The BEST Sourdough Discard Chocolate Chip Cookies With FMF
This is truly The Greatest Sourdough Discard Chocolate Chip Cookies recipe. I make it with heavenly browned butter, fresh milled flour, and chocolate chips. This recipe is versatile, as you can add in any mix-ins you want. So, today my family asked for mini M&M’s and dark chocolate.
Why These Sourdough Discard Chocolate Chip Cookies Are The Greatest!
Well, I am going to tell you a true story as to why my family & friends deem THIS cookie recipe as the GREATEST cookie recipe there is!
Firstly, to start out, I used to make the regular Toll house chocolate chip cookies, but added a few tweaks. I also used to use regular all purpose flour to make them as well. So, I would bring these cookies as individual cookies, or even as the lazier version, cookie bars, lol. Everyone loved them, and always asked me to bring them. So, I became the “cookie provider.”
I was a little reluctant to share this recipe
Now, fast forward, several years later, I decided to make a risky move, and change my recipe. I was looking for a healthier version, but not to compromise flavor or texture. At this point in time, I already was experimenting with breads, muffins, etc with fresh milled flour. I also had been making sourdough bread for a few years. So, I decided, why not put all three of my passions into one! I am so glad I did, because this recipe has become a Masterpiece! In fact, I was a little reluctant to share this recipe with everyone.
What Happened When I Let My Family Try My New Cookie Recipe?
When I brought these Sourdough Discard Cookies INSTEAD of my regular recipe, I was a little nervous. I knew how they tasted, and knew they were far superior to my previous version. But, how would everyone else receive them. Well, let me tell you, I will not be making my old recipe ever again! This new recipe was a HIT! Right off the bat, everyone raved about how amazing they were, and couldn’t believe they were made with fresh milled flour and Sourdough! They all have the misconception that sourdough cookies were sour and bready with a gross texture (there are many of these recipes floating out on the internet these days – BEWARE!). These are the BEST tasting with the GREATEST chewy texture. So, if you like a cake-ier cookie, this one might not be for you. I have more info about why to use sourdough in my post HERE.
Things To Note About The Sourdough Discard Chocolate Chip Cookies
- Make sure to use butter, and not margarine.
- If you want the full affect of the sourdough, make the dough the night before. If you don’t need the full affect, you can make and bake these the same day.
- These cookies freeze beautifully, and because of the sourdough discard, they only get better over time. (Yes, the sourdough still works on the dough in the freezer, just at a much much slower rate.)
- You can use any state of our sourdough, fed or unfed (starter or discard)
- Be creative and fun with your mix-ins, this is a wonderful base cookie recipe that can be altered to different tastes. Different chocolates, candies, and nuts, even rolled oats, or dried fruits. Really it all tastes amazing.
Family Fun Night – Cookie Style
I know some people are really picky and strict with their cookies, and only want the original. And that is OK. For picky cookie eaters, stick with semi sweet chocolate chips the first time you make these. And, you will make them again, lol The next time you make them, let your picky cookie eaters be included in the mix- in choices! Even make it a whole Family Fun Night! Everyone can press their own mix-ins or toppings into the top of the dough, and have all sorts of flavors at once!
Why Not Double The Recipe – They Freeze So Well!
So, I used to be that person that always would half every recipe, because I didn’t want to have too many extras. But, since I started making these cookies, I realized, I can’t half this recipe. In fact, I would possibly double it at this point because they freeze so well!
How To Freeze Cookie Dough
To freeze cookie dough, you need a 2 TBSP cookie scoop, parchment paper, and baking sheets that fit into your freezer.
- Line baking sheet with parchment paper.
- Scoop cookie dough balls with cookie scoop and place the close together, but not touching on the lined baking sheet.
- Place the baking sheet in the freezer for 2 hours. (Can be frozen for 4-6 months, but they won’t last that long.)
- Take the cookie dough balls off the tray, and put them in a freezer safe container or bag.
- When ready to bake, decide how many you want to make.
- Bake cookies straight from frozen on a lined baking sheet at 350* F for 11-13 minutes
- Let them cool for about 5 minutes on the tray, then remove to a cooling rack.
- ENOY! Share if you wish
Ingredients For This Recipe
- 1 cup of butter (225g) – 2 sticks
- 3 cups Fresh Milled Flour (380g) Mill 380g of soft white wheat berries to get that flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup sugar (210g)
- 1 cup brown sugar(210g)
- 2 eggs
- 1 tsp Vanilla (I love to use my homemade HERE)
- 1/2 cup of sourdough starter or discard (120g)
- 1 bag Semi Sweet Chocolate Chips (340g) (or any mix-in you wish to use)
How To Brown Butter, I have a little video short HERE if you want to see it in action
Instructions For Sourdough Discard Chocolate Chip Cookies
- Start by heating butter at medium high heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
- While waiting for the butter to cool, Mill your flour. I milled 1&3/4 cup of Soft White Wheat berries to get my total flour.
- Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
- Once the butter has cooled slightly, put it in your mixer with both sugars, and beat to combine for about 2 minutes.
- Next, add your eggs, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
- Add the sourdough starter (or discard, either state is fine)
- Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
- Slowly add your flour mixture on low until everything is all incorporated.
- Lastly, add the chocolate chips, and mix in gently.
- Let the dough rest in the fridge for 4 to 24 hours to get the full sourdough affect. (You can bake these right away if you don’t need the sourdough to work it’s magic.
- Preheat oven to 350*F
- Scoop with cookie scoop onto a lined baking sheet, and bake for 9 – 11 minutes.
- *Alternate Bake for Later Option* After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes
How To Make The Change To Fresh Milled Sourdough Starter
I have a post on how to change a traditional sourdough starter into a fresh milled flour sourdough starter HERE
Don’t Have Sourdough Starter Or Discard?
If you don’t have sourdough discard or starter (you can use either one for this recipe), then I have adapted this recipe to be made with fresh milled soft wheat (or einkorn) flour. You can find that adapted recipe HERE
However, the sourdough starter just does something magical to this recipe! In fact, dare I say, I would make a starter just for my discard recipes, even if I never made a loaf of sourdough bread in my life! lol Yes, these recipes are THAT good!
Starting Your Own Sourdough Starter From Scratch With Only Fresh Milled Flour
If you want to learn how to make your very own sourdough starter from scratch using only freshly milled flour, then I encourage you to checkout my video HERE, where I share how you can make your own, also troubleshooting issues, and I make a brand new sourdough starter along side you.
I also have a post with this information on making your own sourdough starter from 100% fresh milled flour HERE.
If you are interested in beginning the sourdough starter journey, I would love to help! Leave a comment below, and I would LOVE to answer any questions you may have!
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Check Out Some Of My Other Sourdough Recipes
Same Day Swiss Cake Roll – Chocolate
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Check out this post HERE where I talk about the top 10 best gifts for Bakers including sourdough starter link, mixer, flour mill, and others.
Sourdough Discard Chocolate Chip Cookies Video
Sourdough Discard Chocolate Chip Cookies Printable Recipe
Sourdough Discard Chocolate Chip Cookies Made With Fresh Milled Flour
Ingredients
- 1 cup Butter (2 sticks) 225g
- 3- 3&1/2 cups Fresh Milled Flour 380g -Mill 380g of soft white wheat berries to get that flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup sugar 210g
- 1 cup brown sugar 210g
- 2 eggs
- 1 tsp Vanilla I love to use my homemade
- 1/2 cup of sourdough starter or discard 120g
- 1 bag Semi Sweet Chocolate Chips 340g (or any mix-in you wish to use)
Instructions
- Start by heating butter at medium high heat. Make sure to watch this step, as the butter boils it can foam out of the pan quickly. It will bubble, then foam. Don’t walk away, it can burn quickly too. Once the butter solids have browned, remove from heat, and let it cool to below 110* F
- While waiting for the butter to cool, Mill your flour. I milled 1&3/4 cup of Soft White Wheat berries to get my total flour.
- Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
- Once the butter has cooled slightly, put it in your mixer with both sugars, and beat to combine for about 2 minutes.
- Next, add your eggs, then beat for about 3 minutes on medium high. It is ok if it looks greasy at this stage, it will come together later.
- Add the sourdough starter (or discard, either state is fine)
- Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
- Slowly add your flour mixture on low until everything is all incorporated.
- Lastly, add the chocolate chips, and mix in gently.
- Let the dough rest in the fridge for 4 to 24 hours to get the full sourdough affect. (You can bake these right away if you don't need the sourdough to work it's magic.
- Preheat oven to 350*F
- Scoop with cookie scoop onto a lined baking sheet, and bake for 9 – 11 minutes.
*Alternate Bake for Later Option*
- After the dough is made, scoop cookie balls onto a lined baking sheet, and flash freeze for 1 to 2 hours. Put these frozen raw cookie dough balls into a freezer safe container, and freeze for up to 4 months. You can use as many as you want, just bake them straight from frozen at 350* for 11-12 minutes
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases
Hi! If I don’t have that kind of flour, what other option would you recommend? Thanks
What flour options do you have? I have used Einkorn, spelt, and a mixture of many different kinds of flour. I like to add a little oat groat or hard red in there too with the soft white.
