🍪 Sourdough Discard Chocolate Chip Cookies
These Sourdough Discard Chocolate Chip Cookies are soft, chewy, rich, and packed with deep flavor from brown butter, sourdough discard, and semisweet chocolate chips. A light sprinkle of sea salt on top makes them even more addictive.
They’re also one of the best ways to use up extra sourdough discard—no waste, just cookies.
⭐ Why You’ll Love These Cookies
- Uses sourdough discard (no waste baking)
- Deep, rich flavor from brown butter
- Soft inside with slightly crisp edges
- Loaded with chocolate chips
- Perfect sweet-salty balance
- Freezer-friendly dough
🍪 Ingredients
Dry Ingredients
- ¾ cup + 1 tsp (95 g) all-purpose flour
- 1 cup + 1 tsp (125 g) bread flour
- 1 tsp fine sea salt
- ¼ tsp baking soda
- ½ tsp baking powder
Wet Ingredients (Part 1)
- 1 large egg
- ½ cup (125 g) sourdough discard
- 1 tsp vanilla extract
Wet Ingredients (Part 2)
- 8 tbsp (113 g) unsalted butter (cold, cubed)
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) white sugar
- 1½ cups (340 g) chocolate chips (semi-sweet or milk)
👨🍳 Step-by-Step Instructions
1. 🥣 Mix Dry Ingredients
In a bowl, whisk together:
- flour
- salt
- baking soda
- baking powder
Set aside.
2. 🍯 Mix Wet Ingredients (Part 1)
In another bowl, whisk:
- egg
- sourdough discard
- vanilla extract
Mix until smooth and creamy.
3. 🧈 Cream Butter & Sugar
Using a mixer, beat:
- cold cubed butter
- brown sugar
- white sugar
Mix until it becomes crumbly and sandy in texture.
4. 🍫 Add Chocolate Chips
Stir in chocolate chips and mix well so they are evenly distributed.
5. 🧁 Combine Dough
Add dry ingredients into butter mixture.
Then pour in wet sourdough mixture and mix until dough forms.
👉 Dough should be thick and slightly sticky.
6. ❄️ Chill the Dough
Scoop dough into 12 cookie balls.
Place on tray and chill for:
- at least 2 hours (best flavor)
- or up to 24 hours (better texture)
7. 🔥 Bake Cookies
Preheat oven to 190°C (375°F).
Bake for 15–17 minutes until:
- edges are golden
- center looks slightly soft
8. ⏳ Cool
Let cookies rest on baking tray for 5 minutes, then transfer to a cooling rack.
Sprinkle a little sea salt on top while warm.
💡 Tips for Perfect Cookies
- Chill dough for deeper flavor
- Don’t overbake (center should stay soft)
- Use good-quality chocolate chips
- Cold butter gives better texture
- Add sea salt after baking for best finish
🧊 Storage & Freezing
- Store baked cookies in airtight container for up to 7 days
- Add a slice of bread to keep them soft
- Freeze cookie dough balls for up to 3 months
- Bake straight from frozen (add 1–2 extra minutes)
📊 Nutrition (Per Cookie)
- Calories: 223 kcal
- Carbs: 35 g
- Protein: 3 g
- Fat: 8 g
- Sugar: 19 g
- Fiber: 1 g
🏁 Final Thoughts
These Sourdough Discard Chocolate Chip Cookies are the perfect mix of chewy, buttery, and chocolate-rich goodness. The sourdough adds a subtle depth of flavor that makes them stand out from regular cookies.
They’re easy, comforting, and absolutely irresistible—once you bake a batch, they won’t last long. 🍪✨
