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Sourdough Chocolate Chip Cookies Recipe

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4.4 from 2 reviews

These Sourdough Chocolate Chip Cookies are a delicious twist on the classic cookie, incorporating tangy sourdough discard to add depth of flavor and a chewy texture. Browned butter enhances the nutty richness, while semisweet chocolate chips bring the perfect balance of sweetness. Finished with a sprinkle of flaky sea salt, these cookies are irresistibly soft in the center with crisp edges.

  • Total Time: 45 minutes (plus 30-60 minutes chilling, or overnight if preferred)
  • Yield: 24 cookies

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar (firmly packed)
  • ⅔ cup granulated sugar
  • 2 large egg yolks (room temperature preferred)
  • 1 ½ teaspoons vanilla bean paste
  • ⅔ cup sourdough discard

Dry Ingredients

  • 2 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Add-ins and Finishing

  • 1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
  • Flaky sea salt (for sprinkling)

Instructions

  1. Brown the Butter: Melt the unsalted butter in a saucepan over medium-low heat. Increase to medium and stir constantly as the butter starts to sizzle and pop. When popping slows and you see brown flecks at the bottom, indicating the butter has browned, immediately remove from heat. Pour into a heatproof mixing bowl and let cool until no longer warm to the touch.
  2. Combine Sugars and Egg Yolks: Once the browned butter has cooled, add the light brown sugar, granulated sugar, egg yolks, and vanilla bean paste. Stir thoroughly until well combined.
  3. Add Sourdough Discard: Mix in the sourdough discard until fully incorporated into the wet ingredients.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until just combined without overmixing.
  6. Fold in Chocolate: Use a spatula to gently fold the semisweet chocolate chips or chopped chocolate into the dough evenly.
  7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 to 60 minutes, or preferably overnight to enhance flavor and texture.
  8. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Shape the Cookies: Scoop the chilled dough into 1 ½ tablespoon-sized balls. Roll between your palms to form neat, uniform rounds. Place on the prepared baking sheet, spacing each cookie at least 2 inches apart.
  10. Bake: Bake the cookies for 10-12 minutes until the edges start to turn golden brown. The centers will remain soft and slightly underdone.
  11. Add Flaky Sea Salt: Within a few minutes of removing the cookies from the oven, sprinkle flaky sea salt over the top to enhance flavor contrast.
  12. Cool: Allow the cookies to cool completely on the baking sheet before removing and serving for best texture and flavor.

Notes

  • Using sourdough discard adds a unique tang and improves texture, but you can omit it if unavailable, though flavor will be less complex.
  • Browned butter must be cooled sufficiently to avoid cooking the egg yolks when mixed in.
  • Chilling the dough overnight is recommended to develop flavor and improve cookie consistency.
  • Space cookies well on the baking sheet because they will spread slightly during baking.
  • Flaky sea salt on top provides a lovely salty contrast to the sweet chocolate.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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