Published: by Kayla Burton · This post may contain affiliate links · 69 Comments
Are you wondering what to do with leftover sourdough starter? These Sourdough Discard Cookies are the best way to use it up! This recipe makes a small batch of soft, chewy chocolate chip cookies in less than 30 minutes.
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I have made a lot, and I mean a LOT, of chocolate chip cookies in my life and this is by far of the best ones I’ve ever made...★★★★★
-Katherine
I received my sourdough starter as a gift in 2021 but have only made one loaf of actual sourdough bread. I've tried a few sourdough discard recipes but haven't found any I loved, so I created my own in this sourdough chocolate chip cookies recipe!
All of my friends love these and one even said they're the best cookies he's ever had! Although, my s'mores cookies are giving these a run for their money!
I've also made sourdough discard muffins, brownies, and banana bread with leftover sourdough starter! I'm excited to try these sourdough discard cinnamon rolls, too!
Jump to:
- Why We Love This Recipe
- Ingredients
- How to Make Sourdough Discard Cookies
- Expert Tips
- Recipe FAQs
- Storage
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why We Love This Recipe
- It's a great way to use up sourdough discard instead of letting it go to waste!
- No special ingredients, like bread flour, are necessary! This recipe uses pantry staples in addition to unfed sourdough starter.
- The sourdough cookies have a perfect soft and chewy texture, like my malted chocolate chip cookies!
- The sourdough discard helps balance out the sweetness and enhance the savoriness.
- It makes about 9 regular cookies so it's nice to share amongst a few people.
- They're a fun variation of classic chocolate chip cookies with a tasty tang from the discard! For another delicious variety of CCCs, try my Salted Espresso Chocolate Chip Cookies.
Ingredients
- I like using dark brown sugar for extra flavor and chewiness, but light brown sugar will work as well.
- Sourdough discard is what's left after feeding your sourdough starter. Every sourdough starter is different, but these cookies work well with most! My starter is a 1:1:1 ratio of sourdough starter, all-purpose flour, and water.
- Vanilla extract gives these chewy chocolate chip cookies their classic flavor.
- Semi sweet chocolate chips help balance out the sweetness, but feel free to use dark, milk, or whatever chocolate you like instead.
- You don't need a whole egg for this cookie recipe - just the yolk!
- Make sure the unsalted butter has come to room temperature before baking. It should still be slightly firm even at its softened state. If it's overly warm/soft, the cookies may spread more.
See recipe card below for quantities.
Substitutions & Variations
Mix-ins: Feel free to add ¼ cup of your favorite mix-ins like nuts or toffee. You can also replace the chocolate chips with something else if you'd like. For super melty chocolate puddles, use dark chocolate chunks instead of chocolate chips!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Sourdough Discard Cookies
Quick Recipe Video
Step by Step Instructions
Before you get started, let your refrigerated ingredients reach room temperature and preheat oven to 350°F/177°C. Line a baking sheet with parchment paper for easy cleanup.
Step 1: In a medium/large bowl, cream together the softened butter and brown sugar until they're combined well and fluffy (2-3 minutes).
Step 2: Mix in the sourdough discard, followed by the egg yolk and vanilla extract. I like using my cordless hand mixer to stir the ingredients together!
Step 3: In a small bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until the flour streaks disappear.
Step 4: Gently mix the chocolate chips into the cookie dough. The dough will be slightly sticky.
Step 5: Using a cookie scoop (about 2 tablespoon capacity), place cookie dough balls 2-3 inches apart on a baking sheet. Top with extra chocolate chips if you'd like.
Bake the cookies on the middle oven rack at 350°F/177°C until their edges are slightly tan (8-11 minutes). Sprinkle on some flaky salt and let them cool for a bit on the sheet before transferring to a wire rack.
Expert Tips
- Use unfed sourdough starter. This is the leftovers that don't get fed any flour or water and is usually discarded. When I tested these with fed sourdough starter, the cookies were okay but you could taste the extra flour.
- Weigh your dry ingredients. Over-measuring flour is a common issue that makes cookies dry and puffy. This is easily prevented by using a food scale to weigh the flour in grams (see metric tab in recipe card below). If using measuring cups, spoon the flour into the cups and level it off with a straightedge.
