Smokey's Sourdough Chocolate Chip Cookies

Got sourdough discard? Turn it into cookies. This recipe folds a full cup of sourdough starter into a classic chocolate chip dough, where its gentle tang balances the sweetness and keeps the cookies soft and tender.

The fat is a mix of butter and shortening, a smart combo: butter for flavor, shortening for a softer, more even spread, so the cookies hold a nice shape without going greasy.

Brown sugar adds chewiness and a caramel note alongside the white sugar, and a generous handful of chocolate chips studs every bite.

Letting the dough rest 15 minutes before baking lets the flour hydrate and the starter relax, giving a better texture.

You shape walnut-sized balls, flatten them, and bake until set, soft, chewy, and faintly tangy.

It’s a clever, low-waste way to put excess starter to good use, and a hit with kids.

Chef Tips

• Use active or discard starter; both work, though active gives a touch more lift.
• Let the dough rest 15 minutes as directed for the best texture.
• Don’t overbake; pull them when just set for soft, chewy cookies.
• Add chocolate chips to taste, the more the better.

Variations

• Stir in chopped walnuts or pecans.
• Use a mix of dark and milk chocolate chips.
• Add a pinch of cinnamon or a sprinkle of flaky salt on top.