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Sourdough chocolate chip cookies might just be the best excuse to keep a jar of discard in your fridge at all times. These cookies bake up thick and chewy with crisp edges, gooey centers, and just the right hint of tang from the sourdough.
If you don’t have a sourdough starter, make my brown butter chocolate chip cookies.
No flat, sad cookies here, brown butter and a long chill time help them hold their shape and pack in serious flavor. The combination of all-purpose and rye flour adds depth, while a sprinkle of flaky sea salt takes them over the top. If you’ve got discard hanging out in your fridge, this is the perfect excuse to put it to use.
Here is Why This Sourdough Chocolate Chip Cookie Recipe Works
Brown Butter: Browned butter adds rich, nutty notes and removes water from the butter….an important step since sourdough adds extra moisture. This keeps the cookies chewy instead of spreading into sad, thin puddles.
Sourdough Discard Adds Tang: That discard sitting in your fridge adds a subtle tang that balances the sweetness and enhances the richness of these cookies. (Try it in my sourdough chocolate cake too).
No Flat, Sad Cookies Here: Thanks to a perfectly balanced flour combo and a long chill time, these bake up thick, chewy, and beautifully textured (not a pancake in sight).
Sweet, Salty, and Everything in Between: Pools of melty chocolate + a sprinkle of flaky sea salt = the kind of cookie that disappears way too fast.
Recipe Variations
Salted Caramel Sourdough Cookies: Swap out half of the chocolate chips for caramel chunks and finish with a sprinkle of flaky sea salt.
Toasted Coconut Pecan Sourdough Cookies: Stir in ¾ cup of toasted coconut and chopped pecans along with dark chocolate into the cookie dough.
Espresso Chocolate Chunk Sourdough Cookies: Add 2 teaspoons of instant espresso powder to the dry ingredients.
If you’re feeling playful, try our chocolate chip cookie shots. They’re part cookie, part dessert vessel, and all fun.
Recipe Tips
Watch the butter: Stir constantly while browning. It goes from nutty perfection to burnt in seconds.
Don’t skip the chill: It helps the flour hydrate, boosts flavor, and keeps the cookies from spreading too much.
Measure flour right: If you’re not using a scale, spoon and level it. Scooping packs in too much, and that means dry cookies.
Salt while warm: Sprinkle flaky salt on while the cookies are still hot so it sticks.
Weigh the yolk: Egg yolk sizes vary, and the balance of fat and moisture matters here. Grams give you control every time.
Let them rest: Cool on the pan for a few minutes before moving to a wire rack.
Slightly underbake: Pull them when the centers still look soft. They’ll finish setting as they cool.
If your cookies tend to puff up too much, it’s often from too much flour or not enough fat. This recipe gets it just right. Plus, the dough freezes beautifully, so you’re always minutes away from freshly baked cookie perfection!
If you’re in the mood for something extra rich, these sourdough chocolate fudge cookies hit a whole different level of chocolate.
Sourdough Discard Chocolate Chip Cookies
This recipe for sourdough chocolate chip cookies delivers the perfect balance of chewy centers, crisp edges, and a rich, deep flavor. Thanks to brown butter, a bit of rye flour, and discard from sourdough starter, these cookies spread just enough, no dry, cakey texture here!
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Chocolate Chip Sourdough Cookies
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Ingredients
- 1 cup unsalted butter, 226 grams
- ¾ cup brown sugar, 160 grams
- ½ cup granulated sugar, 100 grams
- ¾ cup sourdough discard, 170 grams
- 2 teaspoons vanilla extract
- 2 egg yolks, 36 grams
- 2 cups all-purpose flour, 240 grams
- ⅔ cup rye flour, 70 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons salt
- 2 cups chocolate chips, or chopped chocolate
- 1 to 2 tablespoons large-flake sea salt (such as Maldon), optional
Instructions
Brown the Butter
- In a small saucepan over medium heat, melt the butter, stirring frequently. As it heats, it will begin to foam. Keep stirring and watch closely as the color starts to change. The milk solids at the bottom will gradually turn from pale to golden, then deep amber.
- Once you see the browned milk solids, remove the pan from heat immediately to prevent burning. Transfer the butter to a mixing bowl and let it cool slightly before proceeding.
Mix the cookie dough
- Add the brown sugar and granulated sugar to the brown butter. Beat until well combined.
- Add the sourdough discard and vanilla extract, mixing until fully incorporated. Blend in the egg yolks until smooth.
- Place a metal sifter over the bowl and sift in the all-purpose flour, rye flour, baking powder, baking soda, and salt. Stir until just combined, ensuring no dry streaks remain.
- Fold in the chocolate chips or chopped chocolate.
Portion and Chill
- Using a #40 cookie scoop (about 2 tablespoons), scoop the dough into balls and place them close together on a baking sheet. Cover with plastic wrap and refrigerate for at least 6 hours or up to 72 hours.
Bake the Cookies
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the chilled dough balls 2 inches apart.
- Bake for 8 to 9 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and sprinkle the tops with Fleur de sel (if using).
- Let the cookies cool on the baking sheet for 2 to 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What’s sourdough discard??
Sourdough discard is the portion of starter that’s removed before feeding a sourdough starter. It’s not active enough to make dough rise, but it adds great flavor to recipes like these cookies!