Sourdough Chocolate Chip Cookies
Ultimate Sourdough Chocolate Chip Cookies are soft and gooey with crispy edges. These bakery-style cookies are the PERFECT crowd-pleaser!
Prep Time: 40 minutes
Cook Time: 18 minutes
Chill Time 2 hours
Total Time: 2 hours 58 minutes
Servings: 18 Cookies
Ingredients
- 1 ¼ Cups (284 g) Unsalted Butter 284 grams; 2 ½ sticks
- 3 ¼ Cups (408 g) AP Flour 408 grams
- 1 ¼ Teaspoons (1.25 Teaspoons) Baking Soda
- 1 ½ Teaspoons (1.5 Teaspoons) Baking Powder
- 1 ½ Teaspoons (1.5 Teaspoons) Coarse Salt
- 1 ¼ Cups (275 g) Light Brown Sugar 275 grams
- 1 Cup plus 2 Tablespoons (225 g) Granulated Sugar 225 grams
- 1 (1) Large Egg room temperature
- 1 (1) Large Egg Yolk room temperature
- ¼ Cup (100 g) Sourdough Discard 100 grams; room temperature
- 2 Teaspoons (2 Teaspoons) Vanilla Extract
- 1 ¼ Pounds (567 g) Semi-Sweet Chocolate Chips 567 grams
- 1 Teaspoon (1 Teaspoon) Sea Salt for sprinkling; optional.
Instructions
- Brown The Butter: Place the butter into a stainless steel or nonstick pan. Turn on the stove to medium heat. Stir the butter the entire time to keep it moving. Once the butter melts, it will begin to foam and sizzle. Keep stirring. The butter will turn golden brown in about 5-8 minutes from when you start. You will see bits of dark brown specks at the bottom of the pan. Turn off the stove and pour the butter into a heat-proof bowl. Let the butter cool for 15 minutes.
- Combine Flour Mixture: In a medium mixing bowl, mix the flour, baking soda, baking powder, and salt. Make sure the ingredients are evenly distributed. Set aside.
- Make Wet Mixture: In the bowl of your stand mixer, add the butter, brown sugar, and white sugar. Using the paddle attachment, mix on medium speed until combined. Then, add one egg yolk and one egg, mixing well after each addition. Add the vanilla extract and mix until combined. Then, add the sourdough discard and mix on medium-low until combined.
- Combine Wet Mixture and Flour Mixture: In the bowl of the stand mixer, add the flour mixture. Mix on low speed until combined and you see no more dry specks of flour. This will take 5-15 seconds.
- Add Chocolate: Add the chocolate chips in the stand mixture bowl. Mix on medium-low speed until the chocolate is evenly distributed (roughly 30 seconds).
- Shape: Cover the cookie dough and chill in the refrigerator for 15 minutes (this makes it easier to shape). Using a cookie scoop or measuring cup, scoop 3 ½ ounces of dough (this recipe makes big cookies). Roll into a ball, making sure the shape is round. Repeat with the remaining cookie dough.
- Chill: If you plan on baking these the same day, cover with plastic wrap and chill the cookie dough in the fridge for at least 2 hours. However, I highly recommend chilling the cookie dough for at least 24 hours and up to 72 hours.
- Bake: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Place 6-9 cookie dough balls onto the baking sheet. Sprinkle the cookies with coarse sea salt. Bake the cookies for 18-20 minutes and let them cool on the baking sheet for 5-10 minutes. After 10 minutes of cooling on a baking sheet, transfer the cookies to a wire rack to cool completely.
Video
Notes
- Make Ahead & Freezing Instructions: The cookie dough freezes great! You can batch-make these cookies, shape the dough, and freeze. Store baked cookies in an airtight container on the counter for up to four days.
- No Mixer? No problem! Feel free to make this recipe by hand. It'll take a little elbow grease but you can definitely do it.
- Special Tools (affiliate links): Stand Mixer | Kitchen Scale | Baking Sheets | Cooling Rack
- Brown Butter: Cook the butter on the stovetop on medium heat. Don't stop until you see brown bits on the bottom of the pan. The brown bits are the flavor!
- Can I add nuts or different add-ins?: Yes, you absolutely can. You will need to measure by volume and not by weight if you want to use different mix-ins. For instance, replace one cup of chocolate chips with one cup of nuts, dried berries, white chocolate chips, etc.