If you’re a sourdough baker, you’ve probably wondered what to do with all that sourdough discard. Look no further! These Best Sourdough Discard Chocolate Chip Cookies are the perfect way to use up that extra starter while treating yourself to delicious, chewy, and slightly tangy cookies. The sourdough discard adds a unique depth of flavor and a perfect chewy texture, while the chocolate chips bring sweetness in every bite. These cookies are a must-try for any sourdough lover!
Why You’ll Love This Recipe
These chocolate chip cookies are not only a great way to use up sourdough discard, but they also create a wonderfully unique flavor. The tangy sourdough flavor pairs surprisingly well with the rich chocolate, resulting in a cookie that’s both familiar and new. The added sourdough discard gives them a slightly chewy texture, while the melty chocolate chips provide pockets of sweetness in every bite. They’re easy to make and perfect for satisfying your cookie cravings or sharing with friends and family!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup sourdough discard (unfed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the sourdough discard, eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown, and the centers are slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
Variations
- Add Nuts: For extra crunch, add 1 cup of chopped nuts like walnuts, pecans, or almonds.
- Use Dark Chocolate: Swap the semi-sweet chocolate chips for dark chocolate chips or a combination of dark and milk chocolate for a richer flavor.
- Make Them Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Add a Sprinkle of Sea Salt: For a sweet and salty twist, sprinkle a little flaky sea salt on top of the cookies before baking.
- Double Chocolate Chip Cookies: For a chocolate lover’s dream, add 1/2 cup of cocoa powder to the dry ingredients for a double chocolate cookie.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing: To freeze the dough, scoop out the cookie dough onto a baking sheet and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe container or bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: If you want warm, gooey cookies, reheat them in the microwave for about 10-15 seconds or pop them in a warm oven for a few minutes.
FAQs
1. Can I use fed sourdough starter instead of discard?
While fed starter is typically used for baking bread, sourdough discard (unfed starter) works best for this recipe since it doesn’t affect the rise of the cookies and gives them their unique flavor.
2. Do I need to refrigerate the dough before baking?
It’s not necessary to refrigerate the dough, but if you have time, chilling the dough for 30 minutes to an hour can help the cookies maintain their shape and prevent spreading.
3. Can I freeze these cookies after baking?
Yes, you can freeze the baked cookies. Just make sure they are completely cooled, then store them in an airtight container or freezer bag. They will last up to 3 months.
4. Can I add other mix-ins like dried fruit or candy?
Definitely! You can add dried cranberries, raisins, M&Ms, or any of your favorite candy pieces for a fun twist on the traditional chocolate chip cookie.
5. How do I make these cookies chewier?
To make the cookies chewier, you can increase the amount of brown sugar slightly or add an extra egg yolk to the dough. You can also try chilling the dough before baking.
6. Can I make this recipe without eggs?
Yes, you can make these cookies egg-free by substituting the two eggs with flax eggs or another egg replacement like applesauce or mashed bananas.
7. How can I make these cookies crispier?
To make these cookies crispier, you can bake them a little longer or reduce the amount of butter in the recipe.
8. Can I use coconut oil instead of butter?
Yes, you can substitute the butter with an equal amount of melted coconut oil. Keep in mind this may change the flavor slightly and make the cookies a bit softer.
9. Do I have to use both types of sugar?
The combination of granulated and brown sugar gives the cookies a balance of sweetness and chewiness. If you prefer, you can use just one type of sugar, but the texture and flavor may differ slightly.
10. Can I use whole wheat flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier version of these cookies. They may be a bit denser, but they’ll still taste delicious.
Conclusion
These Best Sourdough Discard Chocolate Chip Cookies are a game-changer for sourdough bakers looking to use up their discard. With a perfect balance of chewy texture, rich chocolate flavor, and a subtle tang from the sourdough, these cookies are truly special. Whether you’re baking them for a treat or sharing with friends, these cookies will surely be a hit. They’re easy to make, and the results are irresistibly delicious. So, next time you have sourdough discard, give this recipe a try — your taste buds will thank you!
Print
Best Sourdough Discard Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Best Sourdough Discard Chocolate Chip Cookies are a delicious and creative way to use up your sourdough discard. With a slight tang from the sourdough, a chewy texture, and pockets of melty chocolate, these cookies are perfect for any cookie lover. Easy to make and full of flavor, they’re the perfect treat to satisfy your sweet cravings while using up your sourdough starte
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup sourdough discard (unfed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the sourdough discard, eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing: To freeze the dough, scoop out the cookie dough onto a baking sheet and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe container or bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: If you want warm, gooey cookies, reheat them in the microwave for about 10-15 seconds or pop them in a warm oven for a few minutes.
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