Over Easy Homestead

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These soft, chewy, and chocolatey cookies are great when the sweet tooth hits. Made with sourdough discard means you can enjoy anytime with little prep time.

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Working with sourdough has been such a great joy of mine lately. It has allowed me to stretch myself in the kitchen and brought in some new favorites to add to our regular menu routine.

I love how sourdough is not just limited to bread. There are so many ways to enjoy the wonderful flavor that sourdough provides. These cookies are one such example. They are thin, soft, and have just the right amount of sweetness. It will be impossible to stop after just one.

These cookies are made with sourdough discard. Without a long fermentation time, these sweeties can be enjoyed in only a short amount of time. Sourdough discard is the part of the sourdough starter that is poured off before the starter is fed again. Don’t let the name fool you. Discard does not necessarily mean thrown out, there are so many ways to enjoy sourdough discard. Here are a few other ways we use ours.

Sourdough Discard Crackers

Everyday Muffins with Sourdough Discard

Sourdough Waffles

Tips

• Using parchment paper will allow for an easy clean-up.
• If you don’t have a sourdough starter, or know how to care for one, see my post All Things Sourdough Starter for details. Or you can visit the shop and get access to some dehydrated starters.
• When you cream the butter and sugar really well, it will allow for those cookies to turn out soft and chewy.

This post contains affiliate links, which means I make a small commission without any cost to you.

Tools

Stand mixer (optional)

Baking sheet

Parchment paper

Cookie scoop

Measuring cups and spoons

Step-by-Step Instructions

Start by preheating your oven to 350 degrees, and lining a Baking sheet with parchment paper.

Next, in a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set this to the side.

Put 1/4 cup of chocolate chips and butter into a microwave-safe bowl and melt for approximately one to two minutes, stirring every 30 seconds.

Mix the butter, sugars, and chocolate batter mixture with a Stand mixer until creamy.

Next, mix in the eggs and vanilla extract. Then the sourdough starter.

Pour in half of the dry ingredients and gently fold in. Then add the remaining half and finish folding in.

Finally, stir in the chocolate chips.

Scoop onto parchment paper using a Cookie scoop.

Bake for 8-10 minutes, and cool on the pan for a few minutes before moving to a cooling rack.

Storage

These cookies will last up to 5-7 days if stored properly in an airtight container. I have found that cookies made with sourdough or sourdough discard are not only softer and more chewy, but last much longer than other cookies.

Variations

Try adding in some of your favorite nuts, like walnuts or pecans, for an added crunch. These could easily be turned into a tasty sundae made with ice cream and topped with caramel sauce or whipped cream. There are so many options.

Sweet treats are the way to our hearts around here, and I’d love it if you would follow along with us as we discover new recipes and homemaking projects. You can subscribe below or follow along with us on Instagram or Pinterest @overeasyhomestead.

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Here are some other posts you might enjoy. Comment below if you try these cookies sometimes. We’d love to hear from you.

Garlic Ranch Pretzels

Milk Jug Seed Starting

Fluffy Southern Biscuits

Recipe

Prep Time: 5-10 mins Cook Time: 8-10 mins

Yields: 36 Author: Elizabeth Loveday

Dry Ingredients

1 cup of all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

Wet Ingredients

1/3 cup butter

1/2 cup semi-sweet chocolate chips divided (1/4 for batter, 1/4 for add ins)

1/2 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla extract

1/3 cup sourdough discard

Instructions

1.Preheat oven to 350 degrees, and line a Baking sheet with parchment paper.

2.Next, in a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set this to the side.

3.Put 1/4 cup of chocolate chips and butter into a microwave-safe bowl and melt for approximately one to two minutes, stirring every 30 seconds.

4.Mix the butter, sugars, and chocolate batter mixture with a Stand mixer until creamy.

5.Mix in the eggs and vanilla extract. Then the sourdough starter.

6.Pour in half of the dry ingredients and gently fold in. Then add the remaining half and finish folding in.

7.Finally, stir in the chocolate chips.

8.Scoop onto parchment paper using a Cookie scoop.

9.Bake for 8-10 minutes, and cool on the pan for a few minutes before moving to a cooling rack.