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: Melt the butter in a small saucepan or microwave safe bowl. Let it cool for 10 to 15 minutes.

Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 3: Add the brown sugar and white sugar to the melted butter. Whisk until smooth and fully combined.

Step 4: Add the egg yolks, sourdough discard, and vanilla. Whisk until the mixture is thick and smooth.

Step 5: Add the dry ingredients and stir just until no dry flour remains.

Step 6: Fold in the chocolate chips. At this point you can do an overnight fridge ferment.

Step 7: Scoop the chilled dough onto a parchment lined baking sheet, I prefer mine portioned to weigh 70 grams which is large. Press a few more chocolate chips into the top.

Step 8: Bake at 375°F for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.

Step 9: Let the cookies cool on the pan for 5 minutes before moving them to a cooling rack.

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: