Sourdough Discard Chocolate Chip Cookies

If you have sourdough discard building up in your fridge, these soft and fluffy sourdough discard chocolate chip cookies are the perfect way to use it! You can pull the discard cold from your fridge, drop it into the recipe and you’ll be baking cookies today. I adjusted our all time favorite family chocolate chip cookie recipe to include sourdough discard.

Watch the video above for my best tips for getting the perfect cookie texture. I’ll show you how to use cold discard, why chilling matters if you use active starter, how to make a test cookie, and how to freeze cookie dough so you can bake fresh cookies anytime. Freezing cookie dough is truly my secret weapon for having fresh cookies on hand any day of the week.

Here’s the cookie scoop I love using, it makes the perfect size cookies - plus it makes scooping out all of the dough so much easier. Here’s my all time FAVORITE rubber spatula. We own multiple of this exact one because it’s quite simply the best. I’m a bit of a minimalist in the kitchen, but I do believe in having good tools. Click here for my favorites.

If you’d like even more of our tried and true family recipes check out our Red Tin Treat ECookBook , it’s filled with 20 + recipes that our event guests and family request over and again.

The Famous Welk Family Chocolate Chip Cookies Sourdough Style!

*if you’d like to make our Original Chocolate Chip Cookies, click here!

Ingredients:

• ½ cup butter, softened (112g)

• 3 Tbsp shortening (45g)

• ¾ cup brown sugar, packed (160g)

• ¾ cup granulated sugar (150g)

• 2 large eggs

• 1 tsp vanilla extract (5g)

• 1 tsp baking soda (6g)

• 1 tsp salt (6g)

• ½ cup sourdough discard (130g)

• 2¼ cups all-purpose flour (290g)

• 1⅓ cups chocolate chips (230g)

Instructions:

Preheat oven to 375°F (190°C)

1. Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.

2. Add eggs and mix until fully incorporated.

3. Mix in vanilla, baking soda, and salt.

4. Stir in the sourdough discard.

5. Add flour and mix until combined.

6. Fold in chocolate chips.

7. Bake a test cookie for 9–10 minutes.

- If too flat, add up to ¼ cup flour (30g).

- If too cakey, add 1–2 Tbsp butter (14–28g)

8. Scoop dough onto baking sheets.

9. Bake for 9–10 minutes, until lightly golden around the edges.

10. Let cool on the baking sheet for 1 minute before transferring to a cooling rack.

*Freezer Tip*

1. Scoop dough balls onto a parchment-lined baking sheet.

2. Freeze until solid.

3. Transfer to a freezer-safe bag or container.

4. To bake from frozen, let dough sit at room temperature for 35–40 minutes, then bake as directed.

If you make this, tag me @kellywelk on instagram!

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Cheers to filling your home with delicious food and time together, Kelly