Print

The Best Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of three sourdough chocolate chip cookies stacked, showing gooey, melted chocolate centers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your sourdough discard to make these bakery style sourdough cookies. They are thick, chewy, and packed with chocolate for a tangy twist on the classic.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides, and brown bits form at the bottom. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the sourdough discard and vanilla extract until smooth.
  4. In a separate medium 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 for at least 2 hours, or preferably overnight, for the best flavor and texture. This step helps create thick and chewy cookies.
  8. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the chilled dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and 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

  • For the best tangy chocolate chip cookies flavor, chill the dough overnight. This allows the sourdough tang to develop fully.
  • If you prefer a thicker cookie, chill the dough for 24 hours.
  • You can substitute active starter for discard, but the texture may change slightly.
  • Use high-quality chocolate chunks for a bakery style sourdough cookie experience.

Nutrition

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