I grew up saving every teaspoon of sourdough discard because it felt wrong to throw away all that flavor. These Classic Sourdough Discard Chocolate Chip Cookies are exactly why: simple ingredients, minimal fuss, and a buttery, slightly tangy cookie that turns discard into something everybody asks for seconds of. They’re perfect for using up starter, feeding hungry kids after school, or bringing to a potluck when you want a familiar cookie with a bit of bakery-level chew and depth.
Why you’ll love this dish
This recipe turns one cup of sourdough discard into soft, slightly tangy chocolate chip cookies that keep well and bake fast. They’re forgiving, kid-approved, and a smart way to reduce waste without giving up classic cookie comfort. Because the discard adds moisture and a mild acidity, these cookies develop a deeper, more complex flavor than a standard chip cookie — yet they bake up in about the same time.
“These cookies vanished at my family gathering — tender centers, crisp edges, and a nice hint of sourdough tang. Perfect way to use discard.” — A satisfied home baker
Preparing Classic Sourdough Discard Chocolate Chip Cookies
Quick overview of the process so you know what’s coming:
- Cream butter and sugars until light.
- Add egg, vanilla, and the sourdough discard.
- Fold in dry ingredients and chocolate chips.
- Scoop onto a baking sheet and bake 10–12 minutes until edges turn golden.
This is a straightforward mixing method: no complicated folding or chilling required unless you prefer thicker cookies.
What you’ll need
- 1 cup sourdough starter (discard, ideally 100% hydration; if yours is stiffer, see notes below)
- 1 cup all-purpose flour (spoon into cup and level; for slightly cakier cookies, swap 2–3 tbsp with cake flour)
- 1/2 cup unsalted butter, softened (use room-temp butter for best creaming; brown butter variation in Variations)
- 1/2 cup brown sugar (light or dark both work)
- 1/2 cup granulated sugar
- 1 large egg, room temperature (for best lift)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (use fine sea salt; flaky sea salt as a finish is optional)
- 1 cup chocolate chips (semisweet is classic; mix dark and milk for contrast)
Ingredient notes and substitutions:
- Sourdough starter: This recipe assumes a 100% hydration discard (equal parts flour and water). If your discard is drier (stiffer), add 1–2 tablespoons of water when mixing, or reduce flour by the same amount.
- Butter: For a dairy-free option, use a solid baking margarine or vegan butter stick. Flavor and spread may vary.
- Flour: For gluten-free, replace with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and smooth. This takes about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla until fully incorporated. Scrape the bowl so everything mixes evenly.
- Stir in the sourdough starter until the batter is uniform. If your discard was stiff, add 1 tablespoon of water to reach a soft, scoopable dough.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined — avoid overmixing to keep cookies tender.
- Fold in the chocolate chips with a spatula so they’re evenly distributed.
- Drop tablespoon-sized scoops (or use a small cookie scoop) onto the prepared baking sheet, spacing about 2 inches apart. For larger cookies, use a 1.5-tablespoon scoop and increase bake time slightly.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are delightful warm from the oven with a cold glass of milk. Try these serving ideas:
- Sandwich two cookies with vanilla ice cream for an instant cookie ice cream sandwich.
- Serve on a dessert platter with coffee or espresso after dinner — the sourdough tang pairs nicely with bold coffee.
- Add a pinch of flaky sea salt on top of warm cookies for a salty-sweet finish before serving.
- Package in a decorative tin with parchment for a homemade gift that holds up well during transport.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4–5 days. Add a slice of apple or piece of bread to the container to help maintain softness.
- Refrigeration: Not necessary for short-term storage; refrigerating can dry cookies out.
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to freezer-safe bags for up to 3 months. Thaw at room temperature or reheat.
- Unbaked dough: Scoop dough onto a lined tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time. Dough can be frozen up to 3 months.
- Reheating: Warm a cookie in a 300°F oven for 4–6 minutes or microwave for 8–10 seconds for a freshly-baked texture.
