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Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Stack of three gooey sourdough chocolate chip cookies with melted chocolate dripping down the side.
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Make soft, chewy sourdough chocolate chip cookies using your sourdough discard. Browning the butter adds a deep, nutty flavor that elevates this easy cookie recipe.

Ingredients

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  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (227g) 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, swirling occasionally, until the butter foams, then develops brown bits at the bottom and smells nutty. Immediately pour the brown butter into a heat-safe bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until combined.
  3. Whisk in the egg and vanilla extract until the mixture is smooth. Stir in the sourdough discard until just incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the 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, leaving about 2 inches between each mound. For thicker cookies, press the dough balls slightly.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using sourdough discard instead of active starter gives you a tender crumb and a subtle tang without needing to feed your starter first.
  • Chilling the dough is key for preventing spread and developing the deep flavor profile.
  • For bakery style sourdough cookies, press the dough balls down slightly before baking to encourage spreading and crisp edges.
  • If you prefer a stronger tang, you can use active, recently fed sourdough starter instead of discard.

Nutrition

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