🍪 Sourdough Discard Chocolate Chip Cookies
(Soft, chewy, and slightly tangy—the perfect way to use up extra starter!)
📝 Ingredients
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1 cup (200g) sourdough discard (unfed, straight from the fridge)
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½ cup (113g) unsalted butter, softened
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¾ cup (150g) brown sugar (or mix of white + brown)
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1 large egg
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1 tsp vanilla extract
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1 ½ cups (190g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup (170g) chocolate chips (or chunks)
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(Optional: ½ tsp cinnamon or ¼ tsp espresso powder for depth!)
🍳 Instructions
1. Cream Butter & Sugar
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Beat butter + sugar until fluffy (~2 mins).
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Add egg, vanilla, and sourdough discard, mixing until combined.
2. Dry Ingredients
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Whisk flour, baking soda, and salt, then mix into wet ingredients.
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Fold in chocolate chips.
3. Chill (Key for Flavor!)
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Cover dough and refrigerate 30 mins–24 hours (longer = more tangy depth).
4. Bake
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Preheat oven to 350°F (175°C). Line a baking sheet.
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Scoop 2-tbsp balls of dough, spacing 2″ apart.
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Bake 10-12 mins until edges are golden but centers look soft.
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Cool 5 mins on the pan, then transfer to a rack.
🌟 Pro Tips
✔ Thicker cookies? Chill dough overnight and bake cold.
✔ Crispy edges + gooey centers? Underbake slightly!
✔ No discard? Use 100g fed starter + reduce flour by ¼ cup.
🍽 Serving Ideas
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Dunk in cold milk or coffee
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Sandwich with vanilla ice cream for a cookie ice cream sandwich
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Gift in a jar with a ribbon (they stay fresh 4-5 days!)
These cookies are less sweet, more complex, and secretly feel ~fancy~. Want a brown butter version? Swap melted brown butter for regular butter! 😋