Sourdough Discard Chocolate Chip Cookies (Soft & Chewy)

Can the lactic tang of a starter actually make sourdough discard chocolate chip cookies softer and chewier than classic versions? Short answer: yes. The mild acidity from discard relaxes gluten, the bread flour boosts chew, and a cold-butter + long-chill method delivers that coveted bakery-style texture—crisp edges, gooey centers, and melty pools of chocolate. If you’ve been saving discard for pancakes, these cookies will change your routine.

Ingredients List

Ingredient	Amount	Notes
All-purpose flour	¾ cup + 1 tsp (95 g)	Part of the base; tender crumb
Bread flour (or AP; see note)	1 cup + 1 tsp (125 g)	Higher protein = chewier texture
Fine sea salt	1 tsp (5 g)	Balances sweetness
Baking soda	¼ tsp	Lift and spread
Baking powder	½ tsp	Rounds out rise
Egg (large)	1	Structure and moisture
Sourdough starter discard	½ cup (125 g)	Unfed; room temp is fine
Vanilla extract	1 tsp (5 g)	Aroma and depth
Unsalted butter, cold & cubed	8 tbsp (113 g)	Cold-creamed for crinkles
Light brown sugar	½ cup (100 g)	Moist chew & butterscotch notes
Granulated sugar	½ cup (100 g)	Crisp edges
Chocolate chips (semi-sweet or milk)	1 ½ cups (340 g)	Mix chips or chunks for variety

Note: If substituting all-purpose flour for bread flour, expect slightly less chew; the cookies will still be soft and plush.

Timing

• Active Prep: 20 minutes
• Chill: Minimum 2 hours (optimal 24 hours for best flavor/texture)
• Bake: 15–17 minutes per batch at 375°F / 190°C
• Total: ~2 hrs 45 mins (minimum) or ~24 hrs 45 mins (best). The long rest allows the discard’s mild acidity to hydrate proteins and deepen flavor—an edge many “same-day” recipes can’t match.

Step-by-Step Instructions

Step 1 — Whisk the Dry Mix

In a small bowl, whisk bread flour, all-purpose flour, baking soda, baking powder, and salt until evenly combined.
Pro tip: Even dispersion of leaveners prevents tunneling and gives uniform lift.

Step 2 — Blend the “Wet 1”

In another small bowl, whisk egg, sourdough discard, and vanilla until smooth and glossy.
Why this matters: The discard adds gentle acidity that enhances browning and tenderness.

Step 3 — Cold-Cream the Butter & Sugars

In a stand mixer with paddle (low speed), beat cold cubed butter, brown sugar, and granulated sugar just until small crumbles form (45–60 seconds). Add chocolate chips and mix on low 30–45 seconds to coat. Scrape the bowl.
Texture cue: You’re not seeking fluffy; the crumbly stage keeps spread in check and yields crackly tops.

Step 4 — Bring Dough Together

Add dry ingredients; mix on low 20–30 seconds until the bowl looks sandy/crumbly. Pour in the egg/discard mixture and mix on low 20–30 seconds until the dough pulls from the sides. Finish with a spatula to ensure no pockets of flour remain.
Tip: Under-mix slightly in the mixer; hand-finish to avoid overworking gluten.

Step 5 — Scoop & Chill

Using a cookie scoop, portion 12 large dough balls (about 2 scoops per cookie). Place on a parchment-lined tray, cover with plastic wrap, and chill at least 2 hours (24 hours develops deeper flavor and better chew).
Data-backed perk: Resting allows starches to hydrate fully, reducing spread and enhancing chew.

Step 6 — Bake to Soft & Chewy

Preheat to 375°F (190°C). Arrange 6 dough balls per sheet with generous spacing. Bake 15–17 minutes, until edges are golden brown and centers look slightly under-baked. Cool on the sheet 5 minutes, then transfer to a rack.
Doneness test: The center should wobble slightly; it sets as it cools—key to a soft middle.

