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! Recipe includes a how-to video!
Sourdough Discard Chocolate Chip Cookies
Never did I ever think this internet space of mine would host a recipe as… interesting… as sourdough chocolate chip cookies. However, after falling headfirst into the world of sourdough baking, I’ve become obsessed with finding new ways to use up my discard, and it wasn’t long before my love of desserts and my love of sourdough merged.
Today’s recipe blends these two worlds beautifully, and it surprised me how quickly I fell head over heels for this recipe. In fact, it’s my new favorite chocolate chip cookie, yes, even more than my go-to best chocolate chip cookies–and I never thought I’d find a cookie that topped those. If you love that recipe, just wait until you try this one.
The flavor is unparalleled, rich and deep, intense and chocolatey. Top everything off with a sprinkle of sea salt and it’s true cookie bliss.
It’s not as simple as just adding discard to any old cookie recipe
When developing this recipe I knew that simply adding sourdough discard to a standard chocolate chip cookie dough wouldn’t work. At least, it wouldn’t yield the chewy, flavorful cookie I was seeking. Adding that much liquid was bound to result in too-thick, cakey cookies, which I definitely didn’t want.
I took a few notes from my experience with developing other high-liquid recipes (like my pumpkin cookies) and creatively reduced the liquid and water content in a few ways. We use only egg yolks (no whites) and brown the butter (to cook out the excess water), which takes the cookie to even higher heights. The end result is oft and chewy cookies that aren’t at all cakey and stay soft for days!
What makes these cookies so amazing?
- Sourdough discard adds unique depth and wonderful flavor (it’s not at all sour here) that’s hard to put your finger on, but so good. Like… so good.
- Browned butter imparts a rich, nutty taste that is unparalleled.
- Chopped chocolate and sea salt accents the other flavors perfectly.
What You Need
Here are the key ingredients in these sourdough discard chocolate chip cookies:
- Sourdough discard. If you use my sourdough starter recipe, the amount you will discard there is the exact same amount needed here today. Saving sourdough discard for other recipes (like my sourdough pancakes!) is a wonderful way to reduce food waste (and a great excuse to eat more cookies)!
- Butter. To compensate for the discard and reduce the water content in the dough, we’ll brown our butter. This extra step creates an AMAZING flavor as well, so it’s worth it. If you’ve never browned butter before, I have a post on how to brown butter that might be helpful for you.
- Egg yolks. Discarding the egg whites and just using the yolks also helps to reduce the water in our cookie dough.
- Chocolate. Semisweet or 60% cacao chocolate baking bars are my preference in this recipe. You can use whatever type of chocolate you prefer though, such as semisweet, milk, or dark chocolate. Despite these being sourdough discard chocolate chip cookies, I recommend buying bars and chopping them yourself. This allows the chocolate to distribute beautifully through the cookies and melt more than regular chocolate chips would. It just also adds to that gourmet feel! Yes, of course actual chips will work instead, but I do recommend you try them with chopped chocolate at least once.
- Vanilla extract. This also adds depth of flavor to the cookies. If you have homemade vanilla, now is the time to whip it out.
- Sea salt. Adding a sprinkle of flaky sea salt on top of the baked cookies enhances the sweet and savory flavors, creating a delightful contrast.
SAM’S TIP: I think these sourdough discard chocolate chip cookies taste best when the dough has had quite a bit of time to chill; in fact, I like to let mine sit overnight before scooping and baking. Technically the dough will be firm enough that you can bake it right away (the cookies would just be a smidge flatter), but if you have the patience to let the flavor develop, you will be rewarded with amazing cookies!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Sourdough Chocolate Chip Cookies
- Brown the butter – Cook the butter over medium low heat until it melts, then increase the heat to medium. Stir constantly as the butter bubbles and pops (it’s the most pleasant sound in the world). Once the popping slows, look for golden brown specks forming in the bottom of the pan. Remove from the heat, pour into a heatproof bowl, and let cool completely.
- Add the wet ingredients – Add the sugars, egg yolks, and vanilla to the cooled butter, then stir in the sourdough discard.
- Add the dry ingredients – Whisk together the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients.
- Chocolate and chill – Add the chopped chocolate and fold it into the dough until incorporated. Cover the bowl with plastic wrap and place in the fridge to chill for at least 30 minutes (I like to let mine chill overnight for the best flavor).
- Scoop and bake – Roll 1 ½ tablespoon sized cookie dough balls between your palms before placing on a parchment lined baking sheet. Bake for 350F for 10-12 minutes, or until the edges start to turn golden brown.
- Salt and enjoy! Sprinkle the warm cookies with sea salt and let them cool completely on their baking sheets before enjoying.
SAM’S TIP: Never put cookie dough on a hot cookie sheet! Doing this can cause your dough to spread and result in super thin cookies. If you don’t have multiple cookie sheets, let your dough chill in the fridge in between batches while your cookie sheets cool down.
Frequently Asked Questions
Yes! In fact, I think these sourdough chocolate chip cookies tastes best after chilling the dough overnight. You can make this dough up to 4 days in advance, just note that if you do chill it longer than 60 minutes, it will be a bit tough to scoop at first (just let it sit at room temperature until scoopable).
I developed these sourdough discard chocolate chip cookies as a way to 1) use my sourdough discard instead of discarding it and 2) create an incredibly flavored cookie that’s a bit different from the norm.
