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5.0 from 435 votes

Sourdough 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! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 24 cookies
Calories: 253 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar firmly packed
  • ⅔ cup granulated sugar
  • 2 large egg yolks room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • ⅔ cup sourdough 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
  • Flaky sea salt for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
  3. Add sourdough discard and mix well, until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
  6. Use a spatula to fold in chopped chocolate until well incorporated.
  7. Cover with plastic wrap and chill for at least 30-60 minutes (or, my preference, overnight).
  8. Once dough is ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
  9. 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.
  10. Bake for 10-12 minutes, until edges are beginning to turn golden brown (centers will still be soft and may appear slightly underdone).
  11. Within several minutes of removing cookies from oven, sprinkle all over with flaky sea salt.
  12. 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 a week.

Nutrition Information

Serving 1cookie Calories 253kcal (13%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 37mg (12%) Sodium 137mg (6%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 264IU (5%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 253

% 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.