Sourdough discard cookies (with chocolate chips) are something that have become quite popular lately. There really is something very comforting about a cookie, right? And then add in some sourdough and you’ve got yourself something quite unique in terms of flavor and texture.
What Is Sourdough Discard?
Sourdough discard is the portion of unfed starter that you remove before you feed your starter. You will generate quite a bit of discard while you’re building your sourdough starter (it is essential to discard your starter before you feed it).
How Long Can You Store Discard in the Fridge?
Because discard is unfed sourdough starter, it will not last indefinitely. It must be refrigerated (unless you are using it immediately after taking it out of the jar). You should try to use it within a week of putting it in the fridge. The reason being, the longer you leave it, the more sour it will become.
What’s Different About Sourdough Cookies?
The thing that sets sourdough cookies apart from regular cookies is that sourdough discard contains water (generally 50%). Water isn’t generally associated with cookies, so our technique in baking these must accomodate for this.
These cookies do not have any other liquid, apart from the sourdough discard and an egg. You also need to chill this mixture down to allow to rest and become firm. I like the mixture after it’s been in the fridge 24 hours, but you only need to leave it in the fridge around 1 – 2 hours for it to become ready to bake with.
Grab my e-book “Sourdough Made Easy” and get your sourdough journey off to a flying start!
Changing The Texture of Sourdough Choc Chip Discard Cookies
These cookies will have a different texture, depending on the stage, age and activity of your sourdough starter. Generally, the texture will be as follows:
- Cakey Texture – if you use a starter that has been fed within the last 24 hours, your cookies will have a cakey texture. They may be fudgey in the middle if you don’t over bake them.
- Chewy Texture – if you prefer a chewy texture to your cookie, use sourdough discard that’s been in the fridge for a few days.
I’ve used chocolate chips in my cookies. If you prefer a more “molten” or melted chocolate texture to your cookies, you can use chocolate chunks or chopped chocolate. I find the chocolate chips less messy for my kids to eat!
Tasty Flavor Variations
There are lots of variations that you can make with these cookies. Here are a few of my family’s favorites:
- Peanut Butter Sourdough Discard Cookies – Replace half the butter with peanut butter and add a few handfuls of peanuts instead of the white chocolate chips.
- White Chocolate, Cranberry & Macadamia – Replace the milk chocolate chips with cranberries and macadamia nuts.
- Rolled Oat & Raisin Sourdough Discard Cookies – Leave out the chocolate chips and add rolled oats and raisins or sultanas.
Cookies have a tendency to be packed full of sugar – and while this recipe does have sugar, it’s definitely less than many other recipes. I have taken the sugar down and added in more chocolate chips … so I guess it’s balanced. But it makes me feel better that I’m not spooning in oodles of sugar. All of the variations above will add a similar amount of sugar as the chocolate chips so you don’t need to worry if you’re changing the flavor additions.
These sourdough discard cookies would make a gorgeous gift! We love to gift them to our neighbours, teachers and friends!
Storing & Freezing
You can keep these cookies fresh for about 3 or 4 days (although they don’t last long in my house). I find keeping them in a tin keeps them freshest. Glass is fine too. Just don’t store them in plastic or they will go soft and stale much more quickly.
These can be frozen too. I freeze baked cookies on a cookie tray and then pop into a ziploc bag. That way I can take out a couple to pop into lunchboxes when I need them. They defrost well.
This recipe makes approx. 26 cookies (around 30-35g each).
Chocolate Chip Sourdough Discard Cookies
- Mixing Bowl
- Baking Tray
- 120 g Sourdough Discard
- 80 g Sugar
- 100 g Brown Sugar
- 150 g Butter
- 1 Egg
- 300 g All Purpose Flour
- 5 g Baking Soda
- 10 g Salt
- 10 g Vanilla Extract
- 60 g Milk Chocolate Chips
- 60 g White Chocolate Chips
- Add both types of sugar to a bowl with the butter. Cream together until they are fluffy and the sugar has completely dissolved (this step is easier in a stand mixer, however you can totally do it by hand with a wooden spoon, it just takes a bit of elbow grease).
- Once the above mixture is fluffy, add the egg & vanilla extract and mix until completely combined.
- Once the egg has been combined into the mixture, gently add your sourdough discard and mix until it's fully emulsified into the mixture.
- Now add your flour, salt and baking soda, as well as your chocolate chips (or whatever flavors you have chosen). You don't want to over mix at this stage, just fold the flour & chocolate chips through until you can't see any dry bits.
- You need to cover the dough with plastic wrap and place it in the fridge to rest. At minimum 1-2 hours, but you can leave it in the fridge for up to 24 hours (see notes above).
- When you're ready to bake, preheat your oven to 190C/375F.
- Line a cookie tray with parchment or baking paper.
- Take your dough out of the fridge and use an icecream scoop or tablespoon to scoop balls of dough and place them onto the lined tray. I find making each ball around 30-35g the perfect size.
- Lightly press each ball down with a fork and place into the oven to bake for 10 to 15 minutes (this will depend on your oven).
- You want them still soft in the middle. Leave to cool on the tray for 5 minutes before carefully transferring to a wire rack to cool completely.