Soft, chewy, and just the right amount of tang

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These cookies are a sweet way to use up your sourdough discard—and trust me, no one will complain about this form of reducing waste! They’re soft in the middle, slightly crisp on the edges, and have just a hint of that sourdough flavor that deepens the richness of the chocolate.

Whether you’re baking for your family or stocking the cookie jar before the Sunflower Festival, this recipe is a keeper.

Equipment:

Mixing bowls
Hand mixer or stand mixer
Baking sheets(stainless steel with wire racks)
Baking sheet(These cast iron pans are my favorite—they add the best crust!)
Parchment paper
Wire cooling rack

Ingredients:

1 cup salted butter, softened
⅔ cup white granulated sugar
1 cup light brown sugar, lightly packed
2 large eggs
¾-1 cup sourdough discard depending on thickness (unfed is fine)
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips (or chopped chocolate)

Directions:

Cream the butter + sugars
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs, discard, and vanilla
Beat in the eggs one at a time. Add the sourdough discard and vanilla extract, mixing until smooth.
Mix dry ingredients separately
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet + dry
Gradually mix the dry ingredients into the wet until fully incorporated. Don’t overmix!
Fold in chocolate chips
Stir in the chocolate chips (and try not to eat all the dough at this point).
Chill the dough
Cover and chill the dough for at least 1 hour (or overnight if you have the patience). This step helps the cookies hold their shape and amps up the flavor.
Bake
Preheat your oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing a couple inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers still look soft.
Cool & enjoy
Let them sit on the pan for 5 minutes before transferring to a wire rack. Grab one warm—you deserve it.

Tips, Variations & Add-Ins

Want to take these cookies up a notch? Here are a few of my favorite ways to tweak this recipe based on what I’ve got on hand—or what kind of cookie mood I’m in!

For deeper, richer flavor, you can brown the butter first before mixing. It adds this warm, nutty note that pairs beautifully with the tang of sourdough and the richness of chocolate. Just make sure to let it cool back to room temp so it doesn’t melt your dough. Also, if you’ve got a really good vanilla extract, bumping it up to a full tablespoon really brings out that classic “bakery-style” flavor.

If you’re after a little more sourdough tang and have the patience (I don’t always!), chilling the dough for 24–48 hours helps deepen that sourdough flavor even more. Totally worth the wait if you like that complexity.

When it comes to texture, I sometimes swap out ¼ to ½ cup of the flour for whole wheat—it gives the cookies a slightly heartier bite, which I love. A tablespoon of cornstarch in the mix makes them extra soft and fluffy. And if you’ve never used chopped chocolate instead of chips… you’re in for a treat. It melts in layers and little gooey pockets. So good.

If you’re baking with what you have, no worries. Salted butter works just fine—just cut the added salt in the recipe down to 1 teaspoon. And feel free to use any chocolate you like: dark, semi-sweet, milk, or a mix of all three. You really can’t go wrong.

Lastly, don’t be afraid to get creative with add-ins. A sprinkle of flaky sea salt on top before baking gives that bakery finish. Chopped nuts are always welcome here (pecans or walnuts especially), and a little espresso powder—just ½ teaspoon—can really bring out the chocolate flavor without making them taste like coffee.

Notes & Tips:

Don’t skip the chill! Sourdough discard adds extra moisture, and chilling keeps the cookies from spreading too much.
Add-ins welcome: Try chopped walnuts, a sprinkle of flaky salt on top, or sub in half dark chocolate for extra richness.
Make ahead: This dough freezes beautifully. Scoop into balls and freeze on a tray, then store in a freezer bag. Bake from frozen—just add 1–2 minutes to the time.

These cookies never last long around here—especially if I set them out with a cold glass of milk or sneak one while making coffee. Let me know if you bake them, and tell me what your crew thinks!