Sourdough Chocolate Chip Cookies
Sourdough chocolate chip cookies are the most delicious way to use your sourdough discard.
Ingredients
- 1/2 cup butter 8 Tbsp or 113 g, see note
- 3/4 cup brown sugar packed (140 g)
- 1/2 cup sugar 100 g
- 1/2 cup sourdough discard 115 g
- 1 egg
- 1 Tbsp vanilla
- 1 2/3 cups all-purpose white flour 200 grams
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups chocolate chopped, plus more for topping after baking**
Instructions
- Brown the butter in a pan over low heat. It should take 3 to 5 minutes to brown, but don't let it burn. When you see flecks of brown at the bottom of the pan, remove it from the heat.
- Pour the butter into a container and place it in the refrigerator to cool completely (about 1 to 2 hours). It should be firm and no longer liquid.
- Place the butter into the bowl of a stand mixer with a paddle attachment and add both types of sugar (brown and regular granulated sugar). Beat the mixture until it's light and fluffy, about 3 minutes.
- Add in the sourdough discard, and beat until fully incorporated.
- Next, add the egg and vanilla, and combine.
- In a separate bowl, stir the flour, salt, baking powder, and baking soda together.
- Add the dry ingredients and stir the mixture until just combined. Do not overwork the dough.
- Chop the chocolate into chunks (or use chocolate chips), and gently fold into the dough.
- Form the cookies into balls, and refrigerate the formed cookies overnight.
- The next day, preheat the oven to 350 degrees F.
- Place the cookies on a pan, allowing plenty of space between them. Don't put more than 6 per pan.
- Bake the cookies for 15 to 17 minutes, until set. Do not overbake. Smaller cookies may take a bit less time.
- Allow the cookies to cool on the baking sheets for about 5 minutes before removing them to cool completely on a cooling rack.
Notes
The butter in this recipe is measured first before browning, so you'll add 1/2 cup butter to the pan and then brown it. It'll lose some volume during the browning process, and end up as slightly less than 1/2 cup when you add it to the cookies. If your dough is looking a bit dry and not coming together, you can add an extra tablespoon of sourdough starter to help bring it together.
The original recipe suggested using 1 cup of milk chocolate and 1 cup of dark chocolate (60 to 70%). My favorite chocolate that I keep on hand is dark chocolate that's about 55%, which is just a bit too dark to be called milk chocolate...and it worked out perfectly in this recipe.
Use whatever chocolate you prefer, dark, light or even white chocolate.
For the best chocolate chunks, chop up an extra 1/4 cup of chocolate and save it for topping the cookies as soon as they come out of the oven.
Tried this recipe?Let us know how it was!