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Chewy Sourdough Chocolate Chip Cookies with Discard

A close-up stack of three thick, chewy sourdough chocolate chip cookies with melted chocolate pools.
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Make thick, chewy chocolate chip cookies using your sourdough discard for added depth of flavor.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 1/4 cups (280g) 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) dark chocolate chunks (optional, for better flavor)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn brown and smell nutty. Remove from heat and let cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sourdough discard until just mixed.
  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 combined. Do not overmix.
  5. Fold in the chocolate chips and chunks.
  6. Cover the dough and chill for at least 24 hours, or up to 72 hours, for best flavor development.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough 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 underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that complements the sourdough tang.
  • Chilling the dough for 24 hours or more is key to achieving a thick, chewy texture and complex flavor.
  • For extra gooey centers, press a few extra chocolate chips onto the tops of the dough balls just before baking.
  • You can substitute 1/4 cup of the all-purpose flour with bread flour for a slightly chewier result.

Nutrition

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