Description
If you love baking with sourdough, you already know how precious that discard can be. Instead of tossing it, this recipe turns it into soft, chewy chocolate chip cookies with a subtle tang that balances the sweetness perfectly.
Ingredients
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1 cup sourdough discard (unfed)
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½ cup (1 stick) unsalted butter, softened
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½ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup chocolate chips or chocolate chunks
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream butter and both sugars until light and fluffy.
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Add the egg and vanilla; mix until combined. Stir in the sourdough discard.
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Sprinkle flour, baking soda, and salt over the dough. Gently mix until just combined.
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Fold in chocolate chips.
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Scoop dough (about 2 tablespoons each) onto the baking sheet, spacing cookies 2 inches apart.
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Bake for 10–12 minutes, until edges are set but centers still look soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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Do not overbake – cookies firm up as they cool.
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Chill the dough (optional): 30 minutes gives thicker, chewier cookies.
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Discard flavor: Older discard = slightly more tangy cookies.
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Extra flavor boost: Sprinkle flaky sea salt on top right after baking.