There are few things that make people happier than a warm, gooey chocolate chip cookie fresh out of the oven. Chocolate chip cookie – crispy, thin edges and chewy centers with pockets of melty chocolate throughout… universal comfort food. Well, what if I told you these cookies could be even more spectacular, by way of an ingredient you likely already have in your kitchen: sourdough discard?
There are not many cookies that could benefit from extra flavor, but in the case of chocolate chip cookie recipe sourcing sourdough discard, it just works. Such a great way to be less wasteful and adds a lovely tang that complements the sweet cookies. Classic Chocolate Chip Cookies made with sourdough discard that perfect for both experienced sourdough bakers and beginners!
Let’s talk about how to create the ultimate chocolate chip cookie that you will undoubtedly enjoy!
The History of Chocolate Chip Cookies
But before we get to the recipe, let us all just give a little round of applause for the chocolate chip cookie. Ruth Wakefield created this scrumptious snack in the 1930s at her Toll House Inn in Whitman, Mass. The chocolate pieces she used did not melt and warm up the butter enough to spread, but held their shape once baked — resulting in the creation of the first chocolate chip cookie. Ruth’s recipe blew up in popularity, and now, the chocolate chip cookie is a classic for here on out.
That being said, you might be wondering…. “ What do we have to use up my sourdough discard?” I know it might sound absurd, but the very particular tang that comes from using sourdough discard is a nice counterpoint to the depth of flavor in both chocolate and sugar. Some would even say that the extra liquid gives them more chew, providing a completely ideal chocolate chip cookie for some folks.
Why Use Sourdough Discard in Cookies?
If you’ve been on sourdough bandwagon more than likely by now you are well versed with the term postal ret. Your sourdough discard is what you remove before feeding your starter (despite many discarding it, this waste can be a goldmine of flavour). Using up your sourdough discard when baking both prevents food waste, and improves the flavor and texture of whatever you’re making.
In cookies, the sourdough discard:
- Deepens flavor: That bit of sour complements the sweet sugars and rich chocolate!
- Makes the texture: This chewy quality in the cookie was enhanced by allowing the natural fermentation process of the discard to rise and it worked so well with a crisp edge.
- Less waste: you don’t have to toss the discard, so you can turn it into these cookies in a snap!
🍽 Ingredients for Sourdough Discard Chocolate Chip Cookies
Here are the simple ingredients you’ll need to make these delectable cookies:
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1/2 cup (115g) |
| Granulated sugar | 1/2 cup (100g) |
| Brown sugar | 1/2 cup (100g) |
| Sourdough discard (unfed) | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 large |
| All-purpose flour | 1 1/2 cups (190g) |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Chocolate chips (semi-sweet) | 1 cup (180g) |
Ingredient Breakdown
- Butter, unsalted: this is the base for most cookies. Kale is the crown in another one where it adds both chew and crunch. Using butter which is softened at room temperature makes it combine with the sugars better.
- Granulated sugar and brown sugar: Granulated and brown sugar come together to make the cookies sweet, with brown sugar adding moisture and a slightly caramely edge.
- For me, that star ingredient has to be the one and only — sourdough discard. The discard should not have been fed so it will be straight from the fridge and good to go.
- Vanilla extract: It is mandatory in all cookie recipes and gives a warmth that pulls the chocolate flavor together.
- Egg: The egg carries out as a binding agent and helps the cookies hold their shape.
- All-purpose flour: This is what makes the cookies hold their shape and structure. Can substitute with gluten-free flour if needed.
- Baking soda: A leavening agent that will provide a bit of rise to the cookies and has that soft, chewy texture.
- Salt: A pinch of salt helps balance the sweet and just brings up all the flavors.
- Semi-sweet chocolate chips: The classic option, but you could also use dark chocolate, milk chocolate, or white chocolate chips instead.
Instructions for the Perfect Cookie
Step 1: Prepare Your Ingredients
Gather all your ingredients before you start and make sure your butter is softened. Combine your sourdough discard and preheat your oven to 350°F (175°C).
Step 2: Cream the Butter and Sugars
Using a hand mixer or standing mixer, cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Creaming means beating the ingredients together until they are smooth, light, and fluffy. The mix should look pale and fluffy.
Why this matters: Properly creaming the butter and sugars helps trap air, which results in cookies that rise and become tender rather than dense.
Step 3: Add the Wet Ingredients
Combine the butter and sugar mixture with sourdough discard, vanilla extract, and egg. Whisk until smooth and creamy.
Tip: Don’t overmix once the egg is added—just mix until it’s incorporated. Overmixing can lead to tough cookies.
