After baking sourdough bread for over 2 years, I felt a surge of confidence to explore the world of other sourdough baked goods. After 7 what i would say were failed attempts to craft the ultimate chocolate chip cookie, I finally developed a recipe that I was excited to share with my family, friends, and coworkers, and eventually offered it in my micro bakery!
Get excited! The first step is to gather all of your ingredients,
Personally, I love making my own brown sugar and vanilla extract from scratch; it’s such a rewarding experience! We also enjoy purchasing all of our bulk ingredients from Costco, where we find a fantastic range and great deals. I always turn to King Arthur’s Bread Flour in all of my baking and cooking recipes because it gives me wonderful results every time. The unsalted butter we use is the Kirkland brand from Costco, and it adds a delightful richness to all of my creations. Embracing this homemade approach truly enhances my baking experience.
You will want to start by browning your butter on the stove; I personally love using all stainless steel, as it helps avoid any PFAS or leaching from other foods, ensuring that the taste of my ingredients shines through!
Brown butter tips! You’ll want to brown the butter on low heat, almost a simmer, and watch the magic happen! I prefer using unsalted butter, but if you only have salted on hand, don’t worry—it’ll add a saltier flavor! Browning butter typically takes around 10 minutes; it’ll start as melted yellow butter, then begin bubbling and frothing, just like in the photo above. Soon enough, that froth will dissipate, revealing a beautiful golden hue, and the proteins will transform into delightful, toasted bits at the bottom of your pan. Keep stirring often. Once the butter is browned and not burnt add it to a glass liquid measuring cup or glass bowl.
Next, you’ll want to add all of your wet ingredients into the glass mixing bowl with the browned butter! I start with the cane sugar, brown sugar, vanilla extract, and vanilla bean. Mix it all together, and once the mixture has cooled down slightly, add in your sourdough discard and egg. You will end up with this beautifully speckled mixture!
In a separate mixing bowl, combine the flour, salt, baking soda, and baking powder! Pour in the wet ingredient mixture and stir until no flour clumps remain. Next, let’s add in our chocolate chips! (If you’re feeling adventurous and want to get creative with different mix-ins, now is the perfect time to do it; you can even try my delicious “munchies” cookie recipe.) To help the mixture reach its delicious and chewy texture, keep it in the fridge for a minimum of four hours so all the flavors can fully incorporate.
Now it’s time for the best part! Baking time! To ensure all of your cookies come out the same size and bake evenly, I use a cookie scoop. If you’re feeling adventurous and want to make even larger cookies with an ice cream scoop, just add two minutes to your bake time! I love using unbleached parchment paper, but I’ve also enjoyed silicone liners on my baking sheets; however, the parchment truly gives me that perfect golden-bottomed cookie.
After just 12 extremely long minutes, your cookies are ready! Using a stainless-steel spatula, gently transfer them to a cooling rack. I’ve tried silicone spatulas before, but they often break my cookies and leave melted chocolate everywhere. Now, you can start on your next round of cookies and even treat yourself to a few while waiting for the next batch. Enjoy!
If you’d like to download or print the recipe, here is my cute Canva-designed Recipe Card (4×6).
Sourdough Chocolate Chip Cookies
Ingredients
Method
- In a small Saucepan add 1 stick of unsalted butter over low heat and simmer until golden brown
- Add all of your dry ingredients into a medium sized mixing bowl
- Add your wet ingredients to a glass bowl
- Once your brown butter has reached a golden brown slowly whisk into the wet ingredients bowl, be careful not to scramble the egg
- mix in your vanilla bean
- Combine your wet ingredients to your dry ingredients and mix until combined
- Add chocolate chips stir to combine. let chill in fridge for 3+ hours.
- Scoop onto a baking pan and bake at 350 F for 12 minutes
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