Bake Soft & Chewy Sourdough Discard Chocolate Chip Cookies!
These gooey sourdough discard chocolate chip cookies are another great reason to hop on the sourdough bread baking trend!
Warm chocolate chip walnut cookies are onlineing right up!
If you keep a sourdough starter at home to bake bread, you’ve gotta try out these delclious sourdough discard chocolate chip cookies for dessert. They are easy to bake at home and are honestly some of the best cookies I have ever baked! The flavor and texture are an entire drool-worthy event.
The sourdough discard in the recipe creates a soft middle while the outside is perfectly chewy.
Sourdough discard recipes are popular and for good reason.
It’s a creative way to use up what would otherwise be thrown away. If you regularly bake sourdough bread, then you likely maintain a sourdough starter. When you feed the starter fresh water and flour, typically a portion is discarded first. Instead of throwing away this discard, save it in a container in the fridge.
Sourdough starter discard will keep for up to a month in the fridge and the discard seems to add a more onlineplex flavor and texture to baked goods that I love!
Tip: Learn how to make a sourdough starter and sourdough bread using our sourdough beginner’s guide!
These “Marry Me” sourdough chocolate chip cookies have gone viral by Katie George TikTok, and I was super excited to make them! This recipe is adapted from hers with a few small changes. Instead of browning the butter I just popped both sticks in the microwave, added less of both sugars, and we love walnuts in our cookies. The addition of sea salt flakes after baking throws them over the top!
Sourdough Discard Chocolate Chip Cookies
yield: 18 SERVINGS
prep time: 3 HOURS
cook time: 12 MINUTES
total time: 3 HOURS 12 MINUTES
Chewy and soft chocolate chip cookies uses discard from a sourdough starter.
Ingredients
- 2 3/4 cups (340 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks), melted and cooled
- 3/4 cup packed (165 grams) light brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yokes
- 140 grams sourdough discard (about 2/3 cup)
- 1 1/2 cups chocolate chips
- 1 cup chopped walnuts
- optional topping: sea salt flakes
Directions
1
To a bowl add the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
2
To another larger bowl, add the melted yet cooled butter, both sugars, vanilla extract, egg yokes, and sourdough discard. Use a hand blender to briefly blend together. Slowly add the dry ingredients to the bowl and fold everything together with a spoon or spatula.
3
Add in the chocolate chips and the nuts and mix in. Chill the dough in the fridge for at least two hours.
4
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Use an ice cream scoop to form 18 large cookies total. Make sure to leave plenty of room in between on the baking pan. Bake for 12 minutes or until the edges are browned but the middle is still a bit undercooked.
Add sea salt flakes after baking. Enjoy!
Extra tips for baking this sourdough discard chocolate chip cookie recipe:
- Remember that you’ll want to keep these in the fridge for at least 2 hours to chill before baking. Homemade cookie dough is typically good in the fridge for 4-5 days when stored properly in an airtight container in a fridge so this can be prepped ahead of time.
- Feel free to omit the walnuts altogether or use another nut according to taste or allergy.
- Use the type of chocolate chip you prefer! We love Lily’s milk chocolate stevia sweetened. I think a good caramel chip would be delclious in these too!
- This made 18 very large-sized cookies as I scooped using an ice cream scoop. You can make the dough balls smaller and end up with a lot more cookies. Reduce oven time to ten minutes though to avoid overcooking if doing so.
- I store these at room temperature in a covered container for 3-7 days, but they won’t last that long! ha
Go make this sourdough discard chocolate chip cookie recipe ASAP!
If you need another reason to start making sourdough bread, these cookies are it! Keep in mind they would make a wonderful gift to share with friends and family too. I packaged some up and gave a batch to my mom on her birthday and she LOVED!
We want to try sourdough oatmeal chocolate chip cookies next! I have heard those are outrageously good too.
Bonus heart-shaped cookie tip! ❤️🍪
If you shape your cookies into a V formation as shown above, they will bake up into heart-shaped cookies. I used a small cookie scoop to make two tube shapes the same size, joined the ends, and was thrilled with this result! This is such a cute cookie hack that works!
I used the same sourdough cookie dough to try this hack, and think it could work with your favorite cookie recipe too. Just be sure the dough is chilled first! Once out of the oven and still soft, try using a butter knife to gently straighten the point at the ends.
Bake delicious banana bread using sourdough discard!
