Classic Sourdough Discard Chocolate Chip Cookies

Let’s chat about that jar of sourdough discard you probably have tucked away in your fridge. I used to feel a little bad dumping the extra starter every time I fed mine. But then I found these incredible chocolate chip cookies, and honestly, feeding my starter became something I actually look forward to now.

These cookies have worked their way into our weekly routine, and it’s easy to see why. They carry a gentle tang from the sourdough discard that sets them apart from your typical chocolate chip cookies—in the best way! Plus, it’s such a satisfying feeling to give that discard a second life instead of tossing it out.

If you’re new to sourdough or just haven’t tried baking with discard yet, you’re in for a treat. These cookies are way simpler than keeping a starter alive, and perfect for when you want a quick sweet fix with zero wait time for rising. Trust me, after your first batch, you’ll be counting down to discard day just like I do.

Image: mollyshomeguide.com / Photographer Molly

Why You’ll Love These Sourdough Discard Cookies

• Zero waste baking – These cookies transform leftover sourdough discard into something tasty, so you never have to toss out that precious starter again.
• Quick preparation – You’ll have fresh-baked cookies in under 30 minutes, great for those moments when you want a treat fast without spending all day in the kitchen.
• Simple ingredients – Chances are, you already have everything on hand to whip these up, making them an easy go-to for spontaneous baking cravings.
• Unique flavor – The gentle tang of the sourdough discard blends perfectly with rich chocolate chips and brown sugar, making these cookies stand out from your everyday batch.

What Kind of Sourdough Starter Should I Use?

For this recipe, grab your unfed sourdough discard—that’s the portion you usually scoop out and discard when you feed your starter. It can come straight from the fridge and doesn’t need to be bubbly or at its peak. Any flour-based starter works here, whether it’s all-purpose, whole wheat, or rye. Just be sure your discard isn’t too old or funky—avoid any with mold or a strong off smell. If you’re still new to sourdough, don’t stress the timing too much; as long as your starter has been fed in the last week or two, these cookies will turn out great.

Image: mollyshomeguide.com / Photographer Molly

Options for Substitutions

Wondering what swaps will work if you’re missing something? Let’s go through your options and keep your cookies delicious:

• Sourdough starter: This one’s non-negotiable—it’s the star of the show. Just make sure it’s at room temperature before starting for easier mixing.
• Brown sugar: Use all light or all dark brown sugar, or go for white sugar plus a tablespoon of molasses if you have it. In a pinch, plain white sugar works too, though you’ll lose a bit of that lovely caramel flavor.
• Butter: Butter is best for flavor, but you can swap in margarine or coconut oil in equal amounts. Keep in mind, the texture might slightly shift depending on your choice.
• Chocolate chips: Get creative here! Milk chocolate, dark chocolate chunks, or even chopped nuts will all shine. White chocolate or butterscotch chips make fun tasty swaps as well.
• Vanilla essence: Vanilla extract, bean paste, or even leaving it out will work. The cookies still hold their flavor beautifully without it.

Watch Out for These Mistakes While Baking

The trickiest part of these cookies is perfecting their texture. Using cold discard straight from the fridge can make the dough clumpy and hard to mix, so let your starter warm up to room temperature first. Another common mistake is baking them too long—they’re done when the edges turn lightly golden but the centers still look a little soft. Remember, they’ll continue to set on the baking sheet while cooling. Because sourdough starter hydration can vary, pay close attention to your dough. If it feels too wet, add flour a tablespoon at a time until it looks like regular cookie dough. If it’s too dry, add water a teaspoon at a time. For the best flavor and firmer shape, chill the dough for at least 2 hours or even overnight—this gives that tang a chance to develop and helps stop the cookies from spreading too much.

Image: mollyshomeguide.com / Photographer Molly

What to Serve With Sourdough Chocolate Chip Cookies?

