I remember the first time I baked sourdough chocolate chip cookies ,it felt like a comforting hug after a long day. Using sourdough discard not only gave these cookies incredible flavor but also made the texture perfectly chewy. With a little chilling time and simple steps, you can turn leftover starter into a batch of truly magical cookies that’ll brighten any moment.
If you’ve ever wondered how to use your sourdough discard in a simple, delicious way, this recipe is your answer. These sourdough chocolate chip cookies bring a unique tang and richness, thanks to the discard, combined with the chewy texture from bread flour. Total prep and chill time may take a few hours, but the hands-on part is quick and easy, perfect for busy days when you want a comforting treat without hassle.
Table of Contents
Why You’ll Love These Sourdough Chocolate Chip Cookies
- Rich, complex flavor: The sourdough discard adds a subtle tang that balances the sweetness beautifully.
- Perfect chewy texture: Using bread flour, paired with all-purpose flour, creates cookies that are satisfyingly soft inside and just crisp on the edges.
- No-waste recipe: Turn your sourdough starter discard into something delicious instead of throwing it away.
- Easy and approachable: Straightforward steps make this recipe accessible, even if you’re new to baking or sourdough.
The Science of Sourdough in Cookies
Sourdough discard works its magic in cookies thanks to the natural acids it contains. These acids gently tenderize the gluten proteins in the flour, leading to a chewier bite that’s so satisfying. The discard also contributes a mild tangy flavor that cuts through the sweetness of the sugars and chocolate. On top of that, the acids help with browning, giving your cookies a lovely golden color and a subtle depth that sets them apart from regular chocolate chip cookies.
Key Ingredients You’ll Need
- 3/4 cup + 1 teaspoon all-purpose flour
- 1 cup + 1 teaspoon bread flour (all-purpose can be substituted, see notes)
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1/2 cup sourdough starter discard
- 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter (cold, cubed)
- 1/2 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
A Note on Ingredients
I use a blend of bread flour and all-purpose flour to create the perfect chewy texture. Bread flour’s higher protein content helps develop gluten for chewiness, while all-purpose flour keeps the cookies tender. Cold, cubed butter is essential because it melts slowly during baking, resulting in thicker cookies with defined edges instead of spreading thin.
Recommended Equipment
- Stand mixer with paddle attachment: Makes mixing the butter and sugar easy and efficient while keeping the dough perfectly textured.
- Baking sheets: Provide a flat surface for even baking.
- Parchment paper: Prevents sticking and simplifies clean-up.
- Cookie scoop: Ensures uniform cookie sizes so they bake evenly.
These tools help you get consistently delicious cookies every time, even if kitchen time is limited.
How to Make Sourdough Chocolate Chip Cookies: Step-by-Step
Here’s a glimpse of how straightforward these cookies come together: first, you mix your dry ingredients, then whisk your wet ingredients separately. The butter and sugars get mixed until crumbly before adding chocolate chips and finally combining everything into a dough. After chilling, the dough bakes into chewy, golden cookies.
1. Combine Dry Ingredients
Use a whisk or fork to mix the bread flour, all-purpose flour, baking soda, baking powder, and salt in a small bowl. Set aside.
2. Mix Wet Ingredients
In a separate small bowl, whisk together the egg, vanilla extract, and sourdough starter until smooth. Set this mixture aside as well.
3. Cream Butter and Sugars
Place the cold, cubed butter, light brown sugar, and white granulated sugar into your stand mixer’s bowl with the paddle attachment. Beat on low speed for 45-60 seconds until the mixture forms small crumbles. Add the chocolate chips and mix on low for 30-45 seconds. Scrape down the sides of the bowl to ensure even mixing.
4. Combine Dry and Wet Mixtures
Add the dry ingredients to the mixer and blend on low speed for 20-30 seconds until crumbly. Pour in the egg mixture and continue mixing on low for another 20-30 seconds until the dough pulls away from the sides of the bowl. Use a spatula to make sure everything is well incorporated.
