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!
PREPARATION TIME
Prep Time: 15 minutes
Cook Time: 10minutes
Chilling Time: 30 minutes
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) light brown sugar firmly packed
- ⅔ cup (133 g) granulated sugar
- 2 large egg yolks room temperature preferred
- 1 ½ teaspoons vanilla extract
- ⅔ cup (140 g) sourdough discard
- 2 ¾ cup (340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (255 g) semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
- Flaky sea salt for sprinkling
Recommended Equipment
- Baking sheet
- Mixing bowls
- 1 ½ Tbsp cookie scoop
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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.
1 cup (226 g) unsalted butter
Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
1 cup (200 g) light brown sugar,⅔ cup (133 g) granulated sugar,2 large egg yolks,1 ½ teaspoons vanilla extract
Add sourdough discard and mix well, until fully incorporated.
⅔ cup (140 g) sourdough discard
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
2 ¾ cup (340 g) all-purpose flour,1 teaspoon baking powder,1 teaspoon baking soda,¾ teaspoon salt
Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
Use a spatula to fold in chopped chocolate until well incorporated.
1 ½ cups (255 g) semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
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.
Flaky sea salt
Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Storing
Store cooled cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1cookie | Calories: 253kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 137mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 264IU | Calcium: 33mg | Iron: 2mg
