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The Ultimate Chewy Sourdough Discard Chocolate Chip Cookies: Perfectly Thick and Tangy

Close-up of a thick, chewy sourdough chocolate chip cookie topped with melted chocolate chunks and flaky sea salt.
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Make thick, chewy chocolate chip cookies using your sourdough discard. This recipe adds a subtle tang and depth of flavor to the classic cookie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the milk solids turn deep brown and smell nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture. This step is key for thick cookies.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the chilled dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best tangy flavor and thickest texture, chill the dough for 24 to 48 hours before baking.
  • You can substitute half of the chocolate chips with dark chocolate chunks for richer flavor.
  • If you want to make ahead, scoop the dough balls, place them on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the bake time.

Nutrition

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