Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

These Sourdough Chocolate Chip Cookies combine the tangy flavor of sourdough discard with rich browned butter and dark chocolate chips for a delightfully moist and flavorful cookie. The dough is chilled before baking to help control spreading, resulting in perfectly chewy, golden edges and soft centers, topped with a sprinkle of flaky sea salt to enhance the flavors.

Ingredients

Dairy and Wet Ingredients

  • ½ Cup (113.5 g) Butter
  • 3 Egg yolks, from large eggs
  • 1 cup (240 g) Sourdough starter discard, 100% hydration
  • 2 teaspoon Vanilla extract

Dry Ingredients

  • 3 cups + 2 Tablespoons (375 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Kosher salt
  • 1 cup (200 g) Granulated sugar
  • 1 cup (200 g) Brown sugar

Mix-ins and Toppings

  • 2 ⅔ Cups (450 g) Dark chocolate chips, or dark chocolate, chopped
  • Flaky sea salt, to top

Instructions

  1. Brown the Butter: Melt the butter over medium heat in a light-colored saucepan to monitor the color. Swirl the pan occasionally as the butter foams, sputters, and darkens. When it turns a deep golden brown and stops sputtering, immediately pour into a heatproof glass container to cool slightly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly mixed.
  3. Cream Butter and Sugars: In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the browned butter with granulated sugar and brown sugar for several minutes until smooth and well incorporated.
  4. Add Egg Yolks: Mix in the egg yolks on medium speed for a few minutes to integrate fully.
  5. Add Sourdough and Vanilla: Blend in the sourdough starter discard and vanilla extract, mixing until smooth and combined.
  6. Incorporate Flour: Add the dry ingredient mixture in two parts, mixing gently on low speed just until the dough comes together. Avoid overmixing to maintain a tender texture.
  7. Add Chocolate Chips: Fold the dark chocolate chips into the dough with a spatula, ensuring even distribution without overworking the dough.
  8. Chill the Dough: Cover the dough with plastic wrap or transfer it to an airtight container and refrigerate for at least 2 hours to firm up, which helps reduce spread during baking.
  9. Preheat and Scoop: Preheat your oven to 350°F (175°C). Using a 3-tablespoon cookie scoop, portion out uniform dough balls onto a parchment-lined baking sheet.
  10. Bake: Bake cookies for 15-18 minutes until the edges are set and slightly golden brown. If cookies spread too much, chill the dough longer next time.
  11. Add Sea Salt and Cool: Remove cookies from the oven, sprinkle with flaky sea salt, and let sit about 4 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
  • These cookies freeze exceptionally well. Place them in a freezer-safe bag and freeze for up to 2 months. Thaw on a baking sheet as the oven preheats before enjoying.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sourdough-chocolate-chip-cookies-recipe/