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Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of a chewy sourdough chocolate chip cookies cut in half, showing melted chocolate chunks.
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Make thick, chewy chocolate chip cookies using your sourdough discard. Brown butter adds deep, nutty flavor to these bakery-style treats with a slight tang.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) active 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. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn deep brown and smell nutty. Pour the browned butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk in the sourdough discard until just combined.
  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 incorporated. Do not overmix.
  5. Fold in the chocolate chips.
  6. Cover the dough and chill for at least 2 hours, or up to 72 hours, for best flavor and texture.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough into balls (about 3 tablespoons each) and place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft and gooey.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker cookies, chill the dough for a minimum of 12 hours.
  • If you prefer a less tangy flavor, use discard that is 12-24 hours past its peak feeding time.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a bakery look.

Nutrition

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