Nutritional Information (approx. per cookie; 12 cookies)

• Calories: 260–290
• Carbs: 35–38 g
• Sugar: 18–22 g
• Fat: 11–13 g
• Saturated Fat: 7–8 g
• Protein: 3–4 g
• Sodium: 160–220 mg

Notes: Values vary by chocolate type and flour selection. Using milk chocolate increases sugars; semi-sweet keeps balance.

Healthier Alternatives for the Recipe

• Less Sugar, Same Chew: Reduce each sugar by 15% (about 1 tbsp less of each). The discard’s acidity and bread flour maintain texture.
• Whole-Wheat Edge: Swap ¼ of total flour for white whole-wheat flour; adds nuttiness and micronutrients.
• Dairy-Free: Use a firm plant butter (80% fat) and dairy-free chips. Keep dough very cold; plant butters soften faster.
• Lower Saturated Fat: Swap 2 tbsp butter for 2 tbsp neutral oil; keep the rest butter for flavor.
• Nut Boost: Fold in ½ cup toasted walnuts or pecans for omega-3s and crunch (reduce chips to 1 cup to keep spread consistent).

Serving Suggestions

• Bakery-Style Finish: Sprinkle a whisper of flaky sea salt on hot cookies; it sharpens chocolate notes.
• Ice-Cream Sandwiches: Pair two cookies with vanilla bean or coffee ice cream; freeze 30 minutes for clean bites.
• Warm-Up Hack: Reheat a cookie 8–10 seconds in the microwave to revive that gooey center.
• Coffee Pairing: The tang from sourdough discard loves a bold espresso or cold brew.

Common Mistakes to Avoid

• Skipping the Chill: Warm dough spreads excessively and bakes thin. Chill a minimum of 2 hours.
• Over-creaming Butter: You want crumbly, not fluffy. Airy butter = cakey cookies.
• Over-baking: Pull when the center looks slightly underdone; carryover heat finishes the job.
• Hot Sheets: A pre-warmed pan jumps spread; use fully cooled sheets between batches.
• Ignoring Scale: Flour is easiest to mis-measure. Weigh ingredients for consistent thickness and texture.

Storing Tips for the Recipe

• Room Temp: Airtight container, 2–3 days (add a slice of sandwich bread to keep them soft).
• Fridge: Up to 1 week; rewarm briefly to restore chew.
• Freeze Dough Balls: Freeze pre-scooped dough up to 2 months. Bake from frozen at 365–370°F for 2–3 extra minutes.
• Freeze Baked Cookies: Wrap individually; thaw at room temp or rewarm 300°F (150°C) for 4–5 minutes.

Conclusion

These sourdough discard chocolate chip cookies are the soft-and-chewy answer to “What do I do with my discard?” Cold-creamed butter for crinkles, bread flour for chew, and a patient chill for flavor depth deliver bakery-quality results at home. Make a batch today, then leave a review or comment with your chill time experiments and favorite chip combos. Subscribe for more sourdough-smart bakes and cookie science that actually works.

FAQs

Q1. Can I skip the bread flour?

You can use all all-purpose flour, but the cookies will be slightly less chewy. If doing so, keep the long chill to compensate with better structure.

Q2. My discard is very sour—will it make the cookies tangy?

Only subtly. Most sweetness and vanilla dominate. If your discard is extremely acidic, add 1–2 tsp extra sugar or 1 tsp milk to balance.

Q3. Can I use active, bubbly starter instead of discard?

Yes. Use the same weight (125 g). Very active starter may add a touch more lift; the results are still soft and chewy.

Q4. Why cold butter instead of creamed, room-temp butter?

Cold-creaming with sugar forms small fat shards that melt slowly, encouraging ripples and preventing excessive spread—think bakery-style crinkles.

Q5. Do I have to chill for 24 hours?

No, but 24 hours enhances flavor and chew. At 2 hours, the cookies are excellent; at 24 hours, they’re outstanding.

Q6. Can I make smaller cookies?

Absolutely. Scoop 24 medium cookies; bake 10–12 minutes. Watch the edges—they brown faster.

Print