Sourdough Chocolate Chip Cookies
These cookies are the perfect way to use your sourdough discard. By browning the butter, we add a deep, nutty profile that balances the tang of the sourdough perfectly.
What you need
- Unsalted Butter: 80g
- Brown Sugar: 140g — use dark brown sugar for more depth
- Granulated Sugar: 40g
- Sourdough Discard: 100g
- Egg: 1 large egg yolk
- Vanilla Extract: 4g
- All Purpose Flour: 175g
- Baking Soda: 3g
- Baking Powder: 3g
- Salt: 4g
- Chocolate: 175g chocolate chunks or chips
Instructions
1. Brown the Butter: Add the butter to a small saucepan over medium heat. Stir or swirl every minute. The butter will foam, then you will see little brown flecks at the bottom and smell a nutty aroma. Immediately remove from heat and pour into a medium mixing bowl (including the brown bits). Let cool for a few minutes
2. Mix the Wet Ingredients: Add the brown sugar and granulated sugar to the cooled butter. Whisk until combined. Add the sourdough discard, egg yolk, and vanilla extract. Mix until smooth and cohesive.
3. Incorporate Dry Ingredients: In a separate small bowl, mix the flour, baking soda, baking powder, and salt. Pour the dry mixture into the wet ingredients. Fold together with a spatula until just combined. Mix in the chocolate chunks/chips.
4. Scoop and Chill the Dough Balls: Scoop the dough into balls and place on parchment-lined baking sheet or in an air-tight container. Cover the cookie dough balls and place it in the fridge for 30 minutes to 1 hour. Chilling prevents the cookies from spreading too thin and develops the flavour. You can also long-ferment the dough in the fridge for up to 72 hours
5. Bake Preheat your oven to 400°F.
Line a baking sheet with parchment paper. Scoop 2-tablespoon-sized balls onto the sheet, spacing them 2 inches apart. Sprinkle with flaky sea salt if desired. Bake for 7-8 minutes until the edges are golden but the centers still look slightly soft.
6. Cool and Set Allow the cookies to sit on the hot baking sheet for 5 minutes to set up before moving them to a wire rack.
Pro Tips for Success
- Discard Age: Use discard that is a few days old if you want a more pronounced sourdough tang. If you prefer a milder cookie, use fresh discard.
- Butter Note: If you are short on time, you can use plain melted butter, but you will lose the signature nutty flavor of the browning process.
- Storage: These cookies stay soft and chewy for several days in an airtight container at room temperature. .