Look, we need to talk about your sourdough discard. It’s sitting in your fridge right now, judging you. It knows you’ve been throwing it away. It has feelings. Okay maybe not, but these cookies will make you feel feelings — specifically, the warm fuzzy kind that only comes from biting into a thick, chewy cookie that’s absolutely loaded with chocolate.
This recipe turns that neglected jar of starter into the best chocolate chip cookies you’ve ever had. The sourdough adds a subtle tang that makes the chocolate taste even more chocolatey — it’s science, probably. And yes, we put extra chocolate in these because life is short and moderation is for salads.
What You’ll Need (Makes 10 Cookies)
The Dry Stuff
- ⅔ cup all-purpose flour
- ⅞ cup bread flour (or more all-purpose if bread flour sounds too fancy)
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda (a tiny pinch — don’t get wild)
- ½ teaspoon baking powder
The Wet Stuff
- 1 large egg (give it a pep talk first)
- ⅓ cup + 2 tablespoons sourdough discard — finally, its time to shine
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter, cold and cubed (straight from the fridge, no warming up allowed)
- ⅓ cup + 1 tablespoon light brown sugar, packed
- ⅓ cup + 1 tablespoon granulated sugar
The Star of the Show
- 1⅓ cups chocolate chips — semi-sweet or milk, we don’t discriminate (yes, this is extra chocolate. You’re welcome.)
Let’s Make Some Cookies
Step 1: The Boring-But-Important Part
Whisk together both flours, salt, baking soda, and baking powder in a bowl. Set it aside. Try not to make a mess. (You will make a mess.)
Step 2: Wake Up the Wet Team
In another bowl, beat the egg with the vanilla and sourdough discard until it’s smooth and happy. This is your discard’s redemption arc.
Step 3: Butter Gets a Beating
Toss the cold butter cubes into a stand mixer with both sugars. Paddle attachment on, low speed, about 45-60 seconds until it looks like delicious sandy crumbles. Now dump in those chocolate chips and mix another 30 seconds. Scrape down the sides — there’s always that one rogue chunk of butter hiding up there.
Step 4: Bring It All Together
Add the flour mixture to the stand mixer on low speed — just 20-30 seconds until crumbly. Then pour in the egg mixture and keep mixing until the dough pulls together and starts to look like actual cookie dough, another 20-30 seconds. Give it a final stir with a spatula to catch any dry spots at the bottom (there are always dry spots at the bottom).
Step 5: The Hardest Part (Waiting)
Scoop the dough into 10 balls on a parchment-lined baking sheet. Cover with plastic wrap so they don’t dry out and get sad. Refrigerate for at least 2 hours. Overnight is even better — the sourdough keeps working while you sleep, developing flavor like the overachiever it is. Can you eat the dough raw first? We are legally required to say no. Will you? That’s between you and your conscience.
Step 6: The Grand Finale
Preheat your oven to 375°F (190°C). Bake for 15-17 minutes until the edges are golden brown but the center still looks slightly underdone. This is not a mistake — this is strategy. Pull them out, resist every urge in your body, and let them sit on the baking sheet for 5 minutes. They’re still cooking. Trust the process. Then move them to a cooling rack if you have that kind of self-control.
Baker’s Notes
- No bread flour? All-purpose works fine. The bread flour just gives you that extra chew factor that makes people ask for your secret.
- Freezer friendly: These dough balls freeze beautifully. Pull them out, let them thaw in the fridge overnight, and bake. You’re 17 minutes away from being everyone’s favorite person.
- The cold butter matters. Don’t soften it, don’t microwave it, don’t sit on it. Cold butter = chunky texture = pockets of buttery goodness in every bite.
- Why extra chocolate? Because at Grateful Bread, we believe there’s no such thing as too many chocolate chips. If you disagree, we respect your opinion but also feel a little sorry for you.
Prep: 10 min | Chill: 2+ hours | Bake: 15-17 min | Makes: 10 ridiculously good cookies
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