These Irresistible Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips in every bite. What makes them special is the use of sourdough discard, which adds a subtle tang and depth of flavor that you won’t find in regular chocolate chip cookies. They’re crispy around the edges and tender in the middle—perfect for cookie lovers like me who want something a little different and extra tasty.
I love making these cookies because they’re a great way to use up sourdough discard that might otherwise go to waste. It feels good to turn something you might toss out into a batch of fresh cookies! Plus, the mix of sourdough and chocolate chips creates a flavor combo that’s unexpected but so satisfying. Baking these cookies always brings a cozy smell to my kitchen that makes me smile.
My favorite way to enjoy these cookies is warm out of the oven with a glass of cold milk or a cup of coffee. They’re great for sharing with friends or bringing to any gathering because everyone seems to love the slight tang and rich chocolate. If you want to make them a little extra special, try tossing in some chopped nuts or a sprinkle of sea salt on top before baking—it makes them even more addictive!
Key Ingredients & Substitutions
Sourdough Discard: This ingredient adds a slight tang and depth to the cookies. If you don’t have discard, you can use an equal amount of yogurt or buttermilk for a similar effect.
Butter: Softened unsalted butter gives richness and helps cookies spread nicely. You can substitute with margarine, but the flavor might be a bit different.
Sugar: The mix of brown and granulated sugar balances moisture and sweetness. Brown sugar adds chewiness. If you prefer less sweetness, reduce granulated sugar slightly.
Chocolate: Use good-quality dark or semi-sweet chocolate chunks for big melty pockets. Chips work too. For a twist, try milk chocolate or white chocolate.
How Do You Get Chewy, Gooey Chocolate Chip Cookies Every Time?
The key to these cookies’ chewy texture lies in a few simple steps:
- Creaming the butter and sugars: Beat them until light and fluffy. This traps air and creates a tender cookie.
- Adding sourdough discard: This moisture and acidity help keep the cookie soft and add flavor depth.
- Don’t overmix: Combine dry ingredients just until mixed to avoid tough cookies.
- Bake until edges are golden but centers are soft: This lets cookies finish cooking on the baking sheet and keeps centers gooey.
I recommend starting with 10 minutes of baking and checking; every oven is a bit different. Let cookies cool slightly before moving to keep them from breaking.
Equipment You’ll Need
- Mixing bowls – I like having one for wet ingredients and one for dry to keep things tidy.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accuracy with your ingredients.
- Cookie scoop or tablespoon – helps you make evenly sized cookies for even baking.
- Baking sheet – I use a heavy-duty one to get a nice, even bake without hot spots.
- Parchment paper or silicone baking mat – stops cookies from sticking and speeds cleanup.
- Wire cooling rack – lets cookies cool evenly and stay crisp on the edges.
Flavor Variations & Add-Ins
- Chopped nuts (walnuts, pecans) – add crunch and a rich flavor contrast to gooey chocolate.
- White chocolate chips – offer a sweeter, creamier twist on the classic cookie.
- Dried cranberries or cherries – bring a tart pop that pairs well with the sourdough tang.
- Peanut butter chips – mix with chocolate for a classic combo with a nutty note.
Irresistible Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) good-quality dark or semi-sweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
Time You’ll Need:
Getting these cookies ready is quick and fun! You’ll spend about 15 minutes to mix everything and prepare the baking sheets. Baking takes about 10–12 minutes, plus some cooling time on a wire rack. So overall, you’re looking at roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so your cookies don’t stick.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer and beat until the mixture is light and fluffy, about 2–3 minutes. Then add the sourdough discard, egg, and vanilla extract. Mix until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps spread those ingredients evenly through your dough.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep your cookies tender and chewy.
5. Add the Chocolate:
Fold in the chocolate chunks or chips with a spatula to distribute them nicely throughout the dough.
6. Scoop and Bake:
Use a cookie scoop or tablespoon to drop the dough onto your baking sheet, spacing each mound about 2 inches apart. Sprinkle a little flaky sea salt on top if you’d like a little extra flavor pop. Bake the cookies for 10–12 minutes, until the edges are golden but the centers still look a bit soft. Remember, they’ll firm up as they cool.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the best gooey texture, or store in an airtight container for up to 3 days to keep their magic soft and chewy.
Can I Use Frozen Sourdough Discard for These Cookies?
Yes, you can! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before mixing to ensure it blends smoothly into the dough.
Can I Substitute the Butter?
Unsalted butter gives the best flavor and texture, but you can use salted butter—just reduce the added salt in the recipe slightly. For a dairy-free option, use a vegan butter substitute.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the cookie dough in the fridge for up to 24 hours before baking. This helps develop flavor and can improve cookie texture. Just add a couple of extra minutes to the baking time if baking straight from cold.
