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Soft, Chewy Bakery-Style Sourdough Discard Chocolate Chip Cookies

A stack of three gooey sourdough chocolate chip cookies with melted chocolate centers.
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Use your sourdough discard to make these thick, chewy chocolate chip cookies. They have a slight tang and a soft center, mimicking your favorite bakery treats.

Ingredients

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  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 1 teaspoon vanilla extract
  • 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
  • 1/2 cup (85g) dark chocolate chips or chunks (optional, for richer flavor)

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then browns, and nutty bits form at the bottom. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  3. Whisk in the egg, egg yolk, sourdough discard, and vanilla extract until fully combined. The mixture will look slightly separated; this is fine.
  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 or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop the chilled dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared baking sheets. For thicker cookies, press the dough balls slightly inward to create a mound shape.
  10. Bake for 10 to 13 minutes. The edges should be set, but the centers should still look slightly soft and underbaked.
  11. Remove the sheets from the oven. Immediately bang the sheets gently on the counter a few times to deflate the cookies slightly and create wrinkles.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is key for achieving thick, bakery-style sourdough chocolate chip cookies. Do not skip this step if you want a chewy texture.
  • If you want to use brown butter, make sure it is not hot when you add the eggs to prevent scrambling.
  • For an extra tangy chocolate chip cookie flavor, use a starter that has been fed 8-12 hours prior to measuring out your discard.

Nutrition

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