🍪 Sourdough Chocolate Chip Cookies

Crispy edges. Chewy centers. Lots of chocolate. And a delicious reason not to throw away your discard.

There are cookies...

And then there are sourdough chocolate chip cookies.

These cookies take everything you love about a classic chocolate chip cookie and add one very Squirrelly Girl ingredient: sourdough discard.

The result is a cookie with crisp golden edges, a soft and chewy center, pools of melted chocolate, and just enough sourdough tang to make you wonder why you haven't been putting discard in cookies forever.

They're also an excellent way to use that discard instead of sending it straight to the trash.

Because throwing away sourdough discard when it could become cookies feels like a crime.

🍪 The Quick Version

🥣 Ingredients

Optional: Flaky sea salt for sprinkling on top.

1. Brown the Butter

Place the butter in a saucepan over medium heat.

Melt the butter, then continue cooking while stirring occasionally.

The butter will foam, then the milk solids will begin turning golden brown.

Once you smell a deep, nutty aroma and see golden-brown bits at the bottom of the pan, remove it from the heat.

Pour the browned butter into a heat-safe mixing bowl and allow it to cool for several minutes.

2. 🍯 Add the Sugars

Add the brown sugar and granulated sugar to the cooled browned butter.

Whisk until well combined.

The mixture should look smooth and glossy.

3. Add the Sourdough Discard & Egg

Add the sourdough discard, egg, and vanilla.

Whisk until the mixture is smooth and evenly combined.

The sourdough discard adds moisture, flavor, and that subtle fermented tang that makes these cookies different from your everyday chocolate chip cookie.

4. 🌾 Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients.

Stir gently until just combined.

Don't overmix.

Stop as soon as you no longer see large streaks of dry flour.

5. Add ALL the Chocolate

Fold the chocolate chips or chopped chocolate into the dough.

Yes.

All of it.

If you want extra chocolate, reserve a small handful to press onto the tops of the cookies before baking.

6. ❄️ Chill the Dough

Cover the cookie dough and refrigerate it for at least 30–60 minutes.

Chilling helps the butter firm up and keeps the cookies from spreading too quickly in the oven.

If you want a deeper sourdough flavor, you can refrigerate the dough longer and bake the cookies later.

Overnight is totally fine.

7. Bake the Cookies

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

Scoop the dough into balls approximately 2 tablespoons each and place them several inches apart on the baking sheet.

Bake for approximately 10–12 minutes.

The edges should look golden and set while the centers still look slightly soft.

Do not wait until the centers look completely baked.

They will continue cooking as they cool.

8. ✨ Finish With Flaky Salt

If you're using flaky sea salt, sprinkle a tiny amount over the cookies immediately after they come out of the oven.

The combination of sweet chocolate, browned butter, sourdough tang, and a little salty crunch is seriously addictive.

9. Let Them Cool

Allow the cookies to cool on the baking sheet for about 5 minutes.

Then transfer them to a wire rack.

Or don't.

We're not here to judge.

Someone has to quality-control the first cookie.

🌟 What Makes These Cookies Different?

The sourdough discard adds a subtle depth of flavor that pairs beautifully with chocolate.

The browned butter brings a warm, nutty richness.

Brown sugar helps create that soft, chewy texture.

And a little baking soda gives the cookies enough lift without turning them cakey.

Put everything together and you get:

👩🍳 Squirrelly Girl Pro Tips

🐿️ Your Sourdough Discard Just Got a Promotion

Your discard has officially gone from "thing you need to get rid of" to "ingredient you actively look forward to having."

And that's exactly how it should be.

Once you start using discard in cookies, pancakes, crackers, muffins and other treats, you'll wonder why you ever considered throwing it away.

Feed your starter. Save the discard. Make cookies.

🫙 How to Store Sourdough Chocolate Chip Cookies

Store completely cooled cookies in an airtight container at room temperature for up to several days.

For longer storage, freeze baked cookies in a freezer-safe container or bag.

You can also freeze portions of unbaked cookie dough and bake them whenever a chocolate chip cookie emergency occurs.

Baker's Warning

These cookies contain sourdough discard, chocolate, and browned butter. There is absolutely no scientific evidence that eating one cookie will prevent you from eating another cookie.

Proceed accordingly. 🍪

🍞 Sourdough Academy

🥣 What Is Sourdough Starter?

🌾 How to Activate Sourdough Starter

💧 How to Feed Sourdough Starter

🧬 How Sourdough Starter Works

✅ How to Tell if Sourdough Starter Is Ready

Ready to Make Better Sourdough?

Whether you're baking your very first loaf or your hundredth, our live sourdough starter makes creating delicious sourdough simple.

Enjoy FREE Worldwide Shipping, easy activation, and our activation guarantee.

A worldwide favorite for sourdough bakers.

🍪 Happy Baking!

Save the discard.

Add the chocolate.

Bake the cookies. 🐿️🍫