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The Best Chewy Sourdough Discard Chocolate Chip Cookies

Close-up of chewy sourdough chocolate chip cookies, one broken open revealing melted chocolate.
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Make soft, chewy sourdough chocolate chip cookies using your sourdough discard. This easy recipe delivers bakery style cookies with a slight tang.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1/2 cup (85g) dark chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep brown and the butter smells nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until combined.
  3. Beat 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 semi-sweet and dark chocolate chips.
  7. Cover the dough and chill for at least 2 hours, or up to 72 hours, for the best flavor and texture. Chilling the dough is key for thick and gooey cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between them. For thicker cookies, press the dough balls slightly from the top down.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a make ahead cookie dough option, store the scooped dough balls in an airtight container in the refrigerator for up to 3 days before baking.
  • If you prefer a stronger tangy chocolate chip cookies flavor, use active, bubbly starter instead of discard, but reduce the overall liquid slightly in the recipe.
  • Use a mix of chocolate types for the best flavor depth in your homemade sourdough treats.

Nutrition

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