If you’ve been baking sourdough, you’ve likely faced this question: What should I do with all this discard?

Say hello to your new favourite answer: sourdough discard chocolate chip cookies.

These cookies are soft in the middle, crisp at the edges, and have a rich, deep flavour thanks to the subtle tang of sourdough. This is the perfect way to use up extra starter, no waste, just melt-in-your-mouth goodness!

Whether you’re a seasoned baker or just starting your sourdough journey, this easy recipe will have you hooked after one bite.

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🍪 Why Use Sourdough Discard in Cookies?

Sourdough discard adds a gentle tang and depth of flavour to baked goods especially cookies. It doesn’t make them taste sour; instead, it balances the sweetness and enhances the texture.

Here’s what makes these cookies amazing:
    •    Crispy edges, chewy middles
    •    Rich flavour from brown sugar + discard combo
    •    Zero waste, use up extra starter instead of tossing it
    •    Freezer-friendly and easy to make in big batches

If you’ve been searching for the best sourdough discard cookie recipe, this one’s for you.

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✨ Ingredients
    •    100g sourdough starter discard (unfed is fine)
    •    1 cup unsalted butter
    •    1 cup brown sugar
    •    ¾ cup white sugar
    •    1 tbsp vanilla extract
    •    2 ⅔ cups unbleached all-purpose flour
    •    1 large egg
    •    1 tsp baking soda
    •    ½ tsp fine sea salt (we love Celtic salt)
    •    200g dark chocolate chips

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📝 Notes Before You Bake
    •    Use discard that has been stored in the fridge.
    •    Chill the dough before baking, this helps prevent spreading and improves texture.
    •    Store baked cookies in an airtight container for up to 1 week, or freeze for up to 3 months.

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👩🍳 Instructions
    1.    Cream butter and sugars in a large bowl with mixer until light and fluffy.
    2.    Add in egg, vanilla, and sourdough discard, mixing until smooth.
    3.    In a separate bowl, mix flour, baking soda, and salt, then add to wet ingredients until just combined.
    4.    Fold in dark chocolate chips.
    5.    Scoop dough into 24 small or 12 large balls. Place on a tray lined with baking paper or in a large Tupperware container.
    6.    Refrigerate for at least 30 minutes (overnight is best!).
    7.    Preheat oven to 180°C (350°F). Line your baking tray with baking paper.
    8.   Bake for:
    •    12–15 minutes for large cookies
    •    8–10 minutes for smaller cookies
    9.   Let cookies cool on the tray for 2–3 minutes before transferring to a wire rack.

Enjoy warm, with a cold glass of milk (or coffee!).

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🥣 FAQ

Can I use active starter instead of discard? Yes! Active starter works too, but discard is ideal here, especially if you’re trying to reduce waste.

What if I don’t have dark chocolate chips? You can substitute with milk chocolate, chopped chocolate bars, or even white chocolate chunks.

Can I make these gluten-free? Yes, with a good gluten-free all-purpose flour blend. Look for one with xanthan gum for best structure.

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🌾 Why We Love Baking With Sourdough Discard

At The Sourdough Way, we’re all about real food, low waste, and baking that feels good for your body and your family. Recipes like these sourdough discard cookies make it easy to turn what would’ve been thrown away into something delicious.

Looking for more ways to use your discard? Check out our:
    •    Discard recipes
    •    Beginner-friendly online course
    •    Sourdough tools and starter kits
    •    Beginner-friendly workshops

👉 Explore them all at http://thesourdoughway.com.au

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📌 Save & Share

These cookies are too good not to share. Tag your bakes with #TheSourdoughWay and let us know how they turned out!