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The Ultimate Chewy Sourdough Discard Chocolate Chip Cookies: Easy, Bakery-Style & Ready in Under an Hour

Close-up of sourdough chocolate chip cookies split open, showing molten, dripping chocolate chips inside.
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Use your sourdough discard to make these bakery-style chocolate chip cookies. They are thick, chewy, and have a subtle tang that makes them unique. This recipe is simple to follow for soft, delicious homemade cookies.

Ingredients

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  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (85g) chopped dark chocolate (optional, for extra flavor)

Instructions

  1. Whisk the melted butter, brown sugar, and granulated sugar together in a large bowl until fully combined.
  2. Add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and glossy.
  3. Stir in the sourdough discard until just incorporated. Do not overmix this step.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. A few streaks of flour are fine.
  6. Fold in the semi-sweet chocolate chips and chopped dark chocolate.
  7. Scoop the dough into balls, about 2 tablespoons each. Place them on a baking sheet lined with parchment paper. For thicker cookies, chill the dough for at least 30 minutes.
  8. Preheat your oven to 350°F (175°C).
  9. Bake for 10 to 13 minutes, or until the edges are set and the centers look slightly underbaked.
  10. Remove the cookies from the oven. Immediately press a few extra chocolate chips onto the tops of the warm cookies for a bakery look.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best chewy texture and unique flavor, use sourdough discard that is at least 12 hours old.
  • Chilling the dough for 1 hour or more deepens the flavor and prevents excessive spreading, resulting in thicker cookies.
  • If you want a richer flavor, substitute 1/4 cup of the butter with browned butter. Cool the browned butter before mixing with the sugars.
  • You can make the dough ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

Find it online: https://blissbatter.com/sourdough-chocolate-chip-cookies/