How to Bake Sourdough Discard Chocolate Chip Cookies (30-Minute Recipe)

Do you have some leftover sourdough discard? These chocolate chip cookies might be your perfect solution. You can make them in just 30 minutes.

The cookies help reduce food waste and bring a unique tang that balances their sweetness beautifully. Your taste buds will love how the natural fermentation creates soft, thick, and chewy cookies packed with chocolate chips in every bite.

Seasoned bakers and newcomers to the sourdough experience will find these cookies simple to make with common pantry ingredients. The cookie dough stays fresh in your fridge or freezer, so you can bake a fresh batch whenever cravings hit.

Let us guide you through making the best sourdough discard chocolate chip cookies. We’ll share tips to achieve the perfect texture and keep them fresh for up to 7 days. Time to get baking!

What You Need for Sourdough Discard Chocolate Chip Cookies

These sourdough discard chocolate chip cookies will turn out perfectly when you gather the right ingredients and tools before starting. Here’s what you need:

Essential Ingredients

Quality ingredients are the foundations of exceptional sourdough discard chocolate chip cookies. They work together to create that perfect balance of tang and sweetness:

• Sourdough discard: You’ll need 1 cup (220-250g) of unfed sourdough starter at 100% hydration. This brings moisture and a subtle tang that balances the sweetness.
• Butter: You’ll need 1 cup (226g) unsalted butter. Some recipes suggest browning the butter first to reduce moisture and boost flavor.
• Sugars: Mix light brown sugar (1 cup/220g) and granulated sugar (½ cup/100g) to create depth of flavor and proper texture.
• Flour: Most recipes use all-purpose flour (2 cups/250g), though some bakers add bread flour to make chewier cookies.
• Eggs: Many recipes prefer egg yolks over whole eggs to reduce moisture and create a richer texture.
• Leavening agents: Your cookies need baking soda (¼-½ tsp) and baking powder (1 tsp) for proper rise, even with sourdough.
• Chocolate: Semisweet chocolate works best – either chips or chopped bars. Chopped chocolate bars spread throughout the cookies are better.
• Vanilla extract: This adds depth and complements your discard’s tang.
• Salt: This boosts flavor. On top of that, flaky sea salt on top creates a delightful sweet-savory contrast.

Kitchen Tools

You probably have all the simple equipment needed already:

• Mixing bowls: Two bowls – one for wet ingredients and one for dry.
• Measuring tools: A kitchen scale gives the most accurate measurements, especially for sourdough discard.
• Mixer: A stand mixer with paddle attachment or a hand mixer does the job well.
• Whisk and spatula: These help combine ingredients and fold in chocolate.
• Cookie scoop: This helps make uniform cookies (a #40 or 2-tablespoon scoop works perfectly).
• Baking sheets: Standard half-sheet pans lined with parchment paper.
• Cooling rack: Your cookies need this to achieve the right texture while cooling.

About Sourdough Discard

Bakers remove a portion of the starter during feeding to keep a manageable amount – that’s sourdough discard. Rather than throwing it away, you can use it to add amazing flavor to baked goods.

Sourdough discard combines equal parts flour and water (typically 50/50 by weight) that has fermented. While it can’t leaven bread by itself, it makes cookies better in several ways:

• Balances sweetness with a subtle tangy flavor
• Makes the texture better with added moisture
• Saves food waste from your sourdough baking
• Offers some digestive benefits from fermented foods

Your discard can be up to a week old from the fridge. Cold discard works fine without bringing it to room temperature. These cookies use baking powder and sto rising, so your discard’s activity level doesn’t matter.

Both active starter and discard work in this recipe, though discard makes more sense since these cookies don’t need fermentation to rise.

Preparing Your Cookie Dough (10 Minutes)

Making sourdough discard chocolate chip cookies starts with getting the dough right. You’ll need just 10 minutes of hands-on time to create a cookie dough that strikes the perfect balance between tangy and sweet.

Mixing Wet Ingredients

The right wet ingredient mixture is a vital part of making these cookies work. You can try two different ways:

The quickest way is to melt your butter and let it cool a bit. Mix it with botars, sourdough diggs, and vanilla in a large bowl. Keep whisking until you see a smooth, runny caramel mixture.

You might want chewier cookies – start with cold, cubed butter. Put the butter cubes and both sugars in a stand mixer bowl and beat them on low speed for 45-60 seconds. This isn’t like regular cookies where you want things light and fluffy – just mix enough to make small crumbles.

Take a small bowl and whisk these together:

• Your sourdough discard
• Egg (use just the yolk if you want chewier cookies)
• Vanilla extract

Mix until smooth and set aside. This separate mixing step helps you avoid working the dough too much.

