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Chewy Sourdough Chocolate Chip Cookies with Discard

Close-up of three gooey sourdough chocolate chip cookies with melted chocolate pools on a light plate.
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Make thick, chewy chocolate chip cookies using your sourdough discard for added depth of flavor. This recipe yields soft centers and crisp edges.

Ingredients

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  • 1 cup (226g) unsalted butter, melted and slightly browned
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn brown and the butter smells nutty. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time until fully combined. Mix in the sourdough discard until just incorporated.
  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 combined. Do not overmix.
  5. Fold in the chocolate chips.
  6. Cover the dough and chill for at least 2 hours, or preferably overnight, for best flavor development.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough balls (about 3 tablespoons each) onto the prepared sheets, leaving space between them.
  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

  • For a deeper flavor, use a mix of dark and milk chocolate.
  • Chilling the dough overnight allows the sourdough tang to develop fully, resulting in a more complex taste.
  • If you prefer thicker cookies, chill the dough for 24 hours and use a cookie scoop for uniform size.

Nutrition

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