Sourdough Chocolate Chip Cookies
There’s something truly comforting about a warm, freshly baked cookie paired with a cold glass of milk at the end of the day. It’s become a luxurious little ritual in our home—after putting my toddler to bed, I slice a few cookies off a log of chilled dough, bake them up, and enjoy a moment of quiet with my evening treat.
I adapted this recipe from Little Spoon Farm, and it is my absolute favorite way to use up sourdough discard, and I always at least double the batch. Instead of baking them all at once, I roll the dough into bakery-style logs and keep them in the fridge. That way, I can slice and bake a few fresh cookies each night, ensuring they’re always warm, gooey, and just the way I like them.
To get that good chewy cookie consistency this recipe uses cold butter (another win for me because I don’t have to remember to soften butter) and minimal mixing. I have only ever tried this recipe using a stand mixer, but I think any other electric mixer could work. There are a lot of recipes out there, so if you need another method go for it! Just do yourself a favor and try rolling the cookies into logs to bake off as needed.
Sourdough Discard Chocolate Chip Cookies
Ingredients
Dry Ingredients
¾ cup + 1 teaspoon (95 g) all-purpose flour
1 cup + 1 teaspoon (125 g) bread flour (or substitute with all-purpose flour, see notes)
1 teaspoon (5 g) fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder
Wet Ingredients 1
1 large egg
½ cup (125 g) sourdough starter discard
1 teaspoon (5 g) vanilla extract
Wet Ingredients 2
8 tablespoons (113 g) unsalted butter, cold and cubed
3/4 cup (150 g) coconut sugar
1 ½ cups (340 g) chocolate chips
Instructions
Prepare the Dough
Mix the dry ingredients – In a small bowl, whisk together both flours, baking soda, baking powder, and salt. Set aside.
Mix wet ingredients 1 – In another small bowl, whisk together the egg, sourdough discard, and vanilla extract until smooth. Set aside.
Mix wet ingredients 2 – In a stand mixer with a paddle attachment, beat the cold butter, brown sugar, and granulated sugar on low speed until it forms small crumbles (about 45-60 seconds).
Add the chocolate chips – Mix on low speed for about 30-45 seconds, then scrape down the sides of the bowl.
Combine everything – Add the dry ingredients to the butter mixture and mix on low speed until a crumbly dough forms (about 20-30 seconds). Pour in the egg mixture and continue mixing on low until the dough starts pulling away from the sides of the bowl (another 20-30 seconds). Stir with a spatula to ensure everything is well combined.
Chill the Dough
Shape into logs for easy slicing – Divide the dough in half and roll each portion into a log (about 2 inches thick). Wrap tightly in parchment paper or plastic wrap. Store in the fridge for up to a week or freeze for longer storage. This is my favorite way to have fresh cookies daily!
Chill before baking – If baking right away, scoop the dough into 12 cookie balls (using 2 scoops per cookie), place them on a parchment-lined tray, cover, and refrigerate for at least 2 hours. (24 hours is best!)
Bake
Preheat the oven to 375°F (190°C).
Slice and bake – Cut cookies about ½-inch thick from the log or place pre-portioned dough balls onto a lined baking sheet. Bake for 15-17 minutes, until the edges are golden brown but the center is still slightly soft.
Cool and enjoy – Let the cookies rest on the baking sheet for 5 minutes before transferring them
Notes & Tips
For the best texture, chilling the dough for at least 24 hours enhances the flavor and chewiness.
Bread flour vs. all-purpose flour – Using 100% all-purpose flour will produce a softer cookie with less chew.
Storage: Baked cookies keep for up to 7 days in an airtight container. A roll of dough in the fridge lasts about a week.
Freeze for later: Unbaked dough logs can be frozen for up to 3 months—just slice and bake straight from the freezer! just add a couple extra minutes to the bake time.
This simple routine of baking a few fresh cookies each night is such a small luxury, but it makes the sweetest difference. Give it a try—double the batch, roll the logs, and treat yourself to warm cookies every single night. Let me know if you try it!
