Sourdough Discard Chocolate Chip Cookies

– Soft and Chewy – Uses Sourdough Discard – Easy to make – Full of chocolate chips – Freezes well – Perfect blend of sweet and tangy

Reason to Love These Cookies:

Do not overmix!

Tips for Making  Chocolate Chip Cookies

Use soft butter

Do not chill. This recipe is best baked right away. Chilling will lead to a fluffy cookie.

Fluff, scoop and level the flour.

– All Purpose Flour – Baking Powder – Baking Soda –  Sea Salt – Unsalted Butter – Light brown sugar – White Sugar – Sourdough Discard –  Vanilla Extract – Egg – Egg Yolk – Semi Sweet Chocolate Chips

What You Will Need

Whisk together all the dry ingredients in a bowl and set aside.


In the bowl of a stand mixer with a paddle attachment, cream the butter until smooth. 


Mix in both sugars until fully incorporated.  Be careful to not overmix!


Mix in the starter, egg, egg yolk, vanilla extract until smooth.


Fold in the dry ingredients followed by the chocolate chips just until incorporated.


Scoop dough with a cookie scoop and place on a cookie sheet lined with parchment.


Bake at 350 degrees for 10-12 minutes. Sprinkle with flaky sea salt.


Transfer to a cooling rack.


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