Name: Sourdough Discard Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup sourdough discard (unfed); 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chocolate chips; Optional: flaky sea salt for topping

Soft, chewy, and loaded with gooey chocolate chips, these Sourdough Discard Chocolate Chip Cookies are the perfect way to make sure no sourdough starter goes to waste. With a slight tang from the discard and a rich, buttery flavor, they offer a unique twist on the classic chocolate chip cookie. Whether I’m trying to reduce food waste or just craving a homemade treat, this recipe hits the spot every time.

Why You’ll Love This Recipe

I love how this recipe transforms leftover sourdough discard into a delicious dessert. The slight tanginess pairs beautifully with the sweetness of the sugars and chocolate chips, creating a deep flavor that sets these cookies apart. They’re easy to make, come together in under 30 minutes, and are perfect for sharing—or keeping all to myself. Plus, there’s no need to chill the dough, so I can bake them right away.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1/2 cup sourdough discard (unfed)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

Optional: flaky sea salt for topping

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Then I mix in the sourdough discard, egg, and vanilla extract until everything is well combined.

In a separate bowl, I whisk together the flour, baking soda, and salt.

I gradually add the dry ingredients to the wet mixture, mixing just until combined.

Next, I fold in the chocolate chips.

Using a tablespoon, I scoop portions of dough onto the prepared baking sheet, spacing them out so they don’t spread into each other.

I bake them for 10–12 minutes, or until the edges are golden and the centers are still soft.

If I want a touch of extra flavor, I sprinkle the cookies with flaky sea salt right after baking.

I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Calories: Approximately 180 kcal per cookie

Variations

I like switching things up depending on what I have on hand. Sometimes I use white chocolate or dark chocolate chips for a twist. Adding chopped nuts like walnuts or pecans gives a crunchy texture that balances the softness. I’ve also tried stirring in dried cranberries or a touch of cinnamon for added depth. If I want a more intense sourdough flavor, I let the dough rest for 30 minutes before baking.

Storage/Reheating

Once the cookies have cooled, I store them in an airtight container at room temperature for up to 5 days. To keep them chewy, I add a slice of bread to the container. If I want to reheat them, I warm a cookie in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness. For longer storage, I freeze the baked cookies or the raw dough scoops and bake from frozen—just adding a minute or two to the baking time.

Related Recipes:

Sourdough Pumpkin Muffins

FAQs

How does sourdough discard affect the flavor of the cookies?

Sourdough discard adds a subtle tang that deepens the cookie’s flavor without overpowering the sweetness. It also contributes to a soft, chewy texture.

Can I use active sourdough starter instead of discard?

Yes, but it may slightly change the texture since active starter is more bubbly and airy. I usually stick with discard for consistency.

Do I need to chill the dough before baking?

No, this recipe doesn’t require chilling. However, if I want a thicker cookie, chilling the dough for 30 minutes can help.

Can I make these cookies dairy-free?

Absolutely. I substitute the butter with a plant-based alternative and use dairy-free chocolate chips to make them completely dairy-free.

What kind of chocolate chips work best?

I usually go with semi-sweet chips, but dark or milk chocolate also work great depending on my taste. Chopped chocolate bars give a more rustic look with melty pools of chocolate.

Conclusion

These sourdough discard chocolate chip cookies are more than just a smart way to use up leftovers—they’re a seriously tasty treat. I love how easy they are to make, and the combination of flavors and textures always satisfies my cookie cravings. Whether I bake a batch for friends or freeze some for later, this recipe has earned a permanent spot in my kitchen rotation.

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