These sourdough chocolate chip cookies are my favorite way to use up extra sourdough starter. They’re soft, chewy, and they taste amazing. The dough is easy to make, and if you let it rest overnight, the flavors get even better. Perfect for when you want a treat that feels special without too much effort!
Sourdough Discard Chocolate Chip Cookies Ingredients
- Soft butter: Using room-temperature butter ensures it blends smoothly with the sugars, creating a creamy base for your cookies.
- Cane Sugar: Adds sweetness and a slightly crisp texture to the edges of the cookies.
- Brown Sugar: This gives the cookies their chewiness and adds a deep, caramel-like flavor thanks to the molasses content.
- Egg: Helps bind the dough together and adds structure and richness to the cookies.
- Sourdough Starter: This is the secret ingredient! Sourdough discard works perfectly here.
- Vanilla Extract: Brings out the sweetness of the cookies and enhances the chocolate flavor.
- Flour: All purpose works best.
- Baking Soda: The leavening agent that helps the cookies rise slightly and keeps them soft.
- Salt: Just a sprinkle enhances the sweetness and balances all the flavors.
- Dark Chocolate Chunks: Opt for good-quality dark chocolate.
How to Make Sourdough Chocolate Chip Cookies
These cookies are all about simple steps and a bit of patience. The dough benefits from chilling in the fridge, letting the flavors deepen and the texture improve. If you can, let it rest overnight, it’s worth it!
STEP 1: CREAM THE BASE
Start by combining your softened butter, cane sugar, and brown sugar in a bowl. Mix until it’s smooth and creamy. Add in the egg, sourdough starter, and vanilla, and mix again until everything is fully combined.
STEP 2: ADD THE DRY INGREDIENTS
Gently mix in your flour, baking soda, and a sprinkle of salt. The dough will start to come together into a soft, slightly sticky mixture.
STEP 3: ADD THE CHOCOLATE
Fold in the chopped dark chocolate chunks. If you like, you can reserve a few chunks to press onto the tops of the cookies.
STEP 4: CHILL THE DOUGH
Scoop the cookie dough into balls and place them on a baking sheet. Cover and refrigerate for at least 2 hours, or ideally overnight, to let the dough rest and flavors develop.
STEP 5: BAKE AND ENJOY
When ready to bake, preheat your oven and line a baking sheet with parchment paper. Bake the cookies until the edges are golden but the centers still look slightly soft. Let them cool before serving.
How to Store Sourdough Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for 3–4 days. Alternatively, freeze the dough balls for up to 3 months and bake fresh whenever you’re craving cookies!
Ingredients
Method
- Cream butter, cane sugar, and brown sugar in a mixing bowl until smooth.
- Add the egg and mix well.
- Mix in sourdough starter and vanilla extract until smooth.
- Sift in flour, baking soda, and salt. Mix until just combined.
- Fold in chocolate chunks.
- Scoop the dough onto a baking sheet (about 18 cookies total).
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 175°C (350°F). Bake cookies for 12–15 minutes.
- Let cool before serving. Store in an airtight container for up to 3 days or freeze unbaked dough for later.
