Description

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

Scale

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
Preheat the oven:
Set your oven to 350°F (176°C) while the dough chills.
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.

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

Notes

These sourdough discard chocolate chip cookies offer a delicious way to use up discard while creating soft, chewy cookies with a rich, buttery flavor. Browning the butter adds a depth of flavor that sets these cookies apart from standard recipes.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12–14 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg