Easy Sourdough Discard Cookie Recipe

Wasting sourdough discard is basically the most annoying part of keeping a starter alive. One day you’re feeling like a bread-making genius, and the next day you’re staring at a jar of discard wondering why you created this responsibility.

That’s why this easy sourdough discard cookie recipe is such a win.

It uses up that extra discard and turns it into soft, chewy cookies that taste like you actually planned ahead, even if you absolutely didn’t.

What Makes This Recipe Shine

The best thing about sourdough discard cookies is that they taste like regular cookies, but with a little extra personality. That discard adds a slight tang that balances the sweetness, and honestly, it makes them taste more “bakery-style” without you doing anything fancy.

I also love that this recipe doesn’t require the discard to be active. You don’t need bubbles, you don’t need to feed it, and you definitely don’t need to wait around pretending you’re patient.

Texture-wise, these cookies land right in the sweet spot. They’re soft in the middle, slightly crisp on the edges, and they stay chewy even the next day, which is rare because most homemade cookies either turn dry or disappear too fast.

Another reason this recipe works is that sourdough discard naturally adds moisture. That means you get a thicker cookie without needing weird tricks like chilling dough for 48 hours or adding mystery ingredients you’ll never use again.

And let’s be real, it’s also satisfying because it feels like you’re being productive. You’re not just baking cookies, you’re “reducing food waste,” which is basically the adult version of getting away with something.

Ingredients You’ll Need

• Sourdough discard (unfed is fine, room temperature works best)
• All-purpose flour (spoon and level it so your cookies don’t turn dense)
• Baking soda (helps the cookies rise and spread properly)
• Salt (don’t skip it, it makes the sweetness pop)
• Unsalted butter (softened, not melted, unless you want cookie puddles)
• Brown sugar (adds chewiness and that deep caramel flavor)
• Granulated sugar (gives crisp edges and balances the brown sugar)
• Egg (binds everything and adds structure)
• Vanilla extract (use real vanilla if possible, it matters here)
• Chocolate chips (semi-sweet is my go-to, but anything works)

Step-by-Step Instructions

1. Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C) so it’s ready when the dough is done. Line a baking sheet with parchment paper or use a silicone baking mat if you’re feeling fancy.

This step matters because cookies bake fast, and waiting on the oven after the dough is mixed just makes the butter soften more, which can mess with texture.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Stir it well so the baking soda doesn’t clump in one spot, because nobody wants a random bitter bite.

I always whisk longer than I think I need to, mostly because it’s the easiest step and makes me feel like I’m doing something professional.

3. Cream the Butter and Sugars

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until it looks fluffy and lighter in color. This usually takes about 2 minutes if you’re using a hand mixer.

This part is where the cookie texture starts, because creaming traps air into the dough and helps the cookies bake up soft instead of flat and sad.

4. Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then mix until everything looks smooth. Scrape down the sides of the bowl so you don’t end up with streaks of butter hiding in the corners.

Once the mixture looks creamy, you’re in good shape, and it should smell like the beginning of something dangerous in the best way.

5. Mix in the Sourdough Discard

Add your sourdough discard into the wet mixture and stir until it’s fully combined. The batter might look a little weird at first, kind of like it’s separating, but it comes together once you keep mixing.

This is the moment where the recipe feels “different,” but trust me, the discard is exactly what makes these cookies special.

6. Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet ingredients and mix until you no longer see dry flour. Don’t overmix here, because too much stirring develops gluten and makes cookies tough.

You want the dough to look thick and slightly sticky, but not wet enough to drip off the spoon.

7. Fold in the Chocolate Chips

Add the chocolate chips and fold them in gently. You can also toss in chopped walnuts if you want, but I usually skip them because chocolate already does the job.

If you’re the type who measures chips, go ahead, but I’m not going to pretend I don’t just dump until it “looks right.”

8. Scoop the Dough

Use a cookie scoop or a spoon to portion the dough into balls and place them on the baking sheet. Leave at least 2 inches between each cookie because they will spread as they bake.

If you want thicker cookies, keep the dough balls tall instead of flattening them, since that helps them rise upward instead of outward.

9. Bake Until Just Set

Bake for 10 to 12 minutes, depending on your oven. The edges should look set, but the centers should still look slightly underdone, because they’ll firm up as they cool.

Pulling them early is the difference between soft chewy cookies and cookies that taste like crunchy regret.

10. Cool Before Eating (Or Don’t)

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. This cooling time helps the cookies finish baking without drying out.

Of course, you can eat one immediately, but be prepared to burn your tongue like the rest of us who never learn.

Common Mistakes to Avoid

One big mistake is using melted butter instead of softened butter. Melted butter makes cookies spread too much, and instead of thick chewy cookies, you end up with thin ones that look like cookie-shaped pancakes.

