You’ve got extra sourdough discard and a craving for cookies that actually stay chewy. This guide shows you how to make chewy sourdough discard cookies that disappear fast — soft centers, slightly crisp edges, and big flavor from a tiny waste-saving swap. You’ll learn exact measurements, simple tricks for chewiness, and quick troubleshooting so your cookies come out bakery-level every time. Ready to turn discard into crowd-pleasing cookies you’ll want to pin?
What You’ll Need for Chewy Sourdough Discard Cookies
Ingredients (yields ~18 cookies):
- 1/2 cup (120g) active sourdough discard
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup (170g) chocolate chips
Tools:
- Baking sheet, parchment or silicone mat
- Mixing bowls, whisk, spatula
- Cookie scoop (1.5 tbsp) and cooling rack
Tip: Use room-temperature butter for faster mixing. If you’re short on time, microwave butter 5–7 seconds to soften.
Preparing Your Ingredients for Best Chew
- Combine wet ingredients first:
- Cream 1/2 cup butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until smooth.
- Beat in 1 egg, 1 tsp vanilla, then stir in 1/2 cup sourdough discard.
- Mix dry ingredients separately:
- Whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
- Why discard helps chewiness:
- The discard adds acidity and moisture, which helps the cookies stay tender and gooey.
Pro tip: If your discard is cold, give it a quick stir to loosen before measuring.
Step-by-Step Instructions — How to Make Chewy Sourdough Discard Cookies That Disappear Fast
- Preheat oven to 350°F (175°C). Line baking sheet.
- Fold dry mix into wet until just combined. Stir in 1 cup chocolate chips.
- Scoop dough with a 1.5 tbsp cookie scoop, place 2 inches apart.
- Optional: For extra chew, chill dough 20–30 minutes.
- Bake 9–11 minutes until edges are set but centers still soft.
- Cool on the sheet 5 minutes, then transfer to a rack. They’ll finish setting while staying chewy.
- Quick tips:
- Use more brown sugar than granulated to boost chewiness.
- Underbake by 30–60 seconds for softer centers.
- For thicker cookies, chill dough longer or bake larger scoops.
Common mistake: Flattened cookies? Chill the dough and don’t over-grease the sheet.
Baking, Serving, and Storage Tips for Lasting Chew
- Cooling & serving:
- Let cookies rest 5 minutes on the pan. Serve warm for gooey centers.
- Pair with cold milk, coffee, or lemon tea for contrast.
- Storage:
- Store in an airtight container at room temp up to 3 days.
- To refresh, microwave one cookie 8–10 seconds for a fresh-baked feel.
- Freeze dough balls on a tray, then bag for up to 3 months. Bake from frozen, add 1–2 minutes.
- Troubleshooting:
- Too cakey? Reduce flour by 1–2 tbsp or bake slightly less.
- Too flat? Add 1 tbsp flour or chill dough longer.
- Dry? Use a tablespoon more discard or a teaspoon more butter.
Which variation will you try? Add nuts, oats, or swap chips for toffee bits.
You just learned how to make chewy sourdough discard cookies that disappear fast — a simple, waste-saving recipe that tastes homemade and irresistible. Pin this guide for your next bake and save time with the short chilling and bake tips. Ready to make a batch now? Save this for later and share with friends who bake with discard. Which tip will you try first?