Made with nutty browned butter, sourdough discard, and gooey chocolate chips, these sourdough chocolate chip cookies are a dream come true. The flavor is unmatched!

Sourdough Chocolate Chip Cookies on a tray.

Why Use Sourdough Discard in Cookies?

Sourdough cookies? It’s a strange concept, but a truly ingenious one. Sourdough discard is exactly what it sounds like — a portion of the sourdough starter that is typically discarded. Adding it to baked goods imparts a wonderful savory flavor that is difficult to describe… like a balanced sweetness and slight tang. Not only are these cookies mouthwateringly tasty, but they also boast the same probiotic benefits as sourdough bread!

How To Make Sourdough Chocolate Chip Cookies

Do you have sourdough discard, basic pantry ingredients, and a sweet tooth? If yes, you’re all set to make these sourdough chocolate chip cookies!

  • Brown the butter: Melt the butter in a small saucepan over medium heat, then increase the heat and cook until it browns, stirring constantly. Allow the butter to cool to room temperature.
  • Mix together the dry ingredients: In a medium bowl (here is my favorite set of mixing bowls), combine the flour, baking soda, baking powder, and salt.
  • Beat together the wet ingredients: Using a stand mixer or an electric hand mixer, cream together the cooled brown butter, sugars, egg yolks, discard, and vanilla.
  • Make the dough: Mix in the dry ingredients until just combined, then fold in the chocolate chips.
  • Shape and chill the cookies: Shape the cookies into balls using a cookie scoop. Place the balls on a lined baking sheet and refrigerate for about 20 minutes.
  • Bake the cookies: Arrange the chilled cookie dough balls on a lined baking sheet, spaced a few inches apart. Bake the cookies for 12 minutes or until the edges start to turn golden, then allow to cool on a wire rack.

Hot tip: Take your cookies over the top with a sprinkle of flaky sea salt once they’re done baking.

Tips For the Best Chocolate Chip Cookies

This recipe may seem daunting with the addition of browned butter and sourdough discard, but the process couldn’t be easier. Follow these tips for cookies that’ll make you shout, “chip chip hooray!”

  • Use egg yolks instead of whole eggs. Egg yolks are superb at creating an emulsion, or a smooth cookie dough. They add richness, chewiness, and a fudgy texture to the cookies. On the other hand, egg whites tend to create thick, cakey cookies — which is why we eliminate them in this recipe. Make meringue cookies or coffee macarons with the leftover whites.
  • Brown the butter. Browned butter adds an amazing nutty flavor to cookies! Keep a close eye on the melting butter and stir it constantly to avoid burning it. First, the butter will foam rapidly, then slow down, and finally the milk solids will become golden brown.
  • Allow the butter to cool before mixing. To prevent curdled egg yolks, cool the browned butter to room temperature before creaming it with the other ingredients.
  • Use high quality chocolate. We highly recommend chopping a chocolate bar for the best tasting cookies, but chocolate chunks or chips work as well. Dark or semi-sweet chocolate is the way to go here.
  • Avoid overbaking. These cookies will appear underbaked when they first come out of the oven, but don’t worry! They’ll continue to set as they cool, and overbaking by even a minute can ruin the perfect chewy center.
Cookies on a tray with chocolate around.

Storage

Whether you have leftover cookie dough or baked cookies, you’ve come to the right place to figure out the next steps. Use this guide to extend the enjoyment of your chocolate chip cookies!

  • Room temperature: Store leftover baked cookies in an airtight container at room temperature for up to one week.
  • Refrigerator: Store leftover baked cookies in an airtight container in the fridge for up to two weeks.
  • Freezer: Store leftover baked cookies in the freezer for up to three months. Or, freeze the cookie dough balls on a lined baking sheet until solid, then transfer them to a large ziplock bag and freeze for up to three months. Whenever you’re ready for fresh cookies, bake them straight from frozen at 350°F for 12-15 minutes.

Hot tip: Place a slice of fresh white bread with the baked cookies to keep them soft. The bread releases moisture into the air, which helps rehydrate the cookies!

More Sourdough Discard Recipes

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.