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Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of two halves of a sourdough chocolate chip cookie stacked, showing gooey, melted chocolate chips inside.
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Make thick, chewy chocolate chip cookies using your sourdough discard. Browning the butter adds a rich, nutty flavor to these unique cookies.

Ingredients

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  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) 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. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and the butter smells nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool for 10 minutes.
  2. Whisk the brown butter with the 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 and the sourdough discard until just combined.
  4. In a separate 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 incorporated. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for best flavor and texture.
  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, spacing them about 2 inches apart. For thicker cookies, stack two scoops together.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  11. 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 crucial for preventing spread and developing the tangy flavor from the sourdough discard.
  • If you prefer softer cookies, slightly underbake them. They will set as they cool.
  • You can substitute half of the chocolate chips with dark or milk chocolate for a different flavor profile.

Nutrition

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