5. Portion and Chill
Use a cookie scoop to portion the dough into 12 balls (2 scoops per cookie) and place them on a parchment-lined baking sheet. Cover with plastic wrap so the dough doesn’t dry out. Chill in the refrigerator for at least 2 hours, though 24 hours is best for flavor and texture.
6. Bake and Cool
Preheat your oven to 375°F (190°C). Bake the cookies for 15-17 minutes, until the edges are golden brown and the centers look slightly underdone. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Baker’s Tips for Success
- Don’t overmix: Mix just until the dough comes together to keep cookies tender.
- Chill dough well: At least 2 hours chilling improves flavor and prevents spreading; 24 hours is ideal.
- Use a cookie scoop: Ensures each cookie is the same size for even baking.
- Rest cookies after baking: Letting them cool on the hot sheet softens the centers perfectly.
These simple tips will have you baking like a pro in no time!
Variations & Substitutions
| Ingredient to Substitute | Recommended Swap | Impact on Cookie |
|---|---|---|
| Flour | Use all all-purpose flour | Slightly less chew, more tender |
| Sugar | Use all brown sugar | More moisture and deeper caramel flavor |
| Mix-ins | Substitute nuts or toffee bits | Adds crunch and different flavor profile |
Experimenting with these swaps lets you tailor the cookies to your taste and pantry.
Troubleshooting Common Cookie Problems
Why did my cookies spread too much?
Too warm butter or not chilling the dough can cause excess spreading. Make sure your butter is cold and chill the dough well before baking.
Why are my cookies cakey instead of chewy?
Overmixing the dough or using only all-purpose flour can make cookies cakier. Stick to the flour blend and mix just until combined.
Why don’t my cookies taste tangy?
Using fed instead of discard or a discard that’s too old can affect tanginess. Use freshly discarded sourdough starter for best flavor.
How to Store and Freeze Sourdough Chocolate Chip Cookies
Storing Baked Cookies
Keep baked cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread inside can help retain moisture.
Freezing
- Baked cookies: Freeze cooled cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature.
- Unbaked dough balls: Freeze portioned dough balls on a tray, then transfer to a zip-lock bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Frequently Asked Questions (FAQ)
What kind of sourdough discard is best?
Use unfed or starter discard that’s recently fed but not active. It works best to balance flavor and texture.
Can I make this dough without a stand mixer?
Absolutely! Use a hand mixer or mix by hand with a sturdy spoon, but it may take a little extra effort.
Can I use active starter instead of discard?
Active starter is more liquidy and can change the dough consistency, so discard is preferred for best results.
Why do you use cold butter?
Cold butter helps keep the dough from spreading too much and contributes to a thicker, chewier cookie.
How long can I ferment this dough in the fridge?
Up to 24 hours is ideal for developing flavor; beyond that, the dough may become too sour or break down.
Conclusion
This sourdough chocolate chip cookie recipe is a game-changer, easy, comforting, and a smart way to use that starter discard. The chewy texture, subtle tang, and rich chocolate chips make these cookies an absolute joy to bake and share. If you try it, I’d love for you to leave a comment with your questions.
Sourdough Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a small bowl, whisk together the bread flour, all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a separate small bowl, whisk the egg, vanilla extract, and sourdough starter until smooth. Set aside.
- Cream the cold, cubed butter with light and granulated sugars in a stand mixer until crumbly. Stir in the chocolate chips, then scrape down the bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until crumbly. Pour in the egg mixture and continue mixing until the dough forms and pulls away from the bowl sides; stir with a spatula to ensure full incorporation.
- Portion the dough into 12 balls using a cookie scoop and place them on a parchment-lined baking tray. Cover with plastic wrap and chill in the fridge for at least 2 hours, or ideally 24 hours.
- Bake in a preheated 375°F (190°C) oven for 15-17 minutes, until golden at the edges with a slightly under-baked center. Let them rest on the baking sheet for 5 minutes before moving to a cooling rack.
