The Starter Jar's Best Sourdough Discard Chocolate Chip Cookies
Bake the best sourdough discard chocolate chip cookies with The Starter Jar's easy recipe. Perfectly chewy, tangy, and a great way to use your unfed starter. — Published June 30, 2026 at 6:07 AM UTC.
Ingredients
- 113g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 165g (3/4 cup packed) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 200g (scant 1 cup) sourdough discard, unfed
- 250g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 300g (1.5 cups) chocolate chips (semi-sweet or milk)
Instructions
Step 1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This ensures even baking and prevents sticking.
Step 2
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This typically takes 2-3 minutes with an electric mixer.
Step 3
Beat in the egg and vanilla extract until well combined, then stir in the sourdough discard. Mix until smooth and fully incorporated.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This distributes the leavening agents evenly.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Step 6
Fold in the chocolate chips using a spatula until they are evenly distributed throughout the dough. Avoid crushing the chips.
Step 7
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. A cookie scoop can help maintain uniform size.
Step 8
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking times may vary depending on your oven.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without breaking.
