why make this recipe
Sourdough Chocolate Chip Cookies are a delightful twist on a classic favorite. By using sourdough discard, you not only reduce food waste but also add a subtle tang that enhances the flavor of the cookies. These cookies are chewy on the inside and crispy on the edges, making them perfect for any occasion. Plus, they are simple to make and sure to please both kids and adults alike.
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how to make Sourdough Chocolate Chip Cookies
Ingredients:
- 226 grams (1 cup) unsalted butter, browned
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) brown sugar
- 200 grams (3/4 cup) sourdough discard
- 2 egg yolks (40g)
- 8 grams (2 teaspoons) vanilla extract
- 355 grams (2 1/2 cups) all-purpose flour
- 6 grams (1 teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 4 grams (3/4 teaspoon) salt
- 350 grams (1 1/2 cups) chocolate chips
Directions:
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Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once melted, continue to stir until it bubbles and small amber specks form at the bottom of the pan (about 2–3 minutes). You should have 180g of browned butter.
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Carefully pour the browned butter into a large mixing bowl. Let it cool to room temperature for at least 30 minutes. If it solidifies, that’s okay!
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While the butter cools, prepare your dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Once the butter is cool, add the white sugar and brown sugar. Mix well with a wooden spoon. Next, add in the egg yolks, vanilla extract, and sourdough discard. Stir until everything is well combined.
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Gradually add the dry ingredients to the wet ingredients for easier mixing.
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When all the flour is mixed in, fold in the chocolate chips until they are evenly distributed throughout the dough.
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Scoop about 70 grams of cookie dough (around 3 tablespoons) with a cookie scoop, roll them into smooth balls, and place a few extra chocolate chips on top. Chill the dough in the fridge for at least 2 hours; overnight is even better!
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When ready to bake, preheat your oven to 375 degrees F. Place 5 cookies on a 13×18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges turn golden brown.
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Let the cookies rest on the baking sheet for 5 minutes, and if you want, sprinkle them with flaky sea salt. Then remove them to a wire rack to cool completely or enjoy them warm!
how to serve Sourdough Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. You can also enjoy them with a glass of milk or a cup of coffee. If you’re hosting a gathering, arrange them on a platter for an inviting treat.
how to store Sourdough Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
tips to make Sourdough Chocolate Chip Cookies
- Make sure to chill the dough for the best texture. The longer you chill, the better the cookies will be.
- Use high-quality chocolate chips for richer flavor.
- For a fun twist, try adding nuts or dried fruit to the dough.
variation
You can experiment with different types of chocolate, like dark chocolate or white chocolate chips. You can also add in flavors like cinnamon or nutmeg for a seasonal touch.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour is perfect for this recipe and will give you great results.
2. What can I do with leftover sourdough discard?
You can use it in various recipes including pancakes, waffles, and even bread. It adds flavor and helps reduce food waste.
3. How can I make sure my cookies stay chewy?
Chilling the dough and avoiding over-baking your cookies will help keep them chewy. Let them rest for a few minutes on the baking sheet before transferring them to a rack.
Sourdough Chocolate Chip Cookies
- Total Time: 2 hours 43 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies made with sourdough discard for a chewy texture and enhanced flavor.
Ingredients
- 226 grams (1 cup) unsalted butter, browned
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) brown sugar
- 200 grams (3/4 cup) sourdough discard
- 2 egg yolks (40g)
- 8 grams (2 teaspoons) vanilla extract
- 355 grams (2 1/2 cups) all-purpose flour
- 6 grams (1 teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 4 grams (3/4 teaspoon) salt
- 350 grams (1 1/2 cups) chocolate chips
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally until it bubbles and small amber specks form (about 2–3 minutes).
- Carefully pour the browned butter into a large mixing bowl and let it cool to room temperature for at least 30 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Add the white sugar and brown sugar to the cooled butter and mix well.
- Add the egg yolks, vanilla extract, and sourdough discard, stirring until well combined.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 70 grams of cookie dough (around 3 tablespoons) with a cookie scoop, roll into smooth balls, and place extra chocolate chips on top. Chill the dough in the fridge for at least 2 hours or overnight.
- Preheat your oven to 375°F (190°C). Place 5 cookies on a rimmed baking sheet lined with parchment paper.
- Bake for 11–13 minutes, or until the edges are golden brown.
- Let the cookies rest on the baking sheet for 5 minutes, sprinkle with flaky sea salt if desired, then transfer to a wire rack to cool completely.
Notes
Chill the dough for the best texture. Use high-quality chocolate chips for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough, cookies, chocolate chip, baking, dessert
