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Ultimate Chewy Sourdough Chocolate Chip Cookies (Perfect for Discard)

A stack of three chewy sourdough chocolate chip cookies with melted chocolate chunks on a small white plate.
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You will love this recipe for sourdough chocolate chip cookies that uses your starter discard. These bakery style cookies are soft, thick, and chewy, loaded with chocolate chips in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (113g) active sourdough starter or sourdough discard
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups (360g) all-purpose flour
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1/2 cup (85g) dark chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the brown butter into a large mixing bowl, scraping in the browned bits. Let it cool for 10 minutes.
  2. Add sugars: Whisk the granulated sugar and brown sugar into the slightly cooled brown butter until fully combined.
  3. Mix wet ingredients: Whisk in the sourdough starter (or discard), eggs, and vanilla extract until the mixture is smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together the baking soda and salt with the flour.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in chocolate: Fold in the semi-sweet and dark chocolate chips.
  7. Chill the dough: Cover the bowl and chill the dough for at least 2 hours, or preferably overnight, for the best flavor and texture. This step is key for thick cookies.
  8. Preheat and prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop dough: Scoop rounded tablespoons of dough (about 2 ounces each) onto the prepared sheets, leaving space between them. For thicker cookies, you can chill the scooped balls for 30 minutes before baking.
  10. Bake: Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are gooey when warm.

Notes

  • For an extra layer of flavor, consider adding 1/2 teaspoon of cinnamon to the dry ingredients.
  • If you prefer a tangier cookie, use active, recently fed sourdough starter instead of discard.
  • You can make this cookie dough ahead of time and store it, covered, in the refrigerator for up to 3 days, or freeze the dough balls for up to 3 months.

Nutrition

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