Classic Sourdough Discard Chocolate Chip Cookies
Soft, chewy, rich chocolate chip cookies with a subtle tang from sourdough discard—an irresistible twist on the classic favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup sourdough discard (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the sourdough discard, eggs, and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the chocolate chips evenly.
- Scoop rounded balls of dough onto the prepared baking sheet.
- Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for thicker cookies. Use high-quality chocolate for richer flavor. Keep an eye on the final minutes of baking to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough discard chocolate chip cookies, chocolate chip cookies, sourdough recipe