Sourdough Discard Chocolate Chip Cookies
These sourdough discard chocolate chip cookies offer a delicious way to repurpose your leftover starter into a chewy, tender, and perfectly balanced treat. The natural acidity of the starter mellows the sweetness of the sugar, creating a complex flavor profile that rivals traditional bakery cookies. With crisp, golden edges and soft, molten centers, these cookies provide a professional-grade texture that stays fresh for days. It is a fantastic, waste-reducing bake that delivers consistent, professional results in your own kitchen.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18 cookies
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
95g all-purpose flour
125g bread flour
5g fine sea salt
0.25 tsp baking soda
0.5 tsp baking powder
113g unsalted butter, cold and cubed
100g light brown sugar
100g granulated sugar
1 large egg
125g sourdough discard
5g vanilla extract
340g chocolate chips
Instructions
Whisk the flours, baking soda, baking powder, and salt together in a medium bowl.
Cream the cold butter with the brown and granulated sugars in a stand mixer until pale and fluffy.
Add the egg and vanilla extract to the butter mixture, beating on medium speed until fully emulsified.
Fold in the sourdough discard until incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips by hand.
Chill the dough for at least 30 minutes for better flavor and structure.
Preheat oven to 350F.
Scoop dough onto a lined baking sheet.
Bake for 12 minutes until edges are golden brown.
Notes
Ensure your sourdough discard is at room temperature before mixing. You can use pastry flour instead of all-purpose for a softer crumb. Store in an airtight container at room temperature for up to 3 days.