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

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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!
Prep Time1 day 10 minutes
Cook Time10 minutes
Chilling Time 1 day
Servings24 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 

  1. 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.
  2. Add wet ingredients: Stir in the molasses, vanilla extract, sourdough discard, egg, and egg yolk until fully combined.
  3. Incorporate dry ingredients: Slowly add in the flour, baking soda, and sea salt. Stir until a tacky dough forms.
  4. Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until distributed throughout the dough.
  5. 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.
  6. Preheat the oven: Preheat your oven to 350°F.
  7. Shape the dough: Scoop and roll the chilled dough into 2-inch balls. Place them 3 inches apart on a baking sheet.
  8. 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.

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