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Thick and Chewy Sourdough Discard Chocolate Chip Cookies

Close-up of several chewy sourdough chocolate chip cookies with melted chocolate chunks on a light-colored plate.
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Use your sourdough discard to make these thick, chewy, bakery-style chocolate chip cookies. This recipe adds a slight tang and superior texture to a classic favorite.

Ingredients

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  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 1/4 teaspoons vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn deep brown and smell nutty. Pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar together until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract until just combined.
  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 until just incorporated. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture.
  8. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each. Place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls slightly inward to form a mound shape rather than a flat disk.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter adds a deep, nutty flavor that complements the tang from the sourdough discard.
  • Chilling the dough is crucial for preventing spread and achieving thick cookies.
  • For an extra tangy chocolate chip cookie flavor, let the dough rest in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingzenith.com/sourdough-chocolate-chip-cookies-thick-chewy/