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The Ultimate Chewy Sourdough Discard Chocolate Chip Cookies: Thick, Soft, and Bakery-Style

Close-up of several freshly baked sourdough chocolate chip cookies piled on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. Use your sourdough discard to make these thick, chewy, bakery-style chocolate chip cookies that have a subtle, delicious tang. This recipe is easy and delivers soft cookies every time.

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 cup (220g) active sourdough discard (unfed starter)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup chocolate chunks (optional, for bakery style)

Instructions

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Mix in the sourdough discard and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the chocolate chips and chunks by hand using a spatula.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for thicker cookies. Chilling helps achieve that bakery-style thickness.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For thicker cookies, stack two dough balls together.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a deeper flavor, substitute half of the chocolate chips with dark chocolate chunks.
  • If you want a slight tang, use discard that is 12-24 hours past its peak feeding time.
  • To make these brown butter sourdough cookies, melt the butter in a pan until browned before cooling it slightly and proceeding with creaming it with the sugars.
  • You can make the dough ahead of time and keep it refrigerated for up to 3 days. Scoop and bake directly from the fridge; you may need to add 1-2 minutes to the bake time.

Nutrition

Find it online: https://cutcooktaste.com/sourdough-chocolate-chip-cookies-recipe/