Sourdough Chocolate Chip Cookies

These Sourdough Chocolate Chip Cookies are the perfect mix of chewy, gooey, and slightly tangy deliciousness! The sourdough discard adds a subtle depth of flavor, making them even more irresistible than your classic chocolate chip cookie. With crispy edges, soft centers, and melty chocolate in every bite, these cookies are a must-try for sourdough lovers and cookie fanatics alike!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Additional Time: 1

Total Time: 1 27

Servings: Cookies

Calories: 165kcal

Ingredients

2 ¾ Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
¾ Teaspoon Salt
⅔ Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
2 Egg Yolks
⅔ Cup Sourdough Discard
1 Tablespoon Vanilla Extract
2 Cups Chocolate Chips

Instructions

In a medium skillet, melt the butter over medium-high heat. Continue to stir over the heat until the butter turns a deep brown color. Transfer to a heat-safe bowl and allow to cool.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer, beat the browned butter, sugar, and brown sugar. Add the egg yolks, sourdough discard, and vanilla then beat again until light and fluffy.
Add the dry ingredients to wet ingredients and mix. Stir in the chocolate chips. Cover and refrigerate for 1 hour.
Use a 2-tablespoon cookie scoop to scoop the dough and place on a parchment-lined baking sheet. Bake at 350 degrees for 10-12 minutes.
Allow the cookies to rest on the cookie sheet before transferring to a cooling rack to cool completely.

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