Sourdough Chocolate Chip Cookies
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! Soft in the middle, slightly crisp on the edges, and with just a hint of sourdough tang that deepens the chocolate flavor. Whether you're baking for your family or stocking the cookie jar before the Sunflower Festival, this recipe is a keeper.
Equipment
- Mixing Bowl
- Mixer optional
- Baking Sheets
- Parchment Paper optional
- Wire cooling rack optional
Ingredients
- 1 cup salted butter softened
- 2/3 cup sugar
- 1 cup brown sugar lightly packed
- 2 large eggs
- 3/4 - 1 cup sourdough discard unfed is fine
- 2 tsp vanilla extract
- 3 cups all-purpose flour may need slightly more or less depending on starter thickness
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips or chocolate chunks
Instructions
- Cream the butter and sugars: In a large bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add eggs, discard, and vanilla: Beat in eggs one at a time. Add sourdough discard and vanilla; mix until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry: Slowly mix dry ingredients into the wet mixture until fully combined. Don’t overmix.
- Fold in chocolate: Stir in chocolate chips (or chopped chocolate). Chill dough for at least 1 hour (or up to 48 hours).
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, leaving space between cookies. Bake 10–12 minutes or until edges are golden and centers are just set.
- Cool & enjoy: Let cookies sit on the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
- Sourdough discard adds moisture—chilling the dough helps prevent too much spreading.
- Want a deeper flavor? Brown the butter before creaming, and let it cool before using.
- For more tang, increase discard to 1 cup and chill for 24–48 hours before baking.
- Texture tip: Swap ¼–½ cup flour for whole wheat or add 1 tbsp cornstarch for softness.
- Add-ins: Walnuts, pecans, flaky sea salt, or ½ tsp espresso powder all work great!
- Dough freezes well—scoop, freeze on trays, then store in freezer bags. Bake from frozen, adding 1–2 minutes.