Hey there, friends! Life’s always busy, but my kitchen? That’s where I find my peace. So, I’d like to tell you about my latest obsession: sourdough. From crafting my sourdough starter to baking bread for the family, it’s become a big part of my routine. But hold onto your hats, ’cause here’s the kicker—I had no clue about sourdough discard until a moms’ night out introduced me to a Sourdough 101 class.

Can you believe it? I’d been tossing out something downright useful all this time! One bite of those simple Sourdough Discard Chocolate Chip Cookies made me see the light. Now, these cookies aren’t fancy, but let me tell you, they’re downright scrumptious.

My husband and the kids? They’re always eager for whatever sourdough surprise I whip up. And then there’s Hazel, our gentle giant of a Mastiff, sitting there with those big, soulful eyes, hoping for a crumb or two. So, let’s relax, y’all, and savor the simple pleasures together.

PIN IT FOR LATER

Why you will love this recipe: Each bite is a perfect balance of sweet and tangy flavors, with a chewy texture that will leave you craving more. These cookies aren’t just a treat; they’re a testament to the beauty of simplicity and the joy of using every bit of goodness in your sourdough journey.

Tips For Making Sourdough Cookies:

Mixing it Mindfully: Whisk together the dry ingredients first to ensure they’re evenly distributed.
Blending with Harmony: Mix the wet ingredients until smooth for a seamless dough.
Finding the Right Balance: Incorporate the butter, sugars, and chocolate chips evenly for a perfectly balanced cookie.
Patience is Key: Let the dough chill in the fridge before baking to enhance the flavors and texture.

FAQ

Q: Can I freeze the cookie dough?
- A: Yes! Scoop the dough into cookie dough balls, freeze on parchment paper, then store in a ziplock bag for future baking.
Q: How long do baked cookies last?
- A: Baked cookies can be stored in an airtight container for up to a week or frozen for longer shelf life.

Ingredients:

Dry Ingredients:

95 grams All-Purpose Flour
125 grams Bread Flour
5 grams Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder

Wet Ingredients:

1 Large Egg
125 grams Sourdough Discard (Starter)
5 grams Pure Vanilla Extract
113 grams Unsalted Browned Butter (cold, cubed)
100 grams Brown Sugar
100 grams Granulated Sugar
340 grams Semi-Sweet Chocolate Chips

Tools you may need:

How To Make Sourdough Chocolate Chip Cookies – Quick version:

Whisk together dry ingredients and set aside.
Beat wet ingredients until smooth.
Mix butter, sugars, and chocolate chips until crumbly.
Add dry ingredients and mix until crumbly.
Pour in egg mixture and mix until dough forms.
Stir batter to fully incorporate ingredients.
Portion dough, chill for 2 hours, then bake at 375°F for 15-17 minutes.

Storage: Store baked cookies in an airtight container for up to a week.

Freezing Cookie Dough: Scoop dough into balls, freeze on parchment paper, then transfer to a ziplock bag for future baking.

Freezing Baked Cookies: Store baked cookies in a freezer-safe container for longer shelf life.

Find More Sourdough Discard Recipes: Explore our collection of sourdough discard recipes to make the most of every bit of your sourdough journey!

Sourdough Discard Chocolate Chip Cookies

Kassandra

Sink your teeth into these irresistible sourdough discard chocolate chip cookies! Each bite is a perfect balance of sweet and tangy flavors, with a chewy texture that will leave you craving more.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Chill 2

Total Time 2 25

Course Dessert

Servings 12

Ingredients

Dry Ingredients

95 grams All Purpose Flour
125 grams Bread Flour
5 grams Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder

Wet Ingredients

1 Large Egg
125 grams Sourdough Discard
5 grams Pure Vanilla Extract
113 grams Unsalted Browned Butter (cold, cubed)
100 grams Brown Sugar
100 grams Granulated Sugar
1 bag Semi-Sweet Chocolate Chips

Notes

Sift the all-purpose flour and bread flour into a bowl. Whisk in baking soda, baking powder, and salt. Set aside.
In a separate small bowl, use a whisk to beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
Place browned butter, light brown sugar, and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low speed for 30-45 seconds. Scrape down the sides of the bowl.
Add the dry ingredients and mix on low speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Fold in chocolate chips. Scrape down the sides of the bowl. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Use a cookie scoop to portion the dough into 12 balls and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours.
Bake in a preheated, 375°F oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Keyword chocolate chip cookies, sourdough discard, sourdough discard cookies

These Sourdough Discard Chocolate Chip Cookies are not just a treat for your taste buds; they’re a reminder to embrace the sweetness of simplicity in every aspect of life. So, indulge in each bite, savoring the joy they bring to your kitchen adventures!