Sourdough Discard Chocolate Chip Cookies (Bakery-Style Recipe with Sourdough Discard)
These bakery-style sourdough discard chocolate chip cookies have crisp edges, soft gooey centers, and pools of melted chocolate. Perfect for using up leftover starter while making the ultimate homemade cookie.
Servings: 12 big cookies
Calories: 337kcal
Equipment
Ingredients
Dry Ingredients
- 2 cups all purpose flour (240 g)
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 large egg
- 1 large egg yolk
- ½ cup sourdough discard unfed (125 g)
- 1 teaspoon vanilla extract
Butter & Sugar
- ½ cup unsalted butter cold and cubed (113 g)
- ⅔ cup light brown sugar packed (135 g)
- ⅓ cup granulated sugar (65 g)
Mix-Ins
- 1 ½ cups chocolate chips or chopped chocolate
- Flaky sea salt for garnish (optional)
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Combine Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar.Mix on low speed for 45–60 seconds, until the mixture looks like damp sand with small butter pieces. Do not cream until fluffy.
- Add the Dry Ingredients: Add the flour mixture and mix on low speed until crumbly.
- Add the Wet Ingredients: Add the egg, egg yolk, sourdough discard, and vanilla. Mix on low speed just until the dough comes together.
- Fold in Chocolate: Mix in the chocolate chips on low speed. Reserve a few pieces to press into the tops later if desired.
- Scoop and Chill: Divide into 12 large cookie dough balls (or 24 small cookies). Place on a parchment-lined baking sheet, cover, and refrigerate for at least 2 hours or up to 24 hours.
- Bake: Preheat oven to 375°F (190°C).Bake for 6 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door.Continue baking for 6-10 minutes, until the edges are golden brown and the centers still look slightly under-baked.
- Finish: Immediately after baking, use a round cookie cutter or glass to gently swirl the cookies into perfect circles if desired.Sprinkle with flaky sea salt and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Recipe Notes
- If your sourdough discard is very runny, add 1–2 extra tablespoons of flour.
- For dairy-free cookies, use plant-based butter and vegan chocolate chips.
- For smaller cookies, bake 9–11 minutes total.
Tips for Bakery-Style Cookies
- Chill the dough overnight for the best flavor and texture.
- Use chopped chocolate for large, melty pools.
- Slightly underbake for gooey centers.
- Press extra chocolate on top before baking for a beautiful finish.
Storage
Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.Nutrition
Calories: 337kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 169mg | Potassium: 49mg | Fiber: 1g | Sugar: 32g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg