If you’ve never made sourdough cookies before, get ready to fall in love.
Because what better way to use sourdough discard than a big batch of chewy chocolate chip cookies?
The Best Sourdough Discard Chocolate Chip Cookies
In case you don’t know, when you make sourdough starter, you have to ‘feed’ it once a week. That means removing a set amount (sourdough discard) and replacing it with fresh.
But instead of throwing away that discard, I suggest you make these delicious cookies.
They’re super chewy, perfectly chocolatey, and have just a hint of tang.
Seriously, there’s no better cookie. So make a double batch and dig in!
This recipe is enough for 20-24 cookies. Make sure the ingredients are all at room temperature before you begin.
And if you need cookie sheets, try these! They come with wire racks for cooling, too.
Most of the ingredients on this list will look very familiar. The only wild card is that sourdough discard.
- Butter - for a rich and moist base
- Sugar - white and brown sugar for sweetness and that signature chewy finish, respectively
- Egg - to help the cookies rise and for added richness
- Sourdough Discard -
- Vanilla - for sweet warmth
- Flour - for structure. Use all-purpose or plain flour
- Salt - to balance the sweetness
- Baking Soda - the leavening agent
- Chocolate - for that melty goodness
What Is the Difference Between Sourdough Starter and Sourdough Discard?
The difference between sourdough starter and sourdough discard is how you use it. Starter is most often added to bread dough to make it slightly tangy and light. Discard, on the other hand, is what you remove from the starter when feeding it.
To make a sourdough starter, you mix flour with water and sometimes honey into a paste. That will turn into a bubbly starter within a few days as the bacteria develops.
Over a week or two, you need to remove and add more paste to the mix before it’s ready to use.
Once it’s ready, you still have to feed the starter once a week or so (depending on how often you make bread, of course).
To feed the starter, you remove about half (known as discard) and replace it with fresh. This is done because the mixture is alive, and if you leave it too long, the yeast will die.
But instead of just throwing away the discard, I like to use it to make these cookies!
Can I make these ahead?
Yes! Make the cookie dough up to three days before baking and they’ll have an even more pronounced sourdough taste. Just keep the cookie dough in the fridge, in an airtight container.
How to freeze sourdough discard cookies
Portion the cookie dough into balls and freeze them on a baking sheet for a few hours. Then pop them in a freezer-safe bag for up to three months.
Freeze baked cookies with parchment layered between each in an airtight container.
What do sourdough chocolate chip cookies taste like?
They taste much like any other chocolate chip cookie. They just have a hint of tanginess in the background to balance everything out.
Sourdough Chocolate Chip Cookies
- 200 grams of Butter (14 tablespoons / 1 3/4 sticks)
- 100 grams of White Sugar (1/2 cup)
- 100 grams of Brown Sugar (1/2 cup)
- 1 large Egg
- 225 grams of Sourdough Discard (1 cup)
- 1 tablespoon of Vanilla Paste
- 250 grams of All-Purpose Flour (2 cups)
- 1 teaspoon of Salt
- 1 teaspoon of Baking Soda
- 455 grams of Chocolate Chips/Chunks (2 cups)
- Lightly cream the butter and sugars in a large bowl with a spatula. Mix until well blended and smooth.
- Add the egg and lightly mix.
- Stir in the sourdough discard and vanilla until mostly combined.
- Add the flour, salt, and baking soda and gently stir until almost combined (a few streaks of flour remain).
- Add the chocolate and mix until well distributed.
- Portion the cookie dough onto a lined baking and chill in the fridge for 20-30 minutes.
- Preheat the oven to 350°F/175°C.
- Bake the cookies for 6-8 minutes, take the tray out of the oven, and leave the cookies to cool.
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