Firstly, I love your blog!!
Can Einkorn or Kamut be used at a 1:1 substitution?
Yes, for the most part, put the Kamut in slow at the end, you may not need all of it! 😉
I just pulled these out of the oven and they ARE the greatest sourdough discard cookies! Followed Kara’s recipe to the tee because I’m new at milling fresh flour. When I first took it out of the fridge, it was a solid piece of cookie dough 😳. However, after 3 hours at room temperature, I was able to scoop and bake. So delicious. Definitely my new favorite chocolate chip cookie recipe. Thank you!
Yay! We love them so much! I am so happy you liked them as well! Thank you for letting me know!
I’m down to 7 cookies in the freezer from my first batch of this AH-MAZING cookie recipe. And yes, these freeze and bake up SO good like you said, Kara! So I just did my second attempt, but this time decided to pre-scoop before going into the fridge for 24 hours to skip the 3 hours of room temperature warm-up time, however, this time I only came out with 26 cookies versus the 30 cookies from the first round. I followed all measurements. Is it because the cookie dough expands during the 24 hours?
I swear I have to make a batch for my freezer every week! I am guessing that they just scooped slightly different, or one of the ingredients (egg, flour, etc) was a bit smaller. But, yes as fresh milled flour sits, it does tend to absorb a bit more liquid. So, maybe a combination of those things together. I always get just a tiny bit different results, but they are always delicious! lol
My new favorite cookie recipe!
Yay! So happy to hear that! Thanks!
You were right! These are the BEST cookies. I did just ch0colate chip this time and ended up with 44 cookies! Great recipe (well all of your recipes I’ve tried so far are great)!!
I made these for a weekend trip for my kids to enjoy. I only used mini M&Ms. They turned out amazing. The perfect cookie. I didn’t mill my flour. I simply used organic unbleached all purpose. No more scrolling for the perfect discard cookie recipe. This is it.
I am so happy to hear that! I make this cookie recipe multiple times per month, and it is my most requested cookie ever! Thank you!
These are incredible! I’ve made them twice with fresh milled barley flour since I just got my mill and don’t have any soft wheat berries yet. They came out amazing both times. My family says they are the best cookies I’ve ever made!
I am so happy to hear that! My family asks for these often! Thank you!
We made these 4 times in the last month – I liked them best with endangered species milk chocolate chips. We brought some to a neighbor and she thought we bought them at the store!
Such a good recipe!
Awesome! These are one of my favorites too! I get requests for these cookies often! That is kind of you to share! Thanks so much!
I made these cookies with my granddaughter yesterday and they are the best chocolate chip cookies I’ve ever made. I spent the entire day in my kitchen making these, your sandwich bread and a loaf of sourdough using your recipe. I’m so thankful I found your site and videos. I had almost given up on making good bread with my milled grains.
Awww this warms my heart to hear! I am so happy you had such a wonderful day with your granddaughter, and that you loved all the recipes! Thank you so much for sharing!!!
Amazing. Brown butter makes these cookies taste like a dream. I used homemade vanilla extract & added a little vanilla bean caviar.
Chefs kiss.
I agree! Brown butter is so delicious! And it smells amazing when browning it too! Vanilla bean caviar sounds like a delicious addition! yum!
What is vanilla bean caviar?
That is just the inside of the vanilla bean, some say it looks like caviar. I believe you may be able to buy it as well already scraped out. But, it is pretty easy to slice and scrape out the center.
Well I haven’t baked them and I can’t eat sugar or flour but I regularly bake for my family and friends with my sourdough. I’m so excited for this recipe. Smelled amazing. I prepped the balls of dough this eve and they are chilling until tomorrow. Your directions and attention to detail in your explanation were amazing. I bake almost every day. Sometimes with alternative flours like bamboo and lupine for myself but have to say your attention to detail and alternative options like baking later was a breath of fresh air. I’m confident they will be a hit. I’ll report back from my critics. Thank you again for your time on this.
I am so happy to hear that, thank you so much! I have never baked with bamboo or lupine, that sounds interesting! I look forward to hearing what everyone thought! Happy Baking!
Thank you for the sourdough brown butter cookie recipe. So delicious. Someone on FB recommended using your recipes when I complained about some baking failures of mine. I’ve baked for nearly 60 years, but only started using FMF a couple years ago & found my converted recipes efforts to turn out only so-so. Now I can’t wait to try your other recipes. BTW, the brown butter is a brilliant touch!
My pleasure! We LOVE those cookies too! I hope you love my other recipes too! Thanks so much! Happy Baking!
