Sourdough discard contains wild lactobacilli that actually tenderize cookie dough better than buttermilk—discovered by accident in 1849 California.
Sourdough Discard Chocolate Chip Cookies
Indulge in the ultimate treat with our Sourdough Discard Chocolate Chip Cookies! These delightful cookies are crafted using tangy sourdough discard, luscious chocolate chips, and a sprinkle of sea salt for that perfect sweet and salty balance. Bake a batch to enjoy warm from the oven, and savor the unique flavor twist that makes these cookies truly unforgettable!
Prep
15
min
Cook
12
min
Serves
30
people
Level
beginner
📝 Ingredients
Serves 30🥛Dairy & Eggs(2)
- 1 cup of butter (227 g)
- 2 egg yolks
🫙Pantry Staples(7)
- 1 teaspoon of baking powder (5 ml)
- 1 teaspoon of baking soda (5 ml)
- 200 grams of brown sugar (1 cup)
- chocolate chips
- 340 grams of flour (2.72 cup)
- 1 1/2 teaspoons of vanilla (7.5 ml)
- 133 grams of white sugar (0.67 cup)
🧂Spices & Seasonings(1)
- 3/4 teaspoon of salt (3.75 ml)
📦Other(1)
- 140 grams of discard (4.94 oz)
👨🍳 Instructions
- 1
Melt 1 cup of butter on the stove and let it cool.
- 2
In a bowl, mix 340 grams of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
- 3
In another bowl, combine 200 grams of brown sugar, 133 grams of white sugar, 2 egg yolks, 1 1/2 teaspoons of vanilla, and 140 grams of sourdough discard.
- 4
Add the cooled butter mixture to the sugar mixture and mix well.
- 5
Combine the wet ingredients with the dry ingredients and mix until combined.
- 6
Add chocolate chips to the mixture according to your preference.
- 7
Chill the dough in the fridge for about 2 hours.
- 8
Preheat the oven to 350°F (175°C).
- 9
Place the cookies on a baking sheet and bake for 10 to 12 minutes, with 11 minutes being the sweet spot.
- 10
This batch makes about 30 cookies.
💡 Pro Tips
- ✓Brown your butter to 302°F (just past foaming) to develop nutty compounds that complement the tangy sourdough discard, creating deeper flavor complexity.technique302°F
- ✓Chill dough for exactly 2-4 hours to allow sourdough acids to tenderize gluten strands while firming fats for better shape retention during baking.timing2-4 hours
- ✓Use sourdough discard that's 3-7 days old for optimal acidity (pH 3.5-4.0) which activates baking soda more effectively than fresh discard.ingredientpH 3.5-4.0
- ✓Bake at 325°F instead of 350°F because sourdough's acidity accelerates browning reactions, preventing over-caramelization of sugars.technique325°F
- ✓Weigh your sourdough discard at exactly 140g because its hydration level affects final dough moisture by 8-12%, impacting spread and texture.ingredient8-12% moisture variance
Share this recipe
Prep
15
min
Cook
12
min
Serves
30
people
Level
beginner
Share this recipe
Sourdough discard contains wild lactobacilli that actually tenderize cookie dough better than buttermilk—discovered by accident in 1849 California.
Sourdough Discard Chocolate Chip Cookies
Indulge in the ultimate treat with our Sourdough Discard Chocolate Chip Cookies! These delightful cookies are crafted using tangy sourdough discard, luscious chocolate chips, and a sprinkle of sea salt for that perfect sweet and salty balance. Bake a batch to enjoy warm from the oven, and savor the unique flavor twist that makes these cookies truly unforgettable!
📝 Ingredients
Serves 30🥛Dairy & Eggs(2)
- 1 cup of butter (227 g)
- 2 egg yolks
🫙Pantry Staples(7)
- 1 teaspoon of baking powder (5 ml)
- 1 teaspoon of baking soda (5 ml)
- 200 grams of brown sugar (1 cup)
- chocolate chips
- 340 grams of flour (2.72 cup)
- 1 1/2 teaspoons of vanilla (7.5 ml)
- 133 grams of white sugar (0.67 cup)
🧂Spices & Seasonings(1)
- 3/4 teaspoon of salt (3.75 ml)
📦Other(1)
- 140 grams of discard (4.94 oz)
👨🍳 Instructions
- 1
Melt 1 cup of butter on the stove and let it cool.
- 2
In a bowl, mix 340 grams of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
- 3
In another bowl, combine 200 grams of brown sugar, 133 grams of white sugar, 2 egg yolks, 1 1/2 teaspoons of vanilla, and 140 grams of sourdough discard.
- 4
Add the cooled butter mixture to the sugar mixture and mix well.
- 5
Combine the wet ingredients with the dry ingredients and mix until combined.
- 6
Add chocolate chips to the mixture according to your preference.
- 7
Chill the dough in the fridge for about 2 hours.
- 8
Preheat the oven to 350°F (175°C).
- 9
Place the cookies on a baking sheet and bake for 10 to 12 minutes, with 11 minutes being the sweet spot.
- 10
This batch makes about 30 cookies.
💡 Pro Tips
- ✓Brown your butter to 302°F (just past foaming) to develop nutty compounds that complement the tangy sourdough discard, creating deeper flavor complexity.technique302°F
- ✓Chill dough for exactly 2-4 hours to allow sourdough acids to tenderize gluten strands while firming fats for better shape retention during baking.timing2-4 hours
- ✓Use sourdough discard that's 3-7 days old for optimal acidity (pH 3.5-4.0) which activates baking soda more effectively than fresh discard.ingredientpH 3.5-4.0
- ✓Bake at 325°F instead of 350°F because sourdough's acidity accelerates browning reactions, preventing over-caramelization of sugars.technique325°F
- ✓Weigh your sourdough discard at exactly 140g because its hydration level affects final dough moisture by 8-12%, impacting spread and texture.ingredient8-12% moisture variance