Sourdough Discard Chocolate Chip Cookies

Introduction

If you love baking, chances are you’ve experienced the small frustration of having leftover sourdough discard. Instead of throwing it away, why not transform it into a batch of the most delicious chocolate chip cookies you’ve ever had? This recipe takes a classic favorite and gives it a slight tang and complexity, thanks to the sourdough discard. The result? Cookies that are perfectly soft in the center with lightly crisped edges, studded with two kinds of chocolate chips that melt into every bite.

Whether you bake regularly or just enjoy an occasional sweet treat, these cookies are a wonderful way to impress family, friends, or even just treat yourself with a fresh batch of homemade goodness.

Ingredients

this RECIPE

Here’s what you’ll need for this recipe. Most of these are pantry staples, making this an easy bake anytime the craving strikes:

• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 4 teaspoons corn starch or arrowroot (helps keep the cookies soft and chewy)
• 2 teaspoons coarse salt (balances the sweetness beautifully)
• 1 ½ cups browned butter, cooled (for a deep, nutty flavor)
• 2 cups brown sugar (adds moisture and rich sweetness)
• ½ cup cane sugar (for a hint of crispness on the edges)
• 1 egg plus 1 egg yolk (provides structure and richness)
• 1 tablespoon pure vanilla extract
• 1 cup sourdough discard (adds depth and a slight tang)
• 1.5 cups semi-sweet chocolate chips
• 1.5 cups milk chocolate chips

Having both semi-sweet and milk chocolate chips provides a balance between bold cocoa notes and creamy sweetness.

Instructions

1. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, corn starch, and salt. This step helps evenly distribute the leavening agents and prevents any clumps from forming.
2. Cream the butter and sugars:
   In a stand mixer or a large mixing bowl, beat the cooled browned butter with both sugars until the mixture is creamy and slightly fluffy. Browning the butter beforehand adds a rich, caramel-like flavor that takes these cookies to the next level.
3. Add wet ingredients:
   Add the egg and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard, ensuring everything is well combined.
4. Combine dry and wet:
   Gradually add the dry ingredients to the wet mixture. Stir gently and stop as soon as the flour disappears into the dough. Overmixing can lead to tough cookies.
5. Adjust the dough consistency:
   If the dough feels too wet, sprinkle in a bit more flour. If it seems too dry, a splash of melted butter will help. The dough should feel soft but not sticky.
6. Fold in the chocolate chips:
   Using a spatula or wooden spoon, gently fold in the semi-sweet and milk chocolate chips. Try not to overwork the dough at this stage.
7. Chill the dough:
   Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps the flavors meld and keeps the cookies from spreading too much during baking.
8. Preheat the oven:
   Set your oven to 350°F (176°C) while the dough chills.
9. Shape and bake:
   Roll the dough into balls, using about 2 tablespoons of dough per cookie. Place them on a parchment-lined baking sheet, leaving space between each ball.

Bake for 12 to 14 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to firm up as they cool.

10. Cool:
    Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why You’ll Love This Recipe

• A delicious way to use sourdough discard without waste.
• Two types of chocolate chips provide balance and richness in every bite.
• Browned butter adds a gourmet touch with minimal effort.
• Soft and chewy texture that stays perfect for days.
• Family-approved—they disappear fast, so consider making a double batch!

Baker’s Tips

• Brown the butter carefully: Watch it closely; once it starts to smell nutty and turns golden, remove it from the heat. Let it cool completely before using.
• Measure flour correctly: Spoon it into the measuring cup and level it off for accuracy.
• Chilling is key: Don’t skip this step—it enhances both the texture and flavor of the cookies.
• For uniform cookies: Use a cookie scoop so each cookie bakes evenly.
• Mix-ins: Feel free to experiment with different chocolate types, nuts, or even dried fruit.

Storage Instructions

To keep the cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to enjoy them over a longer period, freeze the baked cookies. Simply place them in a single layer in a zip-top freezer bag. When ready to eat, thaw at room temperature or warm slightly in the microwave for a just-baked feel.

Flavor Variations & Add-Ins

• Nutty Delight: Add 1 cup of chopped pecans or walnuts for added crunch.
• Sweet and Salty: Sprinkle a tiny bit of flaky sea salt on each cookie before baking.
• Chocolate Lovers: Swap some or all of the chocolate chips for dark chocolate chunks or white chocolate for variety.
• Holiday Twist: Stir in dried cranberries or toffee bits for a festive touch.

Can I Make These Ahead?

Absolutely. You can prepare the dough up to 48 hours in advance and store it covered in the refrigerator. Alternatively, shape the dough into balls and freeze them. Bake directly from frozen—just add 1 to 2 minutes to the baking time. This makes it easy to enjoy fresh cookies anytime without the prep work.

Perfect Pairings

These cookies pair beautifully with a variety of beverages and desserts:

• Milk: A classic choice that complements the rich chocolate flavor.
• Coffee or Tea: Perfect for an afternoon pick-me-up or cozy evening treat.
• Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies for an indulgent dessert.

FAQ

Can I skip browning the butter?
Yes, though browning adds depth of flavor. If you prefer, you can use regular melted butter.

Can I freeze the dough?
Yes. After shaping the dough into balls, freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen when needed.

What if I don’t have sourdough discard?
You can substitute plain yogurt or omit it, though the flavor and texture will change slightly.

Can I make smaller or larger cookies?
Yes. Just adjust the baking time accordingly. Smaller cookies may need only 9 to 10 minutes, while larger ones may need up to 16 minutes.

Conclusion

These sourdough discard chocolate chip cookies are more than just a way to use up leftovers—they’re a celebration of homemade baking at its best. With their rich flavor, perfect texture, and customizable options, they’re sure to become a staple in your kitchen. Gather your ingredients, preheat the oven, and enjoy the simple pleasure of baking a batch today.

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