sourdough discard chocolate chip cookies

Prep Time: 20 minutes
Chill Time: 30 minutes (minimum) to 72 hours (recommended)
Cook Time: 10-12 minutes per batch
Total Time: 1 hour (with minimum chill)
Recipe Intensity: Easy

Yields: Approximately 18-20 large cookies

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Ingredients

• 1 cup (2 sticks / 227g) Unsalted Butter, softened to room temperature

• 1 cup (200g) Packed Light or Dark Brown Sugar

• ½ cup (100g) Granulated Sugar

• 1 large Egg, at room temperature

• 1 large Egg Yolk, at room temperature

• ½ cup (120g) Sourdough Discard (unfed, straight from the fridge is perfect)

• 2 teaspoons Pure Vanilla Extract

• 2 ¼ cups (280g) All-Purpose Flour

• 1 teaspoon Baking Soda

• 1 teaspoon Kosher Salt (or ¾ tsp table salt)

• 2 cups (340g) Semi-Sweet Chocolate Chips or Chunks (plus a few extra for topping)

• Flaky Sea Salt, for sprinkling (optional, but highly recommended)

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Instructions

1. Brown the Butter (The Secret to Intensity):
In a light-colored saucepan or skillet over medium heat, melt the butter. Once melted, it will begin to foam. Swirl the pan occasionally. After 5-7 minutes, the butter will turn from yellow to a deep golden brown and will smell nutty and toasty. You’ll see little brown specks forming at the bottom. Immediately remove it from the heat and pour it into a large, heatproof mixing bowl (this stops it from burning). Let it cool for 10-15 minutes. It should still be liquid but not hot.

*Note: If you’re short on time, you can skip the browning and just use 1 cup of melted and slightly cooled butter. Browning adds a deep, caramel-like flavor that takes these cookies over the top.*

2. Combine Wet Ingredients:
To the bowl with the cooled browned butter, add the brown sugar and granulated sugar. Whisk vigorously for about a minute until the mixture is well combined and looks like a thick, shiny paste. This helps dissolve the sugar for a chewier texture.

Add the whole egg, egg yolk, sourdough discard, and vanilla extract. Whisk again until the mixture is smooth, pale, and well emulsified.

3. Combine Dry Ingredients:
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

4. Bring It All Together:
Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold together gently until just a few streaks of flour remain. Be careful not to overmix.

5. Add the Chocolate:
Add the chocolate chips or chunks and fold them into the dough until they are evenly distributed and no flour streaks remain.

6. The Crucial Chill:
This step is non-negotiable for the best texture. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. For the absolute best flavor and texture—where the flavors meld and deepen—chill the dough for 24 to 72 hours. If chilling for longer than a few hours, the dough will become very firm; let it sit at room temperature for 10-15 minutes before scooping.

7. Preheat and Prep:
When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

8. Scoop and Bake:
Scoop the chilled dough into large balls, about 3 tablespoons each (a #20 cookie scoop is perfect). Place them on the prepared baking sheets, leaving about 3 inches of space between each cookie to allow for spreading. If desired, press a few extra chocolate chips onto the tops of the dough balls for a prettier look.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft and slightly puffy. They will look slightly underdone in the middle—that’s exactly what you want for a chewy cookie.

9. The Finishing Touch:
Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up perfectly. While they’re still warm, sprinkle lightly with flaky sea salt. The salt enhances the chocolate and balances the sweetness beautifully.

10. Serve and Enjoy:
Transfer the cookies to a wire rack to cool completely, or enjoy them warm with a cold glass of milk.

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Baker’s Tips for Success

• Cold Discard is Fine: You can use your sourdough discard straight from the fridge. It doesn’t need to be room temperature or active.

• Room Temperature Eggs: To help the wet ingredients emulsify properly, make sure your egg and egg yolk are at room temperature. If you forgot to take them out, place them in a bowl of warm water for 5 minutes.

• Weigh Your Flour: For the most accurate results, use a kitchen scale. Spooning and leveling flour is good, but weighing is best. Too much flour makes for a cakey, dry cookie.

• Don’t Overbake: The biggest mistake is overbaking. These cookies might look a little underdone, but they will continue to cook on the hot baking sheet as they cool. This guarantees a soft center.

• Freezer-Friendly: These cookie dough balls freeze beautifully. Scoop the dough onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 2-3 minutes to the bake time.

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Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.

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Nutrition Information

The following nutrition information is an estimate and is provided for informational purposes only. It is calculated based on the specific ingredients and quantities used, assuming the recipe yields 20 cookies.