If you’re anything like me, you probably hate throwing away perfectly good sourdough discard. While it may not have enough strength left to bake a loaf of bread, it’s still full of flavor—and it just happens to make some incredibly good chocolate chip cookies.
These cookies have crisp, golden edges, soft and chewy centers, and just the right amount of richness thanks to a combination of butter and lard. The sourdough discard doesn’t make them taste sour; instead, it adds a subtle depth of flavor that makes people wonder why these cookies taste better than every other chocolate chip cookie they’ve had.
Whether you’re feeding your starter every day or simply looking for the perfect homemade cookie recipe, this one has become a favorite in our home.
Why You’ll Love These Cookies
- Soft and chewy centers with lightly crisp edges.
- A rich, buttery flavor balanced by sourdough discard.
- No need to waste extra starter.
- Easy to make with simple pantry ingredients.
- Perfect for freezing or making ahead.
Ingredients
- 112 g (1/2 cup) softened butter
- 113 g lard
- 220 g brown sugar
- 50 g coconut sugar
- 50 g cane sugar
- 1 large egg
- 1 egg yolk
- 8 g vanilla extract
- 80 g sourdough discard
- 315 g all-purpose flour
- 5 g baking soda
- 6 g salt
- 340 g chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 375°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, lard, brown sugar, coconut sugar, and cane sugar until the mixture is light and fluffy, about 2–3 minutes.
- Beat in the egg, egg yolk, and vanilla extract until fully incorporated.
- Mix in the sourdough discard until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Avoid overmixing.
- Fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
- Chill the dough for 1-2 hours to make it easier to work with.
- Scoop 90 grams of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12 minutes, or until the edges are lightly golden while the centers still look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Cookies
- Room temperature butter creams more easily and creates a better texture.
- Using chopped chocolate creates melty pockets throughout the cookies, while chocolate chips hold their shape.
- Sprinkle a pinch of flaky sea salt over the cookies just after they come out of the oven for an extra special finish.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
The cookie dough also freezes beautifully. Scoop the dough into balls, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two to the baking time.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter works just as well, though it isn’t necessary to use your active starter for this recipe.
Do these cookies taste sour?
Not at all. The discard adds depth of flavor and tenderness without making the cookies taste like sourdough.
Can I substitute all butter for the lard?
Yes, but the texture will change slightly. The lard gives these cookies an exceptionally tender, chewy bite while helping them stay soft for days.
There are countless chocolate chip cookie recipes out there, but this is the one I come back to again and again. It’s simple, dependable, and a delicious way to use up sourdough discard instead of letting it go to waste. Fresh from the oven with a cold glass of milk, they’re the kind of cookies that disappear from the cooling rack before they’ve even had a chance to cool.