These sourdough chocolate chip cookies are rich, chewy, and loaded with browned butter and chocolate chunks. A tangy twist on a classic favorite.

Scale

8 tbsp (113g) unsalted butter

⅔ cup dark brown sugar

½ cup granulated sugar

½ cup sourdough discard (or fed starter)

1 large egg

2 tsp vanilla extract

½ cup + 2 tbsp all-purpose flour

¾ cup bread flour

½ tsp salt

½ tsp baking powder

¼ tsp baking soda

1¼ cups dark chocolate, chopped

1¼ cups milk chocolate, chopped

Optional: Flaky sea salt for topping

1. Brown the butter until golden and nutty. Let cool, then refrigerate until creamy.

2. Mix chilled butter with sugars until sandy.

3. Add egg, vanilla, and sourdough discard. Mix well.

4. Stir in flours, baking powder, baking soda, and salt.

5. Fold in 1 cup each of chocolate. Reserve the rest.

6. Scoop 2 tbsp dough balls, place on tray, and chill overnight.

7. Preheat oven to 350°F. Add remaining chocolate on top.

8. Bake for 18–22 minutes until golden at edges.

9. Sprinkle sea salt immediately. Let cool 10 minutes before serving.

Chill time is essential—don’t skip it! Freeze scooped dough for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.

Keywords: sourdough chocolate chip cookies, discard cookies, browned butter cookies