Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chip Cookies

These cookies are absolutely incredible. You can really taste the sourdough and they are out of this world delicious. They never last long in this house.  This recipe only makes approximately 10 cookies. Feel free to double or even triple the recipe! I hope that you enjoy!


¾ cup all-purpose flour

½ tsp baking soda

½ scant tsp sea salt (scant = a little less)

¼ cup unsalted grass fed butter room temperature

½ cup packed brown sugar 

¼ cup sourdough discard

1 large egg yolk

1½ tsp vanilla extract

⅓ heaping cup chocolate chips


Preheat oven to 350°F. Line a cookie sheet with unbleached parchment paper.

In a medium/large bowl, cream together butter and brown sugar until very well combined. Mix in the discard followed by the egg yolk and vanilla extract.

In a small bowl combine the flour, baking soda and salt. Add the dry ingredients into the wet ingredients and stir until just combined. Mix in the chocolate chips.

Scoop cookie dough balls (about 2 tbsp each) onto a baking sheet 2-3 inches apart. 

Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes). Do not overcook! They will appear undercooked until they cool off for a few minutes 

Let the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes).


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