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Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of three thick, chewy sourdough chocolate chip cookies stacked on a white plate with melted chocolate pools.
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This recipe uses sourdough discard to create thick, chewy chocolate chip cookies with crisp edges and a slight tang. Browning the butter adds a rich, nutty depth to this modern classic.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (225g) active sourdough discard (unfed starter)
  • 1 teaspoon vanilla extract
  • 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. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn deep brown and smell nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool until it is just warm, not hot.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the egg, egg yolk, sourdough discard, and vanilla extract until the mixture is creamy.
  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.
  6. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture. This step is key for thick, chewy cookies.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the chilled dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still 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

  • For the best flavor and texture, chill the dough for 24 to 48 hours. This allows the sourdough tang to develop and the dough to hydrate fully.
  • If you prefer a less tangy cookie, use sourdough discard that is 12 hours old or more.
  • You can make the dough ahead and store it in the refrigerator for up to 3 days, or freeze the dough balls for up to 3 months.

Nutrition

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