SourTube: The Greatest Sourdough Chocolate Chip Cookies Ever! (feat. Little Spoon Farm)

📺 SourTube pick: This is a curated video — we didn't make it, we just love it and think you will too. All credit belongs to the creator below. Watch it, learn from it, then go show them some love.

Today's pick: The Greatest Sourdough Chocolate Chip Cookies Ever!

Creator: Amy Duska of Little Spoon Farm — a sourdough educator and cookbook author whose whole thing is making from-scratch baking feel doable on a real weeknight. Her recipes are tested to death and written for people, not perfectionists.
Watch on YouTube: The Greatest Sourdough Chocolate Chip Cookies Ever!
More from Amy: find her full recipe collection and free sourdough resources at littlespoonfarm.com.

If the embed doesn't load, watch it directly on YouTube here.

Why we picked this one

Be honest: what do you do with your discard? Toss it? Guilt-stare at it? This video is the answer to the jar of sad discard currently living in your fridge. 🍪 Amy turns it into soft, thick, chewy bakery-style chocolate chip cookies — loaded with chocolate chips in every bite — and makes the whole thing look so easy you'll wonder why you ever threw discard away.

Here's what sold us: she treats the discard like a feature, not a chore. It gives the cookies a subtle depth of flavor and that tender, rich texture that makes people ask "wait, what's IN these?" And she builds the recipe around real life — you make the dough ahead of time, stash it in the fridge or freezer, and you're never more than a few minutes away from warm, fresh cookies. Bake-six-now-freeze-the-rest energy. That's the kind of baking that actually happens.

Amy's teaching style is the other half of the magic. No drama, no twenty-minute monologue about hydration before she lets you near a mixing bowl. She walks through the mixing process step by step, shows you exactly what the dough should look like, and tells you the little things — like why the make-ahead rest matters — that separate okay cookies from the ones people beg you for. If you're a beginner who's scared of "real" baking, this is your entry point.

This one's perfect for you if your discard jar runneth over and your family is tired of pancakes. One bowl, one video, and your discard stops being a guilt trip and starts being dessert.

What you'll learn

• The make-ahead dough trick: mix the cookie dough in advance and keep it in the fridge or freezer, so warm cookies are always minutes away — no planning, no fuss.
• Why discard belongs in cookies: how sourdough discard adds flavor depth and chew to a cookie without any of the wait or technique a loaf demands.
• Bakery-style texture secrets: the mixing cues and shaping that give you thick, soft, chewy cookies loaded with chocolate chips instead of flat sad discs.

Our two cents to go with it

Two things worth knowing before you press play:

1. Actually chill the dough — it's not optional. The make-ahead rest isn't just convenience; cold dough spreads less, so you get those thick bakery-style cookies instead of pancakes. If you're impatient, at least give it the fridge time Amy calls for. Your cookies will thank you by not turning into frisbees.

2. Underbake them, slightly. Pull the cookies when the edges are set but the centers still look a touch soft. They finish on the hot pan and land in that perfect chewy middle ground. Overbaked discard cookies are a tragedy we're trying to prevent here.

And if watching this has you craving a batch of warm chocolate chip cookies — but your discard jar is more of a "discard suggestion" right now — that's literally why ours exists. Ours arrives dehydrated, wakes up in days with dead-simple instructions, and settles into the kind of rhythm that gives you plenty of discard to bake with. Grab your Squirrelly Girl Starter here 🐿️

Loved this video? Go tell Amy — like and subscribe on YouTube so she keeps making them.

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