Sourdough Chocolate Chip Cookies
User Reviews
4.6
Sourdough Chocolate Chip Cookies
Description
The Sourdough Chocolate Chip Cookies recipe uses browned butter to impart a warm, toasted flavor, balanced by the subtle tanginess from sourdough starter discard. The dry ingredients include baking soda and baking powder for lift, combined with salt to enhance overall taste. After mixing the wet and dry ingredients, chocolate chips are folded into the dough. Chilling the dough before baking helps the cookies hold their shape and develop a chewy texture. Baking at 350°F until the edges turn golden ensures a tender center and crisp edges without overbaking.
The cookies are convenient for snack time or sharing, pairing well with milk or coffee. Their balanced sweetness and texture make them a good option for those wanting something familiar with an added depth from the sourdough starter. The inclusion of two egg yolks contributes richness and softness.
Though no specific storage instructions were provided, chilling the dough before baking is crucial for best results. The use of discard means this recipe is a practical way to minimize sourdough waste while creating a classic baked good. The recipe does not extend to how to freeze or store the cookies after baking.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter unsalted
- 2/3 cup granulated sugar
- 1 cup light brown sugar
- 2 egg yolk
- 2/3 cup sourdough starter discard
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips dark or semi sweet
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Place the butter in a small saucepan over medium heat. Once the butter is fully melted, turn the heat up to high and stir constantly until it foams and becomes golden brown. As soon as you see the brown bits, take the pan off the heat and allow the butter to cool to room temperature.
- In a stand mixer or large mixing bowl, beat together the cooled brown butter, granulated sugar, brown sugar, egg yolks, discard, and vanilla until light and fluffy.
- Add the dry ingredients gradually, mixing until just combined.
- Fold in the chocolate chips. Portion out the cookies into 1.5 tbsp balls using a cookie scoop and place them in the fridge to firm up for about 20 minutes.
- Preheat the oven to 350°F. Place the cookies on a lined baking sheet, leaving a few inches of space between each one.
- Bake the cookies for about 12 minutes or until the edges start to turn golden. The centers may look underbaked, but they will continue to set as they cool. Allow the cookies to cool completely on a wire rack. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 84mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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