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Chewy Sourdough Chocolate Chip Cookies Using Discard

Two golden brown sourdough chocolate chip cookies stacked slightly on a small beige plate.
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Make thick, chewy chocolate chip cookies using your active sourdough discard for a slight tang and rich flavor.

Ingredients

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  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (227g) active sourdough discard (unfed starter)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring constantly until browned bits form at the bottom and it smells nutty. Remove from heat and let cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and the sourdough discard until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Fold in the chocolate chips or chunks.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, for best flavor and texture.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop dough balls (about 3 tablespoons each) onto the prepared sheets, leaving space between them. For thicker cookies, press the dough balls down slightly.
  9. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  10. Remove from the oven and 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 depth of flavor that complements the sourdough tang.
  • Chilling the dough is crucial for preventing the cookies from spreading too thin during baking.
  • If you prefer a tangier cookie, use a discard that has been sitting out for a few hours before mixing.
  • For bakery-style thick cookies, use a cookie scoop and slightly underbake them.

Nutrition

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