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Sourdough Discard Chocolate Chip Cookies

Elien Lewis
These sourdough discard chocolate chip cookies are delicious, with a perfect combination of chewy and soft texture. They use sourdough starter discard, browned butter, and plenty of chocolate chunks.
5 from 14 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes
Course Cookies
Servings 18
Calories 190 kcal

Ingredients
 
 

  • 130 g butter
  • 100 g soft brown sugar
  • 100 g granulated sugar
  • 100 g discard sourdough starter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 190 g all-purpose flour
  • 3/4 teaspoon baking soda
  • ½ teaspoon salt
  • 170 g chocolate chips I use a mix of dark chocolate chunks and milk chocolate chips

Instructions
 

  • Let the butter melt in a saucepan. Once melted, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids have caramelized and the butter smells nutty. 130 g butter
  • Pour the browned butter and all the browned bits into a large heat-proof bowl. Allow it to cool at room temperature for about 15 minutes.
  • Add the sugar, sourdough starter, vanilla, and egg to the cooled butter, and beat it until well combined. 100 g soft brown sugar, 100 g granulated sugar, 100 g discard sourdough starter, 1 large egg, 1 teaspoon vanilla extract
  • Mix the flour, baking soda, and salt in a separate bowl. 190 g all-purpose flour, 3/4 teaspoon baking soda, ½ teaspoon salt
  • Stir the flour mixture into the cookie dough mixture until a dough forms, then add the chocolate chips. Continue stirring until it's all combined. 170 g chocolate chips
  • Cover the bowl and place the dough in the refrigerator for at least 2 hours or overnight.
  • Preheat the oven to 350°F/180°C and line cookie sheets with parchment paper.
  • Roll the cookie dough into balls using a medium cookie scoop or around 1 1/2 tablespoons of dough. Space them at least 2 inches apart on the cookie sheets. Press a few extra pieces of chocolate into the tops of each ball.
  • Bake the cookies for 10–12 minutes, until they have puffed and the edges are golden brown.
  • Tip: To make your cookies perfectly round, use a round cookie cutter slightly larger than the cookie and gently swirl it around each one right after baking. This neatens the edges while the cookies are still soft and warm.
  • Let them cool to room temperature on a wire rack.

Notes

Both US customary and metric measurements are provided. Use the toggle on the recipe card to switch between the two.

Storing

Once cooled, keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a sealed container or bag for up to 3 months. You can also freeze unbaked dough balls. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Recipe note

I initially updated this recipe, but have reverted it back to the old recipe you knew and loved. 

Nutrition

Serving: 1cookieCalories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 163mgPotassium: 52mgFiber: 0.3gSugar: 16gVitamin A: 195IUCalcium: 16mgIron: 1mg
Keyword Sourdough discard
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