Chocolate Chip Sourdough Cookie Recipe

Use your sourdough discard to make delicious chocolate chip cookies.  This is a fun way to use your discard from making sourdough bread, and your family will love this recipe.

Sourdough Discard Chocolate Chip Cookies

Sourdough discard cookies are not only about flavor—they’re about resourcefulness. The tangy complexity from the discard turns a regular chocolate chip cookie into something truly exceptional. 

Discarding part of a sourdough starter feels counterintuitive, especially when you realize how much love and care go into feeding it. But instead of tossing it, baking with it turns potential waste into edible gold. 

It’s a sustainable, satisfying way to stretch your ingredients further—and it just happens to result in one of the tastiest cookies you’ll ever make.

What Is Sourdough Discard?

Sourdough discard is the portion of the starter that’s removed before feeding the culture. It’s not “bad” or inactive—it simply hasn’t been refreshed with new flour and water. 

Think of it as a sleepy starter, rich with flavor but not quite ready to rise a loaf of bread. Its tangy depth makes it perfect for adding character to baked goods without the fuss of fermentation.

The slightly acidic profile of sourdough discard enhances the flavor of cookies without overpowering them. It adds a subtle complexity—an almost caramelized tang—that makes each bite more interesting.

 It also helps create a tender, chewy texture that many bakers spend years trying to master. Plus, it's a clever way to sneak in some fermented goodness.

Don't have sourdough discard?  Learn how to make a sourdough starter without yeast.

Why You’ll Love These Chocolate Chip Sourdough Discard Cookies

• A Unique Flavor You Didn’t Know You Needed.  If you’ve ever wished your chocolate chip cookies had just a little something extra—something you couldn’t quite name—this is it. The sourdough discard infuses the dough with nuanced, mellow acidity that plays beautifully against the sweetness of brown sugar and the richness of chocolate. 
• Soft, Chewy, and Slightly Tangy.  These cookies strike the perfect textural balance: a crisp-edged exterior giving way to a soft, chewy center. The discard helps achieve that irresistible bend in the middle, while also imparting that signature tang. 

Ingredients

• Unsalted Butter
• Sugar.  White sugar adds structure to the cookies.
• Brown Sugar.  Brown sugar adds moisture and depth for the recipe.
• Eggs.  Eggs are used as a binder. 
• Sourdough starter discard.  It adds moisture, acidity, and flavor. Depending on how long it's been resting in the fridge, it can contribute more or less tang. Fresh discard will be more subtle, while older discard delivers a stronger sour note. 
• Vanilla.  I recommend using a pure vanilla extract.  Learn how to make your own vanilla extract with glycerin.
• Salt
• Baking Powder
• Flour
• Chocolate Chips.  I like to use milk chocolate chips, but you can also use dark chocolate chips or semi sweet chocolate chips.
• Flaky salt for garnish

Step-by-Step Recipe Instructions

Step #1

In a small saucepan, heat the butter over medium low heat. Stir occasionally until the mixture melts. Once it begins to bubble and foam, stir constantly as the butter begins to brown. Remove from the heat as soon as you begin to see the brown specs accumulating on the bottom. It can go from browned butter to burnt very quick. Allow to cool for about 10 minutes in the fridge before continuing.

Step #2

In the bowl of a stand mixer, combine the cooled brown butter, sugar and brown sugar.  Cream until smooth.

Step #3

Add in the sourdough starter, eggs and vanilla. Mix until combined.

Step #4

Add in the baking soda, baking powder, salt and flour. Mix until thoroughly combined, scraping the sides often.

Step #5

Fold in the chocolate chips until evenly distributed throughout.

Step #6

Transfer the cookie dough to a strip of plastic wrap and roll into a log. Fold the sides to cover the entire log with the plastic wrap and seal. Chill the dough in the fridge for 12-24 hours to allow the flavor to develop. Do not freeze.

Step #7

After 12-24 hours, preheat the oven to 375 degrees. Line the baking sheet(s) with parchment and set aside.

Step #8

Using a small ice cream scoop, divide the dough into equal portions about the size of a ping pong ball. Flatten into a disc for more even baking. Sprinkle with flaky sea salt, if desired.

Step #9

Place on the prepared baking sheets and bake for 10-12 minutes or until the edges are golden brown and the center is no longer shiny. Allow to cool.

Cookies can be stored in an airtight container for 3 days or frozen for 3 months.

Avoiding Common Mistakes and FAQs

• Stir the discard well before measuring—it can separate. Add it with the wet ingredients so it fully integrates into the dough. It should be thick but pourable, not overly runny or dry.
• Cream butter and sugar until light and fluffy—this is where texture begins. Don’t rush it. 
• Overmixing after adding the flour develops too much gluten—resulting in tough cookies. Stir gently, just until no dry streaks remain. 
• Once the dough is mixed, chill it for at least 30 minutes. This prevents spread and intensifies flavor. 
• Bake until the edges are golden and the centers look just slightly underdone—they’ll finish cooking on the sheet.
• If your cookies go flat, check your butter temperature and make sure the dough was chilled properly.

Flavor Variations and Add-Ins to Try

• Not a fan of semi-sweet? Try bittersweet, milk chocolate, or even white chocolate chips. Each brings a different sweetness level and pairs differently with the sourdough tang.
• Chopped pecans, walnuts, or hazelnuts add texture and richness. A light sprinkle of flaky sea salt before baking intensifies the flavor and makes the cookies pop.
• Swirl in ribbons of peanut butter or dot the tops with caramel chips before baking. These little indulgences add depth and turn an everyday cookie into a gourmet treat.

Storing and Freezing Your Cookies

Store baked cookies in an airtight container at room temperature. Slip in a slice of bread to keep them moist—it’s an old trick that works wonders.

Freeze dough balls for easy, on-demand cookies. Just pop them straight into the oven—add a minute or two to the baking time. Baked cookies also freeze well; just cool completely and store in zip-top bags.

For more sourdough discard recipes, check out these posts:

• 15 Sourdough Discard Dessert Recipes
• Sourdough Pancakes
• Sourdough Discard Biscuits
• 25 Sourdough Discard Breakfast Recipes
• Artisan Sourdough Bread Recipe
• Sourdough Blueberry Bread
• Sourdough Discard Chocolate Chip Muffins

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