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Sourdough Discard Chocolate Chip Cookie Recipe

Learn how to make sourdough chocolate cookies with your discard to save the waste and enjoy a soft and chewy cookie
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 95 g all-purpose flour
  • 125 g bread flour
  • 5 g fine sea salt
  • ¼ tsp baking soda
  • ½ tsp baking powder
Wet Ingredients 1 (set to side)
  • 1 large egg
  • 125 g sourdough discard
  • 5 g vanilla extract
Wet Ingredients 2 (set to side)
  • 113 g unsalted cubed butter
  • 100 g light brown sugar
  • 100 g white granulated sugar
  • 340 g chocolate chips of choice

Equipment

  • 2 Mixing Bowls these will be set to the side
  • 1 Kitchen aid mixer with bowl Optional: you can use a third bowl and hand mixer
  • 1 Spatula or spoon
  • 1 Cookie Tray
  • 1 parchment paper
  • 1 plastic wrap

Method
 

Mix Dry Ingredients
  1. Use a whisk or fork to mix the bread flour, all-purpose flous, baking soda, baking powder and salt into a bowl. Set to the side
Mix Wet Ingredients 1
  1. Mix with a whisk or fork the egg, vanilla extract, and sour dough starter until smooth (this may take a few minutes for your starter to mix in). Set aside.
Mix Wet Ingredients 2
  1. Place the cubed butter, light brown sugar, and granulated sugar into your stand mixer bowl (or large bowl) with a paddle attachment.
  2. Mix on low speed for 1 minute until small crumbles form. Scrape the edge.
  3. Add chocolate chips and mix for 45 seconds. Scrape the edge.
Bringing it all together
  1. Add the dry ingredients to your "wet ingredients 2" that are in your large mixer or stand mixer. Mix around 30 seconds until it becomes crumbly.
  2. Pour the "wet ingredients 1" egg mixture into your large bowl for 20-30 seconds. The dough will start to be uniform and pull away from the bowl.
  3. Use a spatula to stir the ingredients to ensure mixed together.
Prep & Chill
  1. Use your hands or a cookie scoop to portion the dough onto a cookie tray covered with parchment paper. (2 scoops per cookie if you use a scoop).
  2. Cover with plastic wrap(to stop them from drying out) and chill the dough in the fridge for 2-24 hours (longer the better).
Bake Time
  1. Preheat oven to 375℉.
  2. Bake 15-17 minutes (when you see the edges get golden, take them out slightly underbaked).
  3. Allow the cookies to rest on the baking tray for 5 minutes before transferring to a cooling rack

Notes

  • Store in room temperate
  • Store in air-tight containers for up to 7 days
  • Frozen dough is good up to 2 months
  • If you do not have bread flour, you can use all purpose in a 1:1, but it will make the cookie less chewy.