Tasty Sourdough Discard Chocolate Chip Cookies

A Unique Twist on a Classic Treat

Sourdough discard chocolate chip cookies offer a deliciously unique take on the beloved classic. By incorporating sourdough discard, these cookies gain a subtle tangy depth that balances the sweetness of the chocolate chips, resulting in a well-rounded and complex flavor profile. Not only is this recipe a fantastic way to reduce food waste, but it also produces a chewy, rich cookie with slightly crisp edges.

Why You’ll Love This Recipe

• Sustainable & No-Waste: Repurpose sourdough discard instead of throwing it away.
• Enhanced Flavor: A slight tang from the discard complements the chocolatey sweetness.
• Perfect Texture: Crisp edges with a chewy, soft center.
• Easy to Make: No fancy techniques—just mix, scoop, and bake.

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120g) sourdough discard (unfed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (170g) chocolate chips or chunks

Instructions

1. Prepare the Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the sourdough discard, egg, and vanilla extract. Mix until fully combined.

2. Combine Dry Ingredients

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips.

3. Bake the Cookies

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Variations & Substitutions

• Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for added crunch.
• Darker Chocolate: Swap semi-sweet chips for dark chocolate for a more intense flavor.
• Spiced Up: Add 1/2 teaspoon of cinnamon or nutmeg for warmth.
• Dairy-Free: Use coconut oil or vegan butter and dairy-free chocolate chips.

Servings & Timing

• Yield: About 18-20 cookies
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keep in the fridge for up to 1 week.
• Freezing: Freeze dough balls for up to 3 months; bake straight from frozen, adding 1-2 extra minutes to the baking time.

Frequently Asked Questions

How does sourdough discard affect the cookies?

Sourdough discard adds a slight tang and extra moisture, making the cookies chewier and more flavorful.

Can I use active sourdough starter instead of discard?

Yes, but it may change the texture slightly as active starter has more yeast activity, potentially making the cookies puffier.

Do I need to let the dough chill?

Chilling the dough for 30 minutes enhances the flavor and prevents excessive spreading, but it’s optional.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

What if I don’t have brown sugar?

You can use all granulated sugar, but the cookies may lack the depth of flavor that brown sugar provides.

Can I make this recipe without eggs?

Yes, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

What type of chocolate works best?

Semi-sweet or dark chocolate chips work well, but chocolate chunks or chopped chocolate bars melt beautifully.

Why are my cookies too flat?

Overmixing, too-warm butter, or insufficient flour could cause excess spreading. Chill the dough to help control spread.

Can I double this recipe?

Absolutely! Just be sure to mix thoroughly to distribute ingredients evenly.

How do I make my cookies softer?

Slightly underbake them and store in an airtight container with a slice of bread to retain moisture.

Conclusion

Sourdough discard chocolate chip cookies are a perfect blend of sustainability and indulgence. Their chewy, rich texture and complex flavor make them a delightful treat for any occasion. Try them today and turn your leftover sourdough discard into something irresistibly delicious!

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