If you’re like me, you probably have a jar of sourdough discard sitting in your fridge waiting to be used. Instead of tossing it out, why not turn it into something delicious? My Sourdough Discard Small Batch Chocolate Chip Cookies are a simple yet decadent way to use up that discard, and the best part? They’re refined sugar-free! The sourdough discard adds a subtle tang that perfectly balances the sweetness, giving these cookies a unique flavor you’ll absolutely love.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Sourdough Discard?
Many sourdough bakers end up with a hefty amount of sourdough discard that often gets tossed. But this discard is more than just a byproduct—it’s a flavorful, fermented dough that can enhance the texture and taste of baked goods. When used in cookies, the sourdough discard brings a slight tanginess that not only balances the sweetness but also makes the cookies a little chewy, just the way we like them. Plus, it adds a little extra complexity to the flavor profile!
Simple Ingredients for Maximum Flavor
What I love about these chocolate chip cookies is how easy they are to make with just a handful of simple ingredients. No complicated steps, no chilling of the dough, just pure cookie goodness. And, since they’re refined sugar-free, you can enjoy them guilt-free! Here’s what you’ll need:
Ingredients
- ¾ cup all-purpose flour (organic)
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup butter (grass fed, unsalted, room temp)
- ½ cup coconut sugar (organic)
- ¼ cup sourdough discard (organic)
- 1 large egg yolk (organic, room temperature)
- 1½ tsp vanilla extract (organic)
- ⅓ cup dark chocolate chips (organic; Hu is the best just saying)
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The Beauty of Small Batches
One of the best things about this recipe is that it makes a small batch of cookies—just enough to satisfy your sweet tooth without overindulging. Plus, it’s the perfect recipe to whip up if you’re new to baking or just want to try something simple. The small batch size makes it easy to customize; feel free to add extra chocolate chips, nuts, or even a sprinkle of sea salt on top.
How To Make Them
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium mixing bowl, cream together the butter and coconut sugar until light & fluffy with a hand mixer (about 3 minutes).
- Add in the sourdough discard, egg yolk & vanilla and beat until smooth.
- Add in the flour, baking soda & salt. Mix just until combined. Do not over mix!
- Fold in the chocolate chips. Scoop 10 cookie dough balls onto a baking sheet 2 inches apart. Bake on the middle rack until the cookie edges are lightly golden, 10-12 minutes.
- Allow the cookies cool on the baking sheet until they’re firm enough to transfer to a cooling rack (5-10 minutes). Feel free to sprinkle the cookies with flaky sea salt after as well!
Tips for Success
- While the cookies are still hot – Lift the baking sheet off the pan (a few inches up) and drop it down onto the pan. This will flatten the cookies and give them that perfect shape.
- Let them sit on the cookie sheet until they are completely cool so that they hold their shape well. I know it’s tempting to just want to dig in immediately!
How To Store
Store at room temperature for up to 7 days in a cool, dry place. Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand for when I need a pick me up! I love a good frozen cookie.
The Perfect Balance of Sweetness
What really makes these cookies stand out is how the sourdough discard balances the sweetness. The slight tang from the discard gives the cookies a deep, complex flavor. Every bite is a perfect balance of chewy, chocolatey goodness with a hint of sourdough tang that makes them truly unique.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
So, the next time you have some sourdough discard left over, don’t throw it out! Use it to make these Sourdough Discard Small Batch Chocolate Chip Cookies for a sweet, tangy, and utterly delicious treat.
Sourdough Discard Chocolate Chip Cookies
Description
If you're like me, you probably have a jar of sourdough discard sitting in your fridge waiting to be used. Instead of tossing it out, why not turn it into something delicious? My Sourdough Discard Small Batch Chocolate Chip Cookies are a simple yet decadent way to use up that discard, and the best part? They’re refined sugar-free! The sourdough discard adds a subtle tang that perfectly balances the sweetness, giving these cookies a unique flavor you’ll absolutely love.
Ingredients
Instructions
-
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
-
In a medium mixing bowl, cream together the butter and coconut sugar until light & fluffy with a hand mixer (about 3 minutes).
-
Add in the sourdough discard, egg yolk & vanilla and beat until smooth.
-
Add in the flour, baking soda & salt. Mix just until combined. Do not over mix!
-
Fold in the chocolate chips. Scoop 10 cookie dough balls onto a baking sheet 2 inches apart. Bake on the middle rack until the cookie edges are lightly golden, 10-12 minutes.
-
Allow the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes). Feel free to sprinkle the cookies with flaky sea salt after as well!
Nutrition Facts
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 155kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 0.8g4%
- Cholesterol 30.4mg11%
- Sodium 237mg10%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 1g4%
- Sugars 10.8g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
User Reviews
excited to make these! curious on how you track these in macros? how do you calculate the discard for the nutritional information?
Well it depends on how you feed your starter, but I feed mine in a 1:1:1 ratio so it’s easy to track! a 100g starter would contain 50g water & 50g water so the calories would be for 50g of flour if that makes sense!
Awesome recipe! Cookies stayed soft and chewy
So glad you enjoyed them Jamie!