Bakery Style Sourdough Discard Chocolate Chip Cookies

If you’re anything like me, your sourdough starter is basically a member of the family at this point. You feed it, you name it, and you occasionally feel a little bit guilty about how much discard you end up with.

I am always on the hunt for ways to use that "discard" so it doesn't go to waste. While I love a good sourdough cracker or pancake, sometimes you just need a treat that feels a little more indulgent.

That's where these sourdough discard chocolate chip cookies come in!

These aren't your average cookies. The sourdough discard adds a tiny hint of tang that perfectly balances the sweetness of the chocolate.

They also have an amazing texture. We’re talking thick, bakery-style cookies that are soft in the middle with those perfectly golden, crisp edges.

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I am not going to lie. I have had multiple sourdough starters over the years. They don't always make it, and that's okay.

Whenever I need to start over, I order the Breadtopia Sourdough starter. It's always served me well!

Why Sourdough Discard?

You might be wondering, "Natasha, why put sourdough in a cookie?"

First, it’s a great way to use up ½ a cup of discard without having to throw it away.

Second, the acidity in the starter reacts with the baking soda to give these cookies a beautiful lift.

Plus, the chilling time allows the flavors to develop into something way more complex than a standard cookie.

If you throwing away your starter makes you feel sad, make sure to check out this Sourdough Discard Recipes Cookbook! It's super helpful for folks who don't like food waste.

Bakery Style Sourdough Chocolate Chip Cookies

I pretty much always use organic ingredients. Costco is a superhero in our family! When I don't grind my own flour, I used their organic flour and organic sugar, vanilla, and grass-fed butter.

The eggs always come from our own chickens, though. =)

For chocolate chips, I use Enjoy Life brand (they're allergen free) or order from Azure Standard.

• Yields: 16 large cookies 
• Prep time: 20 minutes 
• Chilling time: 1–3 hours 
• Bake time: 11–14 minutes

The Ingredients

• 1 cup unsalted butter, softened (but not melted! You want it to hold its shape)
• 1 cup light brown sugar, packed (for that chewy texture)
• ½ cup granulated sugar
• ½ cup sourdough discard (room temperature is best)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 ½ cups semi-sweet chocolate chips (or chunks if you’re feeling fancy!). I use Enjoy Life brand.

How to Make Sourdough Discard Chocolate Chip Cookies

Cream the butter and sugars

In a large bowl, beat your softened butter and both sugars together for about 2–3 minutes. You want it to look light and fluffy.

Add the sourdough starter

Mix in your sourdough discard until it’s fully incorporated.

Mix wet ingredients

Add the eggs one at a time, mixing well, then stir in the vanilla extract. The mixture should look thick and creamy at this point.

Mix dry ingredients

In a separate bowl, whisk the flour, baking soda, and salt.

Combine

Gradually mix the dry ingredients into the wet mixture. Be careful not to over mix! Just go until you don’t see any more flour streaks.

Fold in the chocolate chips.

Chill 

This is the hard part! Cover the dough and refrigerate for at least 1 hour. If you want those extra-thick, "Instagram-worthy" cookies, let them chill for 2–3 hours.

Preheat your oven

Preheat your oven to 350°F (175°C) and line your sheets with parchment paper.

Scoop the dough

Scoop large balls of dough (about 3 tablespoons each). Pro tip: Keep the dough balls tall rather than flattening them out—this helps them stay thick!

Bake: Bake for 11–14 minutes. You want the edges to be golden, but the centers should still look slightly soft.

Cool: Let them rest on the sheet for 5 minutes before moving them to a wire rack.

Enjoy!

Tips for making these cookies even more delicious

• Sweet & salty. I love sprinkling a little flaky sea salt on top right after they come out of the oven. It makes the chocolate pop!
• Make it an ice cream sandwich. These cookies are sturdy enough to hold a scoop of vanilla bean ice cream. This is a real family please in summer!
• Freezer friendly. You can freeze the unbaked dough balls! Just pop them in a freezer bag and bake them from frozen whenever a craving hits (just add 1–2 minutes to the bake time).

Frequently Asked Questions

Can I use active starter? 

Absolutely! If your starter is bubbly and active, it works just as well as discard.

Do I really have to chill the dough? 

I know, waiting is the worst. But chilling the dough solidifies the butter, which prevents the cookies from spreading into flat pancakes. If you want thick cookies that look bakery worthy, don't skip the chill!

What if I want smaller cookies? 

No problem! Use 1 tablespoon of dough and reduce the baking time to about 9–11 minutes.

Yield: 16

Sourdough Discard Chocolate Chip Cookies

Print

These sourdough discard chocolate chip cookies are a bakery style treat at home!

Prep Time 20 minutes

Cook Time 14 minutes

Additional Time 2 hours

Total Time 2 hours 34 minutes

Ingredients

• 1 cup unsalted butter, softened 
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• ½ cup sourdough discard
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 ½ cups semi-sweet chocolate chips

Instructions

Cream the butter and sugars
In a large bowl, beat your softened butter and both sugars together for about 2–3 minutes. You want it to look light and fluffy.
Add the sourdough starter
Mix in your sourdough discard until it’s fully incorporated.
Mix wet ingredients
Add the eggs one at a time, mixing well, then stir in the vanilla extract. The mixture should look thick and creamy at this point.
Mix dry ingredients
In a separate bowl, whisk the flour, baking soda, and salt.
Combine
Gradually mix the dry ingredients into the wet mixture. Be careful not to overmix! Just go until you don’t see any more flour streaks.
Fold in the chocolate chips.
Chill
This is the hard part! Cover the dough and refrigerate for at least 1 hour. If you want those extra-thick, "Instagram-worthy" cookies, let them chill for 2–3 hours.
Preheat your oven
Preheat your oven to 350°F (175°C) and line your sheets with parchment paper.
Scoop the dough
Scoop large balls of dough (about 3 tablespoons each). Pro tip: Keep the dough balls tall rather than flattening them out—this helps them stay thick!
Bake: Bake for 11–14 minutes. You want the edges to be golden, but the centers should still look slightly soft.
Cool: Let them rest on the sheet for 5 minutes before moving them to a wire rack.

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I can't wait for you to try these. They’re the perfect way to make sure none of that liquid gold sourdough starter goes to waste.