Making for hubby the 2ns batch!!!
I tried freezing and when u baked straight from freezer, they were little puff balls. Still good yummy! Is there a way to cut back all the sugar? I use Monkfruut measure the same, but Very expensive. Ty for such a Wonderful Recipe!!!
You could try coconut sugar, or part honey. I am glad you enjoyed it! Thanks!
Ty I’ll try!!! ☺️
Yay! Let me know what you think! Happy Baking!
These truly are the best cookies! Thank you for this wonderful recipe. I have been milling my flour for several years, just for mostly baked goods and pizza dough. Now that I’m an empty nester, I have more time. I wanted to start my own sour dough starter, thanks to you Kara! Please keep posting and sharing this most valuable information. Hopefully more people will jump on board and start milling their flour. Thank you Kara!! Love what you’re doing!!
Yay! I am so happy to hear that! Thank you so much!
Love the Einkorn version of these cookies…everyone raves about them when I bake them for family gatherings! I am new to sourdough and have used your instructions for the sourdough starter. I just did my second feed for day 9 and it is looking beautiful! I can’t wait to try this recipe with the discard! Question about the discard…when you get to a mature starter, do you ever save the discard? I think I saw someone post about putting the discard in a separate jar in the fridge. Any thoughts?
Yes! These are always a hit when I make these! IF you like the Einkorn version, wait until you try these with sourdough! YUM! I love them both! Yes, you can keep the discard in the fridge, and use that in recipes as well.
Hi Cyndi,
I just saw your question about sourdough in the fridge & thought I’d reply with my experience. I got tired of keeping up with sourdough at room temperature, the daily feeding & discarding so I saved just a small amount (100 grams) of my mature sourdough in the fridge in a gasket-sealed glass container. It’s been in the fridge for over a year, unused. It developed a brownish liquid on top & I just poured that off (measure then replace with the same amount of fresh bottled water) mix it in so the ratio stays the same. For this recipe I measured out 40 grams of sourdough, added 40 grams of water & 40 grams of FMF, let it sit covered, overnight on the counter. The next morning it was nice & bubbly, ready for adding to the recipe. Hope this helps you. I read about it somewhere on the internet from a lady in Norway I believe & it works!
Thanks for sharing!
I am super bummed! This is the first fresh milled flour cookie recipe I tried and the cookies spread out super thin and flattened when cooled. They’re more like lace cookies. I used soft white berries and weighed everything precisely in grams. Any thoughts???
I am sorry to hear that, my guess would be that the butter wasn’t browned all the way. When browning butter, it removes all the moisture in the butter, and if it isn’t fully browned, the moisture content is too high for the amount of flour in the recipe, which will cause them to spread out.
Hi Kara!
I have been searching for a website like yours that uses FMF for a long time! I’m so happy I found you!! Just made these wonderful sourdough cookies & they are fantastic! I can’t wait to get everyone’s reaction at work tomorrow. Usually, when I try the classic Tollhouse recipe they flatten out thinner than pancakes & I have to eat them with a spoon since they don’t hold their shape, aggravating. These are fabulous & I love the flavor browned butter gives them too. Thank you so much for this recipe! I can’t wait to try more of your recipes!
Awesome! I am so glad you found me! That is so nice of you to share! Yes, I agree love that browned butter touch. Thanks so much! 🙂
Wonderful! This was the first time I made browned butter and I’m not sure if I maybe let it cook too long? There were brown/black bits in the bottom of the saucepan, I strained those off and just used the brown liquid part—is that correct?
I used dark chocolate chips and a mix of bashed up walnuts and pecans and they are delish! Thanks for sharing!!
It may have gone close, but there should be some brown bits, yes. That is the milk solids toasting. I just pour it all in. Yum!
This is a terrific recipe! In my family, I am the cookie queen. And we love dark, rich chocolate chip cookies. So the only change I made was reducing the amount of sugar to a scant 3/4 cup organic brown sugar and 1/2 cup organic white cane sugar. I used a mixture of chopped 65% and 80% organic dark chocolate for the chips. The browned butter added a deep richness and flavor. Oh me, oh my, they are scrumptious!! I rolled the batter in a log and froze it. Now I can bake a few fresh cookies, or a lot, in no time at all. Next time I make these I’ll experiment with Einkorn and maybe add toasted pecans or macadamia nuts. Thanks for all your great recipes and practical tips for using FMF. Blessings
Awesome! That sounds delicious! Thanks so much! 🙂
These look delicious and the reviews are excellent. I am looking for fmf starter discard recipes. Is the starter in this recipe fmf or AP please and thanks!
I use a 100% FMF sourdough starter, but I think both would work.