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To make these tasty sourdough discard chocolate chip cookies, gather the following items: - 1 cup sourdough discard (at room temperature) - 1/2 cup unsalted butter, softened - 1/3 cup brown sugar, packed - 1/3 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped nuts (optional) You can easily swap some ingredients if needed. Use coconut oil instead of butter for a dairy-free option. If you want less sugar, reduce both types of sugar by a bit. For a gluten-free version, try almond or coconut flour instead of all-purpose flour. You can also use dark chocolate chips for a richer taste. If you don’t have vanilla extract, maple syrup works well too. Using sourdough discard is key in this recipe. It adds a unique flavor and slight tang to the cookies. This ingredient also helps to keep the cookies soft and chewy. Plus, it’s a great way to reduce waste in the kitchen. Instead of tossing your sourdough discard, you can make these delicious cookies and enjoy a sweet treat! {{ingredient_image_1}} Start by gathering all your tools. You need a mixing bowl, measuring cups, and a spoon. Don’t forget the baking sheet and parchment paper. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment. This keeps the cookies from sticking. Make sure your workspace is clean and ready. In a large bowl, add the softened butter. Then, add the brown sugar and granulated sugar. Use a hand mixer or a spoon to beat them together. You want this mixture to be light and fluffy. Next, add your sourdough discard. Mix it until everything is well combined. Then, crack in one large egg and pour in the vanilla extract. Mix again until it looks smooth. In a separate bowl, whisk together your flour, baking soda, and salt. This helps the baking soda mix well. Gradually add this dry mix to your wet ingredients. Stir gently until just combined. Be careful not to overmix. Overmixing makes cookies tough. You want them soft and chewy, so stop mixing once you don’t see any dry flour. Now, it’s time to add the chocolate chips. Fold them into your dough. If you like nuts, add those too. Use a tablespoon or cookie scoop to drop dough onto the baking sheet. Leave about 2 inches between each cookie. Bake for 10-12 minutes. You want the edges to be golden brown, while the centers stay soft. After baking, let the cookies cool for 5 minutes on the sheet. Then, move them to a wire rack to cool completely. Enjoy your delicious sourdough discard cookies! To get that perfect cookie texture, you need to watch a few key steps. First, use room-temperature sourdough discard. Cold discard can make the dough too stiff. Next, don’t overmix the dough. Mix until just combined for soft cookies. Finally, let the cookies cool slightly on the sheet before moving them. This keeps them soft and chewy. One common mistake is not measuring ingredients correctly. Use a scale for precision. Another mistake is baking at too high a temperature. Stick to the 350°F that the recipe calls for. Lastly, avoid overbaking. The cookies will continue to cook a bit after you take them out. Look for golden edges while the centers stay soft. To keep your cookies fresh, let them cool completely on a wire rack. This prevents sogginess. Store them in an airtight container at room temperature. They last about a week. If you want to keep them longer, freeze them. Just layer them between parchment paper before sealing in a freezer bag. When you're ready, let them thaw at room temperature. Enjoy your treats fresh! Pro Tips Use Room Temperature Ingredients: Make sure your butter and sourdough discard are at room temperature for easier mixing and better texture. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to keep your cookies tender and chewy. Chill the Dough: For thicker cookies, chill your dough for at least 30 minutes before baking. This helps to prevent spreading. Storage Tips: Keep leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. {{image_2}} You can change these cookies to fit your taste. Try adding 1/2 cup of chopped nuts. Walnuts or pecans work well. You can also mix in 1/2 cup of dried fruit. Dried cranberries or cherries add a nice touch. For a fun twist, add a pinch of cinnamon. This spice gives a warm flavor to your cookies. If you want a gluten-free treat, use almond or coconut flour. Swap the all-purpose flour with 1 cup of almond flour. If you choose coconut flour, use only 1/3 cup. Coconut flour absorbs more moisture, so you need less. Add an extra egg to keep the dough moist. This will help your cookies hold together. Switch up the chocolate for more fun. You can use dark chocolate chips or white chocolate chips. Each type brings its own taste. For a richer flavor, use bittersweet chocolate chips. You can also mix different chocolates together. For nuts, try macadamia nuts or hazelnuts. The choice is yours, so get creative! To keep your cookies fresh, place them in an airtight container. Use parchment paper to separate layers. Store them at room temperature for up to one week. If you want them soft, add a slice of bread to the container. The bread keeps the cookies moist. Freezing cookies is easy and great for long-term storage. First, let cookies cool completely. Then, place them in a freezer bag or airtight container. Remove as much air as you can. You can freeze them for up to three months. Label the bag with the date for easy tracking. To enjoy frozen cookies, first, let them thaw at room temperature. For a warm cookie, preheat your oven to 350°F (175°C). Place the cookie on a baking sheet and heat for about 5 minutes. You can also use a microwave for quick reheating. Just warm them for 10-15 seconds. Enjoy that fresh-baked taste again! Yes, you can use cold sourdough discard. However, room temperature discard works best. It mixes easier and helps your cookies rise better. Cold discard may make your cookie dough harder to blend. If you only have cold discard, let it sit out for about 30 minutes. This way, it warms up and becomes easier to use. Look for golden edges on the cookies. The centers should still look soft and slightly underbaked. This gives them a chewy texture. You can also do the toothpick test. If it comes out clean or with a few crumbs, your cookies are ready. Don't forget to let them cool on the baking sheet for 5 minutes. This helps them set perfectly. Sourdough discard is very useful in many recipes. You can make pancakes, waffles, or even banana bread. It adds great flavor and texture. You can also try making pizza dough or crackers with it. The options are endless! Experimenting with sourdough discard can lead to tasty new treats. This post covered how to make cookies using sourdough discard. We explored key ingredients and substitutions. You learned step-by-step instructions and baking techniques to achieve the best results. I shared tips for the perfect cookie texture and how to avoid common mistakes. You also discovered fun variations and smart storage methods. With these insights, you can bake delicious cookies that are fresh and flavorful. Enjoy experimenting in the kitchen and making these recipes your own!

Sourdough Discard Chocolate Chip Cookies

Delicious cookies made with sourdough discard and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup sourdough discard (at room temperature)
  • 1 2 cup unsalted butter, softened
  • 1 3 cup brown sugar, packed
  • 1 3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped nuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the sourdough discard to the mixture and beat until well combined.
  • Mix in the egg and vanilla extract, ensuring everything is well incorporated.
  • In another bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and nuts if using.
  • Using a tablespoon or cookie scoop, drop rounds of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers are still soft.
  • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Optional nuts can be added for extra crunch.
Keyword chocolate chip, cookies, sourdough