Sourdough Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Servings
24 cookies
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Calories
253 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sourdough Chocolate Chip Cookies
Description
This cookie recipe begins by browning butter to develop a nutty aroma and richer flavor, then cooling it before mixing with sugars, egg yolks, vanilla, and sourdough starter discard. Dry ingredients including flour, baking powder, baking soda, and salt are whisked and gradually added to the wet mix to form dough. Semi-sweet chocolate chips or chopped chocolate are folded in for sweet pockets within each cookie.
The dough is chilled for at least 30 minutes or overnight, which helps control spread during baking and intensifies flavor. Baking produces cookies with chewy interiors and slightly crisp edges. Sprinkling flaky sea salt on top before baking offers a pleasant flavor counterpoint to the sweetness.
These cookies balance the unique tang of sourdough with the richness of browned butter and chocolate, making them distinct from traditional chocolate chip cookies. They store well at room temperature.
Ingredients
- 1 cup butter unsalted
- 1 cup light brown sugar firmly packed
- ⅔ cup granulated sugar
- 2 egg room temperature preferred, large yolks
- 1 ½ teaspoons vanilla extract
- ⅔ cup sourdough starter discard
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
- sea salt for sprinkling, flaky
Instructions
- Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool until no longer warm to the touch before proceeding.
- Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
- Add sourdough discard and mix well, until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
- Use a spatula to fold in chopped chocolate until well incorporated.
- Cover with plastic wrap and chill for at least 30-60 minutes (or, my preference, overnight).
- Once dough is ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop chilled dough into 1 ½ Tablespoon-sized balls, for neat, uniform cookies roll between your palms to make them round. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake for 10-12 minutes, until edges are beginning to turn golden brown (centers will still be soft and may appear slightly underdone).
- Within several minutes of removing cookies from oven, sprinkle all over with flaky sea salt.
- Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
- Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 137mg | 6% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 264IU | 5% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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