Description
Classic Sourdough Discard Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor and a subtle tang from sourdough discard. This easy 6-step recipe is perfect for reducing waste while creating a bakery-style treat at home in under 30 minutes.
Ingredients
Scale
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup packed brown sugar
- 1/4 cup sourdough discard (unfed, room temperature)
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a bowl, mix melted butter and brown sugar until smooth and glossy (about 2–3 minutes).
- Add sourdough discard, egg yolk, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined. Fold in chocolate chips.
- Scoop 2 tablespoons of dough per cookie and place on the baking sheet, spacing 2–3 inches apart.
- Bake for 8–11 minutes until edges are golden and centers are slightly soft. Cool for 5–10 minutes before serving.
Notes
If dough feels too wet, add flour 1 tablespoon at a time.
For deeper flavor, chill the dough for 2 hours or overnight.
Cookies will continue to set as they cool—don’t overbake.
Add flaky salt on top after baking for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 batch
- Calories: 550
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg