Best Sourdough Discard Chocolate Chip Cookies
These chewy sourdough chocolate chip cookies have crisp edges, gooey centers, and the right hint of tang from sourdough starter discard. They are made with simple ingredients, and plenty of milk chocolate for that nostalgic, classic chocolate chip cookie flavor.
Equipment
- 1 Stand mixer
- 1 Paddle attachment
- 1 cookie scoop
- 1 Baking sheet
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- ½ cup white sugar
- 2 egg yolks
- ½ cup sourdough starter discard
- 2 teaspoon vanilla extract
- 2 ⅔ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups chocolate chips
- Flaky sea salt optional
Instructions
- Melt the butter in a small saucepan or microwave safe bowl. Let it cool for 10 to 15 minutes.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the brown sugar and white sugar to the melted butter. Whisk until smooth and fully combined.
- Add the egg yolks, sourdough discard, and vanilla. Whisk until the mixture is thick and smooth.
- Add the dry ingredients and stir just until no dry flour remains.
- Fold in the chocolate chips.
- Portion each cookie into 70 gram dough balls. Roll smooth, press a few extra chocolate chips on top, then chill before baking.
- Refrigerate the dough for at least 2 hours.
- Place dough balls onto a parchment lined baking sheet with plenty of space to spread.
- Bake at 375°F for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the pan for 5 minutes before moving them to a cooling rack.
Notes
Sourdough Starter Discard
This recipe uses unfed sourdough starter discard, not active sourdough starter. The hydration starter should be thick, not watery. Too much water content can cause spreading. Don't skip chilling the dough. Chilling the dough helps the cookies keep a thicker shape instead of turning out flat. Before baking the full batch, bake one chilled dough ball to check the spread.
This recipe uses unfed sourdough starter discard, not active sourdough starter. The hydration starter should be thick, not watery. Too much water content can cause spreading. Don't skip chilling the dough. Chilling the dough helps the cookies keep a thicker shape instead of turning out flat. Before baking the full batch, bake one chilled dough ball to check the spread.
Nutrition
Serving: 1cookieCalories: 265kcalCarbohydrates: 37gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 148mgPotassium: 77mgFiber: 0.4gSugar: 24gVitamin A: 258IUCalcium: 27mgIron: 1mg
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