Food safety note: These cookies contain a baked egg; bake fully to 160°F internal temperature if you’re concerned about egg safety. Baked cookies stored as described above are safe to eat within the recommended timeframes.
Helpful cooking tips
- Measure flour properly: Spoon flour into the cup and level it. Too much flour gives dry, cakey cookies.
- Room temperature butter and egg help create a smooth emulsion, which traps air and gives good rise.
- Don’t overmix once the flour is added; overworking develops gluten and yields tougher cookies.
- For thicker cookies, chill the dough 30–60 minutes before baking. For crisper edges, flatten dough slightly before baking.
- Use a light hand when creaming — you want the sugar and butter combined and slightly aerated, not aggressively whipped.
- Rotate your baking sheet halfway through if your oven has hot spots. Use an oven thermometer if you suspect inaccuracy; 350°F is ideal for the listed bake time.
Creative twists
- Brown-butter chocolate chip: Brown the butter first for a nutty, caramelized flavor. Cool slightly before mixing.
- Oat-chocolate chip: Replace 1/4 cup flour with 1/2 cup rolled oats for texture.
- Nutty add-ins: Stir in 1/2 cup chopped toasted pecans or walnuts.
- Salted caramel: Add caramel bits and sprinkle flaky sea salt on top.
- Vegan version: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water), vegan butter, and dairy-free chocolate chips. Adjust baking time slightly.
- Extra tang: If you like more pronounced sourdough flavor, replace 2 tablespoons of flour with an extra 2 tablespoons of discard and reduce sugar by 1 tablespoon to balance sweetness.
Your questions answered
Q: Can I use active (fed) starter instead of discard?
A: Yes, but fed starter is more hydrated and more acidic, which can affect texture and flavor. If using fed starter, consider reducing other liquid fractions slightly and expect a stronger tang.
Q: My discard is very thick — how do I adjust?
A: Add 1–2 tablespoons of water when you mix the wet ingredients to reach a soft, scoopable dough. Alternatively, reduce the flour by the same volume if you prefer.
Q: Can I make the dough ahead?
A: Absolutely. Chill the dough up to 48 hours for deeper flavor. If you keep it longer, freeze scooped dough for up to 3 months.
Q: How can I make them chewier?
A: Use more brown sugar (swapping 2 tbsp of white sugar for brown) and don’t overbake — remove when centers are just set. A brief rest in an airtight container with a slice of bread preserves chewiness.
Q: Are these safe for kids and lunchboxes?
A: Yes — baked cookies are safe. Store them in an airtight container and pack within a few days for best freshness.
Conclusion
If you’re looking to turn discard into a show-stopping treat, this recipe delivers simple, dependable results and plenty of room for personalization. For more sourdough cookie inspiration and variations, check out Sourdough Chocolate Chip Cookies {Soft and Chewy} – Little Spoon … and the tested techniques at Sourdough Discard Chocolate Chip Cookies – Broken Oven Baking. Both links offer helpful photos and extra tips if you want to experiment further.
Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 1 cup sourdough starter (discard, ideally 100% hydration) If discard is stiffer, add 1–2 tablespoons of water
- 1 cup all-purpose flour For slightly cakier cookies, swap 2–3 tbsp with cake flour
- 1/2 cup unsalted butter, softened Use room-temp butter for best creaming; brown butter variation in Variations
- 1/2 cup brown sugar Light or dark both work
- 1/2 cup granulated sugar
- 1 large egg, room temperature For best lift
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Use fine sea salt; flaky sea salt as a finish is optional
- 1 cup chocolate chips Semisweet is classic; mix dark and milk for contrast
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and smooth.
- Beat in the egg and vanilla until fully incorporated.
- Stir in the sourdough starter until the batter is uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined to keep cookies tender.
- Fold in the chocolate chips with a spatula so they’re evenly distributed.
- Drop tablespoon-sized scoops onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
