Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are soft, chewy, and full of rich, buttery flavor with crispy edges and gooey centers - perfect for using up sourdough discard in the most delicious way.
Servings: 24 cookies
Ingredients
- 1 cup salted butter
- 1 cup (200g) light brown sugar
- ¾ cup (150g) granulated sugar
- ¾ cup sourdough discard (around 150 to 160 grams)
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2¾ cups (388g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips or chopped chocolate chunks
- Flaky sea salt for sprinkling on top
Instructions
- In a medium saucepan, melt the butter over medium-low heat until completely melted. Increase heat to medium and continue to cook the butter, stirring or swirling frequently until brown bits begin to appear at the bottom of the pan. The butter will foam on top so you will need to use a spoon to check the butter frequently while it is browning. Remove the browned butter from the heat and transfer to a heat-proof bowl to cool to room temperature.1 cup salted butter
- In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined.¾ cup (150g) granulated sugar, 1 cup (200g) light brown sugar
- Add the sourdough discard, eggs yolks, and vanilla extract, whisking well.2 large egg yolks, ¾ cup sourdough discard, 2 teaspoons pure vanilla extract
- Stir in the flour, baking powder, baking soda, and salt.2¾ cups (388g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Stir in the chocolate chips until evenly dispersed throughout the cookie dough. Use a medium cookie-scoop to scoop balls of dough onto a baking sheet lined with parchment paper.2 cups semisweet chocolate chips, Flaky sea salt
- Chill the dough balls for at least 1 hour (or up to 72 hours) or freeze for 20 minutes (or up to 3 months).
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Transfer the balls of dough to baking sheets lined with parchment paper, spacing them a few inches apart so they have room to spread. Bake for 10-12 minutes until golden brown around the edges. Do not overbake. Sprinkle the warm cookies with flaky salt.
Notes
Storage & Make Ahead
- Store: Keep cooled sourdough chocolate chip cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture.
- Freeze: Place baked cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. If freezing dough, bake directly from frozen by adding 1-2 minutes to your baking time.
- Reheat: To enjoy warm cookies, let them thaw at room temperature for 15-20 minutes or warm them briefly in the microwave.
- Make Ahead: Prepare the cookie dough and chill it for up to 72 hours before baking; this enhances the flavor and texture of the cookies.
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 178mg | Potassium: 117mg | Fiber: 2g | Sugar: 21g | Vitamin A: 265IU | Calcium: 33mg | Iron: 2mg
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