Sourdough Chocolate Chip Cookies
FINALLY - A sourdough chocolate chip cookie recipe that isn't cakey and sour-tasting! These cookies are sweet, gooey perfection!
Servings: 24 cookies
Calories: 257kcal
Ingredients
- 1 cup browned unsalted butter 225 grams
- 3 egg yolks
- ¾ cup sugar 150 grams
- ¾ cup dark brown sugar 150 grams
- ¾ cup sourdough discard active starter is ok too (180 grams)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour 240 grams
- ½ cup chopped pecans optional (60 grams)
- 12 oz chocolate chips or chocolate chunks roughly chopped. You can use dark chocolate chips or milk chocolate chips. (340 grams)
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Brown the butter on medium-low heat in a small saucepan. Once the butter is golden brown, remove it from heat and allow it to cool a little bit, then pour it into a large bowl or the bowl of a stand mixer.
- Add the sugars to the large bowl with the brown butter and mix. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm butter.
- Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
- Whisk the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
- Add the chopped pecans (optional) and rough-chopped chocolate chips and stir.
- Use a cookie scoop or spoon the cookie dough onto a parchment-lined baking sheet and bake at 350F until you have crispy edges but the middles are still soft, 10-12 minutes.
- Place the cookies on a wire rack to cool.
Notes
If you won't be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 257kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg
