Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Discard Chocolate Chip Cookies (Soft & Chewy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy chocolate chip cookies that put your sourdough starter discard to work. A quick cold-cream method keeps spread in check for crinkly tops, while a short (or overnight) chill deepens flavor and chew.

  • Total Time: 36 minutes
  • Yield: 12 large cookies

Ingredients

  • All-purpose flour — ¾ cup + 1 tsp (95 g)

  • Bread flour (or sub AP; see note) — 1 cup + 1 tsp (125 g)

  • Fine sea salt — 1 tsp (5 g)

  • Baking soda — ¼ tsp

  • Baking powder — ½ tsp

  • Large egg — 1

  • Sourdough starter discard (unfed) — ½ cup (125 g), room temp

  • Vanilla extract — 1 tsp (5 g)

  • Unsalted butter, cold & cubed — 8 tbsp (113 g)

  • Light brown sugar — ½ cup (100 g)

  • Granulated sugar — ½ cup (100 g)

  • Chocolate chips (semi-sweet or milk) — 1 ½ cups (340 g)

Instructions

  1. Whisk dry ingredients: In a small bowl, whisk bread flour, all-purpose flour, baking soda, baking powder, and salt until evenly combined.

  2. Mix wet ingredients (egg/discard): In another small bowl, whisk the egg, sourdough discard, and vanilla until smooth and glossy.

  3. Cold-cream butter & sugars: In a stand mixer fitted with a paddle on low speed, beat cold cubed butter with brown sugar and granulated sugar just until small crumbles form (45–60 seconds). Add chocolate chips; mix on low 30–45 seconds to coat. Scrape the bowl.

  4. Bring dough together: Add the dry mix; blend on low 20–30 seconds until sandy. Pour in the egg/discard mixture; mix on low 20–30 seconds until the dough pulls from the sides. Finish by hand with a spatula to ensure no dry pockets remain.

  5. Scoop & chill: Scoop 12 large dough balls (about two scoops stacked per cookie). Place on a parchment-lined tray, cover, and chill at least 2 hours (24 hours for best flavor/texture).

  6. Bake: Preheat the oven to 375°F (190°C). Arrange 6 dough balls per sheet with ample spacing. Bake 15–17 minutes, until edges are golden and centers look slightly under-baked. Cool on the sheet 5 minutes, then transfer to a rack. Cookies set as they cool for that soft, chewy middle.

Notes

  • Flour swap: Using all-purpose flour instead of bread flour yields slightly less chew but still a plush, soft cookie.

  • Why chill: Resting hydrates starches and lets the discard’s mild acidity deepen flavor and improve chew.

  • Make-ahead: Chill up to 48 hours. Or freeze portioned balls up to 2 months; bake from frozen at 375°F (190°C) adding 1–2 minutes.

  • Size: For smaller cookies (24), bake 10–12 minutes.

  • Mix-ins: Try half chips/half chopped chocolate for varied melt; finish warm cookies with a pinch of flaky salt.

  • Author: Amber
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 275
  • Sugar: 20 g
  • Sodium: 190 mg
  • Fat: 12 g
  • Saturated Fat: 7.5 g
  • Unsaturated Fat: 4.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 3.5 g
  • Cholesterol: 36 mg

Find it online: https://ambersbridal.com/sourdough-discard-chocolate-chip-cookies-soft-chewy/