Sourdough Chocolate Chip Cookies Recipe for chewy, gooey perfection.

Scale

226 grams (1 cup) unsalted butter, browned

200 grams (1 cup) white sugar

220 grams (1 cup) brown sugar

200 grams (3/4 cup) sourdough discard

2 egg yolks (40g)

8 grams (2 teaspoons) vanilla extract

355 grams (2 1/2 cups) all-purpose flour

6 grams (1 teaspoon) baking soda

4 grams (1 teaspoon) baking powder

4 grams (3/4 teaspoon) salt

350 grams (1 1/2 cups) chocolate chips

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1. Melt the butter until amber specks form.

2. Remove from heat and cool 30 minutes.

3. Whisk dry ingredients in a separate bowl.

4. Mix sugars into cooled browned butter.

5. Add egg yolks, vanilla, and sourdough discard.

6. Add dry ingredients gradually.

7. Fold in chocolate chips.

8. Scoop 70g dough balls and chill 2 hours minimum.

9. Bake at 375°F for 11–13 minutes.

10. Cool 5 minutes, then transfer to wire rack.

Store cookies in an airtight container for 2–3 days.

Freeze dough balls for longer storage.

Bake frozen dough with a few extra minutes.