why make this recipe

Sourdough Chocolate Chip Cookies are a delightful twist on classic cookies. The added sourdough discard gives these cookies a unique flavor that’s slightly tangy and absolutely delicious. Not only do these cookies taste great, but they also help reduce waste by using leftover sourdough. Plus, who can resist the combination of chewy cookie texture and gooey chocolate chips?

how to make Sourdough Chocolate Chip Cookies

Ingredients

226 grams (1 cup) unsalted butter, browned
200 grams (1 cup) white sugar
220 grams (1 cup) brown sugar
200 grams (3/4 cup) sourdough discard
2 egg yolks (40g)
8 grams (2 teaspoons) vanilla extract
355 grams (2 1/2 cups) all-purpose flour
6 grams (1 teaspoon) baking soda
4 grams (1 teaspoon) baking powder
4 grams (3/4 teaspoon) salt
350 grams (1 1/2 cups) chocolate chips

Directions

Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter.
Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.
Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.
Finally, add the dry ingredients. I like to add a little at a time for easier mixing.
Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.
Scoop 70g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13×18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown.
Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt, if desired, then remove to cool fully on a wire rack or enjoy warm!

how to serve Sourdough Chocolate Chip Cookies

Serve these cookies warm and fresh. They are best enjoyed with a glass of milk or your favorite beverage. You can also offer them with ice cream for an indulgent dessert.

how to store Sourdough Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies. Place them in a freezer-safe bag, and they will keep for up to three months.

tips to make Sourdough Chocolate Chip Cookies

Make sure the butter is cooled to room temperature to mix well without cooking the eggs.
Chilling the dough helps the flavors to develop and keeps the cookies from spreading too much while baking.
For perfectly round cookies, you can use the backs of two spoons to shape them while they are still warm from the oven.

variation

You can add nuts like walnuts or pecans for extra crunch, or try different types of chocolate chips, such as dark chocolate or white chocolate. Another option is to mix in dried fruits like cranberries.

FAQs

Can I use regular sourdough starter instead of sourdough discard?
Yes! You can use an active sourdough starter if you prefer. Just be sure to adjust the hydration level if necessary.

What can I do if I don’t have unsalted butter?
You can use salted butter, but reduce the amount of added salt in the recipe to prevent the cookies from being too salty.

Can I make the dough ahead of time?
Yes! You can prepare the cookie dough and refrigerate it for up to 48 hours before baking, or you can freeze the dough for later use. Just be sure to let it thaw before baking.