Softened butter should still hold its shape, not look like soup, so if it’s shiny and runny, you’ve gone too far.

Another common issue is adding too much flour. It happens when you scoop flour directly from the bag and pack it down without realizing it, and suddenly your cookies bake up dry and heavy.

If you spoon flour into the measuring cup and level it off, you avoid that whole problem and your cookies stay tender.

Overmixing is another sneaky cookie killer. Once the flour goes in, you only want to mix until combined, because extra mixing makes the dough tougher and less soft.

Cookies are supposed to be easy and fun, not something you have to wrestle into submission.

Also, don’t bake them too long. People love to wait until cookies look fully done in the oven, but that’s the trap. They should look slightly underbaked in the middle when you pull them out.

If you bake them until the center looks firm, they’ll cool into crunchy cookies, which is fine if that’s your thing, but that’s not what this recipe is going for.

Finally, don’t forget the salt. I know it sounds minor, but without salt the cookies taste flat, like sweet dough instead of actual cookies.

A little salt is what makes chocolate taste richer and makes the sourdough tang feel balanced instead of random.

Alternatives & Substitutions

If you want to swap out the chocolate chips, you’ve got plenty of options. White chocolate chips work really well here, especially because the sourdough tang cuts through their sweetness.

I’ve also used chopped dark chocolate chunks, and that version tastes like something you’d overpay for at a trendy bakery.

For a fun twist, you can add cinnamon. It doesn’t make the cookies taste like snickerdoodles exactly, but it gives them a warm flavor that works beautifully with sourdough.

If I’m making these around fall, I almost always throw in a little cinnamon because it feels right.

You can also use whole wheat flour, but I recommend only swapping half. Whole wheat adds a nutty flavor, but too much makes the cookies dense and slightly gritty.

Half and half gives you a “healthier” vibe without ruining the texture, which is honestly the best compromise.

If you’re out of brown sugar, you can use all white sugar, but the cookies won’t be as chewy. Brown sugar brings moisture and depth, and without it, the cookies lean more crisp and light.

If you have molasses, you can mix a little into white sugar and fake brown sugar, which feels like a sneaky life hack.

For add-ins, dried cranberries, chopped pecans, shredded coconut, or even crushed pretzels can work. Pretzels especially are underrated because they add crunch and saltiness without being overwhelming.

That combo of sourdough tang, chocolate, and salty pretzel bits is honestly kind of elite.

If you want a less sweet cookie, reduce the granulated sugar slightly. I wouldn’t cut too much, because sugar isn’t just for sweetness, it also affects spread and texture.

But trimming a couple tablespoons makes the cookie taste more balanced if you don’t love super sweet desserts.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, you can, and it works just fine. Cold discard might make the dough slightly stiffer, but it won’t ruin anything.

If you want the dough to mix easier, let it sit out for 15 minutes, but honestly, I’ve baked with fridge discard plenty of times and survived.

Do these cookies taste sour?

Not really, and that’s the best part. The sourdough discard adds a subtle tang, but it doesn’t make the cookies taste like sour bread.

It’s more like a background flavor that makes the sweetness feel less intense, kind of like adding a pinch of espresso powder to chocolate desserts.

Do I need to chill the cookie dough?

No, you don’t have to, which is why this recipe is such a lifesaver. The cookies bake up thick enough without chilling, thanks to the discard adding moisture and structure.

That said, if your kitchen is hot or your butter got too soft, chilling for 20 minutes can help keep them from spreading too much.

Can I freeze the cookie dough?

Absolutely, and it’s one of the smartest things you can do. Scoop the dough into balls, freeze them on a tray, then store them in a freezer bag.

When you’re ready, bake straight from frozen and just add 1 to 2 extra minutes, which feels like cheating in the best way.

How do I store sourdough discard cookies?

Store them in an airtight container at room temperature for up to 4 days. They stay chewy longer than most cookies, which is honestly impressive.

If you want them extra soft, toss a slice of bread in the container, and yes, that trick actually works.

Can I make these cookies without chocolate chips?

Yes, but I’d replace the chips with something else so the cookies don’t feel plain. Chopped nuts, raisins, or even butterscotch chips all work really well.

If you leave them totally plain, they’ll still bake fine, but the flavor won’t hit the same, and that’s just reality.

Why did my cookies spread too much?

Most of the time it’s because the butter was too warm or the dough was overmixed. Warm butter makes the dough melt quickly in the oven, and that leads to thin cookies.

If that happens, chill the dough before baking the next batch, and your cookies will behave way better.

Final Thoughts

This easy sourdough discard cookie recipe is the kind of thing that makes keeping a starter feel worth it. You get soft, chewy cookies with just enough tang to make them taste different in a good way.

Once you bake these a couple times, you’ll stop seeing discard as a problem and start seeing it as cookie potential. And honestly, that’s the kind of mindset shift I support.