Ben Kenwood January 26, 2026

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Classic Sourdough Discard Chocolate Chip Cookies

Name: Classic Sourdough Discard Chocolate Chip Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened or brown and cool; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 1 large egg, plus 1 egg yolk at room temperature; 1 cup active sourdough discard, at room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 2 1/2 cups all purpose flour, spooned and leveled; 1 1/2 cups semisweet or dark chocolate chips; 1 cup chopped toasted walnuts or pecans, optional; Coarse flaky sea salt, for finishing, optional

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There is something irresistible about warm cookies pulled from the oven, the kitchen filling with a toasty, sweet scent that makes everyone pause and gather close, forks and napkins forgotten. These Classic Sourdough Discard Chocolate Chip Cookies are a quiet celebration of simple pantry magic, where lively sourdough discard deepens flavor and adds a tender chew that keeps you coming back for one more. If you like the toffee notes of browned butter, you might also enjoy this take on brown butter chocolate chip cookies, which lean into nutty richness for an extra cozy bite.

What Makes This Special

Classic Sourdough Discard Chocolate Chip Cookies shine because they turn something normally tossed into a delightful advantage, giving cookies a subtle tang and sturdy, chewy texture. The discard adds acidity that reacts with baking soda, creating a slight lift and deeper flavor, while the balance of brown and granulated sugar gives crisp edges with soft, yielding centers. These cookies are the kind that taste homemade in the best possible way, familiar yet a little more grown up.

Why You will love this recipe

Uses common pantry staples and leftover sourdough discard, so you waste less and bake more
Produces cookies with crisp, caramelized edges and plush, chewy middles
Scales easily for a batch to share, or a smaller tray for quiet nights

Ingredients and Key Notes

Think of these ingredients in three buckets, they create structure, flavor, and texture. Butter and sugars carry the cookie, flour and eggs give structure, while the sourdough discard and baking soda work together to create lift and depth. If you want a richer base, brown the butter briefly until it smells nutty, just before cooling and mixing.

Ingredients

1 cup unsalted butter, softened, or brown and cool for a nuttier flavor
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk at room temperature
1 cup active sourdough discard, at room temperature, not bubbly
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
1 teaspoon baking soda
2 1/2 cups all purpose flour, spooned and leveled
1 1/2 cups semisweet or dark chocolate chips
1 cup chopped toasted walnuts or pecans, optional for crunch
Coarse flaky sea salt, for finishing, optional

If you enjoy creative cookie hybrids, try our takes on rich hybrids like the chocolate chip cheesecake cookies for a creamy, tang-forward riff that also plays well with discard based doughs.

Notes

Use discard that is not overly sour, if yours is very tangy, reduce to 3/4 cup and add 1/4 cup extra flour.
For dairy free, swap in a plant based butter with a high fat content, the texture will be similar.

Bringing It Together

Preheat the oven to 350 F and line two baking sheets with parchment; the warm oven smell prepares you for toasty, caramel edges.
Cream butter and both sugars in a large bowl, beating until pale and fluffy, about 3 to 4 minutes, the mixture should look lighter and smell sweet and buttery.
Add the egg and extra yolk, then vanilla, blending until smooth, the batter will look glossy.
Mix in the sourdough discard until fully incorporated, you may notice a slight tang and a denser texture.
Whisk together flour, baking soda, and salt in a separate bowl, then fold the dry mix into the wet ingredients gently, stopping when streaks disappear, the dough should be cohesive but not overworked.
Stir in chocolate chips and nuts if using, the batter will thicken and stud with chocolate.
Chill the dough for at least 30 minutes, this firms the butter and helps control spread so you get thick centers and crisp rims.
Scoop rounded tablespoons of dough onto prepared sheets, leaving 2 inches between cookies, smooth the tops slightly with your fingers so they bake evenly.
Bake one sheet at a time for 10 to 12 minutes, watch for golden edges and a slightly glossy center, the interior will finish setting as the cookies cool.
Transfer to a rack and finish with a pinch of flaky sea salt if you like contrast, the warm cookies will give off a buttery, chocolate smell as they settle.

Prep ~ 40 minutes, Cook ~ 10 to 12 minutes per batch, Total ~ 55 minutes including chill, Servings ~ 24 cookies, Kcal ~ 180 each

Make-Ahead and Prep Tips

You can shape and chill the dough a day in advance, which actually improves flavor. Scoop balls of dough onto a tray, cover tightly with plastic or place them in an airtight container and refrigerate for up to 48 hours. For longer prep, freeze dough balls on a sheet, then transfer to a freezer bag for up to 3 months, bake from frozen adding 2 to 3 minutes to the bake time. If you want fresh baked cookies on demand, parbake the frozen scoops for a minute or two at the beginning, then return to the oven until golden.

If you need to prepare the full baked batch ahead, let cookies cool completely, layer between sheets of parchment and store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days, reheating briefly brings back that just-baked texture.

How to Store Leftovers

Refrigerate leftover baked cookies in an airtight container for up to 5 days, place a slice of bread or an apple wedge in the container to help maintain chew, the cookies will soften slightly but stay flavorful. Freeze cooled cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months, thaw at room temperature for 20 to 30 minutes before serving.

