There’s something about baking cookies with sourdough that feels like stepping back in time—in the best way. These rustic sourdough discard chocolate chip cookies are soft in the middle, golden at the edges, and just kissed with that signature tang from your starter. They’re simple, hearty, and made for slow afternoons, warm kitchens, and a glass of cold milk (or strong coffee). If you’ve got a bit of discard and a craving for comfort, this recipe’s calling your name.
Jump to RecipeWhat is Sourdough Discard?
Sourdough discard is simply a portion of active sourdough starter that is removed before feeding your starter fresh flour and water. Some people choose to throw it out and some find creative ways to use the discard.
Tips for the Coziest Cookies
• Use discard or active starter – Both work! Discard adds a slightly more pronounced tang, while active starter makes them a bit puffier.
• Chill time = better flavor – If you’ve got time, chill the dough for a few hours or even overnight.
• Swap-ins – Try chopped dark chocolate, toasted pecans, or even a handful of oats for an extra rustic twist.
Ingredients For Sourdough Discard Chocolate Chip Cookies
- Flour
- Baking Soda
- Cornstarch
- Salt
- Butter
- Brown Sugar
- Sugar
- Eggs
- Vanilla
- Sourdough Discard
How To Make Sourdough Discard Chocolate Chip Cookies
Mix flour, baking soda, cornstarch and salt in a bowl.
In a seperate bowl, mix cooled melted butter, and sugars together
Mix in eggs, vanilla, and sourdough starter.
Add half of the flour mixture to the wet mixture and mix until mostly combined.
Add the remainder of the flour mixture and mix until combined and thick.
Fold in chocolate chips.
Refrigerate for 30 minutes.
Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookies onto the cookie sheet.
Bake 350 degrees for 12 minutes.
Remove from oven and leave the cookies on the baking sheet for 5 minutes before moving them to a cooling rack.
Storage
Keep these cookies in an airtight container at room temperature for 3–4 days, or freeze the dough balls for a quick-bake cookie stash any time you need one.
The Best Sourdough Discard Chocolate Chip Cookies
Ingredients
Method
- In a bowl, combine flour, salt, baking soda, cornstarch, and salt.
- In a separate bowl mix melted butter and sugars.
- Add eggs, vanilla, and sourdough discard and combine.
- Add half of the flour mixture to the wet mixture. Stir until mostly combined. Add remainder of the flour mixture. Stir until combined and thick.
- Fold in chocolate chips.
- Refrigerate cookie for at least 30 minutes,
- Preheat oven to 350 °F
- Scoop cookie dough onto cookie sheet using a large cookie scoop ( I use an ice cream scoop).
- Bake for 12 minutes,
- Allow cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
