Can you use sourdough discard to make cookies?

Absolutely! Sourdough discard is one of the best secret ingredients in baking. While most people associate it with bread, cookies are a perfect place to use it. When learning how to make chocolate chip cookies with sourdough discard , you’ll find that the discard brings a slight tang, additional moisture, and a more complex flavor without changing the texture too much.

Can I bake with sourdough discard straight from the fridge?

Yes, you can use it cold and unfed. In fact, most recipes—including ours—call for unfed sourdough discard , which means it hasn’t been refreshed with flour and water before use. This version of discard won’t affect the cookie's rise, but it enhances depth of flavor. If you're new to how to make chocolate chip cookies with sourdough discard , just scoop your discard right from the jar and mix it in.

What is the benefit of sourdough discard in cookies?

ourdough discard adds more than flavor. It improves texture, enhances chewiness, and helps the cookies stay moist longer. It's also a sustainable choice—putting leftovers from your sourdough starter to good use instead of throwing them out. Other key benefits include: Natural acidity that balances sweetness Subtle tanginess that makes chocolate stand out Slight hydration boost for softer dough That’s why bakers who’ve figured out how to make chocolate chip cookies with sourdough discard rarely go back to standard cookie recipes.

What is the secret to good chocolate chip cookies?

While ingredients matter, success really comes down to method. Whether or not you’re using discard, here are a few proven tips: Don’t overmix your dough—especially after adding flour Use room-temperature butter for a smooth, creamy base Chill the dough for at least 30 minutes for better structure Bake until the edges are golden and the centers are still soft And if you’re wondering how to make chocolate chip cookies with sourdough discard that come out bakery-level perfect, follow the original recipe closely the first time. Once you’ve nailed the basics, tweak it to your liking

How to Make Chocolate Chip Cookies with Sourdough Discard

Description

Turn your sourdough discard into the ultimate treat with these soft and chewy chocolate chip cookies!

Ingredients

▢¾ cup (93.75 g) all-purpose flour
▢½ teaspoon baking soda
▢½ scant teaspoon salt (scant = a little less)
▢¼ cup (56 g) unsalted butter room temperature
▢½ cup (100 g) brown sugar light or dark, packed
▢¼ cup (58 g) sourdough starter discard unfed
▢1 large egg yolk room temperature
▢1½ teaspoons vanilla extract
▢⅓ cup (60 g) semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper if desired.
In a medium or large bowl, cream the butter and brown sugar together for 2–3 minutes until smooth and well blended.
Add the sourdough discard, then mix in the egg yolk and vanilla extract until fully combined.
In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry mix into the wet mixture until no dry streaks remain.
Fold in the chocolate chips.
Scoop dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them 2–3 inches apart. Press a few extra chocolate chips on top if you like.
Bake on the center rack for 8–11 minutes, or until the edges are lightly golden.
(Optional) For perfectly round cookies, use a round cutter or cup to gently swirl around each cookie right after baking.
Sprinkle with flaky salt if desired.
Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Sourdough Discard: Use the unfed portion of your sourdough starter (the discard) for best results. While you can use a freshly fed starter, it often leads to cookies with a more flour-forward taste, which many find less appealing.

Flour Measuring Tip: To avoid dry or overly puffy cookies, weigh your flour in grams with a kitchen scale. If measuring by volume, gently spoon the flour into the measuring cup and level it off with a straight edge—never scoop directly from the bag.

Storage Tips: Keep cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze them for up to a month.

Prep Time: 15 mins
Cook Time: 9 mins
Category: Dessert, Snack
Cuisine: American

Nutrition

Serving Size: 9 cookies
Calories: 184kcal
Sugar: 14g
Sodium: 196mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg