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Best Chewy Sourdough Chocolate Chip Cookies Using Discard

A close-up of a sourdough chocolate chip cookie broken in half, revealing a molten, gooey chocolate center.
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Use your active sourdough discard to make thick, chewy, bakery-style chocolate chip cookies. This easy recipe delivers a slight tang and deep flavor, upgrading your classic cookie.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1 cup (215g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 teaspoons 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) dark chocolate chips or chunks
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn deep brown and smell nutty. Immediately pour the brown butter into a heat-safe bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract until just combined.
  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 incorporated. Do not overmix.
  6. Fold in both types of chocolate chips.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture.
  8. When ready to bake, 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 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  11. Immediately sprinkle the tops with flaky sea salt, if using.
  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 thick, chewy cookies and prevents excessive spreading.
  • For an extra tangy flavor, use discard that has been sitting on the counter for a few hours before mixing.
  • You can freeze the dough balls for up to 3 months; bake directly from frozen, adding 2-3 minutes to the bake time.

Nutrition

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