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Best Easy Sourdough Discard Chocolate Chip Cookies Recipe

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These perfect sourdough discard chocolate chip cookies have crispy edges, a soft chewy center, and a subtle tang that makes the chocolate taste richer. They’re a fantastic way to use up sourdough discard and are always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough discard (unfed, straight from the fridge)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light, fluffy, and pale. Scrape down the bowl halfway through.
  2. Add the wet ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sourdough discard until combined. The mixture may look curdled; that’s normal.
  3. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Mix the dry into the wet: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain. Do not overmix.
  5. Fold in the chocolate chips: Use a rubber spatula to gently fold in the chocolate chips until evenly distributed. Reserve a handful to press onto the tops of the cookies before baking if desired.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours. Overnight is best for flavor and texture.
  7. Preheat the oven: About 15 minutes before baking, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
  8. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them on the prepared baking sheets, leaving 2 inches of space between each. Press reserved chocolate chips into the tops if using.
  9. Bake: Bake for 10-12 minutes, until the edges are golden brown and the centers are just set. For softer cookies, bake 10 minutes; for crispier, bake 12 minutes.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading. For a deeper flavor, chill overnight. If dough is too sticky after chilling, let it sit at room temperature for 5-10 minutes. For chewier cookies, use bread flour or add an extra egg yolk.

Nutrition

Keywords: sourdough discard cookies, chocolate chip cookies, easy cookie recipe, sourdough discard recipe, chewy cookies

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