These sourdough discard chocolate cookies are incredibly soft, filled with chocolate, and perfectly balanced with flaky sea salt. Need a good cookie recipe to use your sourdough discard with? Look no further!
Warning: If you don't like soft cookies these are not for you. If you are like me and love chewy cookies that have a softer, almost fudge-like consistency, keep reading.
These sourdough discard chocolate cookies will be your new favorite. They are full of chocolate and have a similar consistency to a soft brownie.
They are really easy to make and a great way to use up any sourdough discard.
If you do not have an active sourdough starter, learn how to make your own sourdough starter.
Do you have a lot of extra sourdough starter and don't know what to do with it? check out all of my sourdough discard recipes. Some of my favorites are sourdough oatmeal cookies, sourdough zucchini bread, and of course a classic sourdough chocolate chip cookie.
If you still have tried a loaf of bread take a peak at my overnight sourdough bread recipe to learn every step.
🍫Ingredients
Sourdough Starter Discard: This recipe calls for an unfed sourdough discard. Preferably one that is 100% hydration starter. This means it was fed equal parts flour and water. Learn more about what a sourdough discard is.
Mini Chocolate Chips: Either regular-sized semi-sweet chocolate chips can be used or the mini size. I find the cookie has a softer texture when the minis are used. They seem to melt better, giving the center a little more fudge consistency.
Butter: Take the butter out about 30-45 minutes before using. It needs to be soft and at room temperature.
See full information on ingredients and quantities in the recipe card.
🍪How to Make
💡Pro Tip: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can. If you need them right away, form them into balls and pop in the freezer for 15-20 minutes.
Step 1: In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugar on medium speed until smooth. (Image 1).
This can take a few minutes. Make sure there are no lumps of butter.
Step 2: Add in the sourdough discard and mix until completely smooth. (Image 2).
Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.
Step 3: Add in the egg and vanilla extract and mix just until combined. Do not over-mix. (Image 3).
Step 4: In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. (Image 4). Mix together with a whisk or fork.
Step 5: Continuing to use your paddle attachment, slowly mix the dry ingredients into the wet ingredients. Adding only a little bit at a time. (Image 5).
Mix just until incorporated. This will be a thicker dough.
Step 6: On a slow speed, fold in the chocolate chips. (Image 6).
Step 7: Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.
Step 8: Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.
Step 9: Preheat the oven to 350 degrees Fahrenheit.
Step 10: Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
Roll into balls and place on the prepared baking sheets at least 3" apart. (Image 7).
📝Note: This cookie dough should be a bit sticky and thick. This is normal and why chilling the dough is so important.
Step 11: Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt. The amount of salt is up to you! (Image 8).
💡Pro Tip: If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.
Step 12: Transfer to a wire rack and allow to cool.
Take these cookies up a notch and drizzle some homemade caramel sauce on top. Even better, try my bourbon caramel sauce for an extra special cookie.
❓Recipe FAQs
Yes, these cookies freeze really well when kept in an airtight container.
Sourdough Starter that is inactive and unfed is referred to sourdough discard.
If you are using sourdough discard in your cookie recipe it could be flat because it needs either baking powder, baking soda or both added to help give the cookies a rise.
🍞Other Sourdough Discard Recipes:
📋Recipe
Sourdough Discard Chocolate Cookies
Equipment
Ingredients
- ½ Cup Unsalted Butter 8 tablespoons - Soften at room temp
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar - Packed
- 1 Cup Sourdough Discard - 100% Hydration and unfed
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- ½ Cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Cup Mini Semi-Sweet Chocolate Chips
Optional
- Flaky Sea Salt Like Maldon - For topping
Instructions
Make the Dough
- Note: For best results, it is important that this dough is chilled before baking. Allow at least 2-3 hours up to overnight if you can.
- In the bowl of a stand mixer, using a paddle attachment, cream together the soft butter and sugars on medium speed until smooth.
- This can take 2-3 minutes. Make sure there are no lumps of butter.
- Add in the sourdough discard and mix until completely smooth.
- Use a spatula or wooden spoon to scrape the sides and bottom making sure everything is combined.
- Add in the egg and vanilla extract and mix just until combined. Do not over-mix.
- In a separate medium bowl combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine.
- Add the dry ingredients into the wet ingredients. Adding only a little bit at a time. Mix just until incorporated.
- Fold in the chocolate chips.
- Cover with plastic wrap and chill in the fridge for 2-3 hours up to overnight.
Baking
- Remove from fridge and allow the dough to come to room temp for about 10 minutes. Typically, how ever long it takes your oven to warm up is enough time.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a sheet pan with parchment paper. Using a 2 tablespoon cookie scoop to form the dough balls.
- Roll into balls and place on the prepared baking sheets at least 3" apart. 12 cookies can fit on the sheet.
- Bake for 13-14 minutes then give them a little sprinkle of flaky sea salt.
- If the cookies did not spread out and flatten, gently hit the bottom of the pan on the counter to get them to set.
- Transfer to a wire rack and allow to cool.
I absolutely loved these cookies and made them often while I had an active sourdough starter. I do not have a starter currently going; however, I would love to make these again! Is there any substitute we can do for the discard?
Hi Ana! I’m so glad you enjoyed them. I do not have a substitute but they are similar to a crinkle cookie.
I’m getting ready to make these but I see the picture of cinnamon however I don’t see it in the written recipe. Is cinnamon part of the recipe?
It should be coco powder as stated in the recipe not cinnamon! I will change right now. Thank you!
Very delicious! I think a chocolate ganache or a dark chocolate drizzle on top, maybe a brownie frosting, would take them over the top! but they are fantastic, thank you for sharing the recipe 🙂
A chocolate ganache would be amazing! We did a caramel bourbon sauce at Christmas that was a hit. I'm so glad you enjoyed them! Thank you for sharing.
These "cookies" do not taste like crispy chocolate chip cookies. They taste like wonderful cake brownies. I kept the batter in the refrigerator overnight and followed the instructions for baking. They are wonderful, but I wouldn't call them cookies, more like delicious round brownies. Excellent discard recipe! Thank you !!!
Delicious round brownies! I love it. Yes the recipe was definitely created to be more soft and not crispy. I'm glad you still enjoyed them!