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Best Easy Sourdough Discard Chocolate Chip Cookies Recipe

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These sourdough discard chocolate chip cookies are quick, easy, and use up your discard stash. They have crispy edges, soft centers, and a subtle tang that balances the sweetness perfectly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt (flaky sea salt preferred)
  • 2 cups (340g) chocolate chips or chunks (mix of semi-sweet and dark)

Instructions

  1. Cream the butter and sugars (5 minutes). In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  2. Add the wet ingredients (2 minutes). Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and sourdough discard, then mix on low speed until just combined. The mixture may look slightly curdled.
  3. Combine the dry ingredients (1 minute). In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. Mix the dry into the wet (2 minutes). Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop as soon as the flour disappears; a few streaks of flour may remain.
  5. Fold in the chocolate chips (1 minute). Using a rubber spatula, gently fold the chocolate chips into the dough until evenly distributed. Save a handful to press into the tops of the cookies later for a bakery-style look.
  6. Chill the dough (30 minutes minimum, 24 hours maximum). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This prevents spreading and develops flavor.
  7. Preheat the oven (10 minutes before baking). Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Portion the dough (5 minutes). Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 tablespoons each (roughly 30g). Place them 2 inches apart on the prepared baking sheets. Press reserved chocolate chunks into the tops.
  9. Bake (10-12 minutes). Bake one sheet at a time in the center of the oven. Cookies are done when edges are golden brown and centers look slightly underdone and puffy.
  10. Cool on the baking sheet (5 minutes). Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable for best texture. Use a kitchen scale for flour accuracy. Bake one sheet at a time for even results. Rotate the baking sheet halfway through baking. For thicker cookies, bake straight from the fridge without letting dough sit at room temperature.

Nutrition

Keywords: sourdough discard, chocolate chip cookies, easy cookies, sourdough cookies, discard recipe

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