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Sourdough Discard Chocolate Chip Cookies

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If you want to make the best chocolate chip cookies you have ever made in your entire lifetime, then you need to make a batch of these Sourdough Discard Chocolate Chip Cookies. Your family will love every moment you spend making these cookies for them.

The bite in the cookie is super soft with a little tang from the sourdough discard, making these cookies irresistible.

These Sourdough Cookies are Top Notch

If you love chewy cookies like I do, then you will want to make a batch of these cookies with the perfect chewy texture ASAP!

You can bake these cookies right away, or you can rest them in the fridge until ready to bake. The dough freezes well also.

The best part about these cookies is that they use sourdough discard. It's a great way to use up any discard you have and it adds flavor and depth to the best chocolate chip cookie recipe around.

What is Sourdough Discard?

If you have been baking sourdough bread for a while, then you are familiar with the two terms associated with sourdough. You have “active sourdough starter” and you have “discard sourdough starter”.

An active starter is a starter that has recently been fed –within the last 12 to 24 hours. It is bubbly and has doubled in size and is perfect for baking bread.

Sourdough starter discard is a starter that is past its peak rise and has fallen back down. It cannot be used at this point to leaven bread so you can use it in a lot of sourdough discard recipes. Some of my favorites are my Sourdough Discard Cinnamon Rolls or my Sourdough Discard Dinner Rolls.

If you are interested in learning how to make your sourdough starter, read my article on it and get started on your sourdough journey!

If you love Sourdough discard cookies, there are a ton of recipes out there to help you make the best cookies in your life.

How to Make the Best Chewy Sourdough Chocolate Chip Cookies

To make this recipe you will need the following ingredients —

  • Brown Butter (you can use unsalted butter but I like salted)
  • Sugar
  • Brown Sugar
  • Eggs (this recipe uses the whole egg and not just the egg yolks)
  • Vanilla
  • Sourdough Discard
  • Baking Soda
  • Cornstarch
  • Kosher Salt or sea salt
  • All-purpose flour
  • Chocolate Chips or Chocolate Chunks

The first thing is to brown the butter and allow it to cool to room temperature. Take 1 and a half sticks of butter and place it in a saucepan over medium heat. Allow the butter to melt and cook over the heat for about 10 minutes until the milk solids have been cooked out (the foamy part) and the butter begins to change from a yellow color to a golden brown color. Remove it from the heat and allow it to cool.

While the butter is cooling in the pan, mix all the dry ingredients in a large mixing bowl. Set it aside.

In the bowl of your KitchenAid Stand mixer with the paddle attachment, add the eggs and sugar and mix well until combined. Now, add in the vanilla, sourdough discard, and melted butter. Mix until everything comes together. Now, add the dry ingredients to the wet ingredients a little at a time until it is combined.

For the final part, add the chocolate chips and mix well. You can use chocolate chunks also. I prefer semi-sweet, but you can use milk chocolate or dark chocolate chips if you prefer.

Optional Add-Ins For Your Cookies

If you like adding other things to your cookies, here are a few good ideas.

For a caramel flavor, add chunks of sea-salted caramel bits or chips. You could also add in Andes Mints chunks or Heath Bits. I think they even have Butterfinger bits.

For the coconut lover, add some coconut flakes and for the nut lovers, add some chopped pecans or walnuts to the cookie.

Scoop the Cookies

Place parchment paper sheets on the baking pans. Scoop the cookies out, roll them in your hands to form a ball, and place them on the parchment-lined baking sheet. I like using a 2-tablespoon cookie scoop, but you can use the bigger scoop to make huge cookies. The one tablespoon is a little too small for this cookie.

Cover the pans in plastic wrap and put the cookies in the freezer or fridge for about 30 minutes before baking for the best results.

While the cookies are cooling, preheat the oven to 350 degrees. Bake the cookies for 12-15 minutes.

Remove from the oven and allow them to cool on the baking sheet for 5 minutes before removing from the pan and placing on the wire rack to cool the rest of the way. These are the best cookies you will ever make.

If you are not a fan of sourdough, check out this recipe for Chewy Chocolate Chip Cookies.

How to Freeze Cookie Dough for Baking Cookies Later

To freeze the cookie dough, scoop the dough into balls and place it on a parchment-lined cookie sheet.

Freeze until the dough balls are hardened. Then, transfer them to an airtight container or ziplock bag. The frozen dough is good for up to 3 months in the freezer.

If you want to freeze your baked cookies, let them completely cool to room temperature. Place the cookies in an airtight container or ziplock bag. Store in the freezer for up to 3 months.

Remove the cookies and let them thaw to room temperature before eating.

These cookies would be great for making Ice Cream Sandwiches this summer! Take two cookies and plop a scoop of chocolate or vanilla ice cream in the center. Wrap in plastic wrap and then freeze until ready to use.

Check Out These Other Chocolate Chip Cookie Recipes

Yield: 36 cookies

Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chips Cookies are so easy to make and it's a great way to use up the sourdough discard you have lying around.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 52 minutes


  • 4 cups of all purpose flour
  • 2 teaspoons of baking soda
  • 4 teaspoons of corn starch
  • 2 teaspoons of kosher salt
  • 1 1/2 sticks of salted or unsalted butter
  • 2 cups of brown sugar
  • 1/2 cup of white granulated sugar
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 1 cup of unfed sourdough starter
  • 2 cups of chocolate chips


  1. In a saucepan over medium heat, melt the butter and cook it until the milk solids have been cooked off and the butter has turned a golden brown color. Set aside to cool.
  2. While the butter is cooling, add your dry ingredients to a large mixing bowl -- flour, baking soda, cornstarch, and salt.
  3. In the bowl of your stand mixer, add the brown sugar, regular sugar, and eggs and mix until combined. Use the paddle attachment and not the whisk.
  4. Now, add in the vanilla and sourdough discard. Mix well. Once the butter has cooled, add it and mix until combined.
  5. Add the dry ingredients a little at a time until all is incorporated.
  6. Now, add in the chocolate chips and mix well.
  7. Line the baking sheets with parchment paper and scoop the cookies out using a 2-tablespoon cookie scoop. Roll the dough in your hands to form a ball. Place the cookies about 2 inches apart. on the cookie sheet.
  8. Place in the refrigerator or freezer for 30 minutes before baking.
  9. Preheat the oven to 350 degrees and bake the cookies for 12 to 15 minutes.
  10. Remove from the oven and allow the cookies to rest on the cookie sheet for 5 minutes before removing from the pan and placing on the wire rack to cool.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 148mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 3g

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