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
So the flour that you mill yoirself for this recipe, is it a whole grain / wholemeal flour?
I prefer not to use any white flour and only whole grain.
Anyone have any idea if a vegan version of this is possible?
Yes, I mill my whole wheat berries into freshly milled flour. I am not sure if it would work without eggs. The butter can be subbed for coconut oil.
Thanks for getting back to me. I will experiment with theseat some point and get back to you on what works.
Kara can you please confirm the amount of flour that is called for? I see 380g in the ingredient list but only 1-1/4 cups being referred to in the body of the recipe… I’m about to make these now but I’m not sure how much soft wheat I should mill up!
These cookies use 380g of fresh milled flour. In the body is referring to the whole wheat berry volume, then milled.
Thank you so much for the quick reply!! We have a family reunion tomorrow and I’m baking FMF banana bread muffins and cookies and rolls!! Everyone is getting FMF tomorrow and I’m not saying anything except to a few who already know lol!!
All the <3!!
~Mary
Does this recipe really give 36 cookies?? I’m thinking I might need to double it so we still have some leftover for us at home especially since they’re so good lol!!
Depending on the cookie scoop size, yes. I usually get aright around 36 cookies with my normal cookie scoop (I believe is 1.5 or 2 TBSP scoop) When I use my small half tablespoon scoop, I get more mini ones.
I was so excited for this recipe. The only thing I didn’t do was brown the butter. I made my own brown sugar with molasses and hand mixed the dough vs using a mixer. Is it possible I over mixed? My cookies came out completely flat. I did a 24 hr ferment and had rolled out the dough to make squares for individual servings. What a mess. Cookie runs all over. Then I did 1 cookie instead of several and I pulled it out looking all plump and good and it all broke when I set it on the stove. The “tapping” of the pan on the stove deflated the whole cookie. It’s a chocolate chip paper vs a nice plump cookie. Was 1 cup of butter too much for this recipe? I know you did brown butter and maybe the butter amount ended up being reduced because of cook-off?
Browning the butter removes all the moisture out of the butter. So, without browning the butter, the cookies had way too much liquid in them, that will make them flat. If you want to make without browning the butter, I would recommend adding 1/2 cup or more flour 60g or more to the recipe to get the desired consistency you like. We like a thinner chewy cookie, not a puffy plump cagier cookie, so that is why we deflate them.
There it is. Too much butter and not enough flour. I also probably over-mixed. I added some flour to each cookie square and gently worked it in. They baked up so much better. I can delete my previous comment if you’d like or leave it for others to see. I wish I could change the rating! Now knowing I should use half the butter for the next batch is immensely helpful, Kara, thank you! I’ll share how the results are next batch. I was so disappointed and bummed with another failure and not knowing that adding flour to already fermented and prepped squares would work. I was so tired of throwing dough away I gave it a shot on 1 cookie and baked it up before including flour in all of them. I’m glad this was an easy fix regardless of the inconsistent outcome 🤭
I still messed it up. Not 1/2 the butter but more flour, goodness I really read what I want sometimes. Do you think I could reduce the butter instead? Science is obviously not a skill of mine 😅… or reading things correctly the first time around. Makes sense why recipes take me 2-5 times longer to make because I reread every step constantly because I can’t manage to get things right the first time.
I would highly suggest you give the browned butter a try and give the recipe a try as written. You could possibly decrease the butter and sugar to offset the wet ingredients to the dry ingredients. But, I would say give the browned butter a try.
Yay! So glad to hear that! Nice job! 🙂
I only have AP flour at home, how much should I use compared to the milled flour?
I would say about 2&1/2-3 cups of AP flour, let me know how it goes! 🙂
Thank you so much for your incredible recipes!! The cookies are delicious, as well as all of your other recipes I’ve tried. I was wondering if you have ever added pumpkin to these cookies, or if there’s an amount of pumpkin puree you would recommend adding to them? Thanks!
Thank you so much! I would try adding about 50g of pumpkin puree in place of one of the eggs. Let me know how it goes! 🙂
This is my first ever recipe review. These cookies are that good. I had to share! The texture is spot on – comparable to bakery cookies /store bought dough – and the browned butter gives the cookies a hint of caramel notes that provides a depth of flavor I’ve been missing in my FMF cookies. I prefer to roll the dough into balls and fully chill for a perfectly chewy and round cookie.
Yay! So happy to hear they were a hit! We love having these on hand for whenever that cookie craving hits, we can pop them from the freezer to the oven! 🙂
These look fab! Could we use honey instead of sugar?
I have not tried it with honey, but honey granules or scant do work in place of sugar.
Do you think the flavors of white chocolate and macadamias would work with this recipe?
Or would you use a recipe without sourdough for that?
Yes, I think those add ins would be delicious in place of the regular chocolate chips. Let me know how it goes! 🙂
These turned out great! Perfect balance between soft and chewy and also not flat or too puffy. I did only add 290g of sucanat instead of 210g regular sugar and 210g brown sugar. It seemed like a lot of sugar. 290g is plenty sweet for me! I wish I could post a picture. I let the dough sit on the counter covered for 3 hours and then put it in the fridge while my oven preheated, scooped, and then baked 10 min.
Yes! Thank you so much! I am glad to hear they were a hit! Thanks for sharing your substitutions! 🙂
hi there,
is the baking powder necessary? we don’t have any on hand but we do have baking soda.
thanks!
Baking powder does help the cookie to rise a bit, I recommend it for this recipe. If you give it a try without, let me know how it goes!
These were DIVINE! Thank you!! <3
Yay! Glad to hear they were a hit! 🙂