Easy Sourdough Chocolate Chip Cookies (With Discard or Active Starter)
If you’re anything like me, you hate wasting a single bit of that precious sourdough starter. These easy sourdough chocolate chip cookies are the perfect way to use up discard—and trust me, they’re downright irresistible. Soft, chewy, and full of rich chocolatey goodness, they’ve quickly become a favorite in our home kitchen. Whether you’re baking with active starter or the discard from your daily feedings, this recipe adds a cozy, homemade twist to a classic treat.
Why You Will Love This Recipe
Soft, Chewy, Flavorful Cookies
These are delightfully fluffy and full of chocolatey deliciousness! This recipe is perfect for the baker who prefers a cookie on the softer side and with a sweetness level on the more modest side. If you are looking for a sweeter cookie with a little crisp, try this recipe instead.
It is a Perfect Way to Use Up Sourdough Discard
There is no use in letting that fermented goodness go to waste! Discard is great way to sneak in some of the health benefits of sourdough into your recipes and sweet treats are the way to go!
There Is No Need To Long Ferment (Unless You Just Want To)
This recipe is very easy to make bake in less than an hour. You can choose to cover the dough and let ferment in the fridge overnight before baking if you choose but it is not required.
Beginner-Friendly And Only Using Pantry Staple Ingredients
Whether you are a seasoned baker or just starting out on your sourdough journey, this recipe is ideal for everyone. There are no complicated steps, you can customize it to your liking, and there is a high chance that you have everything you need to make this recipe already in your pantry! I love this fact because sometimes you just want something sweet and not have to leave the house. This recipe is perfect for those at home lazy days!
Ingredients for Easy Sourdough Chocolate Chip Cookies
Butter
I use unsalted butter for this recipe but you can use salted if you want to add a salty/sweet vibe to your cookie.
Sourdough Starter
You can use active or discard (unfed) sourdough starter in this recipe. Both work great!
Vanilla Extract
You can use store bought or homemade vanilla. If you haven’t made vanilla at home you are missing out! I don’t currently have a how-to on the blog for this YET but for now, you should check out this post by the blog Bon Appetit! It is delicious and also a fantastic way to save money.
Chocolate Chips
I use dark chocolate chips for this recipe but you can use milk chocolate, white chocolate, or even other flavors! Have fun with it! I also added in pistachios for a nice twist. Walnuts and pecans are also great too. The sky is the limit with add-ins. Let your creativity flow!
Sugars
This recipe used both brown sugar and white sugar.
Eggs
The girls have really been producing a TON of eggs lately so any recipe that utilizes those is a win in my book!
Flour
I use all-purpose flour in this recipe. You can use freshly milled soft white wheat as a substitute in this recipe if you mill your own grains.
Baking Soda and Baking Powder
What can you really say about baking soda and baking powder? Simple yet very important.
Salt
I use pink Himalayan sea salt but you can use the salt of your preference.
Instructions for Making Easy Sourdough Chocolate Chip Cookies
- Cream your butter and sugars in a stand mixer until light and fluffy.
- Add in your eggs, sourdough starter, and vanilla. Mix well.
- In a medium mixing bowl, mix together your flour, baking soda, baking powder, and salt. Slowly add in to your butter and sugar mixture. Mix until well combined.
- Fold in your chocolate chips, nuts, or whatever add ins your prefer.
- Chill the dough in the fridge for about an hour or up to 24 hours for a longer ferment. Make sure to cover with plastic wrap to prevent the dough from drying out.
- Preheat your oven to 375 degrees.
- While the oven is preheating, line a baking pan with a silicon baking mat or parchment paper.
- Scoop out the cookie dough using a large cookie scoop and drop onto the baking pan, spacing them out about 2 inches apart.
- Place in the oven and bake for 10-12 minutes or until the edges turn a nice golden brown. Remove from the oven and allow to sit for one minute before transferring them to a wire rack to cool.
If you are new to sourdough baking, please visit the Resource Library to download my FREE printable E-Book, The Art Of Sourdough: From Starter to Slice. This 23 page e-book offers a wide array of information to help you on your sourdough journey such as:
- What is Sourdough and why is it different?
- Common verbiage used in sourdough baking
- Helpful tools to help your bake your first loaf
- My FAVORITE sourdough bread recipe that gives me amazing results EVERY TIME!
- Common FAQs related to sourdough baking and troubleshooting advice
- Bonus content: Some of my favorite sourdough discard recipes- just like this recipe for Easy Sourdough Chocolate Chip Cookies.
- PLUS you will receive updates on what’s happening at Our Manor and new recipes sent to your inbox every week.
Easy Sourdough Chocolate Chip Cookies (With Discard or Active Starter)
Print RecipeEquipment
- 1 Stand Mixer
- 1 Medium Mixing Bowl
Ingredients
- 1 cup unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Large Eggs
- 3/4 cup Sourdough Discard (can also use active starter)
- 2 tsp Vanilla
- 3 cups Flour All-purpose or milled soft white wheat
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp salt I use pink Himalayan sea salt
- 1 cup chocolate chips can also add in nuts, coconut flakes, etc
Instructions
- Cream your butter and sugars in a stand mixer until light and fluffy.
- Add in your eggs, sourdough starter, and vanilla. Mix well.
- In a medium mixing bowl, mix together your flour, baking soda, baking powder, and salt. Slowly add in to your butter and sugar mixture. Mix until well combined.
- Fold in your chocolate chips, nuts, or whatever add ins your prefer.
- Chill the dough in the fridge for about an hour or up to 24 hours for a longer ferment. Make sure to cover with plastic wrap to prevent the dough from drying out.
- Preheat your oven to 375 degrees.
- While the oven is preheating, line a baking pan with a silicon baking mat or parchment paper.
- Scoop out the cookie dough using a large cookie scoop and drop onto the baking pan, spacing them out about 2 inches apart.
- Place in the oven and bake for 10-12 minutes or until the edges turn a nice golden brown. Remove from the oven and allow to sit for one minute before transferring them to a wire rack to cool.
