with curries and dips. For breakfast lovers, try making Sourdough Cinnamon Roll Focaccia which combines the best of cinnamon rolls and artisan bread in one impressive bake.

When planning a complete meal, serve these cookies as dessert after enjoying Easy Sourdough Bagels for breakfast or Sourdough Bagels with Sun-Dried Tomatoes and Herbs for a savory lunch option. For cookie lovers seeking variety, the Soft Eggnog Cookies offer festive seasonal flavors while Cake Batter Cookies bring fun nostalgic sweetness to any gathering.

How to Store Your Cookies

Store your classic sourdough discard chocolate chip cookies in an airtight container at room temperature for up to 5 days. I recommend adding a piece of bread to the container to help keep the cookies soft. The bread will get stale, but it prevents your cookies from drying out.

For reheating, I suggest warming individual cookies in the microwave for 10-15 seconds. This makes them taste freshly baked again with soft, melty chocolate chips.

Pro tip: You can freeze the baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. You can also freeze the raw cookie dough balls. Just roll them, freeze until solid on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

Common Questions About This Recipe

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