Learn how to make delicious sourdough discard chocolate chip cookies at home!
These cookies are soft, thick, and chewy, with plenty of chocolate chips in every bite. They have that bakery-style texture but are easy to make at home.
You can also prepare the dough ahead of time and store it in the fridge or freezer. That way, whenever you’re craving something sweet, fresh cookies are only minutes away!
Sourdough discard gives these cookies a delicious flavor and a soft, chewy texture that your family will love.
These cookies are perfectly sweet and stay soft and fresh for several days.
They have everything you want in a homemade chocolate chip cookie—soft, chewy, sweet, and packed with chocolate chips, with a little something extra from the sourdough discard.
Ingredients
This recipe makes 12 large cookies.
- 170 g (¾ cup) unsalted butter, cold and cubed
- 150 g (¾ cup) light brown sugar, packed
- 100 g (½ cup) granulated sugar
- 255 g (1½ cups) semi-sweet chocolate chips
- 280 g (2¼ cups) bread flour (or all-purpose flour)
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 large egg
- 100 g (½ cup) unfed sourdough discard
- 1 tsp vanilla extract
- Flaked sea salt, for topping (optional)
Instructions
For soft and chewy sourdough chocolate chip cookies, the most important thing is not to overmix the dough.
This mixing method combines everything without overworking the dough.
- Using the paddle attachment on a stand mixer, beat the cold, cubed butter and sugars for 45–60 seconds, just until they start to come together. The mixture will look thick and uneven. That’s okay.
- Add the chocolate chips and mix on low speed for about 30 seconds. The chocolate chips help bring the butter and sugar together. You don’t want the mixture to become light and fluffy.
- In a small bowl, whisk together the dry ingredients. Add them to the butter mixture and mix on low speed for 20–30 seconds, until the dough looks crumbly.
- In another small bowl, use a fork to whisk together the egg, sourdough discard, and vanilla. Add this mixture to the dough and mix on low speed for 20–30 seconds, just until combined.
- Use a spatula to gently mix the dough and make sure everything is evenly incorporated.
The key is to avoid overmixing. This helps give the cookies their thick, soft, and chewy texture.
- Use a cookie scoop to divide the dough into 12 large balls. Place them on a parchment-lined baking sheet and refrigerate for at least 2 hours. For the best results, chill the dough for 24 hours.
- When you’re ready to bake, preheat the oven to 375°F (190°C).
- Bake for 15–17 minutes, or until the edges are golden brown while the centers still look slightly under-baked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Tips and Tricks
After adding each ingredient to the stand mixer, mix only until everything is just combined. Avoid mixing too much or adding extra air to the dough.
Too much air can make the cookies lighter and more cake-like instead of giving them the thick, soft, and chewy texture you want.
Flour and Finishing Touches
Bread flour has more gluten than all-purpose flour, which helps give these cookies a chewier texture. If you don’t have bread flour, you can easily use all-purpose flour instead.
For extra flavor, sprinkle a little flaked sea salt over each dough ball before baking. It’s completely optional, but it adds a delicious sweet-and-salty touch!
How to Store and Freeze
Baked Cookies
Store baked sourdough chocolate chip cookies in an airtight container at room temperature for up to 7 days.
For softer, chewier cookies, place a small piece of white bread in the container. The bread helps keep the cookies fresh and soft.
Freezing Baked Cookies
You can freeze baked cookies for up to 3 months. Let them cool completely, then wrap each cookie individually in plastic wrap. Place the wrapped cookies in a freezer-safe bag or container.
Unbaked Cookie Dough
Keep unbaked cookie dough tightly covered in the refrigerator for up to 7 days. Keep in mind that, according to the FDA, raw cookie dough is not safe to eat before baking.
To freeze the dough, portion it into cookie-sized balls and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe container or bag. They can be frozen for up to 3 months.
When ready to bake, place the frozen dough directly in a 375°F (190°C) oven and bake for 17–20 minutes.
You can also thaw the dough in the refrigerator overnight and bake it following the original baking instructions.
Sourdough Discard Chocolate Chip Cookies
Ingredients
Equipment
Method
- Using the paddle attachment on a stand mixer, beat the cold, cubed butter and both sugars for 45–60 seconds, just until they start to come together. The mixture will look thick and uneven.
- Add the chocolate chips and mix on low speed for about 30 seconds. You don’t want the mixture to become light and fluffy.
- In a small bowl, whisk together the flour, baking soda, baking powder and salt. Add to the butter mixture and mix on low for 20–30 seconds, until the dough looks crumbly.
- In another small bowl, whisk the egg, sourdough discard and vanilla with a fork. Add to the dough and mix on low for 20–30 seconds, just until combined. Finish mixing gently with a spatula.
- Scoop the dough into 12 large balls, place on a parchment-lined baking sheet and refrigerate for at least 2 hours (24 hours for best results).
- Preheat the oven to 375°F (190°C). Sprinkle with flaked sea salt if using, and bake for 15–17 minutes, until the edges are golden brown and the centers still look slightly under-baked.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Sourdough Discard Cookie FAQs
Can I use active sourdough starter instead of discard?
Yes. In this recipe the starter is there for flavor and moisture, not to make the cookies rise, so fed starter and unfed discard both work. Fed starter usually tastes a little milder.
Do sourdough discard cookies taste sour?
Not strongly. The discard adds a mild tang that balances the sweetness. Discard that has been in the fridge for a longer time tastes sharper, so use fresher discard if you want a milder cookie.
Can I skip chilling the dough?
Chilling is what keeps these cookies thick. Warm dough spreads faster in the oven and bakes thinner and crispier, so chill the dough balls for at least 2 hours before baking.
Why did my cookies spread too much?
The most common causes are dough that was not cold enough, butter that was too soft, or too little flour. Weigh the flour with a kitchen scale and bake the dough balls straight from the fridge.
Can I make these cookies without a stand mixer?
Yes, a hand mixer works. Cut the cold butter into small cubes so it breaks down more easily, keep the speed low, and stop as soon as each addition is combined.