a stack of 7 baked sourdough cookies with another cookie leaning against the stack, m and m candies and chocolate chips are mixed in the cookies
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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.

a stack of 7 baked sourdough cookies with another cookie leaning against the stack, m and m candies and chocolate chips are mixed in the cookies

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.”

Sourdough Brown Butter Chocolate Chip Cookies made with Fresh Milled Flour
Sourdough Brown Butter Chocolate Chip Cookies made with Fresh Milled Flour are literally my family’s favorite cookie recipe!

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.

close up of a single sourdough cookie with a bite out of it showing the chocolate chips and m&m candies

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!

hands putting cookie topping on cookie dough before baking, with words "family fun night - cookie style"
Family Fun Night – Cookie Style! Everyone chooses their own cookie toppings.

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.

  1. Line baking sheet with parchment paper.
  2. Scoop cookie dough balls with cookie scoop and place the close together, but not touching on the lined baking sheet.
  3. Place the baking sheet in the freezer for 2 hours. (Can be frozen for 4-6 months, but they won’t last that long.)
  4. Take the cookie dough balls off the tray, and put them in a freezer safe container or bag.
  5. When ready to bake, decide how many you want to make.
  6. Bake cookies straight from frozen on a lined baking sheet at 350* F for 11-13 minutes
  7. Let them cool for about 5 minutes on the tray, then remove to a cooling rack.
  8. ENOY! Share if you wish
mason jar filled with sourdough starter bubbles on the left and a metal bowl filled with fresh milled flour and a black measuring cup

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)
first photo shows a pan with boiling butter, then foaming butter, then brown butter with a red & white snowflake spatula

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

  1. 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
  2. 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.
  3. Now, add your baking powder, baking soda, and salt to your milled flour and mix in.
  4. Once the butter has cooled slightly, put it in your mixer with both sugars, and beat to combine for about 2 minutes.
  5. 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.
  6. Add the sourdough starter (or discard, either state is fine)
  7. Add your vanilla and beat for 2 more minutes until fully combines. At this stage, it should resemble a cake batter consistency.
  8. Slowly add your flour mixture on low until everything is all incorporated.
  9. Lastly, add the chocolate chips, and mix in gently.
  10. 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.
  11. Preheat oven to 350*F
  12. Scoop with cookie scoop onto a lined baking sheet, and bake for 9 – 11 minutes.
  13. *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
first photo shows metal mixing bowl with browned butter, sugar, and brown sugar, then 2 eggs cracked into the creamed butter and sugar, then sourdough starter mixing in the cookie dough

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!

Fresh milled flour sourdough starter
100% Fresh Milled Flour Sourdough Starter.

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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Sourdough Starter

Grain Mill From Nutrimill

Grain Mill From Amazon

Cookie Scoop

Everyday Grain Storage Bins

Soft White Wheat

Spelt

Check Out Some Of My Other Sourdough Recipes

Sourdough Pumpkin Roll

Same Day Swiss Cake Roll – Chocolate

Sourdough Chocolate Cupcakes

Sourdough Recipe Page

You May Be Interested In This Post

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

YouTube player

Sourdough Discard Chocolate Chip Cookies Printable Recipe

a stack of 7 baked sourdough cookies with another cookie leaning against the stack, m and m candies and chocolate chips are mixed in the cookies

Sourdough Discard Chocolate Chip Cookies Made With Fresh Milled Flour

This is truly The Greatest Sourdough Discard Cookie. 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.
5 from 7 votes
Prep Time 40 minutes
Cook Time 10 minutes
2 hours
Total Time 4 hours 40 minutes
Course Dessert
Servings 36

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

Try Family Fun Night, and let everyone choose a mix- in to put in their cookie dough! It’s fun and everyone can choose their own toppings. 
You can make this recipe with regular white flour, you may need to adjust the flour amount.
Keyword brown butter, chocolate chip, cookies, discard, family fun night, recipe, sourdough, starter

*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

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19 Comments

    1. 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.

  1. 5 stars
    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!

      1. 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?

        1. 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

  2. 5 stars
    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)!!

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 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.

    1. 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!!!

  6. 5 stars
    Amazing. Brown butter makes these cookies taste like a dream. I used homemade vanilla extract & added a little vanilla bean caviar.

    Chefs kiss.

  7. 5 stars
    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.

    1. 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!

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