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The Ultimate Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of two thick sourdough chocolate chip cookies on a white plate, one broken open revealing a molten, gooey chocolate center.
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Use your sourdough discard to make these bakery-style chocolate chip cookies. They are thick, chewy, and have a slight tang that elevates the classic flavor.

Ingredients

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  • 1 cup (226g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs
  • 1 cup (225g) active sourdough discard or unfed starter
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1 cup (170g) milk or dark chocolate chunks

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a large, heat-safe bowl to stop cooking. Let it cool for 10 minutes.
  2. Add the granulated sugar and brown sugar to the slightly cooled brown butter. Whisk together until fully combined.
  3. Whisk in the eggs one at a time until incorporated. Mix in the sourdough discard and vanilla extract until the mixture is smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips and chunks using a spatula.
  6. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture.
  7. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the chilled dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is key for thick, chewy sourdough chocolate chip cookies. Plan for at least a 2-hour rest.
  • For an extra bakery style cookie, press a few extra chocolate chunks onto the tops of the dough balls right after scooping.
  • If you want a stronger tangy chocolate chip cookies flavor, you can let the mixed dough rest in the refrigerator for up to 72 hours.

Nutrition

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