🍯🐝 Honey Sourdough Discard Chocolate Chip Cookies

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When I first started baking with sourdough, I felt guilty every time I tossed out the discard. Around the same time, I was also looking for ways to cut back on refined sugar without giving up sweet treats. That’s when this cookie was born—part smart baking, part sweet tooth solution.

By swapping out white sugar for honey, I added a natural sweetener that’s not only gentler on blood sugar levels but also brings antioxidants and trace nutrients. And the sourdough discard? It adds a subtle tang and helps with digestion thanks to its fermented nature.

The result? A soft, chewy cookie that satisfies your cravings and makes use of ingredients you might have thrown away. A win for your taste buds—and your conscience.

Sourdough Discard Chocolate Chip Cookies

Ingredients:

• 1/2 cup sourdough discard (unfed, at room temp)

• 3/4 cup unsalted butter, softened

• 1/2 cup honey

• 1/4 cup brown sugar (adds chew and balances the honey)

• 1 large egg

• 1 tsp vanilla extract

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups chocolate chips (semi-sweet or dark work best)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream the softened butter, honey, and brown sugar until smooth and fluffy.

3. Mix in the egg, vanilla, and sourdough discard until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually stir the dry ingredients into the wet mixture, mixing just until no streaks remain.

6. Fold in the chocolate chips.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are golden and the centers are just set (don’t overbake—they’ll firm up as they cool).

9. Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Tips:

• The honey makes these cookies extra moist—chilling the dough for 20–30 minutes before baking can help them hold shape better if needed.

• Use mild-flavored honey (like clover or wildflower) so it doesn’t overpower the chocolate.

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