Sourdough Discard Chocolate Chip Cookies

These sourdough discard chocolate chip cookies are so good! The sourdough gives them moisture and a bit of tangy goodness.

I’ve been making sourdough bread for about six months and have mastered a few of the discard recipes like banana muffins, waffles, English muffins and crackers. If you aren’t sure what I am talking about the “discard” is the stuff you would throw away when feeding your starter—I keep mine in a jar in the fridge so when I get the push to bake something, I have extra for some fun recipes.

I am a huge fan of cookies but rarely make them because I have zero self control when it comes to cookies. Thankfully I have a house full of people coming this weekend who will gobble these up in no time.

Sourdough Discard Chocolate Chip Cookies Recipe

*This recipe requires you to chill the cookie dough for at least 2 hours FYI! Don’t skip this step because it will help your cookies bake up the best!


• 1 3/4 + 1 Tablespoon all-purpose flour

• 1 tsp. salt

• 1/4 tsp. baking soda

• 1/2 tsp. baking powder

• 1 large egg

• 1/2 cup sourdough discard

• 1 tsp. vanilla extract

• 1 stick of butter

• 1/2 cup light brown sugar

• 1/2 cup white sugar

• 1 1/2 cups of semi-sweet chocolate chips (butterscotch chips are great, too!)

How to Make Sourdough Discard Chocolate Chip Cookies

1. In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.

2. In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.

3. In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds. You can also hand mix just make sure everything gets incorporated well.

4. Add all your dry ingredients and mix on low-speed for about 30 seconds or a few minutes by hand. Once the dough begins to pull away from the bowl, you’re good! Don’t over mix.

5. Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours. I have also used a mini muffin pan like this, or in a pinch for time made cookie bars using a baking pan like this.

6. Bake for 15 minutes at 375 degrees or until golden brown.

If you happen to have any left, you can store in an air tight container and these also freeze really well. I also love to give a little gift to others using this cute boxes you can write a special message on.


Healthy Breakfast Cookies

Ah, breakfast cookies.

Even if you aren’t a “breakfast person”, these healthy breakfast cookies will be your new favorite morning meal!  I am trying so hard to eat better and breakfast is just not my thing. Since I love cookies so much I whipped these up and get a little goodness mid morning. The breakfast cookie is something I could get used to!

Plus, these breakfast cookies are so easy!


  • 2 eggs
  • 1 cup peanut butter
  • 1/2 cup pure maple syrup
  • 1 ½ cups rolled oats
  • ¼ tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2/3 cup chocolate chips
  • 1 drop wild orange essential oil*

Bake for 9 to 12 minutes at 350 on cookie sheet, or until the cookies appear set up. Enjoy!

*be sure your essential oils are pure and safe to ingest. My preference is always doTERRA.