To reheat, warm cookies on a baking sheet in a 300 F oven for 5 to 7 minutes, this revives crisp edges and a soft center. For a quick microwave revival, heat a cookie for 10 to 15 seconds on a microwave safe plate with a damp paper towel nearby, be careful not to overheat because the cookie can become chewy. A freshness cue is the aroma, freshly baked or recently reheated cookies will smell buttery and slightly caramelized.

Perfect Pairings

A tall glass of cold milk, classic and comforting
Coffee with a hint of caramel or a simple latte, the bitterness balances sweetness
Vanilla ice cream, sandwich two warm cookies around a scoop for a quick treat
Fresh berries or a citrus salad, cut through richness with bright acidity
A small bowl of whipped cream lightly sweetened, for dipping warm cookie corners

Flavor Twists and Substitutions

Browned butter swap, brown the butter until nutty and cool, then proceed for a deep toffee flavor that highlights the chocolate.
White chocolate and macadamia, replace the semisweet chips with white chocolate and fold in chopped macadamia nuts for a sweet, buttery pairing.
Oat flour variation, replace up to 1 cup of the all purpose flour with oat flour for a heartier texture, you may need to chill longer.
Double chocolate, add 1/4 cup unsweetened cocoa powder and reduce flour by the same amount, include dark chocolate chunks for an indulgent, fudgy bite.
Citrus and dark chocolate, add 1 teaspoon finely grated orange zest for a bright lift that pairs beautifully with bittersweet chips.
Nut free option, omit the nuts and press in extra chocolate for the same satisfying crunch from chilled chips.
Lower sugar, reduce granulated sugar by 2 tablespoons and increase brown sugar by the same amount, this keeps moisture while dialing sweetness.
Allergy friendly swap, use a vegan egg replacer and plant based butter, note texture may be slightly different but still delicious.

Cook’s Notes and Secrets

Chill the dough, it controls spread and concentrates flavor so the centers stay chewy.
Use room temperature egg and discard, they mix in evenly and give better structure.
Leave 2 inches between cookies on the pan, they spread predictably and develop crisp edges.
Look for golden edges with a glossy center, the middle will set as the cookie cools for the perfect chew.
Parchment or silicone mats give even browning and make cleanup easy.
If cookies brown too quickly, lower oven temperature by 10 F and add a minute or two to the bake time.

Your Questions, Answered

What is sourdough discard and why use it in cookies?
Sourdough discard is the portion of starter removed during regular feedings, it has milder leavening power and a tangy flavor. Adding discard to cookies brings acidity that reacts with baking soda, creating depth and a chewier texture without needing active rising.

Can I use active starter instead of discard?
You can, but active starter is more lively and may change rise and flavor unpredictably. If you use active starter, reduce the amount slightly and watch the dough for extra spread, chilling will help.

Do I have to chill the dough, can I bake immediately?
You can bake immediately for a faster result, but chilling helps the dough firm up so cookies spread less and pockets of chocolate remain in the center. A short chill of 30 minutes is a good compromise.

How do I keep cookies soft for several days?
Store baked cookies in an airtight container at room temperature with a slice of bread, replace the bread every day if needed. The moisture from the bread helps maintain chewiness without making cookies soggy.

Can I make these gluten free?
Yes, swap the all purpose flour for a 1 to 1 gluten free blend that contains xanthan gum, and chill the dough longer to help binding. Texture will be slightly different but the flavor from the discard and chocolate will still shine.

Why do my cookies spread too much?
Common causes are warm dough, too little flour, or a hot oven. Chill the dough, measure flour accurately, and ensure the oven temperature is correct with an oven thermometer for consistent results.

Final Thoughts

These Classic Sourdough Discard Chocolate Chip Cookies are an easy, rewarding way to turn kitchen habit into delicious results, they reward a little patience with deep flavor and the kind of texture that invites lingering conversation. Keep a jar of discard in the fridge, scoop when you have a few minutes, and you will always have a reason to bake, share, and savor a warm, chocolate studded bite. I hope you make a batch soon, and enjoy the comforting ritual of cookies fresh from your oven.

Classic Sourdough Discard Chocolate Chip Cookies

Author: anastasia-rice
Total Time: 55 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious cookies made with sourdough discard, featuring crisp edges and chewy middles that celebrate pantry staples.

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment.
Cream butter and both sugars in a large bowl until pale and fluffy, about 3 to 4 minutes.
Add the egg and extra yolk, then vanilla, blending until smooth.
Mix in the sourdough discard until fully incorporated.
Whisk together flour, baking soda, and salt in a separate bowl, then fold gently into the wet ingredients.
Stir in chocolate chips and nuts if using.
Chill the dough for at least 30 minutes.
Scoop rounded tablespoons of dough onto prepared sheets, leaving 2 inches between cookies.
Bake one sheet at a time for 10 to 12 minutes, until golden.
Transfer to a rack and finish with a pinch of flaky sea salt if desired.