Step 4: Combine the Dry Ingredients
Combine the flour, baking soda, and salt in another bowl. In half batches, slowly mix the dry ingredients into the wet, on low or by hand until just combined.
Step 5: Fold in the Chocolate Chips
When mixed well, fold in the chocolate chips with a spatula or spoon. Spread them well throughout the dough.
Add-Ons: For a new twist, toss in some chopped nuts (walnuts or pecans), shredded coconut, or dried cranberries.
Step 6: Chill the Dough
DO: Put the dough in the refrigerator for 30 minutes BEFORE baking. This step makes the cookies chewier after baking. If you are in a hurry, this step can be skipped, but chilling them enhances the flavor.
Why It Really Matters: Chilling allows the butter to congeal, which prevents cookies from spreading quite as much in the oven. It allows the flour time to hydrate and, as a result, creates a better texture.
Step 7: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Scoop and Bake
When chilled, scoop cookies with a cookie scoop to drop dough balls on the prepared baking sheet using a cookie scoop or tablespoon. Use the palm of your hand to press them out flat onto a parchment-lined baking sheet, leaving about 2 inches worth of space in between for spreading.
Bake the cookies for 10-12 minutes or until the edges are golden but the middle is still slightly soft.
TIP: For even baking, be sure to rotate the baking sheet halfway through the cooking time.
Step 9: Cool and Enjoy!
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They do need a little bit of cooling time, as the cookies keep setting as they cool.
Tuck leftover cookies into an airtight container and store at room temperature for up to 4 days. Baked cookies can be frozen and defrosted at room temperature for up to 3 months.
🍽 Nutritional Benefits of Sourdough Discard Chocolate Chip Cookies
These cookies are more than just delicious—they offer several nutritional benefits, thanks to the combination of ingredients.
| Nutritional Value | Explanation |
|---|---|
| Calories | About 200-220 per cookie, depending on the size. |
| Carbohydrates | Around 30g per cookie, providing quick energy. |
| Fiber | Small amounts of fiber come from the flour and chocolate chips. |
| Healthy Fats | The butter provides richness and helps with satiety. |
| Protein | 3-4g of protein per cookie, from the egg and chocolate. |
| Probiotics | While most of the bacteria in sourdough discard die during baking, the discard still offers some gut benefits, and using it helps prevent waste. |
📌 Tips for Perfect Cookies Every Time:
- Clue 3: If you use cold butter, it won’t cream well with the sugars, resulting in dense cookies. Soften butter by microwaving for 10 seconds if necessary.
- Do not overmix the dough after adding flour. Overmixing will build too much gluten and result in hard cookies instead of chewy ones.
- Refrigerate the dough. As tempting as it is to skip, remain patient and let your dough chill for better flavor and texture.
- Experiment with add-ins: This is a forgiving recipe. Feel free to add nuts, dried fruit, or even white chocolate alongside the chocolate chips.
- Bake time is critical: Watch closely, as cookies can overbake in less than a minute. Remove them when edges are golden, and centers are still soft.
Frequently Asked Questions
Can I freeze the cookie dough?
Yes! You can scoop the dough into balls and freeze it on a baking sheet. Once frozen, transfer them to a ziplock bag and store for up to 3 months. When ready to bake, place the frozen dough on a baking sheet and bake as directed, adding 2-3 minutes to the bake time.
Can I make this recipe gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains a binding agent like xanthan gum to maintain the cookie’s structure.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will give the cookies a nuttier flavor and more fiber. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Why You’ll Love These Sourdough Discard Chocolate Chip Cookies 🍪
Delightfully sweet with a tang from the sourdough discard, these cookies are dense and packed with chocolate. Even better—they help reduce food waste by using excess sourdough starter!
Perfect for family gatherings, holidays, or just with a glass of milk on a cold afternoon, these cookies will be a hit. They’re versatile too—swap the mix-ins to suit your tastes or dietary needs.
Variations to Try:
- Fruity: Add 8 ounces of chopped dried fruit or nuts for a sweet and crunchy variation.
- Oatmeal: Replace 1/2 cup of flour with rolled oats for a heartier texture.
- Double Chocolate: Replace some of the flour with cocoa powder and add white chocolate chips for a rich finish.
The possibilities are endless, and each variation brings new flavors to this classic recipe!
Conclusion
So when you’re looking for something new to do with all that discard, this Sourdough Discard Chocolate Chip Cookie recipe will hit the spot. The tang from the discard, the richness of the butter, and the chocolate chips combine to create a cookie that will keep you craving more!
Your taste buds (and your family) will thank you!
Enjoy baking and indulging in these chewy, sweet, and irresistibly delicious cookies!