Sourdough Discard Chocolate Chip Cookies

Here’s a delicious and easy sourdough discard cookies recipe — perfect for using up your sourdough starter discard while making soft, chewy cookies with a slightly tangy flavor!

🍪 Sourdough Discard Chocolate Chip Cookies

Ingredients

• 1/2 cup (113 g) unsalted butter, softened

• 1/2 cup (100 g) brown sugar

• 1/4 cup (50 g) granulated sugar

• 1 large egg

• 1/2 cup (120 g) sourdough discard (unfed)

• 1 tsp vanilla extract

• 1 1/2 cups (180 g) all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup (170 g) chocolate chips (semi-sweet or dark)

Optional Add-ins

• 1/2 tsp cinnamon

• 1/2 cup chopped nuts (pecans, walnuts)

• Sea salt flakes for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream the butter and sugars until light and fluffy (about 2–3 minutes).

3. Beat in the egg, then add the vanilla and sourdough discard. Mix until smooth.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Add dry ingredients to the wet and mix until just combined.

6. Fold in chocolate chips (and any optional add-ins).

7. Scoop dough (about 1.5 tbsp per cookie) onto the baking sheet, spacing 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are golden but the centers still look soft.

9. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

💡 Tips

• Cookies freeze well, both baked or as raw dough balls.

• For thicker cookies, chill the dough for 30 minutes before baking.

• The sourdough discard adds depth but shouldn’t make the cookies sour — it’s a flavor booster!