I bake a lot, and I love sharing simple treats. This Classic Sourdough Discard Chocolate Chip Cookies recipe is one I turn to when I want warm, chewy comfort fast. If you love a fall twist, I also make a spiced version like my pumpkin chocolate chip cookies.
Dad James taught me to watch the oven, Mom Eva kept the jars of discard, and Sister Jennifer always steals the warm ones. I smile every time I make them.
Your Ingredients List
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
My Go-To Equipment
I use a medium mixing bowl, a whisk, and a wooden spoon. A baking sheet and parchment paper keep the cookies clean. A cookie scoop helps make even sizes.
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light.
- Beat in the egg and vanilla extract.
- Stir in the sourdough discard.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix and stir until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet with space between.
- Bake 10 to 12 minutes until the edges are golden.
- Let cool on the baking sheet for a few minutes before moving to a wire rack.
Healthy Twists on a Classic
I like to add oats or swap half the butter for applesauce to cut fat. For a cozy spice note, follow ideas from my winter wonderland chocolate chip cookies post and add cinnamon and nutmeg.
Serving Suggestions From My Table
I serve these with a tall glass of milk or my simple coffee. For a brunch spread, I pair them with muffins like my best pumpkin muffin recipes with chocolate chips for a sweet table.
Getting It Just Right
Use room temperature butter so it creams easily. Do not overmix after you add the flour. Scoop same-size dough balls so cookies bake evenly.
How to Store Leftovers
Cool cookies fully before storing. Keep them in an airtight container at room temperature for up to four days. Freeze in a bag for up to three months.
Enjoy Every Moment
I watch the oven window and count the minutes. I love how the house smells and how my family gathers. These cookies are quick comfort and a small joy.
A Few Common Questions
How do I store Classic Sourdough Discard Chocolate Chip Cookies?
Store cooled cookies in an airtight container at room temperature for up to four days. For longer storage, freeze them in a sealed bag for up to three months.
Can I use active sourdough starter in Classic Sourdough Discard Chocolate Chip Cookies?
I do not use active starter. Use discard that is not fed recently. Active starter can change texture and taste.
Will Classic Sourdough Discard Chocolate Chip Cookies work with dark chocolate?
Yes. I often use dark chocolate for a deeper taste. Stir in equal amount of chips or chopped dark chocolate and watch the bake time.
Print
Classic Sourdough Discard Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Warm, chewy chocolate chip cookies made with sourdough discard for a unique twist.
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light.
- Beat in the egg and vanilla extract.
- Stir in the sourdough discard.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix and stir until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet with space between.
- Bake 10 to 12 minutes until the edges are golden.
- Let cool on the baking sheet for a few minutes before moving to a wire rack.
Notes
For a healthier twist, consider adding oats or swapping half the butter for applesauce. Add cinnamon and nutmeg for a spiced variant.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: sourdough, chocolate chip cookies, baking, dessert, easy recipe