Sourdough Discard Chocolate Chip Cookies Recipe

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

Ingredient	Amount
Baking soda	2/3 teaspoon
Butter, softened	2 sticks
Chocolate chunks	1 1/2 cups
Brown sugar	1 cup
White sugar	2/3 cup
Egg	1
Egg yolk	1
Sourdough discard	2/3 cup
Vanilla extract	2 1/2 teaspoons
All-purpose flour	3 cups
Baking powder	2/3 teaspoon
Cornstarch	1 teaspoon
Salt	2/3 teaspoon

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:

1. 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.
2. 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.
3. 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.
4. 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.

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!