Sourdough Maple Walnut Chocolate Chip Bites

Picture a tray of bite-sized cookies, their craggy tops glossed with melting chocolate, walnut nubs toasty and golden, and a maple-sweet aroma curling through the kitchen like a hug.

Imagine the soft-chewy centers giving way to crisp edges, a whisper of cinnamon and a gentle sourdough tang that makes each bite feel both nostalgic and new.

I love these because they turn “discard” into delight—comfort you can bake in under an hour.

These little bites have rescued me on more than one occasion; once, with unexpected guests on a rainy afternoon, I pulled chilled dough from the fridge and had warm, maple-kissed cookies on the table before the kettle boiled.

They’re perfect for busy weeknights when dessert needs to be quick, for lunchbox treats that won’t crumble, or for Sunday suppers when everyone lingers for “just one more.”

They freeze beautifully, too.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor: maple, tangy sourdough, toasted walnut crunch
• Balances textures: chewy centers with crisp, lightly salted edges
• Reduces waste by using unfed sourdough starter discard
• Freezes beautifully; bake from frozen with minimal extra time
• Easy, quick prep with simple pantry-friendly ingredients

Ingredients

• 120 g unsalted butter softened — room temp for easy creaming
• 80 g light brown sugar packed — adds moisture and caramel notes
• 60 g granulated sugar — balances sweetness and spread
• 1 large egg room temperature — helps emulsify the dough
• 120 g sourdough starter discard unfed — tangy moisture boost
• 80 ml pure maple syrup Grade A amber — balanced maple flavor
• 1 tsp vanilla extract — rounds out sweetness
• 220 g all-purpose flour — standard protein for soft bite
• 1/2 tsp baking soda — lift and browning
• 1/2 tsp baking powder — extra lightness
• 1/2 tsp fine sea salt — sharp, even seasoning
• 1/2 tsp ground cinnamon optional — subtle warmth
• 120 g semi-sweet chocolate chips — classic melty pockets
• 80 g chopped walnuts toasted — deeper nutty crunch
• 30 g mini chocolate chips optional for topping — pretty finish
• Flaky sea salt to finish optional — contrast and pop

Step-by-Step Method

Cream the Butter and Sugars

Preheat oven to 350°F (175°C). Line two sheet pans with parchment.

In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes. Scrape the bowl. Proper creaming traps air, helping lift the bites.

Avoid melting the butter or your dough may spread too much.

Whisk the Wet Ingredients

In a medium bowl, whisk the egg, sourdough discard, maple syrup, and vanilla until smooth and cohesive. Break up any streaks of starter.

This mixture should look glossy and pourable. Uniform wet ingredients make certain even hydration and prevent overmixing later.

If your starter is very runny, note you may add a touch more flour later.

Combine Wet with Creamed Base

Pour the whisked wet mixture into the creamed butter-sugar. Beat until fully combined and slightly glossy, about 30 to 60 seconds.

Scrape the bowl to catch any unmixed butter pockets. Don’t overbeat.

Overmixing at this stage can create excess gluten later and lead to tougher bites.

Whisk and Add the Dry Mix

In a separate bowl, whisk flour, baking soda, baking powder, salt, and optional cinnamon.

Sprinkle the dry mix over the wet base. Fold gently with a spatula just until no dry streaks remain.

Stop as soon as it comes together. A few small lumps are fine. Keeping the mix tender prevents dense, cakey bites.

Fold in Chips and Walnuts

Stir in semi-sweet chocolate chips and toasted chopped walnuts until evenly distributed. Use a wooden spoon to avoid smashing chips.

Mix briefly to prevent overworking the dough. If dough feels loose due to a very fluid starter, add 1 to 2 tablespoons flour to achieve a soft, scoopable consistency.

Chill to Firm and Develop Flavor

Cover the bowl and chill the dough for 30 minutes. Cold dough firms the butter and minimizes spread while baking.

It also allows flour to hydrate and flavors to meld. If chilling longer than 1 hour, let the dough sit a few minutes at room temperature before scooping to ease portioning.

Scoop and Top Neatly

Using a 1-tablespoon cookie scoop, portion dough onto the prepared sheets, spacing about 2 inches apart.

Top each mound with a few mini chocolate chips, pressing lightly to adhere. This creates a bakery-style look and extra chocolate on top.

Keep unused dough chilled between batches.

Bake Until Just Set

Bake one sheet at a time for 10 to 12 minutes. Look for set edges and slightly underbaked centers.

Pull at 10 minutes for chewier bites; go closer to 12 for crisper edges. Don’t overbake; carryover heat will finish the centers.

If desired, sprinkle flaky sea salt immediately after baking.

Cool and Finish

Let bites cool on the sheet for 5 minutes to set their structure. Transfer to a cooling rack to cool completely before serving.

This prevents soggy bottoms and preserves texture. Store airtight up to 3 days or freeze up to 2 months.

Rewarm briefly for melty chips and revived aroma.

