Sourdough Discard Chocolate Chip Cookies
Chewy, gooey cookies with a hint of tang that makes the chocolate and brown butter flavors pop. Your new favorite cookie recipe.
Ingredients
Instructions
- 1
Brown the butter: melt butter in a saucepan over medium heat, stirring frequently. Continue cooking until it turns golden and smells nutty. Pour into a bowl and let cool for 10 minutes.
- 2
Whisk the brown butter with both sugars until smooth.
- 3
Add the sourdough discard, egg, egg yolk, and vanilla. Whisk vigorously for about 1 minute.
- 4
Add the flour, baking soda, and salt. Stir until just combined. Fold in the chocolate chips.
- 5
Cover the bowl and refrigerate for at least 1 hour (or up to 72 hours — the flavor gets better each day).
- 6
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 7
Scoop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart.
- 8
Bake for 11-13 minutes until the edges are set but the centers still look slightly underdone.
- 9
Immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Baker's Tips
- •Brown butter is the game changer here — don't skip it! It adds an incredible nutty, caramel-like flavor.
- •Chilling the dough is important. It prevents spreading and concentrates the flavors.
- •Pull them out when they look slightly underdone — they continue cooking on the hot pan.
- •The dough can be frozen in scooped balls for up to 3 months. Add 1-2 minutes to bake time from frozen.
