Sourdough Chocolate Chip Cookies
A thick, chewy recipe for sourdough chocolate chip cookies! A delightfully complex brown butter chocolate chip cookie recipe that uses sourdough discard.
Servings: 30 cookies
Ingredients
- 1 ¼ cups unsalted butter measured before browning
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 ½ teaspoons kosher salt
- ½ cup sourdough starter discard
- 1 ½ cups light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups dark chocolate chips
Instructions
- In a saucepan, melt the butter over medium heat. Continue cooking, stirring frequently with a silicone spatula, until the butter turns a deep golden brown. You'll see brown bits forming on the bottom of the pan, and it will smell wonderfully nutty. Transfer to a large bowl, making sure to scrape in all those flavorful brown bits. Let cool to room temperature.
- In a large bowl, combine all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Whisk together thoroughly and set aside.
- Once the brown butter has cooled, add the sourdough discard, light brown sugar, granulated sugar, eggs, and vanilla extract to the bowl. Whisk together until smooth and homogenous – the mixture should be glossy and well combined.
- Add the flour mixture to the bowl with the brown butter mixture. Fold and stir the dry ingredients into the wet until no visible flour remains. The dough will be thick and cohesive.
- Stir in the dark chocolate chips until evenly distributed throughout the dough.
- Using a medium cookie scoop (or weighing to 60g each), portion the dough into 30 balls. Place them on a parchment-lined baking sheet and freeze overnight.
- Preheat your oven to 350°F conventional (no fan) or 325°F convection (with the fan). Line several baking sheets with parchment paper.
- Place frozen cookie dough 2 inches apart on prepared baking sheets. Bake for 14-16 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone – this is correct! Rotate baking sheets after 8 minutes for even baking.
- Allow cookies to cool before serving. This lets the center crumb set properly. You can cool them directly on the baking sheets or transfer to a wire rack.
Notes
Yield –30 cookies (about 60g each)
Presentation –These cookies are easy to overbake; the centers should still look slightly underdone when you remove them from the oven. The cookies continue to cook on the baking sheet.
Variation – This recipe halves beautifully if you want to make a smaller batch, especially when mixing by hand. You can also make larger batches!
Technique – The overnight freeze is critical; it intensifies the brown butter flavor and prevents excessive spreading. Don't skip this step!
Storage – Store cooled cookies in an air-tight container at room temperature for up to 5 days, or freeze unbaked dough balls for up to 3 months.
Presentation –These cookies are easy to overbake; the centers should still look slightly underdone when you remove them from the oven. The cookies continue to cook on the baking sheet.
Variation – This recipe halves beautifully if you want to make a smaller batch, especially when mixing by hand. You can also make larger batches!
Technique – The overnight freeze is critical; it intensifies the brown butter flavor and prevents excessive spreading. Don't skip this step!
Storage – Store cooled cookies in an air-tight container at room temperature for up to 5 days, or freeze unbaked dough balls for up to 3 months.
Nutrition
Calories: 254kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 96mg | Fiber: 1g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 0.05mg | Calcium: 51mg | Iron: 1mg