These Sourdough Chocolate Chip Cookies are a delightful twist on a classic, blending the tangy depth of sourdough with rich, buttery sweetness. Each bite offers a perfect balance of chewy centers and crisp edges, studded with gooey chocolate chips. With just 15 minutes of prep and a quick 10-minute bake, they’re surprisingly easy to whip up. A brief 30-minute chill ensures the dough bakes up beautifully, creating cookies that are as irresistible as they are unique.
Packed with complex flavors and a hint of nostalgia, these cookies are a treat for the senses. The sourdough adds a subtle tang that enhances the sweetness, while the melty chocolate and golden edges create a texture you’ll crave. Perfect for sharing or savoring solo, they’re a comforting indulgence that feels both familiar and excitingly new.
Ingredients for Sourdough Chocolate Chip Cookies
- 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 cups (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)
Step-by-Step 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 (with brown flecks on the bottom of the pan), immediately remove from heat. Pour into a large heatproof mixing bowl and let cool until no longer warm to the touch.
- Mix wet ingredients: Once butter has cooled, add brown sugar, granulated sugar, egg yolks, and vanilla extract. Stir until well-combined.
- Add sourdough discard: Mix in the sourdough discard until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until thoroughly combined.
- Fold in chocolate: Use a spatula to fold in the chocolate chips or chopped chocolate until evenly distributed.
- Chill the dough: Cover the dough with plastic wrap and chill for at least 30-60 minutes (or overnight for best results).
- Preheat oven: Once dough is ready, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape cookies: Scoop chilled dough into 1 ½ Tablespoon-sized balls. Roll between your palms to make them round for uniform cookies. Place on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake: Bake for 10-12 minutes, until edges are golden brown (centers will still be soft and may appear slightly underdone).
- Add finishing touch: Within several minutes of removing cookies from the oven, sprinkle them with flaky sea salt.
- Cool and enjoy: Allow cookies to cool completely on the baking sheet before removing and serving.
Storage and Reheating Tips
Store your Sourdough Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds for that fresh-from-the-oven warmth.
Recipe Variations to Try
Switch up the chocolate by using milk chocolate, white chocolate, or even a mix of all three. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, add a pinch of cinnamon or espresso powder to the dry ingredients for a deeper flavor profile.
Time-Saving Hacks
If you’re short on time, skip the overnight chill and freeze the dough balls for 15-20 minutes instead. This will help them hold their shape while baking. You can also brown the butter ahead of time and store it in the fridge for up to a week—just bring it to room temperature before using.
Equipment Guidance
A sturdy silicone spatula is your best friend for mixing the dough, and a cookie scoop ensures uniform-sized cookies. Use a light-colored saucepan for browning the butter so you can easily monitor the color change. A baking sheet lined with parchment paper prevents sticking and makes cleanup a breeze.
Common Questions Answered
Can I use active sourdough starter instead of discard? Yes, but the flavor will be milder. What if I don’t have flaky sea salt? A pinch of fine sea salt works too, but use it sparingly. Why brown the butter? It adds a rich, nutty flavor that takes these cookies to the next level!
Sourdough Chocolate Chip Cookies
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 cup semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar
- Flaky sea salt for sprinkling
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.