Soft and Chewy Sourdough Discard Chocolate Chip Cookies
Looking for the perfect chocolate chip cookie that is packed with flavor? These sourdough discard chocolate chip cookies are the ultimate treat! Soft and chewy and packed with chocolate chunks, they are an absolute must try.
It is no secret that I am an avid chocolate chip cookie fan. I perfected the perfect chocolate chip cookie recipe ages ago, and have since tweaked it to create einkorn chocolate chip cookies, oatmeal chocolate chip cookies, and even pumpkin cookies!
And now… sourdough discard chocolate chip cookies. Hooray!
Why You’ll Love This Recipe
Ingredients You’ll Need
Rachael’s Top Tips!
- I HIGHLY recommend chilling the dough for best results. I typically chill mine overnight and bake the next day.
- If you love sweet and salty, topping these cookies with a light sprinkle of flaky sea salt makes them extra delicious.
- I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
Step by Step Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the egg, egg yolk, sourdough discard, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add chocolate chunks and mix well.
- Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10-11 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Be sure to check out the full recipe below!
Tips & Tricks
- I HIGHLY recommend chilling the dough for best results. I typically chill mine overnight and bake the next day.
- If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.
- I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Don’t skip out on the additions of the egg yolk and cornstarch. They help to make a much chewier, softer cookie!
- Using room temperature ingredients really does make a difference!
- Feel free to experiment with different flavors. I add chopped pecans in this cookie recipe. Dark chocolate chips would also be a delicious swap.
- If you don’t own a stand mixer, you can still easily make this recipe using a large bowl and an electric handheld mixer.
Shop Recommended Tools
Disclaimer: As an Amazon associate I earn from qualifying purchases at no extra cost to you.
Get our free guide to a from scratch kitchen
When you join the newsletter!
More Sourdough Recipes
Check out these reader favorites, straight from my log cabin kitchen!
Pin it For Later!
Sourdough Discard Chocolate Chip Cookies
Looking for the perfect chocolate chip cookie that is packed with flavor? These sourdough discard chocolate chip cookies are the ultimate treat! Soft and chewy and packed with chocolate chunks, they are an absolute must try.
Ingredients
- 2 sticks softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg + 1 egg yolk
- 2/3 cup sourdough discard
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups chocolate chunks
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the egg, egg yolk, sourdough discard, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add chocolate chunks and mix well.
- Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
- Once you are ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10-11 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Notes
If you loved this recipe for sourdough discard chocolate chip cookies, make sure to come back and leave a comment and a 5 star rating! I would love to hear how these cookies turned out for you.
Also, if you want even more Our Handcrafted Home, feel free to join our Facebook community! We would love to have you join in on the fun.
These look super delicious, can’t wait to make!
Thank you! I hope you love them!
Could I not add the white sugar? could I just do one cup of coconut sugar? why is the extra cup of sugar?
for the cornstarch, could I use tapioca instead?
thank you 🙂
Hi,
Yes coconut sugar works great as a substitute. Tapioca starch should also work as a substitute for the cornstarch, although I’ve not tried it personally! The recipe calls for 2 cups of sugar to help balance out all the tanginess from the sourdough.
Best of luck and hope you enjoy! 🙂
So excited to bake mine! Sitting in my fridge as we speak!
Hope you love them! 🙂