Print

Sourdough Discard Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 6 reviews

These soft and chewy Sourdough Discard Chocolate Chip Cookies are a delicious way to use up your sourdough starter discard. Perfectly balanced with brown sugar and semi-sweet chocolate chips, these cookies bake up golden with tender centers and crispy edges for the ultimate homemade treat.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 9 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • ¾ cup (93.75 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ scant teaspoon salt

Wet Ingredients

  • ¼ cup (56 g) unsalted butter, room temperature
  • ½ cup (100 g) brown sugar, light or dark, packed
  • ¼ cup (58 g) sourdough starter discard, unfed
  • 1 large egg yolk, room temperature
  • 1½ teaspoons vanilla extract

Add-ins

  • ⅓ cup (60 g) semi-sweet chocolate chips
  • Extra chocolate chips for topping (optional)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugar: In a medium or large bowl, use a hand mixer, stand mixer, or whisk to cream together the room temperature unsalted butter and brown sugar until very well combined and fluffy, about 2-3 minutes.
  3. Add Sourdough Discard and Wet Ingredients: Mix in the sourdough starter discard first, then add the egg yolk and vanilla extract. Blend everything thoroughly to create a smooth wet mixture.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
  5. Mix Dry into Wet Ingredients: Gradually stir the dry ingredients into the wet mixture, mixing just until the flour streaks are gone. Avoid overmixing to keep cookies tender.
  6. Add Chocolate Chips: Fold the semi-sweet chocolate chips into the dough evenly.
  7. Scoop Dough onto Baking Sheet: Using about 2 tablespoons of dough per cookie, scoop cookie dough balls onto the prepared baking sheet. Space them 2-3 inches apart. Optionally, press extra chocolate chips onto the tops for a more chocolatey appearance.
  8. Bake Cookies: Place the baking sheet in the oven on the middle rack and bake until the edges are lightly golden, approximately 8-11 minutes.
  9. Shape Cookies (Optional): For perfectly round cookies, immediately after removing from the oven, place a slightly larger round object (like a biscuit cutter or large cup) over each cookie and gently scoot it around to smooth the edges inward.
  10. Cool: Let the cookies cool on the baking sheet until firm enough to transfer, about 5-10 minutes, then move them to a wire rack to cool completely.

Notes

  • For best results, weigh your dry ingredients in grams with a food scale for accuracy.
  • Use unfed sourdough discard to keep the cookie flavor balanced and avoid excessive tang.
  • Room temperature butter and egg yolk cream more easily, giving a better texture.
  • Feel free to sprinkle flaky sea salt on top before baking to enhance the flavor contrast.
  • Do not overbake; the cookies will firm up as they cool, keeping them soft inside.

Find it online: https://zaracooking.com/sourdough-discard-chocolate-chip-cookies-recipe/