Ingredient Swaps

• No sourdough discard: use 60 g plain yogurt or sour cream plus 60 g flour; flavor will be less tangy but texture stays moist.
• Dairy-free: swap butter for equal weight plant butter; use dairy-free chocolate chips.
• Nut-free: omit walnuts or replace with pumpkin or sunflower seeds; for more crunch, add 20–30 g extra chips.
• Maple alternatives: use honey or dark brown sugar (80 ml honey or 90 g dark brown sugar + 1–2 tsp water); flavor shifts slightly.
• Flour: sub up to 50% whole wheat or spelt; if using all whole wheat, add 1–2 tsp milk/water to keep dough scoopable.
• Egg-free: replace 1 egg with 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min).

You Must Know

• Doneness • If edges look set but centers wobble and appear glossy, pull the tray; carryover heat will finish them in 5 minutes on-pan, yielding chewy centers and 1/4-inch crinkly edges.
• Troubleshoot • When dough slumps into thin puddles at minute 6–7, stir in 10–20 g flour and chill an extra 15 minutes; higher hydration discard needs more structure to hold a 2-inch spread.
• Scale • For half-batch, divide all by 2 (use 1 small egg beaten, add 25 g of it by weight); for double-batch, portion dough into two bowls to keep inclusions even and rotate trays, holding the second bowl chilled 30 minutes between rounds to maintain consistent spread.
• Flavor Boost • For deeper maple notes, swap 40 g of granulated sugar for 40 g additional maple syrup and increase flour by 15 g; balances extra liquid while pushing maple to the forefront.
• Make-Ahead • To streamline, scoop 24 x 15–18 g mounds, freeze solid 1 hour, then bag; bake from frozen at 350°F for 11–13 minutes—same visual cue: matte edges, slightly glossy centers.

Serving Tips

• Serve warm with vanilla ice cream and a drizzle of warm maple syrup.
• Pair with coffee or cold brew; the tang complements roasted notes.
• Plate alongside fresh orange slices to brighten the maple and chocolate.
• Create a nibble board with grapes, aged cheddar, and toasted walnuts.
• Dust with powdered sugar and add a pinch of flaky salt before serving.

Storage & Make-Ahead

Store cooled bites in an airtight container in the fridge for up to 5 days; they’ll stay soft and slightly chewy.

For make-ahead, chill dough up to 48 hours to enhance flavor.

Freeze baked bites or pre-scooped dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.

Reheating

For gentle reheating: microwave 5–8 seconds to soften.

Oven at 300°F for 4–6 minutes for crisp edges.

Stovetop skillet on low, covered, 2–3 minutes, flipping once to warm through.

Maple Festivals, Midwest Fairs

Sometimes the best way to taste these Sourdough Maple Walnut Chocolate Chip Bites is at a maple festival or Midwest fair, where the air smells like wood smoke, hot griddles, and fresh syrup.

I plan my visit early, weaving past sugar shacks and fiddle music to a booth where the baker’s scooping dough with a practiced wrist.

The bites emerge warm, edges set, centers soft, a glossy drizzle of Grade A amber catching sunlight. I taste walnut crunch, chocolate melt, and that gentle sourdough tang—comfort with a spark.

You’ll spot maple cotton candy, pancake stacks, and jars labeled from this year’s run; I grab a pint to take home.

Later, I’ll bake a batch, chasing that festival glow.

Final Thoughts

Ready to bake a batch? Give these bites a try as written, or tweak to your taste—swap nuts, play with chip varieties, or adjust bake time for chewier or crisper edges.

Frequently Asked Questions

Can I Make These Gluten-Free Without Sourdough Starter?

Yes—you can. I’d swap in a 1:1 gluten-free flour blend, omit the starter, and add 1 tablespoon milk. Chill the dough well. Expect tender centers, crisp edges, maple-kissed aroma, and walnut crunch. You’ll love them.

How Do I Calculate Nutrition per Bite?

I divide each ingredient’s grams by 24, add calories/macros from a trusted database, then sum. I’ll weigh a finished bite too—real yield matters. I keep notes, adjust for toppings, and round to whole numbers.

Are These Safe for Nut Allergies?

No, they’re not safe as written—I use walnuts. If you’ve a nut allergy, I’d omit walnuts and verify chocolate labels for cross-contact. I’ll toast seeds instead; sunflower or pumpkin add crunch, aroma, and cozy warmth.

Can I Ship These Without Them Crumbling?

Yes—you can. I’d bake slightly longer for sturdier edges, cool completely, then nestle each bite in mini cupcake liners, double-layer in a snug tin, cushion with parchment, and ship priority. I’ve arrived with deliciously intact treats.

What Drink Pairings Complement Maple and Chocolate?

Try coffee with a splash of cream, or a maple old fashioned. I also love malty brown ale, tawny port, or chai latte. For lighter vibes, pour black tea, oat milk, or nitro cold brew.