• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Cookies

    Sourdough Discard Chocolate Chip Cookies

    Published: Mar 18, 2022 by Kayla Burton · This post may contain affiliate links · 28 Comments

    597 shares
    • Facebook
    • Twitter
    Jump to Recipe

    Are you wondering what to do with sourdough discard? These Sourdough Chocolate Chip Cookies are the best way to use up leftover sourdough starter! These chocolate chip cookies are perfectly soft, chewy and so easy to make in less than 30 minutes! It's also a convenient small batch recipe, yielding about 9 cookies.

    Close up flatlay of chewy chocolate chip sourdough cookies.

    I received my sourdough starter as a gift a few months ago but have yet to make actual sourdough bread. I've tried a few sourdough discard recipes but haven't found any I loved, so I created my own in this sourdough chocolate chip cookies recipe! All of my friends love them and one even said they're the best cookies he's ever had!

    I've also made sourdough discard muffins, brownies, and banana bread with leftover sourdough starter! I'm excited to try these sourdough discard cinnamon rolls, too!

    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why We Love This Recipe

    • It's a great way to use up sourdough discard instead of letting it go to waste!
    • The sourdough cookies have a perfect soft and chewy texture and sweet and salty flavor!
    • It makes about 9 regular cookies so it's nice to share amongst a few people.
    • They're a fun variation of classic chocolate chip cookies with a tasty tang from the discard! For another delicious variety of CCCs, try my Salted Espresso Chocolate Chip Cookies.

    Looking for more delicious cookie recipes?

    • Cowboy Cookies
    • Monster Cookies
    • Cookie Butter Cookies
    • Small Batch Peanut Butter Cookies
    • Chocolate Butterscotch Chip Cookies
    • Edible Chocolate Chip Cookie Dough

    Ingredients

    Ingredients needed to make sourdough discard chocolate chip cookies.
    • All purpose flour
    • Baking soda
    • Salt
    • Dark brown sugar: recommended, but light brown sugar will work as well.
    • Sourdough discard (unfed sourdough starter)
    • Vanilla extract
    • Semi sweet chocolate chips: feel free to use a dark, milk, or whatever you like instead.
    • Egg yolk
    • Unsalted butter

    See recipe card below for quantities.

    Substitutions & Variations

    Mix-ins: Feel free to add ¼ cup of your favorite mix-ins like nuts or toffee. You can also replace the chocolate chips with something else if you'd like. For super melty chocolate puddles, use dark chocolate chunks instead of chocolate chips!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Equipment

    This sourdough discard recipe is so easy, you just need basic cookie baking equipment!

    • A nice cookie sheet (or two) to bake them on.
    • A hand mixer or stand mixer with a paddle attachment is helpful, but not necessary.
    • A small/medium (about 2 tablespoons) cookie scoop is good to use.

    Step by Step Instructions

    Before you get started, let your refrigerated ingredients reach room temperature and preheat oven to 350°F/177°C. Line a baking sheet with parchment paper for easy cleanup.

    Collage showing the steps to making sourdough chocolate chip cookies.

    Step One (Picture 1 above) - In a medium/large bowl, cream together the softened butter and brown sugar until they're combined well and fluffy (2-3 minutes).

    Step Two (Picture 2 above) - Mix in the sourdough starter discard, followed by the egg yolk and vanilla extract.

    Step Three (Picture 3 above) - In a small bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until the flour streaks disappear.

    Step Four (Picture 4 above) - Gently mix the chocolate chips into the cookie dough. The dough will be slightly sticky.

    2 photo collage showing unbaked and then baked chocolate chip cookies on a baking sheet.

    Using a cookie scoop (about 2 tablespoon capacity), place cookie dough balls 2-3 inches apart on a baking sheet. Top with extra chocolate chips if you'd like.

    Bake the cookies on the middle oven rack at 350°F/177°C until their edges are slightly tan (8-11 minutes). Sprinkle on some flaky salt and let them cool for a bit on the sheet before transferring to a wire rack.

    Expert Tips

    Tip #1 - Use unfed sourdough starter. This is the leftovers that don't get fed any flour or water and is usually discarded. When I tested these with fed sourdough starter, the cookies were okay but you could taste the extra flour.

    Tip #2 - Weigh your dry ingredients. Over-measuring flour is a common issue that makes cookies dry and puffy. This is easily prevented by using a food scale to weigh the flour in grams (see metric tab in recipe card below). If using measuring cups, spoon the flour into the cups and level it off with a straightedge.

    Tip #3 - Don't over-bake the cookies! Take them out when the edges are light tan. They'll continue to bake on the hot sheet after you remove them from the oven. If you leave them in the oven for too long, the cookies might turn out dry, hard and crunchy.

    Recipe FAQs

    What is sourdough discard?

    Sourdough discard (also known as unfed sourdough starter) is the sourdough leftover after measuring out the sourdough that gets fed. This is generally thrown away, which is why I've created this cookie recipe so that it doesn't have to go to waste!

    Can I use fed sourdough starter?

    You can, but it isn't recommended. Using fed sourdough starter can give the cookies more of a floury flavor.

    How do I get nice round cookies?

