why make this recipe
Sourdough Chocolate Chip Cookies bring a delightful twist to a classic treat. Using sourdough discard not only reduces food waste but also gives these cookies a unique flavor and chewy texture. The combination of browned butter and rich chocolate chips enhances their taste, making them a sweet indulgence for any cookie lover.
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.
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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.
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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.
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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.
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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 perfect as an after-school snack, a dessert after dinner, or even a weekend treat. Serve them warm with a glass of milk or a cup of coffee. You can also add a scoop of vanilla ice cream for a delicious cookie sundae.
how to store Sourdough Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the unbaked dough or baked cookies. Just make sure to wrap them well before freezing.
tips to make Sourdough Chocolate Chip Cookies
- Ensure the browned butter cools to room temperature before mixing to prevent cooking the egg yolks.
- For chewier cookies, chill the dough longer in the fridge.
- Feel free to mix in nuts or different kinds of chocolate chips for added flavor.
variation
You can add a pinch of cinnamon for a warm spice flavor or incorporate different types of chocolate (like dark or white chocolate) for a change in taste.
FAQs
Q: Can I use regular flour instead of all-purpose flour?
A: Yes, but all-purpose flour works best for this recipe.
Q: What if I don’t have sourdough discard?
A: You can replace it with an equal amount of flour and water mixed together, but the flavor will be different.
Q: How do I know when the cookies are done?
A: The edges should be just golden brown, while the centers might look slightly underbaked. They will continue to cook while cooling.
Sourdough Chocolate Chip Cookies
- Total Time: 43
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies made with sourdough discard, offering a unique flavor and chewy texture enhanced by browned butter and rich chocolate chips.
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. Continue to stir until amber specks form (2–3 minutes).
- Remove browned butter from heat and pour into a large mixing bowl. Allow to cool to room temperature for at least 30 minutes.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Add sugars to the cooled butter and mix. Then add egg yolks, vanilla extract, and sourdough discard. Mix until incorporated.
- Add dry ingredients gradually until fully mixed.
- Fold in chocolate chips until evenly distributed.
- Scoop 70g of dough, roll into balls, top with extra chocolate chips, and chill for at least 2 hours (overnight preferred).
- Preheat oven to 375°F (190°C). Place cookies on a lined baking sheet and bake for 11–13 minutes until edges are golden brown.
- Let cool on the sheet for 5 minutes, sprinkle with flaky sea salt if desired, then transfer to a wire rack to cool fully.
Notes
Ensure the browned butter cools to room temperature before mixing to prevent cooking the egg yolks. Chill longer for chewier cookies. Add nuts or different chocolate types for variety.
- Prep Time: 30
- Cook Time: 13
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
