Sourdough Chocolate Chip Cookies

If you’re like many sourdough bakers, chances are you’ve got a jar of discard sitting in your fridge, just waiting to be repurposed. Enter: Sourdough Chocolate Chip Cookies — the chewy, slightly tangy twist on the beloved classic. These cookies use your sourdough discard to add complexity, depth of flavor, and just the right amount of chew.

Sourdough Chocolate Chip Cookie Recipe
Ingredients:

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1/2 cup brown sugar, packed. (this gives the cookies that molasses like chew)
• 1/2 cup  cane sugar
• 2 large eggs
• 1/2 cup (120g) sourdough discard (unfed, room temp or cold)
• 2 teaspoons vanilla extract (I like to use vanilla paste)
• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups  semi-sweet or dark chocolate chips or chunks
• Optional: flaky sea salt for topping

Instructions:

1. Cream butter & sugars
   In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer or stand mixer).
2. Add eggs & vanilla
   Beat in the eggs one at a time, then mix in vanilla and sourdough discard until well combined.
3. Dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
4. Fold in chocolate
   Stir in the chocolate chips or chunks. If the dough feels soft, chill it for 30 minutes before scooping.
5. Chill dough (Recommended)
   For best flavor and texture, cover and refrigerate the dough for at least 4 hours or overnight.
6. Bake
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough (about 2 tbsp per cookie) and space 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
7. Finish & cool
   Optional: Sprinkle with flaky sea salt right after baking. Let cool for 5 minutes on the pan, then transfer to a wire rack.