Chocolate Chip Sourdough Cookies
These sourdough chocolate chip cookies have brown butter, rye flour, and discard from sourdough starter. The brown butter deepens the caramel-like flavor while also reducing the water content…. an important step to balance the extra moisture from the sourdough discard. Rye flour adds a subtle complexity that pairs so well with melty chocolate, while the sourdough discard brings a slight tang that balances the sweetness. A long chill time ensures the perfect texture; crispy edges with soft, gooey centers.
Servings: 36 cookies
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
Watch the butter: Stir constantly while browning. It turns nutty and golden fast, then burns even faster.
Chill the dough: Resting hydrates the flour, deepens flavor, and keeps the cookies from spreading too much.
Measure flour accurately: Use a scale. If measuring by volume, spoon and level, don’t scoop from the bag.
Salt while warm: Sprinkle flaky salt right after baking so it sticks and boosts the chocolate.
Check discard texture: Older discard gets thinner over time, which can throw off dough consistency. If yours is thin, add 1 to 2 tablespoons of flour to compensate.
Let them rest: Cool cookies on the pan for a few minutes before moving them, they’re fragile when hot.
Don’t overbake: Pull them when the centers still look soft. They’ll finish setting as they cool.
Freeze for later: Portion dough before freezing. Bake from frozen with 1–2 extra minutes in the oven.
Store baked cookies in an airtight container for up to 3 days. Add a slice of bread if you want to keep them extra soft.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 133mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 177IU | Calcium: 24mg | Iron: 1mg