    When they're hot out of the oven, place a larger round object around them and scoot the edges back in. This is called cookie scooting!

    Why are my cookies dry and puffy?

    This is likely from over-measuring the flour or over-baking the cookies. For the best results, use a food scale to weigh the flour in grams.

    Close up of a hand holding sourdough chocolate chip cookies broken in half.

    Storage

    Room Temperature: Store in an airtight container with a slice of bread for up to 1 week. The bread will absorb the moisture, keeping the cookies soft for days!

    Refrigerator: Storing the baked in the refrigerator can dry them out, so this is not recommended. While the dough is best baked right away, it can be covered and refrigerated overnight and then baked the next day.

    Freezing Instructions: Wrap the completely cooled cookies in plastic wrap and/or a freezer-safe bag labeled with "Sourdough Discard Chocolate Chip Cookies" and the date for up to 1 month. The dough balls can also be frozen for 1 month and baked within that timeframe.

    More Recipes You'll Love

    • Oatmeal chocolate chip bars cut into squares.
      Chewy Oatmeal Chocolate Chip Cookie Bars
    • A stack of white chocolate chip key lime cookies.
      White Chocolate Chip Key Lime Cookies
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Oatmeal raisin cookies in a basket.
      Old Fashioned Oatmeal Raisin Cookies

    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Sourdough Discard Chocolate Chip Cookies

    Kayla Burton
    These soft, chewy chocolate chip cookies are the best way to use up your sourdough discard!
    5 from 37 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 9 mins
    Total Time 24 mins
    Course Dessert, Snack
    Cuisine American
    Servings 9 cookies
    Calories 184 kcal

    Equipment

    • Baking sheet
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula
    • Hand mixer or stand mixer with paddle attachment optional
    • Cookie scoop
    • Wire rack

    Ingredients
     
     

    • ¾ cup all-purpose flour
    • ½ teaspoon baking soda
    • ½ scant teaspoon salt (scant = a little less than ½ teaspoon)
    • ¼ cup (4 tablespoons) unsalted butter room temperature
    • ½ cup brown sugar light or dark, packed
    • ¼ cup sourdough starter discard unfed
    • 1 large egg yolk room temperature
    • 1½ teaspoons vanilla extract
    • ⅓ cup semi-sweet chocolate chips

    Instructions
     

    • Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper (optional).
    • In a medium/large bowl, cream together the butter and brown sugar until very well combined (2-3 minutes). Mix in the sourdough discard followed by the egg yolk and vanilla extract.
    • In a small bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients just until the flour streaks are gone. Mix in the chocolate chips.
    • Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
    • Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
    • Recommended: scoot your cookies! Right out of the oven, place a slightly larger round object (biscuit cutter, large cup, etc.) over the cookie and scoot it around to bring the edges in, making the cookie perfectly round.
      Also feel free to sprinkle the cookies with flaky salt!
    • Let the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes).

    Video

    Notes

    Sourdough discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield cookies with a floury flavor.
    Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
    Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.

    Nutrition

    Calories: 184kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 196mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 195IUCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Perfect Cookie Recipes

    • Christmas Cookie Truffles
    • Top view of chocolate chip cookie cups filled with chocolate and milk.
      Chocolate Chip Cookie Cups
    • Honey bun cookies on a plate.
      Easy Glazed Honey Bun Cookies
    • Soft sugar cookies with sprinkles.
      Soft Sugar Cookies with Sprinkles

    Reader Interactions

    Comments

    1. Sarah says

      March 22, 2023 at 6:04 pm

      Do these cookies flatten out on their own? Or do you have to press them?

      Reply
      • Kayla Burton says

        March 23, 2023 at 8:45 am

        Hi Sarah! They should flatten on their own while baking.

        Reply
    2. Bianca says

      March 01, 2023 at 1:27 pm

      5 stars
      Loved this recipe. Made them today and they were perfect! Perfect size batch, great way to use sourdough discard, not too sweet and easy to make. Followed the recipe using grams for measurement, which definitely helped. Thank you so much for the recipe!

      Reply
    3. Kimberly says

      February 20, 2023 at 1:07 pm

      5 stars
      My kids and I made these for our first sourdough experiment ever and they are SO good! Thank you!

      Reply
      • Kayla Burton says

        February 20, 2023 at 1:25 pm

        I'm so happy to hear this!! Thank you for sharing!

        Reply
    4. Kim says

      February 15, 2023 at 9:55 pm

      5 stars
      Really really really good recipe. Really.

      Reply
    5. Ariel says

      February 12, 2023 at 10:54 pm

      5 stars
      This was the BEST chocolate chip cookie i have ever tasted! The center was chewy and soft and the outside was crunchy. I loved it! Highly recommend!

      Reply
      • Kayla Burton says

        February 13, 2023 at 7:28 am

        Yay thank you, Ariel!! 🙂

        Reply
    6. Kristin says

      January 28, 2023 at 4:22 pm

      5 stars
      These cookies were sooooo good and the texture was chewy amazing! I didn’t have chocolate chips so I chopped up a chocolate bar that had toffee pieces in it. Love having a use for sourdough discard.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC