Sourdough Discard Chocolate Chip Cookies with Walnuts

Soft, chewy chocolate chip cookies with nutty centers, a little whole-wheat flour, and the lovely addition of sourdough discard.

FROM THE KITCHEN

There is something awfully nice about having a jar of sourdough starter in the refrigerator. It promises fresh bread, a weekend baking project, and—if Poppy has anything to say about it—a very good excuse to make cookies.

These Sourdough Discard Chocolate Chip Cookies are the sort of cookies we love best: soft in the middle, lightly golden around the edges, generously studded with chocolate, and filled with toasted, nutty walnut pieces. They have substantial centers that stay wonderfully chewy, just as a proper chocolate chip cookie should.

Poppy developed this recipe with a few thoughtful twists. Instead of relying entirely on butter, she uses half butter and half mild olive oil. A little whole-wheat flour lends a subtle nuttiness, while sourdough discard brings moisture and a delicate tang. Light brown sugar provides just enough caramel-like sweetness to bring everything together without overwhelming the chocolate.

The result? A thoroughly satisfying homemade cookie that happens to make good use of that leftover sourdough starter.

No complicated techniques, no unusual ingredients, and certainly no pretending a cookie is something it isn’t. Just a very good cookie, a cup of coffee, and perhaps a little afternoon Pilates once the baking sheet is empty.

Why You’ll Love These Sourdough Discard Cookies

A delicious way to use leftover starter. If you bake sourdough bread regularly, you know how quickly discard can accumulate. This recipe turns it into something rather lovely.

Soft, chewy centers. The combination of butter, olive oil, brown sugar, and sourdough discard gives these cookies their tender texture.

Chocolate in every bite. Use chocolate chips for a classic cookie or roughly chopped chocolate for a more rustic, bakery-style finish.

Walnuts for a little crunch. Their earthy, nutty flavor balances the sweetness of the chocolate beautifully.

A more thoughtful take on a classic. Whole-wheat flour, olive oil, and a modest amount of brown sugar give these cookies their own character. They’re still proper chocolate chip cookies, and that’s precisely the point.

A Few Ingredients That Make a Difference

Sourdough discard

Discard is the portion of sourdough starter removed during feeding. In cookies, it adds moisture and a subtle tang that complements the chocolate without making the finished cookies taste distinctly sour.

You can use fed or unfed discard, provided it is fresh and healthy. Because sourdough starters vary in hydration and consistency, the dough may vary slightly from batch to batch.

Butter and mild olive oil

Butter brings that familiar chocolate chip cookie flavor, while mild olive oil contributes tenderness. Together, they create a lovely balance of richness and softness.

Choose a mild, fruity olive oil rather than a strongly peppery one so its flavor doesn’t compete with the chocolate.

Light brown sugar

We use just one-third cup of packed light brown sugar. It contributes moisture, a hint of caramel flavor, and the chewy texture we want, while allowing the chocolate and walnuts to shine.

A little whole-wheat flour

A small amount of whole-wheat flour adds a pleasant nuttiness and a slightly more substantial bite. It is a small change, but one that suits these cookies particularly well.

Chocolate and walnuts

This is where you can make the recipe your own. Semisweet chocolate chips are a wonderful everyday choice, while chopped dark chocolate creates pockets of melted chocolate throughout the dough. Walnuts add a satisfying crunch, but pecans would be lovely, too.

Tips for Lovely Cookies

Keep the dough mounds tall. Resist the temptation to flatten them before baking. Leaving the scoops rounded helps preserve those substantial centers.

Don’t wait for the centers to look completely done. Remove the cookies when the edges are lightly golden but the centers still look soft. They will continue setting on the hot baking sheet.

Give them a little resting time. Five to ten minutes on the baking sheet allows the cookies to firm up before you transfer them to a cooling rack.

Choose your chocolate thoughtfully. A combination of semisweet chips and chopped dark chocolate makes a particularly lovely batch. For a little extra flourish, reserve a few chocolate pieces to press into the tops just before baking.

Let the butter soften naturally. Softened butter blends more easily with the oil and sugar. You want it pliable, not melted.

A Little Something to Serve Alongside

These cookies are delightful with a cappuccino, a mug of hot tea, or a glass of cold milk. For an afternoon treat, arrange a few on a small plate with fresh berries and let the kettle do the rest. They are perfect for your afternoon coffee hour or Fika!

They also make a thoughtful addition to a weekend brunch table or a little homemade gift. Tuck them into a tin lined with parchment, tie it with a simple ribbon, and you’ll have something far more charming than another store-bought box of sweets.

And if you’re keeping a jar of sourdough starter on the counter, consider this your invitation to make the most of it.

Sourdough Discard Chocolate Chip Cookies

Prep time: 15 minutes
Bake time: 12–14 minutes per batch
Makes: Approximately 20–22 medium cookies

Soft, chewy sourdough discard chocolate chip cookies made with butter, mild olive oil, light brown sugar, whole-wheat flour, and walnuts.

Ingredients

Wet ingredients

• 6 tablespoons (85 g) softened real butter
• 6 tablespoons (90 ml) mild olive oil
• ½ cup (120 g) sourdough discard, fed or unfed
• ⅓ cup (70 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract or vanilla bean paste

Dry ingredients

• 1 cup plus 2 tablespoons (140 g) unbleached all-purpose flour
• A scant ¼ cup (28–30 g) whole-wheat flour
• ½ teaspoon baking soda
• A scant ½ teaspoon regular table salt or fine sea salt
• 1¼ cups (approximately 200–220 g) chocolate chips or chopped chocolate
• ½ cup (60 g) roughly chopped walnut pieces

Instructions

1. Prepare the oven.

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Mix the butter, oil, and sugar.

In a large mixing bowl, cream the softened butter with the olive oil and brown sugar until smooth and lightly combined, about 1–2 minutes.

Beat in the sourdough discard, egg, and vanilla until the mixture looks creamy.

3. Add the dry ingredients.

Add the all-purpose flour, whole-wheat flour, baking soda, and salt. Mix on low speed just until a thick, sticky dough forms. Avoid overmixing.

Fold in the chocolate chips and chopped walnuts by hand.

4. Scoop the cookies.

Using a medium cookie scoop or a tablespoon measure, portion the dough into mounds of approximately 2 tablespoons each.

Place them on the prepared baking sheets, leaving space between the cookies for spreading. Keep the mounds tall and rounded; do not flatten them.

5. Bake until the edges are golden.

Bake for 12–14 minutes, until the edges are lightly golden and the centers still look soft and substantial. Baking time may vary slightly depending on your oven and the size of your cookies.

6. Let them set.

Allow the cookies to rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool.

Enjoy one while the chocolate is still a little warm. Poppy would certainly approve.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in an airtight, freezer-safe container for up to three months.

For the best texture, let frozen cookies thaw at room temperature before serving.

Frequently Asked Questions

Can I use unfed sourdough discard?

Yes. This recipe works with either fed or unfed discard. The discard adds moisture and flavor; the recipe relies on baking soda rather than the starter alone for leavening.

Will these cookies taste sour?

No pronounced sourdough flavor is intended. The discard contributes a subtle tang that complements the chocolate and walnuts.

Can I leave out the walnuts?

Certainly. Omit them for a classic chocolate chip cookie, or replace them with chopped pecans if you prefer.

Can I use dark chocolate instead of chocolate chips?

Absolutely. Roughly chopped semisweet or dark chocolate works beautifully and creates irregular pockets of melted chocolate throughout the cookies.

Can I freeze the cookies?

Yes. Freeze the cooled, baked cookies in an airtight container for up to three months. You can also freeze portions of dough, although baking time may need adjusting.

Why shouldn’t I flatten the dough before baking?

The rounded dough mounds help produce the substantial centers that make this recipe special. Flattening them may encourage a thinner cookie.

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From Poppy’s kitchen to yours, with a little chocolate, a little sourdough, and plenty of good things to enjoy.

A few more lovely bakes from the Fittbe Kitchen you Might Like to Try

There’s really nothing like homemade baked goods… You select a recipe, you bake it and your whole house smells amazing. Then… a little delayed gratification if you will. Save your treat for a few hours when you can sit down and make a little celebration of it. ꨄ︎

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