Let’s talk about a cookie that changes everything. You know that sourdough discard sitting in your fridge? It’s about to become your secret weapon. These aren’t just any chocolate chip cookies. They’re a masterpiece of texture and taste, born from that tangy starter you almost poured out.
The result is something truly special. Think crispy, caramelized edges giving way to a center that’s profoundly chewy. Inside, you’ll find generous pools of melted chocolate, and a subtle, intriguing tang that cuts through the sweetness. It’s a balancing act in cookie form, and once you try it, you’ll be hooked.
Why This Recipe Works So Well
This recipe transforms a simple staple into something extraordinary. The sourdough discard does more than just prevent waste; it actively improves the cookie. It adds a layer of complex flavor that makes each bite more interesting than the last.
That slight tang from the discard plays beautifully against the rich dark sugar and sweet chocolate. It also contributes to a wonderfully tender crumb. This method proves that great baking is often about resourcefulness, turning an everyday ingredient into the star of the show.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to cookie bliss. Using a kitchen scale is highly recommended, especially for the discard and flour, for perfect consistency every single time.
- All-Purpose Flour: Forms the sturdy yet tender foundation of our cookie.
- Kosher Salt: Enhances all the other flavors and balances the sweetness. If using table salt, use half the amount.
- Baking Soda & Baking Powder: This duo works together for the ideal lift and chewy texture.
- Granulated Sugar: Promotes spreading and creates those lovely crispy edges.
- Dark Brown Sugar: Lends deep molasses notes and moisture for a chewy center.
- Unsalted Butter, melted: Melted butter makes the dough a dream to mix and promises a fantastic texture. Just let it cool a bit first.
- Egg: Binds everything together and adds richness.
- Sourdough Discard: The hero ingredient. It adds moisture and that signature subtle tang.
- Vanilla Extract: The classic flavor enhancer we all know and love.
- Semi-Sweet Chocolate, chopped: Chopping a bar creates irregular, melty pockets far superior to standard chips.
- Flaky Salt: A sprinkle on top after baking is the final, essential flourish.
How to make Sourdough Discard Chocolate Chip Cookies?
The process is straightforward, but a few key techniques make all the difference. Don’t rush the chilling step, it’s non-negotiable for the perfect cookie.
Step 1: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, baking powder, and salt. This ensures the leaveners are evenly distributed right from the start. Set this bowl aside for now, your dry team is ready.
Step 2: Whisk the Wet Ingredients
In a larger bowl, combine the slightly cooled melted butter with both sugars. Whisk them vigorously until the mixture looks smooth and glossy. No sugar lumps allowed! Then, whisk in the egg, sourdough discard, and vanilla until everything is fully incorporated.
Step 3: Mix the Dough and Fold in Chocolate
Pour your dry ingredients into the wet bowl. Switch to a spatula and gently fold until just combined, a few streaks of flour are okay. Overmixing leads to tough cookies, so be gentle. Now, fold in your roughly chopped chocolate until it’s evenly studded throughout the dough.
Step 4: Chill the Cookie Dough
This is the patience-paying step. Cover the bowl and refrigerate the dough for at least 3 hours, or ideally overnight. Chilling solidifies the butter, prevents overspreading, and allows the flavors to meld beautifully into something greater than the sum of its parts.
Step 5: Shape
Preheat your oven to 350°F (177°C) and position racks in the top and bottom thirds. Line your baking sheets with parchment paper. Scoop the dough into 3-tablespoon-sized balls, placing them at least 2 inches apart on the sheets. Press a couple of extra chocolate chunks on top for those photogenic pools.
Step 6: Bake
Bake for 8 minutes, then carefully lift the pan and drop it onto the oven rack to deflate the cookies. Rotate the pans, bake for 2 more minutes, and bang again. Repeat this once more for a total of 12-14 minutes. You’re looking for golden, set edges with a soft, puffy center. Let them cool for 5 minutes, then sprinkle with flaky salt.
Tips
- For the best texture, chop your own chocolate from a bar. Chocolate chips are designed to hold their shape, but we want glorious, messy melts.
- Don’t skip the pan-banging step. It creates those irresistible crinkled edges and dense, fudgy centers.
- If your dough seems too soft after chilling, that’s normal. The scooped balls will hold their shape perfectly in the oven’s heat.
- Light brown sugar works in a pinch if you don’t have dark, but the caramel flavor will be slightly milder.
- Always let your baking sheets cool completely between batches. Placing dough on a hot pan will make the cookies start spreading prematurely.
Storing and Freezing Your Cookies
Freshly baked cookies are a joy, but these keep wonderfully. Store them in an airtight container at room temperature for up to 5 days. They’ll soften and become uniformly chewy, which is its own kind of delicious.
For long-term storage, the freezer is your friend. Scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months, ready for a sudden cookie emergency. Bake from frozen, adding just 2-3 extra minutes to the bake time.
Sourdough Discard Chocolate Chip Cookies Recipe
Description
If I had to choose one chocolate chip cookie recipe to make for the rest of my life, it would be these Sourdough Discard Chocolate Chip Cookies. With crispy edges, gooey pools of chocolate, and a perfect balance of sweet, salty, and slightly tangy, these are ideal cookies to me.
Best of all, making these sourdough chocolate chip cookies is so easy. I include many tips in the walkthrough guide elevating these from great to perfect. Some of these cookie tips include chilling the dough, using the popular pan-banging method for crinkled edges, and the right way to chop the chocolate so you get gooey centers.
Ingredients
Dry Ingredients
Wet Ingredients & Mix-ins
Instructions
-
1. Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside. -
2. Whisk the Wet Ingredients
In a large mixing bowl, whisk together the melted and cooled butter, granulated sugar, dark brown sugar, egg, sourdough discard, and vanilla extract until shiny and no clumps of brown sugar remain. -
3. Mix the Cookie Dough and Fold in the Chocolate
Pour the dry ingredients into the wet ingredients and whisk until mostly incorporated—do not overmix. Use a spatula to fold in the roughly chopped chocolate until evenly distributed. -
4. Chill the Cookie Dough
Cover and chill the dough for at least 3 hours, or up to 3 days. Chilling is essential for texture, flavor development, and preventing over-spreading. -
5. Shape
Preheat oven to 350°F (177°C). Position racks in top and bottom thirds. Line baking sheets with parchment paper. Scoop dough using a #20 cookie scoop (≈3 TBS or 53g) and place dough balls at least 2 inches apart. -
6. Bake (Pan-Banging Method)
Bake for 8 minutes. Lift pan a few inches and drop it to deflate centers. Rotate pans, bake 2 more minutes, bang again. Repeat once more (total 12–14 min). Edges should be crinkled and set; centers slightly gooey. Cool 5 minutes on a wire rack and sprinkle with flaky salt.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5.5g28%
- Cholesterol 25mg9%
- Sodium 115mg5%
- Potassium 90mg3%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 2g4%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Freezing Tip: Scoop unbaked dough onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen—add 2–4 minutes.
- Vegan Option: Use vegan butter, omit egg, and use dairy-free chocolate. Cookies may spread more.
- Chocolate Tip: Use chopped chocolate bars (not chips) for gooey puddles. Aim for ½”–¾” pieces.
- Storage: Keep in an airtight container at room temp for 4–5 days. Reheat briefly to restore crispiness.
