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Chewy Sourdough Discard Chocolate Chip Cookies

A close-up of a chewy sourdough chocolate chip cookie, broken open to show molten chocolate oozing out.
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A recipe for thick, chewy chocolate chip cookies that use sourdough discard for added depth of flavor and texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter in a saucepan over medium heat until fragrant and amber bits form at the bottom. Remove from heat and let cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the sourdough discard until just combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Fold in the chocolate chips or chunks.
  8. Cover the dough and chill for at least 2 hours, or preferably overnight, for best flavor and texture.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Scoop 2-tablespoon portions of dough onto the prepared sheets, leaving space between them.
  11. Bake for 10 to 13 minutes, or until the edges are set and the centers look slightly underbaked.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a nutty flavor that complements the sourdough tang.
  • Chilling the dough is crucial for thick, chewy cookies that do not spread too much.
  • For extra tang, use a discard that has been sitting at room temperature for 12-24 hours before using.
  • Press a few extra chocolate chunks onto the tops of the dough balls before baking for a bakery look.

Nutrition

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