Description

These sourdough chocolate chip cookies are a delightful treat, featuring a unique flavor profile from the sourdough discard, combined with rich chocolate chips and the perfect texture. Quick to prepare, they’re a perfect comfort food for any occasion!

Ingredients

Scale

1 cup (227g) unsalted butter (cold and cut into 16 slices)
1 and ½ cups + 2 Tablespoons (195g) all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
150g sourdough discard (100% hydration; room temperature)
1 cup (200g) firmly packed light brown sugar
½ cup (100g) granulated sugar
2 large egg yolks (room temperature)
1 and ½ teaspoons vanilla extract
1 and ½ cups (255g) chocolate chips
flaky sea salt (optional)

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Instructions

Brown the butter: Heat the butter in a pan over medium heat, stirring constantly until it starts to sizzle.
Watch for foam and milk solids: As the butter melts, keep stirring, watching for the white foam to disappear and the solids to turn light brown.
Remove and cool: Once the butter smells like caramel and is amber-colored, pour it into a bowl to stop cooking, add water, and cool for 10-15 minutes.
Mix dry ingredients: In a large bowl, mix flour, baking soda, cornstarch, and salt; set aside.
Combine wet ingredients: In another bowl, whisk cooled brown butter with sourdough discard, both sugars, then add egg yolks and vanilla.
Combine mixtures: Pour wet ingredients into dry ingredients and mix gently. Fold in chocolate chips until equally distributed.
Chill the dough: Scoop dough into balls and chill in the refrigerator for at least 2 hours or up to 3 days.
Preheat the oven: Preheat to 350°F (177°C). Prepare baking sheets with parchment paper.
Bake the cookies: Place chilled dough balls on baking sheets and bake for 10-11 minutes until edges are golden. Sprinkle with sea salt if desired and cool before moving to a rack.

Notes

For best flavor, refrigerate the dough for at least 2 hours before baking.
Cookies can be stored in an airtight container at room temperature for up to 7 days.
Baked cookies and dough can be frozen for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg