Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies are soft, chewy, and made with sourdough discard, brown butter, and loads of melty chocolate chips!

Prep Time: 20

Cook Time: 8

Chill time: 30

Total Time: 58

Servings:

Ingredients

1 cup unsalted butter (2 sticks at room temp)
¾ cup (130 g) light brown sugar , packed
½ cup (150 g) granulated sugar
⅔ cup (130 g) sourdough discard
2 egg yolks
2 teaspoons vanilla extract
2 ¾ cups (335 g) all-purpose flour
1 teaspoon fine sea salt (or kosher)
1 teaspoon baking soda
1 teaspoon baking powder
1-2 cups chocolate chips (I do a mix of semi-sweet and milk)

Optional: maldon flake sea salt

Instructions

Brown butter: Melt 1 stick of butter (save the other stick) in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a microwave-safe bowl and allow to cool.
Combine: In a large bowl, combine the remaining 1/2 cup softened butter, 3/4 cup brown sugar and 3/4 cup sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in 2/3 cup discard, 2 egg yolks and 2 teaspoons vanilla.
Mix dough: Add the 2 3/4 cups flour, 1 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder. Mix until combined. Stir in 1-2 cups chocolate chips. Chill dough atleast 30 minutes (or longer if desired).
Preheat: Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
Bake: Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still soft.
Cool: Remove from oven and allow the cookies to cool for a few minutes on the pan. Add a few extra chocolate chips on top of the cookies and sprinkle with flaked salt if desired. Then move to a cooling rack.

Notes

Brown butter: Learn how to make brown butter with these easy steps. Use a lighter colored pan to brown the butter, so that you can easily see the color change.

Make ahead: Make the dough and refrigerate up to 24 hours. You can also freeze individual dough balls up to 3 months.

Storage: Store baked cookies in a covered container up to 3 days or freeze up to 3 months.

Nutrition