Combining Dry Ingredients

Grab a medium bowl for your dry ingredients. Mix these really well with a whisk or fork:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cornstarch (optional – makes cookies more tender)

A good whisking makes sure all the leavening agents are spread evenly through your cookie dough.

The timing matters when you add dry ingredients to wet ones. Add your flour mixture to the wet ingredients and mix just enough to combine. The secret to amazing sourdough discard cookies lies in mixing only until the flour streaks disappear.

Stand mixer users should mix on low speed until the mixture looks crumbly (about 20-30 seconds). Hand mixers should use a spatula and fold gently. Too much mixing builds gluten, and that means tough cookies instead of tender ones.

Note that sourdough discard cookie dough works best with minimal gluten development – like in pie dough or biscuits.

Adding Chocolate Chips

The best part comes next – adding chocolate chips or chunks. Roughly chopped chocolate works better than regular chips because it creates pockets of melted chocolate throughout your cookies.

Use a spatula to fold in 10 ounces (284 grams) of chocolate. Some bakers add chocolate chips right after creaming butter and sugar – it helps spread everything more evenly.

Once the chocolate is mixed in, portion the dough with a cookie scoop. A regular cookie scoop (about 2 tablespoons) makes perfect-sized cookies. Want bigger, bakery-style cookies? Use a larger scoop with about 30g of dough per cookie.

Most recipes suggest chilling the dough before baking. Our 30-minute recipe lets you bake right away, but even 15 minutes of chilling makes better cookies. The sort of thing I love about these cookies is that chilling the portioned dough for at least 2 hours makes them taste amazing.

This quick dough prep gives you options – bake right away if you’re in a hurry, or chill the dough to make it even better.

Baking Perfect Cookies (15 Minutes)

The real magic of sourdough discarding chocolate chip cookies happens in the oven. Your careful preparation turns into golden, aromatic treats during this vital 15-minute baking stage. The time in the oven decides if your cookies end up chewy, cakey, or somewhere in between.

Oven Temperature and Timing

Bakers have different preferences for the perfect baking temperature of sourdough discard chocolate chip cookies:

350°F (177°C) stands out as the most popular choice. This temperature lets cookies spread gradually and bake evenly. You’ll get that perfect mix of crisp edges and soft centers at this temperature.

375°F (190°C) works better for some bakers. The higher heat sets the cookie exterior quickly while keeping the inside moist.

The baking time plays a big role in texture:

• 6-8 minutes: Results in chewier, flatter cookies that spread more
• 8-10 minutes: Creates softer, fluffier, cake-like cookies
• 10-12 minutes: Produces golden-edged cookies with balanced texture
• 12-15 minutes: Gives cookies more defined edges and structure

A two-minute difference can change your cookie’s texture completely. Start checking early and watch them closely.

Your cookies will bake evenly if you rotate the cookie sheet halfway through. Place just four cookie dough balls on each sheet with 3 inches between them to let them spread properly.

How to Tell When Cookies Are Done

Your eyes tell you more about cookie doneness than any timer. Look for these signs:

Edge color: The edges should be slightly tan or golden brown. The centers might look underdone. This creates the best texture after cooling.

Center appearance: Take them out when the centers still look a bit underbaked. The hot baking sheet will finish the job as it cools.

Texture test: The cookie edges should feel set but stay soft in the middle when touched. The centers firm up during cooling.

Don’t let them overbake – that’s where most bakers go wrong with sourdough discard cookies. Pull them out when you think they need “just one more minute.” The hot sheet continues the baking process. Overbaked cookies turn dry and hard instead of staying chewy.

Let the cookies sit on the hot baking sheet for 4-5 minutes after taking them out. This rest helps them finish baking and set their structure. The warm cookies make a perfect canvas for a sprinkle of flaky sea salt, which sticks better now.

Cooling and Serving (5 Minutes)

The secret to perfect sourdough discarding chocolate chip cookies depends on how you cool them after baking. The first few minutes after taking cookies out of the oven play a significant role in developing their ideal texture and getting them ready to serve.

Cooling Technique for Chewy Texture

Your sourdough discard chocolate chip cookies need time to set after baking. Don’t move them to a cooling rack right away. Let them sit on the baking sheet for 5-10 minutes. This short rest helps the cookies set properly so they won’t break when moved.

Use a spatula to move the cookies carefully to a wire cooling rack. The rack lets air flow around each cookie and prevents soggy bottoms while keeping that desired chewy interior. Handle them gently because warm cookies can still break easily.

Don’t rush the cooling process by putting your sourdough discard cookies in the refrigerator. This creates unwanted moisture that could make them mushy or moldy.

The cookies need about 15-20 minutes to cool completely, but you can definitely enjoy them while they’re still warm if you like a gooier center.

Serving Suggestions

These freshly baked sourdough discard chocolate chip cookies taste best when served simply. A cold glass of milk remains the perfect partner, complementing the subtle tang from the sourdough discard.

