sourdough discard cookie recipe
The Best sourdough discard cookie recipe
What I appreciate most about this recipe is how it balances indulgence with a few subtle health perks. The sourdough discard adds a slight tang that keeps the sugar from tasting too cloying, and the fermentation process makes the nutrients in the flour a little easier to digest. I usually mix in whole wheat flour or oats for extra fiber, and I’ve even swapped in dark chocolate chunks for a richer flavor without going overboard on sweetness. They’re not health food by any stretch, but they’re a better option than store-bought cookies, and they still taste like a treat.
I make these cookies at least once a week, whether it’s for a last-minute playdate snack or just to have something on hand when the afternoon cravings hit. They come together in one bowl with no fancy steps, and the dough keeps well in the fridge for a few days if you want to bake them fresh whenever you need them. The best part? They’re just as good the next day, which is more than I can say for most cookies. If you’ve got sourdough discard sitting in your fridge, this is the recipe to try.
Sourdough Discard Chocolate Chip Cookies
These chewy, tangy sourdough discard cookies are packed with chocolate chips and a hint of brown sugar for a perfect balance of sweet and sour. A great way to use up your sourdough starter while enjoying a delicious treat.
🥘Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (260g) chocolate chips
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer). -
3
Add the sourdough discard, eggs, and vanilla extract to the butter mixture. Mix until fully combined. -
4
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. -
5
Fold in the chocolate chips until evenly distributed throughout the dough. -
6
Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. -
7
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. -
8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
🔧Equipment
- Mixing bowl
- Electric mixer (or whisk)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sourdough Discard Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Sourdough Discard Chocolate Chip Cookies
1. Can I use fresh sourdough starter instead of discard in the cookie recipe?
Yes, you can use an active sourdough starter instead of discard, but keep in mind that the flavor and texture may differ slightly. Fresh starter is more active and may make the cookies rise more, while discard adds a tangier taste. If using fresh starter, you might need to reduce the liquid in the recipe slightly to compensate for the extra hydration.
2. How long can I store sourdough discard before using it in cookies?
Sourdough discard can be stored in the fridge for up to 1 week before using it in cookies. If you want to keep it longer, you can freeze it for up to 3 months—just thaw it in the fridge before using. The longer it’s stored, the more sour the flavor will become, which can add depth to your cookies.
3. Why are my sourdough discard cookies spreading too much?
Excessive spreading can happen if the dough is too warm, the butter is too soft, or if there’s not enough flour. To prevent this, chill the dough for at least 30 minutes before baking, ensure your butter is softened but not melted, and measure your flour accurately (spoon and level, don’t scoop directly from the bag).
4. Can I make these cookies without eggs?
Yes! You can replace the egg in most sourdough discard cookie recipes with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) or unsweetened applesauce (¼ cup per egg). Keep in mind that the texture may be slightly denser or cakier, but they’ll still be delicious.
5. How do I know when my sourdough discard cookies are done baking?
Sourdough discard cookies are done when the edges are golden brown and the centers look slightly underbaked (they’ll firm up as they cool). A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Overbaking can make them dry, so pull them out just as the edges set—usually 10–12 minutes at 350°F (175°C).