Sourdough Discard Chocolate Chip Cookies

5.0 from 3 votes

If you’ve got sourdough discard you’re looking to use to satisfy your chocolate craving then I have the perfect mix for you! These cookies are simple, not too sweet, but satisfying. Letting the dough ferment for 2-24 hours results in a great texture and taste.

Ingredients for Sourdough Discard Chocolate Chip Cookies

• 1/2 cup butter, cold and cubed
• 1 cup brown sugar
• 1 1/2 cup chocolate chunks (or chips!)
• 2 cups all purpose flour
• 1 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 1/2 cup sourdough starter discard
• 1 tsp vanilla

How To Make Sourdough Discard Chocolate Chip Cookies

Cream together the butter and sugar until crumbly. A stand mixer works best for this, but I usually use my hands and a spoon or a hand mixer.

Add the chocolate chips and combine.

Mix together the flour, salt, baking powder and baking soda.

Add the flour mix to the chocolate chip mix and combine until just incorporated.

Whip together the egg, starter and vanilla in a mixing cup and add to the dough. Avoid over mixing.

Use a Tbsp to scoop the cookies onto a parchment paper lined baking sheet.

Chill the cookies in the fridge for 2-24 hours.

Preheat the oven to 375 degrees F

Bake cookies for 15-18 minutes or when the edges just start to brown.

Tips for Excellent Sourdough Chocolate Chip Cookies

• Avoid over-mixing and incorporating air into the mixture which will give the cookies a bread or cakey texture. The sourdough starter already makes these cookies more thick and chewy than your standard chocolate chip cookie.
• Make sure your butter is chilled and you are careful not to accidentally melt your chocolate chips during preparation.
• You can bake these cookies right away, but the taste is much better if you wait to allow the dough to ferment for several hours.
• The cookies are done when the edges are slightly golden, the center may even look not ready yet! Allowing them to cool on the baking sheet finishes the baking perfectly.

Storage of Sourdough Chocolate Chip Cookies

• Keep the baked cookies in an airtight container for 3-4 days at room temperature.
• You can keep baked cookies in the refrigerator for 7-14 days. Simply pop in the toaster oven for 30 seconds to reheat.
• You can keep the uncooked dough in the fridge for 2-3 months. When ready to bake, thaw the dough balls at room temperature and then bake as usual. You can also put them straight from the freezer into the oven, but you’ll likely need keep and eye on them and let them bake an extra 3-5 minutes.

Substitutions

• I often only have brown sugar at home, but white sugar or half white half brown sugar will subtly change the flavor and color of the dough.
• I love the dark chocolate chunks from Whole Foods, but any chocolate chips will work!

Other Amazing Sourdough Discard Recipes

• Sourdough Tortillas
• 7 Easy Sourdough Discard Recipes
• Sourdough Pumpkin Cinnamon Rolls
• Pumpkin Sourdough Snickerdoodles
• Sourdough Chicken and Dumplings

5.0 from 3 votes