Chewy Sourdough Chocolate Chip Cookies
Crispy edges, a soft melty center, and complex bakery-level flavor. Made with browned butter and sourdough discard, no mixer required!
Ingredients
- 113 grams unsalted butter Will be browned on the stove
- 160 grams brown sugar Pack firmly if using volume measurements
- 140 grams granulated sugar Adds crispness to the cookie edges
- 1 large egg Room temperature is highly preferred
- 80 grams sourdough discard Room temperature. Less than 5 days old
- 3/4 tbsp pure vanilla extract Use high-quality extract for best flavor
- 235 grams all-purpose flour Spoon and level if measuring by volume
- 1/2 tsp baking soda Helps the cookies spread properly
- 1/2 tsp baking powder Gives a slight lift to the dough
- 3/4 tsp fine salt Balances the sweetness of the sugars
- 6 ounces dark/semisweet chocolate Chopped from a bar. Chips work with texture changes
- flaky salt Optional. For sprinkling on top after baking
Instructions
- Brown the Butter: Place unsalted butter into a medium, light-colored saucepan over medium heat. Keep swirling the pan as it melts, bubbles, and foams. Watch closely until brown flecks form at the bottom and it smells nutty. Remove from heat immediately and pour into a large bowl. Let cool for 10 minutes.
- Whisk the Wet Ingredients: Add both sugars to the slightly cooled butter and whisk vigorously until combined. Add the egg and vanilla extract, whisking until the mixture lightens. Pour in the sourdough discard and whisk gently until smooth and glossy.
- Combine Dry Ingredients: Add the flour, baking soda, baking powder, and salt directly into the wet bowl. Use a rubber spatula to fold everything together just until you stop seeing flour streaks. Do not overmix.
- Fold in the Chocolate: Add all the chopped chocolate (including the fine dust) into the bowl. Fold gently until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor). Do not skip this step!
- Scoop and Bake: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Scoop dough using a large cookie scoop, spacing 2 inches apart. Bake on center rack for 11 to 13 minutes until edges are golden brown (centers should look underbaked).
- Cool and Garnish: Leave cookies on the hot baking sheet for 10 minutes to finish setting the edges. Sprinkle with flaky salt if desired, then transfer to a wire rack to cool completely.
Notes
Active Starter: You can use active, bubbly starter instead of discard; just stir it down first.
Freezing: Scoop the dough into balls, freeze on a baking sheet for an hour, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Microwave for 10 seconds to refresh the gooey center.
Freezing: Scoop the dough into balls, freeze on a baking sheet for an hour, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Microwave for 10 seconds to refresh the gooey center.