Sourdough Discard Chocolate Chip Cookies

Sourdough Discard Chocolate Chip Cookies: These sourdough chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard!

Servings: 12servings

Prep time: 10minutes

Cooking time: 15minutes

Calories: 223kcal

Chilling time: 2hours

Ingredients Sourdough Discard Chocolate Chip Cookies

Dry Ingredients

¾ cup + 1 teaspoon (95 g) all-purpose flour
1 cup + 1 teaspoon (125 g) bread flour (substitute if needed)
1 teaspoon (5 g) fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder

Wet Ingredients 1:

1 large egg
½ cup (125 g) sourdough starter discard
1 teaspoon (5 g) vanilla extract

Wet Ingredients 2:

8 tablespoons (113 g) unsalted butter (cold, cubed)
½ cup (100 g) light brown sugar
½ cup (100 g) white granulated sugar
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

Directions Sourdough Discard Chocolate Chip Cookies

Mix Dry Ingredients:
Whisk together the flours, sea salt, baking soda, baking powder in a small bowl. Set aside.
Mix Wet Ingredients 1:
In another bowl, beat the egg, vanilla extract, and sourdough starter until smooth. Set aside.
Mix Wet Ingredients 2:
Using a stand mixer with a paddle attachment, beat cold, cubed butter, light brown sugar, and granulated sugar until small crumbles form. Add chocolate chips and mix. Scrape down the sides.
Combine and Chill:
Add the dry ingredients and mix until crumbly. Pour in the egg mixture and mix until the dough comes together. Stir with a spatula to ensure full incorporation. Use a cookie scoop to shape into 12 balls. Chill for at least 2 hours (or 24 hours for the best results).
Bake and Enjoy:
Preheat the oven to 375°F (190°C). Bake for 15-17 minutes until golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes Sourdough Discard Chocolate Chip Cookies

Store baked cookies at room temperature for up to 7 days. Add a slice of white bread for freshness.
Freeze unbaked dough for up to 3 months.
Substitute bread flour with all-purpose flour if you desire a less chewy cookie.