These soft and chewy sourdough discard chocolate chip cookies are a total family favorite—and they’re lucky to last a day in our cookie jar! I promise, once you try these, they’ll be the only chocolate chip cookie recipe you’ll ever need!

Why You’ll Love This Recipe
- The combination of chilled dough and the right baking time results in a perfect balance of crispy edges and soft, melt-in-your-mouth centers.
- It’s a great way to utilize sourdough discard instead of wasting it!
- The molasses adds a deep, warm sweetness that complements the semi-sweet chocolate chips and creates the chewy goodness!
- Whether for a family treat, a cozy winter snack, or a gift, these cookies fit any occasion.

Recipe Tips
Use active sourdough discard: For a slightly tangy flavor, use discard that’s no more than a week old. Older discard can create a stronger sour taste.
Make ahead, bake later: Use my cookies freezing method to stock up on these cookies!
Don’t skip chilling the dough: Longer chilling (closer to 24 hours) deepens the flavor and improves texture.
Adjust baking time for texture: For softer cookies, bake closer to 9 minutes; for crispier edges, bake closer to 11 minutes.
Equipment
- Large mixing bowl: For combining the cookie dough ingredients.
- Sturdy spatula or mixing spoon: For gently mixing the dough.
- Sifter or fine mesh sieve: For sifting dry ingredients.
- Measuring cups and spoons: For accurately measuring ingredients.
- Cooling rack: For cooling the cookies evenly after baking.
- Kitchen scale (optional): For weighing dough balls for uniform cookies.
- Plastic wrap or lid: To cover the dough while chilling.

Ingredients
- Butter: Room temperature and unsalted.
- Sugar: Granulated sugar.
- Molasses: Fancy molasses (avoid blackstrap if possible).
- Semi-sweet chocolate chips: or chocolate chunks!
- Vanilla extract
- Sourdough discard: Active sourdough discard is best, within a week old.
- Eggs: Large egg and another for the yolk!
- Flour: All-purpose flour
- Sea salt
- Baking soda

How to Make These Soft & Chewy Sourdough Discard Chocolate Chip Cookies
Mix the butter and sugar: In a large mixing bowl, gently stir together the granulated sugar and room-temperature butter with a sturdy spatula or electric mixer on low until just combined.
Add wet ingredients: Stir in the molasses, vanilla extract, sourdough discard, egg, and egg yolk until fully combined.
Incorporate dry ingredients: Slowly add in the flour, baking soda, and sea salt. Stir until a tacky dough forms.
Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until distributed throughout the dough.
Refrigerate the dough: Cover the bowl and chill the dough in the refrigerator for 2 to 24 hours. Chilling allows the butter to firm up, reducing excessive spreading during baking.
Preheat the oven: Preheat your oven to 350°F.
Shape the dough: Scoop and roll the chilled dough into 2-inch balls. Place them 3 inches apart on a baking sheet.
Cool the cookies: Cook the cookies for 10-12 minutes until they are light golden brown around the edges. Allow the cookies to rest on the baking sheet for at least 10 minutes before moving them to a cooling rack to fully cool.
More Sourdough Discard Recipes

Soft & Chewy Sourdough Discard Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Sturdy spatula or electric mixer
- Measuring Cups and Spoons
- Cooling rack
- Plastic Wrap or Lid
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 tbsp molasses
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 1 large egg
- 1 large egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 tsp sea salt
- 2 tsp baking soda
Instructions
- Mix the butter and sugar: In a large mixing bowl, gently stir together the granulated sugar and room-temperature butter with a sturdy spatula or electric mixer on low until just combined.
- Add wet ingredients: Stir in the molasses, vanilla extract, sourdough discard, egg, and egg yolk until fully combined.
- Incorporate dry ingredients: Slowly add in the flour, baking soda, and sea salt. Stir until a tacky dough forms.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until distributed throughout the dough.
- Refrigerate the dough: Cover the bowl and chill the dough in the refrigerator for 2 to 24 hours. Chilling allows the butter to firm up, reducing excessive spreading during baking.
- Preheat the oven: Preheat your oven to 350°F.
- Shape the dough: Scoop and roll the chilled dough into 2-inch balls. Place them 3 inches apart on a baking sheet.
- Cool the cookies: Cook the cookies for 10-12 minutes until they are light golden brown around the edges. Allow the cookies to rest on the baking sheet for at least 10 minutes before moving them to a cooling rack to fully cool.