Sourdough Discard Chocolate Chip Cookies {Discard Recipe}

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Introducing the must-have addition to your recipe box: Sourdough Chocolate Chip Cookies. These delectable treats not only satisfy the taste buds but also fill your kitchen with an irresistible aroma. The best part? You can use your sourdough discard, and there’s no need for brown butter or any fancy equipment – just a simple bowl and spoon. You HAVE to try these chewy chocolate chip cookies! 

Whether you have an active sourdough starter or sourdough discard, these cookies are a breeze to whip up. They boast a perfect balance of softness and chewiness in the center, complemented by delightfully crispy edges. Rest assured, these cookies are never cake-like. In fact, they’ll vanish from your cookie jar in record time!

Buy your own sourdough starter here

Embrace your inner culinary artist and personalize this irresistible recipe for chewy sourdough chocolate chip cookies. Get creative by making a few adjustments, such as experimenting with different types of chocolate chips, incorporating nuts for added crunch, or even sprinkling a touch of flaky sea salt. Let your imagination run wild and transform these chewy cookies into a truly unique and delightful treat.

What Is Sourdough Discard?

Sourdough discard refers to the portion of your starter that you remove before feeding it. When establishing your sourdough starter, you will accumulate a significant amount of discard. It is crucial to discard a portion of your starter before each feeding process.

These cookies offer a fantastic solution for utilizing your sourdough discard. As your sourdough starter matures and becomes more active, you may find yourself with less discard. If that’s the case, you can feed your starter a little extra to generate additional discard. Why waste the opportunity when you can transform it into delicious cookies?! They truly are a fantastic way to make the most of your surplus sourdough starter. You can use active starter too!

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​How long can you store discard?

The storage lifespan of sourdough discard in the refrigerator is limited due to its unfed state. It is crucial to refrigerate the discard (unless used immediately after removal from the jar) as it cannot be stored indefinitely. It is recommended to utilize the discard within two weeks of refrigeration. The longer it stays in the fridge, the more pronounced its sourness becomes.

To ensure optimal flavor in the recipe, it is advisable to use discard that is less than a few days old. This will prevent the cookies from acquiring an overly sour taste, especially considering that the dough ferments overnight. In fact, a fitting name for these cookies could be “overnight sourdough chocolate chip cookies.”

Why sourdough cookies?

Sourdough cookies possess a unique characteristic that distinguishes them from regular cookies. The key difference lies in the presence of water in sourdough discard, typically accounting for about 50% of its composition. Since water is not typically associated with cookie recipes, our baking technique must accommodate this peculiarity.

These cookies rely solely on sourdough discard and eggs as their liquid components. Additionally, it is necessary to chill the cookie dough to allow it to rest and firm up. Refrigeration serves the purpose of evaporating a significant portion of the water content in the discard, resulting in the concentration of sugars and flavors.

After letting the mixture rest in the fridge for 24 hours, I’ve found that the flavors become more intricate and develop a delightful sourdough tang. This extended fermentation also helps control the spreading of the cookies during baking, resulting in a superior texture.

How To Make Sourdough Chocolate Chip Cookie Recipe

1. In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, cornstarch, salt, and chocolate chips. (milk chocolate or dark chocolate!) Mix them together and set the bowl aside.
2. In a separate large bowl, combine the sourdough starter, melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla extract. Stir the ingredients together until they resemble a runny caramel consistency.
3. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to bring the dough together, ensuring all the ingredients are well incorporated. Once the dough is mixed, cover it with plastic wrap and refrigerate it. For optimal results, refrigerate for 24 hours if possible.
4. When you’re ready to bake the cookies, preheat your oven to 165°C (329°F) and line two cookie baking tray with parchment paper.
5. Use a cookie scoop or a large spoon to portion out balls of dough. The recommended size for this recipe is 30 grams per dough ball. Place the dough balls onto the prepared baking sheets.
6. Bake the cookies in the preheated oven for 12 to 13 minutes, or until they turn golden brown on top while still being slightly molten in the center.
7. Remove the cookies from the oven and carefully transfer them to a wire rack to cool. Keep in mind that the cookies will continue to bake for a few minutes outside of the oven and will firm up as they cool to room temperature. 

P.S. adjust your baking time to when the cookies are golden brown. 

Enjoy your freshly baked sourdough chocolate chip cookies!

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For a chewier texture, it’s recommended to use a higher proportion of brown sugar or dark brown sugar compared to white granulated sugar.

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To achieve a softer cookie, adding a small amount of cornstarch to the dough can be beneficial. Cornstarch is the white powder used to thicken gravies or sauces, not to be confused with yellow cornmeal.

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When it comes to flour, it’s best to stick with all-purpose flour rather than high-protein bread flour typically used for sourdough bread. All-purpose flour, with its lower protein content, is more suitable for achieving the best results in cookie baking.

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Tips For The Best Sourdough Chocolate Chip Cookies

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While this recipe is straightforward, there are a few key steps to ensure optimal results. The goal is to achieve irresistibly chewy cookies with a perfect balance, avoiding any cakey or dry textures. Plus, we want those luscious chocolate chunks evenly dispersed throughout each cookie.

• To begin, it’s crucial to melt the butter before starting. Allow it to cool slightly, just enough to avoid overheating the other ingredients. The butter should still be slightly warm but not completely cooled. In this recipe, I use salted butter, but if you prefer, you can opt for unsalted butter instead.
• To ensure even distribution of the chocolate chips, it’s recommended to add them to the flour mixture. This step lightly coats the chocolate chips with flour before incorporating the liquid ingredients.
• Resist the temptation to add more flour to the dough, even if it appears too wet. Additional flour can result in a cake-like texture rather than the desired chewy cookie.
• Refrigerating the dough is key to achieving the best sourdough chocolate chip cookies. This step minimizes excessive spreading during baking, leading to a chewier and softer texture once the cookies have cooled.
• Moreover, refrigerating the dough overnight allows for fermentation, where the sourdough bacteria work their magic. While you won’t experience the same health benefits as with sourdough bread, the process still contributes positively to the dough.
• Avoid overcooking the cookies. It’s advisable to remove them from the oven while the center still appears slightly wet. This prevents the cookies from becoming overly dry during the cooling process.

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How to store your sourdough discard chocolate chip cookies

To maintain the freshness of these cookies, you can store them in an airtight container for approximately 3 or 4 days. However, be warned that they tend to disappear quickly in my household!

For the best results, I recommend using a glass jar to store them. There’s something delightful about having chewy sourdough chocolate chip cookies nestled in a beautiful glass cookie jar. It’s worth noting that plastic containers are not ideal for storage as they may affect the texture and freshness of the cookies. They are great the next day!

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If you wish to extend their shelf life, these cookies can be frozen. I typically freeze them by first placing the baked cookies on a cookie tray and then transferring them to an airtight bag. When needed, the cookies defrost well and can be enjoyed as if freshly baked.

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If you love baking homemade chocolate chip cookies then HAVE to try these sourdough discard cookies. It’s a great way to use up any extra sourdough starter discard and you can add it to your sourdough discard recipes for everyone to enjoy. 

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They are great sourdough starter cookies to try if you have never baked with discard before, honestly the best chocolate chip cookies I have ever had! 

How to freeze sourdough bread

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