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Irresistible Sourdough Chocolate Chip Cookies

A stack of three gooey Irresistible Sourdough Chocolate Chip Cookies piled on a light ceramic plate.
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Make chewy, deeply flavored chocolate chip cookies using your sourdough discard for a unique, slightly tangy taste.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (113g) active sourdough discard (unfed starter)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1/2 cup (85g) dark chocolate chunks

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids toast and turn deep brown. Remove from heat and let cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the sourdough discard until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Fold in the chocolate chips and chunks.
  6. Cover the dough and chill for at least 24 hours, or up to 72 hours, for best flavor development.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 3 tablespoons each. Place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds depth of flavor that complements the sourdough tang.
  • Chilling the dough is crucial; it hydrates the flour and concentrates the sourdough flavor.
  • For thicker cookies, chill the dough for 48 to 72 hours.
  • If you prefer a less tangy cookie, use a 100% whole wheat sourdough discard.

Nutrition

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