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The Best Chewy Sourdough Chocolate Chip Cookies Using Discard

Close-up of gooey sourdough chocolate chip cookies on a white plate, one cookie is broken in half showing the melted chocolate center.
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Make the best homemade chocolate chip cookies using your sourdough discard. This recipe delivers chewy, gooey centers and crisp edges, offering a tangy twist on a classic dessert.

Ingredients

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  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (225g) sourdough discard (unfed starter)
  • 2 large eggs
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1 cup (170g) milk chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn deep brown and the butter smells nutty. Pour the browned butter into a heat-safe bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, salt, and vanilla extract until combined.
  3. Whisk in the sourdough discard until smooth. Beat in the eggs one at a time until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in both types of chocolate chips.
  6. For best results, cover the dough and chill in the refrigerator for at least 24 hours, up to 72 hours, to develop flavor.
  7. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. You can press a few extra chocolate chips onto the tops of the dough balls.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly underdone for a gooey center.
  10. 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 deep, nutty flavor that complements the sourdough tang.
  • Chilling the dough overnight is key for developing the best flavor and achieving a thick, chewy cookie.
  • For a bakery style cookie, use a mix of chocolate chunks and chips.
  • If you are short on time, you can bake the dough after chilling for only 4 hours, but the flavor will be less developed.

Nutrition

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