Sourdough Discard Chocolate Chip Cookies
These Sourdough Discard Chocolate Chip Cookies combine nutty brown butter and tangy sourdough discard for a cookie that's crispy on the edges and soft and chewy in the center, loaded with melty pockets of chocolate.
Equipment
- Light-colored medium saucepan - for browning butter
- Large heat-safe mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- 2-tablespoon cookie scoop - recommended for uniform size
- Rimmed baking sheets
- Parchment paper
- Wire cooling rack
- Plastic wrap or airtight container - for chilling dough
Ingredients
- 1 cup unsalted butter - 226g
- 1 cup dark brown sugar - 200g, packed
- 1/2 cup granulated white sugar - 100g
- 2 large eggs - at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup sourdough discard - 120g, unfed, at room temperature
- 2 1/4 cups all-purpose flour - 280g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 cups semi-sweet chocolate chips - 340g, or chopped chocolate bar
- flaky sea salt - for finishing (optional but highly recommended)
Instructions
- Brown the butter in a light-colored saucepan over medium heat, stirring constantly until it turns golden amber with brown bits, about 4-6 minutes. Pour into a heat-safe bowl and cool for 15-20 minutes.
- Whisk both sugars into the warm browned butter until smooth and slightly thickened, about 1 minute. Add eggs and vanilla, whisking for 30 seconds until glossy. Stir in the sourdough discard until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until evenly combined.
- Fold the dry ingredients into the wet with a rubber spatula until no flour streaks remain. Be careful not to overmix. Fold in the chocolate chips until evenly distributed.
- Cover the bowl and refrigerate the dough for at least 1 hour, or overnight for the best flavor and thicker cookies.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven.
- Portion chilled dough into 2-tablespoon balls (about golf ball size) and place 2 inches apart on prepared sheets. Press extra chocolate chips on top and sprinkle with flaky sea salt if desired.
- Bake for 10-12 minutes until edges are set and golden but centers look slightly underdone and shiny. Rotate sheets halfway through if baking two at once.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. Cool for at least 10 more minutes before serving warm or at room temperature.
Notes
- Use fresh discard: For sweet baking, use sourdough discard that's no more than 7-10 days old. Older discard becomes very sour and can overpower the cookies.
- Don't skip browning the butter: This step is the most impactful in the recipe. Watch carefully as it changes from foamy to amber with brown bits for that nutty, caramelized flavor.
- Chill time matters: One hour is the minimum, but overnight chilling (8-24 hours) produces noticeably better flavor and chewier texture through cold fermentation.
- Pull early for gooey centers: Cookies should look slightly underdone and shiny in the center when you take them out. Residual heat from the pan continues cooking them.
- Measure flour correctly: Spoon flour into your measuring cup and level it off, or better yet, use a kitchen scale for accuracy. Scooping directly packs the flour.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to maintain softness.
- Freeze unbaked dough: Portion into balls, freeze on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 12-14 minutes.
- Customize mix-ins: Try toffee bits, white chocolate and macadamia nuts, or dried cranberries in place of some of the chocolate chips.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend, with sourdough discard made from rice flour or buckwheat-based starter.