Chocolate chip cookies are probably my favourite sweet treat to make. But, they used to be the bane of my existence. I could never get my cookies to flatten out while still being chewy.
After a lot of trial and error (and research), these discard sourdough chocolate chip cookies finally have it all. They are chewy through the centre and crisper around the edges. They are chocolatey, vanilla-y, and super tasty!
The sourdough starter in these cookies do not provide any leavening. Like all my other discard recipes, this is simply a great way to use any starter rather than throwing it out.
This recipe was adapted from The Boy Who Bakes.
Sourdough Discard Chocolate Chip Cookies
Ingredients
- 4 oz Butter
- 90 grams Granulated Sugar
- 110 grams Brown Sugar
- 2 Egg Yolks
- 100 grams Sourdough Starter Discard
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Vanilla Extract
- 200 grams Flour AP
- 30 grams Milk Powder
- 100 grams Chocolate Chips
Instructions
- Brown butter in a skillet over medium heat. Stir constantly to prevent burning. Remove from heat once the butter reaches a deep amber colour.
- In a bowl, combine browned butter and sugars. Mix until combined. The sugar will still appear grainy.
- Add egg yolks, discard, baking powder, baking soda, salt and vanilla. Mix until combined.
- Add flour, and milk powder. Mix until flour is halfway incorperated and then add the chocolate chips. Fold until flour is fully combined. It is ok if there are specks of powdered milk still visible, they will absorb into the dough during the rest and bake period.
- Cover mixute and let rest in fridge for 4-24 hours. Once the butter is cooled, the dough is good to use.
- Scoop out dough into balls on a baking tray leaving about 2 inches of space between each ball. I used a small cookie scoop (linked below).
- Bake at 350°F for 8-12 minutes, depending on side. I used a small cookie scoop and baked them for 9 minutes. Bake until the edges are set but the enter is soft to the touch. The cookies may appear puffed when they first come out but when they cool they will settle.
- Let cookies cool on cookie tray for 5-10 minutes and transfer to wire rack to cool completely.
Notes
These cookies aren’t exactly ones you can just throw together and bake right away. They call for some more extensive steps like browning the butter and chilling the dough. I know if you are making cookie it’s easy to be impatient. If you want cookies, you want them right away, but, these extra steps really result in a great cookie. It will be worth the wait!
Happy baking!