Best Sourdough Discard Chocolate Chip Cookies

My family is a huge fan of my sourdough chocolate sandwich cookie recipe and my oatmeal sandwich cookie recipe, but those require a bit more work so this is one that I can comes together quicker for them. Each bite has that buttery, homemade chocolate chip cookie feel, with melty pockets of chocolate and a deeper flavor that makes them especially hard to stop eating.

If you keep a jar of sourdough starter in your fridge like I do, this sourdough chocolate chip cookie recipe is one you will make again and again. Because let’s be honest, most of us are not looking for a cookie that is wildly creative. We are looking for the one that makes everyone reach for “just one more.” That is exactly what these sourdough discard chocolate chip cookies do.

🌟 Why you will love this recipe:

• Rich flavor without tasting sour. The sourdough discard adds depth and balances the sweetness of the milk chocolate and brown sugar.
• Chewy centers and crisp edges. These cookies have that soft, gooey middle with just the right amount of crispness around the edges.
• A great way to use extra discard. Instead of tossing it, you get a cookie that actually feels worth making. If you love baking with discard, my sourdough chocolate chip banana bread and sourdough oatmeal sandwich cookies are two more favorites worth making.
• Simple ingredients, bakery style results. These are made with basic staples but bake up thick, rich, and full of flavor

Key Ingredients:

Sourdough Starter Discard
This recipe uses unfed sourdough starter discard, not active sourdough starter. The hydration starter should be thick, not watery. Too much water content can cause spreading.

Butter
Use unsalted butter at room temperature. Do not use melted butter. Proper creaming gives the best results.

Egg Yolks Only
Using egg yolks instead of a whole egg creates chewy cookies with gooey centers and avoids a cake-like cookie texture.

Milk Chocolate
Milk chocolate keeps these soft and sweet. You can substitute chocolate chunks or dark chocolate chips next time if you prefer less sweetness.

Get the full list of ingredients and measurements on the printable recipe card below.

Variations

• Add M&M’s for a monster cookie twist. Swap part of the chocolate chips for M&M’s or press a few into the tops before baking. If you love that kind of flavor combo, my Monster Cookie Protein Bark is another fun treat to try, and it's even no-bake!

• Make them mint chocolate chip. Swap some of the chocolate chips for chopped mint chocolate or mint baking chips for a cool minty twist.

• Add chopped nuts. A handful of chopped pecans or walnuts adds a little crunch and pairs well with the buttery cookie dough.

How to make Sourdough Discard Chocolate Chip Cookies

Step 1: Cream the butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, white sugar, and brown sugar on medium speed for 3 to 4 minutes, until light and fluffy.

Add the egg yolks one at a time, mixing on low speed until combined. Stir in the sourdough starter discard and vanilla extract.

Step 2: Add the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in three additions, mixing just until combined.

After mixing the dry ingredients, the dough should look thick, smooth, and creamy.

After mixing dry ingredients, the dough should be soft and thick, with no dry streaks remaining.

Step 3: Fold in the chocolate chips
Fold in the milk chocolate chips until they are evenly distributed throughout the dough.

Step 4: Chill the dough
Cover the bowl tightly and refrigerate for at least 24 hours. This resting time gives the flour time to fully hydrate and helps develop the best flavor and texture.

You can chill the dough in the bowl, or scoop it first and chill the dough balls until ready to bake.

Chocolate chips should be evenly distributed throughout the cookie dough.

Scoop the dough into balls before chilling or baking

Step 5: Bake
Preheat the oven to 350°F. Place the cookie dough balls on a parchment lined baking sheet, leaving space between each one.

Bake for 12 to 14 minutes, until the edges are lightly golden and the centers still look slightly underdone. For crisp edges and chewy centers, remove them when the bottoms show light browning.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while warm, if desired.

Storage and Freezing

Store baked cookies in an airtight container for up to 4 days.

To freeze:

More Homemade Sourdough Treats

Looking for other yummy sourdough recipes? Try these: