Let's be honest, the best part of keeping a sourdough starter isn't always the bread. It’s that little container in the fridge, full of tangy potential that you just can't bear to pour down the drain. I get it, I’ve been there.
My starter was a gift, a happy little pet that I mostly neglected, and for the longest time, I had no idea what to do with the discard.
Pancakes were fine, but I craved something more, well, *celebratory*. That’s how these cookies were born.
They’re the answer to the guilt of wasting a spoonful of starter. A small-batch miracle that turns your fridge leftovers into what one of my friends swears are the best chocolate chip cookies he’s ever eaten.
They’re soft, deeply chewy, and have this incredible balance where the sweetness doesn’t overwhelm.
he discard adds a subtle, sophisticated tang that makes you pause and think, “What *is* that amazing flavor?” It’s the magic of using something up in the most delicious way possible.
This recipe is a celebration of simplicity and smart baking. You don’t need any special bread flours or complicated techniques.
We’re using standard pantry staples alongside that unfed starter, transforming what was destined for the compost into a truly special treat.
The recipe makes about nine perfect cookies, which is just enough to share (or not, no judgment here) without committing to a giant batch.
It’s also remarkably forgiving. Every starter has its own personality—some are thicker, some are more liquid—and this dough accommodates them.
The result is a cookie with a fantastic texture, a beautiful golden edge, and pockets of melty chocolate that perfectly contrast the slight savoriness from the discard. It’s a fun, clever twist on a classic that genuinely earns its place in your recipe rotation.
Here’s everything you’ll need to gather. The beauty of this list is its simplicity; you likely have most of it already.
Let's talk about that jar in your fridge for a second. Sourdough discard, sometimes called unfed starter, is simply the portion you remove before feeding the remaining starter fresh flour and water.
It’s at its peak of tangy, fermented flavor, but it’s no longer active enough to leaven bread reliably on its own. For years, bakers just threw it away.
What a waste, right? That discard is packed with complex flavor. In these cookies, it acts almost like a secret ingredient, bringing a slight tang that cuts through the richness and adds a whole new dimension.
It also introduces extra moisture, which contributes to that phenomenal soft and chewy interior. Think of it not as a discard, but as a free, flavor-packed bonus ingredient waiting for its moment.
The process is straightforward and quick, perfect for a spontaneous baking session. Just remember to pull your cold ingredients (butter, egg, starter) out ahead of time so they can come to room temperature. It makes all the difference in getting a smooth, cohesive dough.
Start by preheating your oven to 350°F (177°C) and lining a baking sheet with parchment paper for easy cleanup. In a medium or large bowl, cream together the softened butter and packed brown sugar.
You want to beat them for a good 2-3 minutes until the mixture is fluffy, pale, and well combined. This step incorporates air, which is important for texture.
Mix in the sourdough discard until it’s fully incorporated into the butter-sugar base. Follow this with the egg yolk and vanilla extract, stirring until the batter is smooth and uniform.
I find a hand mixer perfect for this small batch, but a sturdy spatula and some elbow grease work just fine too.
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed.
Add these dry ingredients to the wet mixture, and stir gently—just until the last streaks of flour disappear. Over-mixing at this stage is the enemy of a tender cookie.
Now for the best part. Gently fold in the chocolate chips until they’re evenly distributed throughout the dough. The dough will be slightly sticky, and that’s exactly what you want. If your starter was particularly liquidy, the dough might be a bit softer; you can add a single tablespoon of extra flour if it feels unmanageable.
Using a cookie scoop or two tablespoons, portion the dough into balls and place them on your prepared baking sheet, spacing them about 2-3 inches apart.
They will spread. You can press a few extra chocolate chips on top for a bakery-style look. Bake on the middle rack for 8 to 11 minutes.
You’ll know they’re done when the edges are set and lightly golden, but the centers still look soft. They continue to cook on the hot sheet. As soon as they come out, you can do the famous “cookie scoot”—use a round cookie cutter or large glass to swirl around each cookie, nudging the edges into a perfect circle.
A sprinkle of flaky sea salt right now is heavenly. Let them cool on the sheet for 5-10 minutes before moving them to a wire rack.
These little pointers will help guarantee cookie success every single time.
The basic recipe is fantastic, but it’s also a wonderful canvas for your own ideas. Feel free to swap out the semi-sweet chips for an equal amount of dark chocolate chunks for melty puddles, or milk chocolate for a sweeter bite.
You could also replace a quarter-cup of the chocolate with a different mix-in, like toasted walnuts or pecans for crunch, or even chopped toffee bits for a buttery caramel flavor.
For a different flavor profile, try adding a teaspoon of ground cinnamon to the dry ingredients, or the zest of one orange for a bright, citrusy note.
The tang of the sourdough pairs wonderfully with these warmer, spicier, or fruitier additions. Just remember, the dough is a small batch, so a little extra mix-in goes a long way.
Once completely cooled, store your cookies in an airtight container at room temperature. For genius-level softness, tuck a slice of plain bread into the container.
The cookies will draw moisture from the bread, staying wonderfully soft for up to a week. You can also freeze the baked cookies for up to a month; just wrap them well in plastic wrap and a freezer bag.
If you want to get a head start, the cookie dough balls freeze beautifully too. Scoop them onto a parchment-lined sheet, freeze until solid, then transfer to a freezer bag.
You can bake them straight from the freezer, adding just a minute or two to the baking time. This means fresh, warm cookies are never more than 15 minutes away.
This easy sourdough discard bread is soft and tender with a gorgeous crackly crust! You get a tiny burst of tang—slightly more than regular bread—with a bit of a chewy underbite. It’s not true sourdough (it uses yeast for a faster rise), but it’s a brilliant way to use up your sourdough starter discard while still enjoying artisanal-style bread with minimal effort.
Servings 8
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.