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The Best Chewy Sourdough Discard Chocolate Chip Cookies with Brown Butter

Close-up of two golden brown sourdough chocolate chip cookies loaded with melted chocolate chips, sitting on a white plate.
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Welcome! You will love this recipe for sourdough discard chocolate chip cookies. We use brown butter for deep flavor, resulting in cookies that are perfectly chewy, gooey, and slightly tangy. This recipe is easy and perfect for using up your sourdough discard.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1/2 cup (85g) milk chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the brown butter into a large heatproof bowl and let it cool for 15 minutes.
  2. In the bowl with the cooled brown butter, whisk in the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Mix in the sourdough discard and vanilla extract until smooth.
  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 until just combined. Do not overmix.
  6. Fold in both types of chocolate chips.
  7. Cover the dough and chill for at least 2 hours, or up to 72 hours, for the best flavor and texture. Chilling is key for chewy chocolate chip cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underbaked for a gooey texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest texture, chill the dough for a minimum of 24 hours. This allows the flour to fully hydrate and deepens the sourdough tang.
  • If you prefer a more pronounced tangy chocolate chip cookie flavor, use a slightly older discard (one that has been in the fridge for a few days).
  • You can make the dough ahead and store it in the refrigerator for up to 3 days. Bake straight from the fridge, adding 1-2 minutes to the bake time if needed.

Nutrition

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