Sourdough Chocolate Chip Cookies

5 from 3 votes

Sourdough Chocolate Chip Cookies

These Sourdough Chocolate Chip Cookies are perfectly soft and chewy with the most deliciously crispy edges and plenty of melty chocolate chips. Made with nutty brown butter and tangy sourdough discard, their rich, complex flavor truly sets them apart.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings large cookies

Calories 268kcal

Author Ashley Petrie, RDN, LDN

Equipment

Hand mixer or stand mixer
Stainless steel saucepan (or another light-colored saucepan)
Rimmed baking sheet
Wire rack
Parchment paper
Kitchen scale

Ingredients

1 cup (226 grams or 2 sticks) unsalted butter
2 ½ cups (300 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using table salt or Morton’s brand, measure by weight or use half the amount
¾ cup (150 grams) brown sugar packed
¾ cup (150 grams) granulated sugar
2 large (100 grams) eggs
⅓ cup (75 grams) sourdough starter discard
1 tablespoon vanilla extract
2 cups (340 grams) semi-sweet chocolate chips (to make holiday-themed cookies, substitute half of the chocolate chips with M&M's)

Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
In a small saucepan over medium-low heat, melt the butter. Continue cooking, whisking continuously, until the butter turns a rich amber color with dark brown specks and gives off a nutty aroma. Immediately transfer the brown butter to a bowl to prevent it from burning. Let it cool until it solidifies (to speed up, refrigerate or set the bowl over ice and stir).
1 cup (226 grams or 2 sticks) unsalted butter
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
2 ½ cups (300 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
Once the brown butter has solidified, transfer it to a large mixing bowl. Add both the brown and granulated sugars and beat with a hand or stand mixer until fully combined. Add the eggs, one at a time, beating until the mixture is light and fluffy. Then, mix in the sourdough discard and vanilla extract until smooth.
¾ cup (150 grams) brown sugar, ¾ cup (150 grams) granulated sugar, 2 large (100 grams) eggs, 1 tablespoon vanilla extract, ⅓ cup (75 grams) sourdough starter discard
Add the dry ingredients to the wet ingredients, mixing until a thick dough forms and no streaks of flour remain. Gently fold in the chocolate chips.
2 cups (340 grams) semi-sweet chocolate chips
Optional: For a more well-developed flavor and texture, cover the cookie dough and chill for at least 1 hour (or up to 48 hours).
Drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. For visual appeal, press a few extra chocolate chips on top of each dough ball if desired.
Bake for 10-12 minutes, until edges are golden brown and centers are just slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Mix-Ins: Feel free to swap out half of the chocolate chips for your favorite mix-ins! M&Ms, chopped Heath bars, Cadbury Mini Eggs, white chocolate chips, raisins, dried cranberries, or other candy pieces all work wonderfully.
Quick Tip: For best results, measure all ingredients by weight (grams) using a food scale.
Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for up to 6 months.
Make Ahead: The cookie dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 2 months.
Serving Suggestion: Sandwich a scoop of brown butter sourdough ice cream between two cookies to make sourdough ice cream cookie sandwiches.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.