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Sourdough discard chocolate chip cookies with flaked sea salt on a parchment-lined wooden board

Sourdough Discard Chocolate Chip Cookies

Soft, thick and chewy chocolate chip cookies made with sourdough discard for extra flavor. The dough can be made ahead and chilled or frozen.
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Prep Time 15 minutes
Cook Time 17 minutes
Chilling 2 hours
Total Time 2 hours 32 minutes
Servings: 12 large cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g unsalted butter ¾ cup, cold and cubed
  • 150 g light brown sugar ¾ cup, packed
  • 100 g granulated sugar ½ cup
  • 255 g semi-sweet chocolate chips 1½ cups
  • 280 g bread flour 2¼ cups, or all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 large egg
  • 100 g sourdough discard ½ cup, unfed
  • 1 tsp vanilla extract
  • flaked sea salt optional, for topping

Equipment

  • Stand mixer with paddle attachment
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. 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.
  2. Add the chocolate chips and mix on low speed for about 30 seconds. You don't want the mixture to become light and fluffy.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Avoid overmixing at every stage — that's what keeps these cookies thick and chewy. Store baked cookies airtight at room temperature for up to 7 days, or freeze for up to 3 months. Dough balls can be frozen for up to 3 months and baked from frozen at 375°F (190°C) for 17–20 minutes.