These Sourdough Chocolate Chip Cookies are truly chewy (not crisp or gooey) with a rich nutty, toffee-like flavor thanks to the addition of browned butter and dark brown sugar. Incorporating a little bit of sourdough discard to these chocolate chip cookies adds a delicious tang that makes these cookies truly unique.
113 g (1 stick) butter
21 g (1 tbsp) miso, any kind (optional)
5 g (1 tbsp) milk powder (optional)
20 g (2 tbsp) olive oil
2 egg yolks
100 g (1/2 cup) Imperial Sugar Dark Brown Sugar
67 g (1/3 cup) Imperial Sugar Extra Fine Granulated Sugar
56 g (1/4 cup) sourdough discard
8 g (1 tbsp) vanilla
180 g (1 1/2 cups) all-purpose flour
10 g (1 1/2 tsp) baking powder
5 g (1/2 tsp) salt
113 g (1 bar) 70% chocolate
100 g (1 cup) walnuts (optional)
Brown butter: Melt butter in a small saucepan over medium-low heat,. Once melted, continue to heat butter for 2 to 3 minutes swirling the pan occasionally to loosen the milk solids from the bottom of the pan. Remove from heat when the milk solids are golden brown and the butter has a nutty aroma. Transfer the butter to a heatproof bowl. Whisk the miso and powdered milk into the brown butter, if using. Let the brown butter cool for 10 minutes.
Make the cookie dough: Add brown sugar, granulated sugar, oil, egg yolks and vanilla to browned butter and whisk until combined. Let the mixture rest for 5 minutes.
Whisk the mixture after the rest period until it looks fluffy and lighter in color. Stir in sourdough discard until no traces of discard remain.
Fold the all-purpose flour, baking powder and salt into the brown butter mixture until no traces of dry flour remain.
Add mix-ins: Stir in the chopped chocolate chips and walnuts (if using).
Chill dough: Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Prepare for baking: As your dough chills, preheat the oven to 375 F. Line two baking sheets with parchment paper. Set aside.
Portion out cookie dough: Using a 3-tablespoon cookie scoop, divide the dough into 12 roughly equal portions. Arrange 6 cookies on each baking sheet, spacing them out evenly.
Bake: Bake cookies one tray at a time (refrigerate the remaining cookie dough portions) for 11 minutes or until golden brown. Remove the tray from the oven and let the cookies set for 5 to 10 minutes on the baking tray. Transfer cookies to a wire rack to cool.
Enjoy and store: These cookies are better after they have cooled slightly and the interior has set. Store any leftovers in an airtight container at room temperature for up to 4 days.
When in doubt, use gram over volume measures.
If you have trouble with your cookies spreading, your butter was probably too warm when you baked them. Try to chill your cookies for a longer period of time before baking.
If you don’t have time to chill your cookie dough for an extended period, try portioning them out first and then freezing the dough balls for at least 30 minutes. You’ll still have to chill the dough for some time but it won’t take as long as chilling the entire bulk of cookie dough.
Do not try to transfer the cookies without letting them cool on your baking sheet for at least 5 minutes or they will fall apart. This rest period is just important to this recipe as the baking time.
Every oven and kitchen is different. Your baking times may vary slightly depending on the color of your baking sheets and the accuracy of your oven. If your cookies are turning out too gooey, try adding 1 or 2 minutes to your baking time. Too crisp? Take off 1 or 2 minutes.
Check your oven temperature before placing your cookies in the oven. For this recipe to work, your oven must be at 375 F. Opening the door to your oven could drastically change the temperature, so make sure you let it come to temp before continuing.