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Classic Sourdough Discard Chocolate Chip Cookies

Classic sourdough discard chocolate chip cookies on cooling rack with melted chocolate chips
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These cookies have a slight tanginess from the sourdough discard that makes them different from regular chocolate chip cookies. Perfect way to use up sourdough discard with quick preparation.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a medium or large bowl, cream together the cooled melted butter and brown sugar until well combined, about 2-3 minutes.
  3. Mix in the sourdough discard, followed by the egg yolk and vanilla extract. Stir until well incorporated.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients into the wet ingredients, stirring just until there are no visible streaks of flour.
  6. Mix in the chocolate chips until they are evenly distributed throughout the dough.
  7. Scoop out cookie dough balls (about 2 tablespoons each, roughly golf ball size) and place them onto the prepared baking sheet, spacing them 2-3 inches apart. Top with extra chocolate chips if desired.
  8. Bake on the middle rack for 9-10 minutes until edges are lightly golden brown but centers still look soft and slightly pale.
  9. For perfectly round cookies, use a biscuit cutter or large cup to shape them immediately after removing from the oven. Optionally sprinkle flaky salt over warm cookies.
  10. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.

Notes

  • Make sure your sourdough starter is at room temperature before using. This recipe uses 100% hydration starter (equal parts flour and water by weight).
  • For best flavor, you can chill dough for 30 minutes to 2 hours before baking (optional step, not included in timing).
  • Don’t overbake – remove when edges are just starting to turn golden brown but centers still look soft and slightly pale. They’ll firm up as they cool.
  • Add a piece of bread to your storage container to keep cookies soft for up to 5 days.

Nutrition

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