No matter the recipe type, sourdough discard imparts flavor and also has some nutritional benefits too. That’s not to say these cookies should be considered health food though!
Yes! Follow the chilling step first, then freeze according to the instructions for drop cookies in my how to freeze cookie dough post.
I seriously can’t wait for you to try these!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Sourdough Chocolate Chip Cookies
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
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
SHEREE GIESENHAGEN
Delicious, my entire family loves these and the burnt butter gives it a wonderful taste, as well as the sourdough discard.
Emily @ Sugar Spun Run
We’re so happy they were a hit! 🥰
Kelly Stevens
Hi Sam. I can’t wait to make these but I have a question. I keep my sourdough discard in the refrigerator. Should it be at room temperature before I add it to the recipe?
And yes please, more sourdough recipes!
Sam
Hi Kelly! I prefer all of my ingredients to be close to the same temperature so I like to use the discard at room temperature.
Kelly Stevens
Thanks, Sam. I’ve made your sourdough discard pancakes and blueberry muffins with it straight from the fridge and then it dawned on me that it probably should be at room temp. I’ll do that today when I make the chocolate chip cookies!
Ashley Vedel
so grateful I put these together for my kids sleepover tonight.. because everyone wanted 2nd and 3rds! They are so rich in flavor and just…perfect!! I will forever be making these. Also.. thank you for incorporating the amount of ingredients in the directions. that was beyond useful for my brain😊
Emily @ Sugar Spun Run
We’re so happy the cookies were such a hit, Ashley! We love the new ingredient formatting too 😁
Alyssa
I agree! Having the measurements in the directions is how EVERY recipe should be posted! My brain was also happy :o)
Carol Krueger
Can I use gluten free flour? But still using a wheat-rye fed sourdough starter. I have to be careful how much wheat I consume.
Thanks!
Carol K
Emily @ Sugar Spun Run
Hi Carol! As long as it’s a 1:1 gluten-free flour, it should be just fine. Enjoy!
Carol Krueger
Using gluten free 1-1 flour worked great!
Carol K
Emily @ Sugar Spun Run
Thanks for letting us know, Carol! Enjoy 😋
Deborah Switzer
The recipe was very easy to follow and made a tasty cookie.
Mine did not come out flat but were very puffy. I did use a stand mixer as it is easier on my arthritic hands. Could that be the difference?
Sam
Hi Deborah! I’m glad you were able to enjoy them! I think the stand mixer could be an issue if it was mixed a lot and incorporated a lot of air into the batter.
Kelley
These cookies are so incredibly delicious and easy to make!
Sam
I’m so glad you enjoyed them so much, Kelley! 🙂
Cass
Incredible depth of flavor. My family cannot quit eating them and state these are the best cookies ever. Thanks for the recipe!!!!
Allie
I have been such a terrible cookie maker up until today when I made your recipe! Thank you! I had some vanilla bourbon sea salt and used some in the dough and sprinkled on top. SO good!
Sam
can these cookies be frozen AFTER baking? best way to thaw?
Emily @ Sugar Spun Run
Hi Sam! They sure can. Wrap them in plastic wrap and store in an airtight container for the best flavor. To thaw, you can let them sit at room temperature or pop them in the microwave for a few seconds. Enjoy!
Liz
This is the best cookie! It doesn’t have any sour flavour from the discard. Excellent way to use discard, you will never want to use starter for bread again lol. The cookie is toasted on the outside and oh so gooey on the inside!~
Lauren Randolph
hi! i LOVE this recipe, but was wondering if i could freeze the dough? i’d like to keep some on hand!!
thank you in advance!
Sam
Hi Lauren! You can freeze the dough. 🙂
Afton Karns
These chocolate chip cookies are some of my favorite!! The browned butter is so nutty, the sourdough gives them such a nice texture, and I LOVE the added sea salt to the tops of the cookies. I also learned how to make browned butter because of this recipe! I’ve cooked them straight from the bowl, chilled an hour, and chilled overnight and 24 hours plus — listen, waiting to bake cookies is something I enjoy doing but these cookies just keep getting better and better!! I have already shared this recipe with 10+ people. It’s sooo good!!
Sam
I’m so glad you enjoyed it so much, Afton! Thank you for sharing as well. 🙂
Melina
Love this recipe!
ema
Hi do you cool on the hot baking tray or on wire rack
Emily @ Sugar Spun Run
Hi Ema! We actually answer this in step 12 of the recipe! You want to cool them on the baking sheet 🥰
Raissa Moore
The best cookies!! 😍
Emily @ Sugar Spun Run
We’re so happy you like them, Raissa ❤️ Thanks for the review!
Mackenzie C.
100% the best sourdough discard cookie recipe ever! I have made these countless times and they come out amazing each time. The brown butter takes it to a whole new level and any other chocolate chip cookie is subpar to me nowadays if it doesn’t have the brown butter & sourdough discard lol!
Emily @ Sugar Spun Run
We totally get that, Mackenzie 😅 So glad you love them so much!
Matthew Lippert
I’ve made this several times.
All have been delish! I’m curious now if the cup of butter is to be weighed before or after browning?
I weighed my 226g butter after browning and it’s 184g?
Any info on this would be great
Emily @ Sugar Spun Run
Hi Matthew! Since we are browning the butter in the first step of the recipe, the weight listed is what it should be before browning. The decreased weight after browning is from the water being evaporated off, which is totally normal and accounted for in the recipe. So you are good to go!