Chewy Sourdough Chocolate Chip Cookies
Delicious chewy cookies that combine the unique tang of sourdough discard with rich chocolate, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly Adds a nutty flavor
- 1 cup granulated sugar Adds sweetness and structure
- 1 cup packed light brown sugar Contributes moisture and chewiness
- 1 teaspoon salt Enhances flavor
- 1 teaspoon vanilla extract Adds warmth and depth
- 1 cup sourdough discard (unfed starter) Provides tang and moisture
- 2 large eggs Binds ingredients and adds richness
Dry Ingredients
- 3 cups all-purpose flour Creates structure and texture
- 1 teaspoon baking soda Aids in leavening
- 1/2 teaspoon baking powder Helps cookies rise
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips or chunks Provides rich chocolate flavor
- 1 cup milk chocolate chips or chunks Adds sweetness and creaminess
Instructions
Preparation
- Start by browning the unsalted butter in a saucepan over medium heat until golden brown.
- In a large mixing bowl, combine the granulated and brown sugars with the slightly cooled browned butter.
- Add in the salt and vanilla extract, stirring until fully mixed.
- Incorporate the sourdough discard into the mixture, mixing thoroughly.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet and milk chocolate chips.
Baking
- Preheat your oven. Portion out the dough onto parchment-lined baking sheets.
- Bake the cookies until lightly golden around the edges and still soft in the center.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make sure to cool the butter slightly to prevent scrambling the eggs. Store cookies in an airtight container to maintain chewiness.