A few months back, I was elbow-deep in my sourdough starter routine—feeding it, forgetting it, repeat—when I realized I’d amassed a jar of discard that was basically begging for a purpose beyond the trash can.
With a bag of chocolate chunks taunting me from the pantry and my kids circling like sharks for a snack, I threw together these Sourdough Chocolate Chip Cookies—chewy, tangy, and loaded with chocolatey goodness.
I’ve had a few dense batches (overmixed it, my bad), but now they’re my sneaky way to use up discard and win the day. If you’ve got some starter scraps and a cookie craving, let’s bake these bad boys up!
Why These Sourdough Discard Chocolate Chip Cookies Rock
- Soft
- Chewy
- Easy
- Chocolatey
Sourdough Discard Chocolate Chip Cookies Recipe
Alright, let’s get down to business!
Ingredients
- 2/3 tsp baking soda – Helps ‘em rise and spread just enough.
- 2 sticks of softened butter – Keeps ‘em rich and tender, cookie gold.
- 1 1/2 cups chocolate chunks – Delivers big, melty chocolate bites.
- 1 cup brown sugar – Adds that deep, caramel sweetness.
- 2/3 cup white sugar – Brings a crisp, classic cookie edge.
- 1 egg + 1 egg yolk – Locks in chewiness and binds it all.
- 2/3 cup sourdough discard – Sneaks in that tangy twist we love.
- 2 1/2 tsp vanilla extract – Warms it up with cozy flavor.
- 3 cups all-purpose flour – Builds a soft, sturdy base.
- 2/3 tsp baking powder – Gives a little lift for texture.
- 1 tsp cornstarch – Keeps ‘em chewy, not cakey.
- 2/3 tsp salt – Balances the sweet with a savory pop.
Tools You’ll Need
- Baking sheet – Bakes ‘em to golden perfection.
- Mixing bowl – Mixes the dough without a mess.
- Spatula or spoon – Blends and scoops it smooth.
- Measuring cups and spoons – Keeps everything on point.
- Parchment paper – Stops sticking and saves cleanup.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it heat up—takes about 10 minutes while you get rolling. Line a baking sheet with parchment paper—makes life way easier.
Step 2: Cream Butter and Sugars
In a mixing bowl, toss the 2 sticks softened butter, 1 cup brown sugar, and 2/3 cup white sugar—beat ‘em with a spoon or mixer ‘til fluffy and light, about 2-3 minutes. Should look creamy and smell like a sugar party.
Step 3: Add Wet Stuff
Crack in the 1 egg and 1 egg yolk, then pour in 2 1/2 tsp vanilla extract and 2/3 cup sourdough discard—mix ‘til it’s all smooth and combined. That tangy whiff kicks in—trust it, it’s good.
Step 4: Mix Dry Ingredients
In another bowl, whisk the 3 cups flour, 2/3 tsp baking powder, 2/3 tsp baking soda, 1 tsp cornstarch, and 2/3 tsp salt—stir ‘til it’s even, no clumps hiding. Keeps the cookies consistent.
Step 5: Combine Wet and Dry
Dump the dry mix into the wet—stir with a spatula ‘til it’s a thick, soft dough, no dry streaks left. Go easy—overmixing turns ‘em tough, and we want chewy.
Step 6: Add Chocolate Chunks
Fold in the 1 1/2 cups chocolate chunks—mix just ‘til they’re scattered through the dough. Looks like a chocolate treasure hunt—resist sneaking a bite (or don’t).
Step 7: Shape and Chill
Scoop about 2 tbsp dough per cookie—roll into balls and place ‘em on the parchment-lined sheet, a couple inches apart. Pop the sheet in the fridge for 20-30 minutes—helps ‘em hold shape and bake right.
Step 8: Bake and Cool
Bake on the middle rack for 11-13 minutes ‘til the edges are golden but centers are still soft—pull ‘em out, let ‘em cool on the sheet for 5 minutes, then move to a rack. Warm, chewy bliss—dig in!
Storage and Serving
Store in an airtight container at room temp for up to a week—freeze dough balls or baked cookies for up to 3 months. Serve with milk or straight from the sheet—perfect for a quick treat or late-night snack.
Tips for Success
- Soften butter ahead—cold clumps ruin the vibe.
- Chill the dough—warm dough spreads too much.
- Use fresh discard—old stuff can get too sour.
- Don’t overbake—soft centers are the goal.
Substitutes and Variations
- Swap chocolate chunks for chips—same amount.
- Use all brown sugar for extra chewiness.
- Try almond extract instead of vanilla—nutty twist.
- Add a pinch of cinnamon for warmth.
Nutritional Breakdown
| Nutrient | Per Cookie (24 cookies total) |
|---|---|
| Calories | 210 kcal |
| Fat | 11g |
| Protein | 3g |
| Total Carbs | 27g |
| Fiber | 1g |
| Net Carbs | 26g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with cold milk—classic cookie dunking.
- Pair with coffee for a morning pick-me-up.
- Add a scoop of vanilla ice cream for dessert mode.
- Enjoy with tea for a cozy break.
Common Mistakes to Avoid
I’ve tripped over these pitfalls myself, so here’s how to dodge them with a little extra know-how:
- Skipping the chill time and ending up with pancake-flat cookies – If you don’t pop the dough in the fridge for that 20-30 minutes, the butter stays too soft, and the cookies spread out into thin, crispy discs instead of holding their nice, thick shape; trust me, I’ve scraped a few sad flats off the sheet before learning this one.
- Overmixing the flour and turning them into tough little bricks – When you stir the dry ingredients into the wet too aggressively or for too long, the gluten in the flour gets overworked, leaving you with dense, chewy-in-a-bad-way cookies; I’ve chomped into a few that felt like a workout for my jaw.
- Using discard that’s been sitting too long and getting an overpowering sour punch – If your sourdough discard has been lurking in the fridge for weeks, it can ferment past pleasant tanginess into a sharp, off-putting bite that overshadows the chocolate; I’ve had a batch that tasted more like pickles than cookies—fresh is best.
- Baking them too long and losing that soft, gooey center – Leaving them in the oven past the 11-13 minute mark, even if they don’t look fully done, hardens the edges and dries out the middle, turning a dreamy treat into a crunchy disappointment; I’ve pulled out a few overdone trays that were more hockey puck than heavenly.
FAQs
Can I use active starter instead?
Sure, but it’ll rise more—same amount, less tang.
No cornstarch?
Skip it or use arrowroot—still chewy, just slightly less.
Too soft?
Bake a minute longer or chill dough more next time.
What Others Are Saying About the Recipe
- Sam: “Tangy and chewy—kids didn’t even know it was discard!”
- Lena: “Chocolate overload in the best way—so soft!”
- Troy: “Easy and delicious—my new discard go-to!”
Final Words
There you have it—my Sourdough Discard Chocolate Chip Cookies, the happy accident that turned starter scraps into a family fave. They’re soft, chocolatey, and simple enough to bake while the kitchen’s a circus. Hope they bring some joy to your discard pile—let me know if you give ‘em a spin. Now grab that butter and get mixing—you’re in for a good one!