I can’t wait for you to try this easy sourdough discard chocolate chip cookie recipe! It is super simple and does not need baking soda or baking powder. Why, you ask? I have been on a quest to only consume ingredients that either I make myself, or the neighbor down the street makes, grows, or sells. I try to stick with local local, but sometimes I buy from my neighbor across the country, like in the case of these almonds. Either way, I haven’t found a way to make baking soda or baking powder at home, so I opted not to include them in these sourdough cookies.
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What is Sourdough Discard?
If you’ve read any of my other posts on sourdough, you’ll remember that sourdough discard is the portion of your sourdough starter that you remove and replace during feedings. Rather than tossing it, we’re turning it into an ingredient for our cookies. This discard adds a unique depth of flavor, a hint of tanginess, and ensures nothing goes to waste. Cookies are a great way to use excess sourdough starter. For this recipe, you can use an active starter or an unfed starter.
Choosing the Right Flour
For this recipe, all-purpose flour works perfectly. I stick to organic unbleached all-purpose flour for best results. If you’re on the super fancy train, you can grind and make your own all-purpose flour, but I haven’t splurged on that Mockmill yet. I do, however, buy freshly milled flour from community farmers whenever I can. Bread flour should work just fine for this recipe as well.
The Sourdough Effect
Ever wondered what sourdough does to a cookie? The tangy undertones add a flavor contrast to the sweetness of the chocolate chips. Adding sourdough discard, however, means that you are adding water content to the dough, which isn’t common for regular cookies. To counter this, I removed the egg whites to reduce the effect that the water has on the cookies. I use a 100% hydration starter which means there is equal parts of water and flour by weight.
Health Benefits of Sourdough
Sourdough isn’t just a flavor booster; it comes with its own set of health benefits too. The fermentation process involved in sourdough preparation breaks down gluten and phytic acid, making it easier for your body to digest. Additionally, sourdough contains beneficial bacteria that contribute to a healthy gut microbiome.
Ingredients
- ⅓ cup unsalted butter, at room temperature (75g)
- ⅓ cup granulated sugar (70g)
- ⅓ cup packed light brown sugar (70g)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup sourdough starter discard (70g)
- 1 cup all-purpose flour (120g)
- ½ teaspoon salt
- 85g chocolate bars, chopped (or chocolate chips)
A note on ingredients: You can use whatever granulated sugar you choose, but part brown and part cane is typical. I like to make my own maple sugar (remember the whole make-it-yourself quest?). But do what works best for you. For texture purposes, only use the egg yolk instead of the whole egg. You can buy chocolate chips at the store, but I prefer to buy artisan chocolate from the Farmer’s market (keep it local) and chop it into chocolate chunks (and might I suggest dark chocolate). Your call! You can use an active sourdough starter or discard, it won’t make a difference since these cookies do not need a long ferment. And for more from-scratch goodness, check out this post on how to make your own vanilla extract!
Instructions
- In a large mixing bowl or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium speed for 3 minutes.
- Add the egg yolk and vanilla and mix until combined and creamy
- Stir in the sourdough starter for about 1 minute until combined
- Stir the flour and salt and mix on low speed until incorporated, about 30-60 seconds.
- Fold in the chocolate.
- Prepare two baking sheets (lightly grease or use a silicone baking mat, I prefer not to use parchment paper to reduce waste)
- Use a spoon or cookie scoop to make equal-sized cookie dough balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets. You can chill the dough in the bowl, but it’s so much easier and the cookies won’t overspread if you stick them in the oven straight from the fridge. I can usually fit about 6 cookies per sheet.
- Cover and chill for 2 hours or up to 2 days.
- Preheat the oven to 375°F.
- Bake one sheet at a time for 10-12 minutes, or until the edges are set and golden brown with crispy edges. You can bake both sheets together, but might need a longer cooking time.
- Remove from the oven and let cool on the cookie sheet for about 5 minutes or until firm enough to move.
- Then, transfer it to a cooling rack and let it cool completely (if you can!).
Storage
These chewy cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Enjoy these easy sourdough discard chocolate chip cookies!
Other Active Sourdough and Sourdough Discard Recipes
How to Make a Sourdough Starter
Easy Sourdough Discard Chocolate Chip Cookies
Equipment
Ingredients
- ⅓ cup unsalted butter at room temperature 75g
- ⅓ cup granulated sugar 70 g
- ⅓ cup packed light brown sugar 70 g
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup sourdough starter discard 70 g
- 1 cup all-purpose flour 120 g
- ½ teaspoon salt
- 85 g milk chocolate bars chopped (or chocolate chips)
Instructions
- In a large mixing bowl or in the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium speed for 3 minutes.
- Add the egg yolk and vanilla and mix until combined and creamy
- Stir in the sourdough starter for about 1 minute until combined
- Stir the flour and salt and mix on low speed until incorporated, about 30-60 seconds.
- Fold in the chocolate.
- Prepare two baking sheets (lightly grease or use a silicone baking mat, I prefer not to use parchment paper to reduce waste).
- Use a spoon or cookie scoop to make equal-sized cookie dough balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets.
- Cover and chill for 2 hours or up to 2 days.
- Preheat the oven to 375°F
- Bake one sheet at a time for 10-12 minutes, or until the edges are set and golden brown with crispy edges
- Remove from the oven and let cool on the cookie sheet for about 5 minutes, or until firm enough to move.
- Then, transfer to a cooling rack and let cool completely.
My wife made these cookies yesterday and they taste just like traditional chocolate chip cookies; you can’t tell there’s no baking soda or baking powder!
I’m so glad your wife liked them!