Why Make This Recipe
Sourdough Chocolate Chip Cookies are a delightful twist on the classic treat. They beautifully blend the rich flavors of chocolate with the unique taste of sourdough, making for a cookie that is soft, chewy, and incredibly satisfying. Plus, this recipe is a great way to use sourdough discard, reducing food waste while you bake something delicious!
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:
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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.
226g (1 c) unsalted butter
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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!)
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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.
355g (2 1/2 c) all-purpose flour, 6g (1 tsp) baking soda, 4g (1 tsp) baking powder, 4g (3/4 tsp) salt
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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.
200g (1 c) sugar, 220g (1 c) light brown sugar, 2 egg yolks (40g), 8g (2 tsp) vanilla extract, and 200g (3/4 c) sourdough discard
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Finally, add the dry ingredients. I like to add a little at a time for easier mixing.
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Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.
350g (1 1/2 c) chocolate chips
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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!
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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.
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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
These cookies are best served warm right out of the oven. They pair perfectly with a glass of milk or a scoop of vanilla ice cream. You can also enjoy them with a hot cup of coffee or tea.
How to Store Sourdough Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing the dough balls before baking. You can bake them directly from the freezer when you’re ready for a fresh batch!
Tips to Make Sourdough Chocolate Chip Cookies
- Don’t skip the chilling step: Chilling the dough helps prevent spreading and keeps the cookies thick and chewy.
- Use fresh ingredients: Make sure your baking soda, baking powder, and chocolate chips are fresh for the best results.
- Experiment with chocolate: Feel free to use different types of chocolate chips or mix-ins like nuts or dried fruit.
Variation
For a fun twist, you can add a pinch of cinnamon or espresso powder to the dough to enhance the flavor. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
FAQs
Q: Can I use regular sourdough starter instead of discard?
A: Yes, you can use active sourdough starter if you adjust the recipe to factor in the hydration level.
Q: How do I know if my cookies are done baking?
A: The cookies should be golden brown on the edges but still soft in the middle. They will continue to cook a little while cooling on the baking sheet.
Q: Can I freeze these cookies?
A: Absolutely! You can freeze the cookie dough before baking or freeze the baked cookies in an airtight container. Just thaw and enjoy when ready!
Sourdough Chocolate Chip Cookies
- Total Time: 120 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delicious cookies that blend rich chocolate flavor with the unique taste of sourdough, perfect for using sourdough discard.
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
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once melted, let it bubble and stir constantly until you see small amber specks, about 2–3 minutes.
- Pour the browned butter into a large bowl and allow it to cool to room temperature for at least 30 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add both sugars to the cooled butter and mix well. Then incorporate the egg yolks, vanilla extract, and sourdough discard until fully combined.
- Gradually add the dry ingredients to the wet mixture. Mix until fully incorporated.
- Fold in the chocolate chips until evenly distributed.
- Scoop 70g of dough and roll into balls, placing them on a tray. Chill in the fridge for at least 2 hours, or overnight.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place 5 cookie dough balls on the sheet.
- Bake for 11–13 minutes or until the edges are golden brown.
- Allow the cookies to sit on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t skip the chilling step to keep cookies thick and chewy. Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American