Print

Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter Notes

A stack of three golden brown sourdough chocolate chip cookies piled high on a light plate, featuring melted chocolate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best sourdough chocolate chip cookies using your discard. These cookies are perfectly chewy, gooey, and feature the rich flavor of brown butter for a complex, satisfying treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet or dark chocolate chips or chunks

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a heatproof bowl and let it cool for 10 minutes.
  2. Whisk the granulated sugar and brown sugar into the cooled brown butter until fully combined.
  3. Whisk in the egg, egg yolk, sourdough discard, and vanilla extract until the mixture is smooth and glossy.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls slightly flatter on top.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft and gooey.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough overnight develops the tangy flavor from the sourdough discard and results in thicker, chewier cookies.
  • Use high-quality chocolate chunks for the best melt and texture.
  • If you want extra tangy chocolate chip cookies, let the dough rest for up to 48 hours in the refrigerator.
  • For bakery style sourdough cookies, sprinkle a tiny pinch of flaky sea salt on top of each dough ball before baking.

Nutrition

Find it online: https://eatableempress.com/sourdough-chocolate-chip-cookies-recipe/