- Don't over-mix the dough. Doing so can lead to tough cookies instead of nice soft and chewy ones! An electric hand mixer is great since it's a small batch recipe, but you can also use a stand mixer with a paddle attachment.
- Add a bit more flour if your sourdough discard has a higher water content or is more liquidy than normal.
- Don't over-bake the cookies! Take them out when the edges are light tan. They'll continue to bake on the hot sheet after you remove them from the oven. If you leave them in the oven for too long, the cookies might turn out dry, hard and crunchy.
Recipe FAQs
What is sourdough discard?
Sourdough discard (also known as unfed sourdough starter) is the sourdough leftover after measuring out the sourdough that gets fed. This is generally thrown away, which is why I've created this cookie recipe so that it doesn't have to go to waste!
Can I use fed sourdough starter?
You can, but it isn't recommended. Using fed sourdough starter can give the cookies more of a floury flavor.
How do I get nice round cookies?
When they're hot out of the oven, place a larger round object around them and scoot the edges back in. This is called cookie scooting!
Why are my cookies dry and puffy?
This is likely from over-measuring the flour or over-baking the cookies. For the best results, use a food scale to weigh the flour in grams (see "metric" tab in the recipe card below).
How do I start a sourdough starter?
I was gifted my sourdough starter, so I don't have experience making one from scratch. The one I was gifted follows King Arthur Baking's sourdough recipe. If you don't want to start yours from scratch, stop by a local bakery and see if they have any to spare!
Storage
Room Temperature: Store in an airtight container with a slice of bread for up to 1 week. The bread will absorb the moisture, keeping the cookies soft for days!
Refrigerator: Storing the baked in the refrigerator can dry them out, so this is not recommended. While the dough is best baked right away, it can be covered and refrigerated overnight and then baked the next day.
Freezing Instructions: Wrap the completely cooled cookies in plastic wrap and/or a freezer-safe bag labeled with "Sourdough Discard Chocolate Chip Cookies" and the date for up to 1 month. The dough balls can also be frozen for 1 month and baked within that timeframe.
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📖 Recipe
Sourdough Discard Chocolate Chip Cookies
Kayla Burton
These soft, chewy chocolate chip cookies are the best way to use up your sourdough discard!
4.99 from 116 votes
Print Recipe Pin RecipeSave for Later
Prep Time 15 minutes mins
Cook Time 9 minutes mins
Total Time 24 minutes mins
Course Dessert, Snack
Cuisine American
Servings 9 cookies
Calories 184 kcal
Equipment
Baking sheet
Mixing bowls
Measuring spoons
Whisk
Spatula
Hand mixer or stand mixer with paddle attachment optional
Cookie scoop
Wire rack
Kayla's Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon baking soda
- ½ scant teaspoon salt (scant = a little less)
- ¼ cup (56 g) unsalted butter room temperature
- ½ cup (100 g) brown sugar light or dark, packed
- ¼ cup (58 g) sourdough starter discard unfed
- 1 large egg yolk room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup (60 g) semi-sweet chocolate chips
Instructions
Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper (optional).
In a medium/large bowl, cream together the butter and brown sugar until very well combined (2-3 minutes). Mix in the sourdough discard followed by the egg yolk and vanilla extract.
In a small bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients just until the flour streaks are gone. Mix in the chocolate chips.
Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
Recommended: scoot your cookies! Right out of the oven, place a slightly larger round object (biscuit cutter, large cup, etc.) over the cookie and scoot it around to bring the edges in, making the cookie perfectly round.
Also feel free to sprinkle the cookies with flaky salt!
Let the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes).
Video
Notes
Sourdough discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield cookies with a floury flavor.
Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.
Nutrition
Calories: 184kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 196mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 195IUCalcium: 20mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!
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Reader Interactions
Comments
Hannah
These are amazing!! Add a little sea salt to the top and they are perfect!!Reply
Nicola Schulz
These turned out very spongy and soft like a cake… I used 1 week old unfed discard, the mix was pretty runny too -it was the discard that kept there shape, but they spread out a lot in the oven. I used 1 egg instead of 2 yolks -did the egg white cause this?
Reply
Kayla Burton
Hi Nicola! I'm sorry to hear they didn't turn out. It sounds like the egg white is the likely culprit here 🙂 sometimes a runnier sourdough starter or too warm of butter can cause them to spread too much as well.
Reply
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