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Chewy Sourdough Discard Chocolate Chip Cookies

A stack of three thick, freshly baked sourdough chocolate chip cookies with melted chocolate centers.
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Make soft, chewy chocolate chip cookies using your sourdough discard for a unique, rich flavor. This recipe is simple and great for using up extra starter.

Ingredients

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  • 1/2 cup unsalted butter, browned and cooled slightly
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unfed sourdough discard (straight from the fridge is fine)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn golden brown and smell nutty. Pour into a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined.
  3. Beat in the egg and vanilla extract until smooth. Mix in the sourdough discard until just incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for deeper flavor. Chilling helps prevent spreading.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. You can press a few extra chocolate chips on top of each dough ball.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for at least 2 hours. This helps create a thicker, chewier cookie.
  • If you are looking for alternatives to baking, consider meal planning for weeknight dinners instead of relying on meal delivery services.
  • If you prefer a stronger tang, you can use active, bubbly starter instead of discard, but reduce the amount slightly.
  • For bakery-style cookies, gently press down on the dough balls right after they come out of the oven.

Nutrition

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