Sourdough Discard Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted butter (Softened to room temperature)
• 3.25 cups granulated sugar
• 1.25 cups brown sugar (Packed)
• 2 eggs (Room temperature)
• 1.5 tsp vanilla extract (The creator says to use 1–2 teaspoons, measured according to taste)
• 0.25 cup sourdough discard (Adds extra flavor; the creator says it may be omitted if unavailable)
• 1.25 tsp salt
• 1.5 tsp cornstarch
• 1.25 tsp baking soda
• 3 cups all-purpose flour
• 2 cups semi-sweet chocolate chips (The creator humorously reserves one chip for the baker)

Steps

1. 1

   Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl or the bowl of a stand mixer. Cream them together on medium speed only until smooth and combined; do not overmix. The mixture should look creamy rather than excessively light and fluffy.

2. 2

   Add the room-temperature eggs and vanilla extract. Mix until incorporated, scraping down the bowl if needed.

3. 3

   Add the sourdough discard and mix again until the wet mixture is fully combined and resembles wet sand.

4. 4

   Add the salt, cornstarch, baking soda, and all-purpose flour directly to the bowl at the same time. The creator does not premix these dry ingredients separately.

5. 5

   Mix until the flour is almost, but not completely, incorporated. Stop while a small amount of flour is still visible so the dough is not overmixed.

6. 6

   Add the semi-sweet chocolate chips and mix just until the remaining flour disappears and the chips are evenly distributed. Reserve or eat a chip for the baker if desired.

7. 7

   Portion the dough into roughly 3–4 tablespoon portions, about 70 grams each, and roll each portion into a ball. Measuring the portions is optional at home but helps produce evenly sized cookies.

8. 8

   Arrange the dough balls on a parchment-lined tray with space between them and freeze until completely firm. The creator prefers baking the cookies from fully frozen dough; refrigerate instead if needed for a shorter resting period.

9. 9

   When ready to bake, preheat the oven to 375°F (190°C). Place the frozen dough balls on a parchment-lined baking sheet, leaving several inches between them for spreading.

10. 10

    Bake for 13–15 minutes, until the centers are set and the edges are golden and as crisp as you prefer. Cool briefly on the baking sheet before transferring to a rack.

Notes

The recipe makes approximately 30 large cookies when portioned at 70 grams each, though the exact yield depends on portion size. Freeze portioned dough for longer storage; bake directly from frozen, adding time if needed. Sourdough discard is optional but contributes extra flavor. Store baked cookies airtight at room temperature.

Nutrition per serving

• dessert
• cookies
• baked
• American
• sourdough discard
• freezer-friendly
• make-ahead