Homemade Sourdough-Discard Chocolate-Chip Cookies

If you’re anything like me, you love the tangy goodness of sourdough bread but often find yourself with leftover sourdough discard that goes to waste. Well, what if I told you that you can transform that sourdough discard into the softest, chewiest, and most flavor-packed chocolate-chip cookies you’ve ever tasted? These Homemade Sourdough-Discard Chocolate-Chip Cookies are a game-changer. They bring a subtle tang that elevates the classic cookie into something extraordinary. Plus, they’re incredibly simple to make and a fantastic way to reduce waste while indulging your sweet tooth. Whether you’re a seasoned baker or just starting, this recipe will quickly become a staple in your kitchen.

Why This Recipe Is a Must-Try

Sourdough discard is often overlooked, but it’s a treasure trove of flavor and texture that can be used in many recipes beyond bread. In these cookies, the discard acts as a natural leavening agent and imparts a unique depth of flavor that balances the sweetness perfectly. The cookies come out soft in the middle with slightly crisp edges, making every bite utterly satisfying.

This recipe is also wonderfully versatile and forgiving, perfect for adapting to what you have on hand. Whether you prefer your cookies loaded with chocolate chips or want to experiment with nuts or dried fruit, these cookies hold up beautifully. Plus, using sourdough discard makes this recipe eco-friendly and budget-conscious — no more tossing that precious starter!

If you’re a fan of classic chocolate chip cookies, you might also want to check out the decadent Chocolate Chip Cookie Dough Bars that offer a no-bake alternative with rich cookie dough flavor.

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

How To Make Homemade Sourdough-Discard Chocolate-Chip Cookies

Step 1: Prepare Your Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough for perfect texture.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy — about 2 to 3 minutes. This step is crucial for achieving tender, airy cookies.

Step 3: Add Egg, Vanilla, and Sourdough Discard

Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until fully incorporated. Then, mix in the sourdough discard until the batter is smooth and uniform in texture.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients. Use a spatula or mixer on low speed to combine just until no streaks of flour remain. Avoid overmixing to keep your cookies tender.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips with a spatula, distributing them evenly throughout the dough.

Step 6: Chill the Dough

Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances the flavors.

Step 7: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and even baking.

Step 8: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges are golden brown but the centers remain soft.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set perfectly.

Expert Tips

• Use unfed sourdough discard for the best flavor and texture. Fed discard can be too watery.
• Don’t skip chilling the dough! It makes a huge difference in the shape and flavor of the cookies.
• Room temperature butter creams better with sugar, giving you lighter cookies.
• For extra gooey cookies, add a handful of chopped nuts or swirl in some peanut butter.
• Experiment with other types of chocolate like dark or milk chocolate chunks for variety.
• Make sure not to overbake; the cookies will continue to firm up as they cool.

Variations and Customizations

• Nutty Delight: Add 1/2 cup chopped walnuts, pecans, or almonds for an extra crunch.
• Double Chocolate: Substitute 1/4 cup of flour with cocoa powder and use white chocolate chips for a rich twist.
• Oatmeal Sourdough Chocolate Chip Cookies: Replace 1/2 cup of flour with rolled oats for a chewy texture and hearty flavor.
• Spiced Cookies: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for a warm, cozy flavor profile.
• Dried Fruit: Toss in 1/3 cup dried cranberries or raisins for a sweet and tart contrast.

How to Store Leftovers

Store your sourdough-discard chocolate-chip cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can freeze the cookies in a zip-top freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or warm them gently in the oven for a few minutes. If you want to freeze the dough instead, scoop the dough balls onto a tray and freeze until solid, then transfer to a freezer-safe container. This way, you can bake fresh cookies anytime with minimal effort.

FAQ

Can I use fed sourdough starter instead of discard?

While you can use fed starter, it’s best to use unfed discard for this recipe. Fed starter tends to be more liquidy and can alter the cookie texture, making them spread too much. If you only have fed starter, reduce the additional liquid in the recipe slightly.

Do I need to adjust baking time if I make larger cookies?

Yes, if you make larger cookies, increase the baking time by 2 to 4 minutes. Keep a close eye on them to avoid overbaking. The cookies should have golden edges and a soft center when done.

Can I substitute the butter with oil or margarine?

Butter is preferred for flavor and texture, but if necessary, you can use a neutral oil like vegetable or canola oil. Use about 3/4 of the amount called for in butter, as oil is 100% fat while butter contains some water. Margarine can be used, but check the ingredients to ensure it meets your dietary needs.

What makes these cookies different from regular chocolate chip cookies?

The sourdough discard adds a subtle tang and complexity to the flavor, plus it helps create a soft, chewy texture with slightly crisp edges. This unique twist makes these cookies stand out from traditional recipes.

Conclusion

These Homemade Sourdough-Discard Chocolate-Chip Cookies are a delicious and inventive way to put your sourdough discard to good use. They strike the perfect balance between sweet and tangy, with a tender texture and rich chocolate flavor that will keep you coming back for more. Whether you’re looking for a way to reduce waste or simply want to try a new take on a classic cookie, this recipe is sure to impress. Don’t forget to experiment with the variations or pair your cookies with some other treats like the delightful Chocolate Chip Cookie Dough Truffles Ii for a double dose of cookie dough goodness. Happy baking!

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