After baking sourdough bread for over 2 years, I finally felt confident enough to venture out into the world of other sourdough baked goods. After 7 attempts to make the perfect chocolate chip cookie I finally created a recipe I was proud to share with my family, friends and coworkers and eventually sold in my micro bakery.

Shayna Natvig

Sourdough Chocolate Chip Cookies

A crowd favorite at every party and baking pop up, these sourdough discard chocolate chip cookies are sure to amaze. With enriched flavor from the brown butter to the tang and gut healthy benefits of your sourdough these cookies cant go wrong.

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Prep Time 4 hours hrs

Cook Time 12 minutes mins

Servings: 20 Cookies

Ingredients Method

Ingredients

  

• 1 ½ C Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• ¾ C Brown Sugar
• ¼ C Sugar
• ⅓ C Sourdough Discard
• ½ C Unsalted Butter
• 1 T Vanilla Extract
• 1 Egg
• 1 Vanilla Bean
• 1 C Chocolate Chunks

Method

 

1. In a small Saucepan add 1 stick of unsalted butter over low heat and simmer until golden brown
2. Add all of your dry ingredients into a medium sized mixing bowl
3. Add your wet ingredients to a glass bowl
4. Once your brown butter has reached a golden brown slowly whisk into the wet ingredients bowl, be careful not to scramble the egg
5. mix in your vanilla bean
6. Combine your wet ingredients to your dry ingredients and mix until combined
7. Add chocolate chips stir to combine. let chill in fridge for 3+ hours.
8. Scoop onto a baking pan and bake at 350 F for 12 minutes

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