Best 30-Min Sourdough Discard Chocolate Chip Cookies
Warm, chewy chocolate chip cookies made quickly using sourdough discard, perfect for busy days or snacks.
Ingredients
Dairy & Eggs
- 1 cup unsalted butter, softened Room temperature for even mixing.
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Room temperature for even mixing.
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Sourdough & Mix-ins
- 1 cup sourdough discard To prevent waste.
- 2 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract and eggs until combined.
Mixing
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, then stir in the sourdough discard.
- Gently fold in the chocolate chips and drop rounded tablespoons of dough onto baking sheets.
Baking
- Bake for 9–11 minutes, or until edges are golden brown; let cookies cool on the sheets a few minutes before transferring to a wire rack.
Notes
For chewier cookies, slightly underbake by 30–60 seconds and let them finish on the sheet. Store cooled cookies in an airtight container at room temp for up to 4 days or freeze for longer.