Make ice cream sandwiches with these cookies to create an indulgent treat. Their tangy profile pairs beautifully with sweet ice cream. A warm cookie served with vanilla ice cream makes an impressive dessert.

Arrange cookies on a wooden board or vintage plate to serve guests. Add a small bowl of flaky sea salt so they can adjust their cookie’s sweet-salty balance.

These delicious sourdough discard chocolate chip cookies taste best within 2-3 days of baking. Store them with a slice of bread or apple in your container to keep them perfectly chewy. This simple trick maintains moisture and preserves its peak texture.

The cookies’ flavor improves over the next day as the sourdough notes mature and blend with the sweetness.

Storing Your Easy Sourdough Discard Cookies

Your sourdough discard chocolate chip cookies will last longer with the right storage methods. These methods let you savor their unique flavor for days or maybe even months after baking. The right storage approach makes these treats more convenient to keep around.

Room Temperature Storage

These cookies stay fresh in an airtight container at room temperature to enjoy daily. The cookies taste best when eaten within 3-4 days, though some sources say they remain good for up to a week.

A smart storage trick uses a slice of bread or apple in your cookie container to help the cookies stay moist and soft longer. The bread’s ability to absorb and release moisture keeps your cookies perfectly chewy.

Glass containers keep cookies fresher than plastic ones. Cookie jars made specifically to preserve freshness also work great for storing these treats.

Freezing Baked Cookies

Freezing is the best way to keep your sourdough discard chocolate chip cookies beyond a week. Let the cookies cool completely, wrap each one in plastic wrap or, place them in freezer-safe bags.

The cookies turn out best if you flash-freeze them on a baking sheet first and transfer them to storage containers later. This step stops them from sticking together. Your cookies will stay delicious for up to 3 months in the freezer[252].

The cookies need to be thawed at room temperature before eating. A quick warm-up in the oven brings back that fresh-baked taste.

Freezing Cookie Dough

The best storage secret might be freezing unbaked cookie dough. Fresh-baked cookies become possible whenever cravings hit. Here’s how to freeze the dough:

1. Shape the prepared dough into balls
2. Place balls on a parchment-lined baking sheet
3. Freeze until solid (about 2 hours)[252][253]
4. Transfer frozen dough balls to airtight containers or freezer bags

The frozen cookie dough stays good for up to 3 months[252][253], though some say it lasts up to 6 months. The frozen dough balls go straight onto a parchment-lined baking sheet. Just add a few extra minutes to the original recipe’s baking time[253].

The quick-method dough and long-fermented dough both freeze well, so use whichever you prefer[253].

Conclusion

Sourdough discard chocolate chip cookies are a great way to use your leftover starter. Each bite combines tangy sourdough notes with a classic chocolate sweetness that creates an unforgettable flavor experience.

These cookies turn out great whether you bake them immediately or chill the dough first. You can keep them fresh at room temperature, freeze the baked cookies, or store the dough to bake later when cravings hit.

Your family will love these delicious treats that give new life to what might have gone to waste. The recipe takes just 30 minutes and uses simple pantry ingredients you likely have on hand. This makes them a perfect addition to your regular baking routine.

Let the cookies cool completely to achieve the best texture. Proper storage will help them stay fresh longer. These sourdough discard chocolate chip cookies might just become your favorite way to use an extra starter.

FAQs

Q1. What are the benefits of using sourdough discard in baking? Using sourdough discard in baking adds a unique tangy flavor, reduces food waste, and can improve texture. The natural fermentation process contributes to softer, fluffier baked goods and may offer some digestive benefits.

Q2. How long can I store sourdough and discard chocolate chip cookies? When stored in an airtight container at room temperature, these cookies stay fresh for 3-4 days. For longer storage, you can freeze baked cookies for up to 3 months or freeze the cookie dough for up to 6 months.

Q3. Can I bake the cookies immediately, or do I need to chill the dough? While you can bake the cookies immediately for quick results, chilling the dough for at least 15 minutes improves texture. For the best flavor and texture, chill the portioned dough for 2 hours or more before baking.

Q4. How do I know when the sourdough discarded chocolate chip cookies are done baking? Look for edges that are slightly tan or golden brown, while the centers may still appear underdone. The cookies should feel set around the edges but still soft in the middle when gently touched. They’ll continue cooking on the hot baking sheet after removal from the oven.

Q5. What’s the best way to achieve chewy sourdough discard chocolate chip cookies? For chewy cookies, avoid overmixing the dough, use melted butter, and don’t overbake. Let the cookies rest on the baking sheet for 5-10 minutes after baking, then transfer to a wire rack to cool completely. Proper cooling is crucial for developing the ideal chewy texture.