Sourdough Chocolate Chip Cookies Recipe

Yield: cookies

Prep Time: 15

Cook Time: 12

Chill Time: 2

Total Time: 2 27

Prepare yourself because these Sourdough Chocolate Chip Cookies Recipe are chewy, gooey perfection. Browned butter and sourdough discard are the secret ingredients, plus plenty of melty chocolate chips! Whip them up quick or let them long-ferment, but I promise you they won't last long.

4.57 from 248 votes

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Equipment

Ingredients

226 grams unsalted butter, browned 1 cup
200 grams white sugar 1 cup
220 grams brown sugar 1 cup
200 grams sourdough discard 3/4 cup
2 egg yolks 40g
8 grams vanilla extract 2 teaspoons
355 grams all-purpose flour 2 1/2 cups
6 grams baking soda 1 teaspoon
4 grams baking powder 1 teaspoon
4 grams salt 3/4 teaspoon
350 grams chocolate chips 2 cups

Instructions

Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes).
You should be left with 180g of browned butter.
226 grams unsalted butter, browned
Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.
355 grams all-purpose flour, 6 grams baking soda, 4 grams baking powder, 4 grams salt
Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.
200 grams white sugar, 220 grams brown sugar, 2 egg yolks, 8 grams vanilla extract, 200 grams sourdough discard
Finally add the dry ingredients. I like to add a little at a time for easier mixing.
Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.
350 grams chocolate chips
Scoop 70g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13x18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown.
Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt, if desired, then remove to cool fully on a wire rack or enjoy warm!

To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.

Notes

How to Store

Store the cookies at room temperature in an airtight container for 2–3 days with a slice of bread or apple to help retain moisture.

If you're making a larger batch or want to keep them fresh longer, freezing is also a great option. Scoop the cookie dough balls onto a baking tray and freeze until solid. Then, transfer them to a freezer-safe bag.

When you're ready to bake, place the frozen dough on a parchment-lined baking sheet and bake for an extra few minutes. You'll always have homemade chocolate chip cookies on hand!

FAQs

Can I Use Regular Butter Instead of Browned Butter?

For the best flavor and chewy texture, it’s best to use browned butter because it adds a nutty depth that regular butter just can’t match. Browning butter helps to remove extra moisture, so using melted butter will be too much moisture for this cookie recipe.

How Can I Make These Cookies If I Don’t Have a Cookie Scoop?

You can use a spoon to drop dough onto the baking sheet. Try to make each dough ball around 70 g for even baking.

This recipe card was updated on 03/10/26.

Nutrition

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