So if you’ve been at the sourdough game a while you know that you can end up with a lot of discard. When I first started my journey I simply threw it out. But no longer. I now will often use it in a variety of recipes. My favorite way (along with my kids) is to make these chewy chocolate chip cookies with sourdough discard. The discard just makes the cookies so super chewy and delicious. If you want to step up your cookie game even more use some fresh milled flour like I do.
Matt has made a batch of these cookies to bring to work, I’ve brought them into the teacher lounge at the girls’ school, and I recently baked some of these chocolate chip cookies with sourdough discard for a girls trip I took (post to come soon hopefully). Everyone agrees, they are are tasty. I love that they are no more difficult than a normal chocolate chip cookie.
Before jumping into the recipe I should note that this recipe does use fresh milled flour. For those new to the blog I have been milling my own flour at home now for a few years. I really do think fresh milled flour adds an extra something to baked goods. For this recipe I use soft white wheat that I have extracted some of the bran with a larger mesh sieve. I do have a super quick YouTube video about home milled flour if you are at all curious. I do hope to post more videos about milling my own flour in the future.
At any rate, onto the cookie recipe!
Chocolate Chip Cookies with Sourdough Discard ingredients
These cookies have your basic cast of characters you would find in most cookies (with the addition of sourdough discard)
- butter
- brown sugar
- sourdough discard (can be older discard that was in the fridge, just make sure to let it come to room temperature).
- egg and egg yolk
- soft white wheat flour (or all purpose if you don’t mill your own flour)
- cornstarch
- baking soda
- salt
- chocolate chips
Directions
Start by creaming the butter, sourdough discard, and sugar together. Then add the egg and vanilla.
In a separate bowl mix the flour, baking soda, corn starch and salt.
Add the dry ingredients to the wet and mix until just combined.
Add the chocolate chips and mix.
Portion dough into balls (each about 3T) and put in fridge for at least 30 minutes.
While the are in the fridge, preheat the oven. Then bake cookies for 14-16 minutes. After baking allow to sit on the cookie sheet for ten minutes before removing to a cooling rack.
Obviously these cookies taste best right after the ten minute rest time, but they are still delicious the next day (or the day after if they last that long.
This is also a great recipe for freezing. After you have let the cookies chill in the fridge for 30 minutes simple place them in a ziplock bag or a container and throw in the freezer. When you are ready for fresh baked cookies simple take them out, put them on a cookie sheet and bake for 16 minutes. Then allow to sit for 10 minutes before moving to a cooling rack.
If you don’t have any sourdough discard on hand, then try out these chocolate chip cookies.
Looking to use up more discard… then these banana muffins are calling your name.
Ingredients
Method
- Start by creaming the butter. Then add the sourdough discard and mix.
- Add the brown sugar to the butter mixture and cream until fluffy.
- Add the egg, egg yolk and vanilla.
- In a seperate bowl combine the flour, corn starch, salt, and baking soda.
- Add the flour mixture to the the butter. Mix until flour is just incorperated.
- Add the chocolate chunks and mix.
- Scoop cookies using about 3T per cookie onto a parchment line cookie sheet. Refrigerate for at least 30 minutes.
- While cookies are in the fridge preheat oven to 375℉.
- Once at least 30 minutes have passed remove some cookies to a separate parchment (or slipmat lined) cookie sheet. Bake 14-16 minutes until edges just start to brown.
- Remove from oven and allow to sit on cookie sheet for 10 minutes before removing to a cooling wrack.