These tangy-sweet cookies are classic with a cold glass of milk—that combo never goes out of style! For a cozy twist, pair them with your favorite hot coffee or tea; the sourdough flavor really shines through and complements the chocolate beautifully. Hosting friends or planning a snack time? Try making mini ice cream sandwiches with vanilla ice cream or put together a cookie platter with these gems front and center. And here’s a little secret: these cookies taste extra amazing when slightly warm, with melty chocolate chips just begging to be eaten.

Storage Instructions

Keep Fresh: Store your sourdough chocolate chip cookies in an airtight container at room temperature, and they’ll stay soft and chewy for up to 5 days. My trick? Adding a slice of bread to the container keeps them nice and tender—trust me, it makes a difference!

Freeze Baked: When your cookies have cooled completely, freeze them in a freezer-safe container layered with parchment paper for up to 3 months. These are perfect to pull out anytime you need a quick homemade treat or have unexpected guests.

Freeze Dough: Did you know the cookie dough freezes wonderfully too? Roll dough balls, freeze them on a sheet until solid, then pop them into a freezer bag. When ready to bake, just add a minute or two to the baking time and enjoy fresh cookies anytime. The dough will keep for up to 3 months in your freezer.

Preparation Time10-15 minutesCooking Time8-11 minutesTotal Time18-26 minutesLevel of DifficultyEasy

Estimated Nutrition

Here’s a quick look at the estimated nutrition for the whole batch (excluding any mix-ins you add):

• Calories: Between 500 and 600
• Protein: Around 6 to 8 grams
• Fat: About 25 to 30 grams
• Carbohydrates: Roughly 70 to 80 grams

Ingredients

• 1 1/2 teaspoons vanilla extract (for that rich flavor and lovely aroma)
• 1/2 cup packed brown sugar
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup inactive sourdough starter
• 1/2 teaspoon salt (fine sea salt gives the best taste)
• 3/4 cup all-purpose flour (I’m a fan of King Arthur flour here, but use what you have!)
• 1/4 cup unsalted butter (melted and cooled to room temperature)
• 1 large egg yolk
• 1/2 teaspoon baking soda

Step 1: Preheat the Oven and Prep the Baking Sheet

Go ahead and preheat your oven to 350°F (177°C).

If you like, line a baking sheet with parchment paper. It’s a simple step that helps keep your cookies from sticking and makes cleaning up a breeze.

Step 2: Cream the Wet Ingredients

In a medium or large bowl, beat together the melted butter and brown sugar until they’re fully mixed and smooth, which usually takes about 2 to 3 minutes.

Next, stir in your sourdough discard, then add the egg yolk and vanilla extract.

Give everything a good mix until it’s all well combined.

Step 3: Combine Dry Ingredients and Mix

In a small bowl, whisk together the flour, baking soda, and salt.

Slowly add the dry ingredients to your wet mixture, stirring gently until you no longer see dry streaks of flour.

Then fold in your chocolate chips so they’re spread evenly throughout the cookie dough.

Step 4: Shape and Arrange the Cookies

Scoop out cookie dough balls—around 2 tablespoons per ball—and place them on your prepared baking sheet, making sure to leave 2 to 3 inches between each since they’ll spread a bit.

If you want to take these over the top, add a few extra chocolate chips on top of each ball before baking for extra melty pockets of chocolate.

Step 5: Bake the Cookies

Bake on the middle rack of your oven until the edges look lightly golden—this usually takes about 8 to 11 minutes.

If you love perfectly round cookies, try this neat trick: right after they come out of the oven, use a biscuit cutter or a large cup to gently “scoot” and swirl the edges into shape.

For a little extra wow factor, sprinkle some flaky sea salt over the warm cookies right when they come out of the oven.

Step 6: Cool and Serve

Let your cookies cool on the baking sheet for 5 to 10 minutes—this helps them firm up so you can easily transfer them to a wire rack to cool completely.

Then, dig in and enjoy those fresh, homemade cookies that pack a delightful tangy twist!

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.