sourdough cookie recipe

Crisp edges and a chewy middle, these sourdough chocolate chip cookies are packed with flavor and loaded with chocolate. They are the perfect chocolate chip cookie that is quick, easy and can be mixed completely by hand. You&#39;re going to love them!

Sourdough Chocolate Chip Cookies

unsalted butter

brown sugar (dark

granulated sugar (about 1/4 cup)

sourdough discard (scant 1/2 cup, see recipe notes)

egg yolk (from a large egg)

vanilla extract (1 teaspoon)

all purpose flour (about 1 1/3 cups, see recipe notes)

baking soda (about 1/2 teaspoon)

baking powder (about 1/2 teaspoon)

salt (about 1/2 teaspoon)

chocolate chunks (or chocolate chips, about 1 cup)

flaky sea salt (if desired)

Brown the Butter: Heat the butter in a small to medium-sized pan on the stove over medium heat. Swirl the butter around and stir every minute. The butter will bubble up and fairly quickly, and you will notice a nutty smell and see little brown flecks appearing on the bottom of the pan when you stir the butter. Immediately remove the pan from the stove (the butter can burn quickly if left for too long on the stove).Pour the brown butter along with all the little brown bits on the bottom of the pan into a medium sized bowl and let sit for a few minutes to cool.Note: Melted butter can be substituted for the browned butter if you prefer.

Mix Wet Ingredients: Add brown sugar and granulated sugar to the bowl. Mix together with a kitchen spatula or wooden spoon. Add the sourdough discard and stir together to combine completely. Mix in the egg yolk and vanilla extract until smooth and combined.

Mix Dough: To a small bowl, add the flour, baking soda, baking powder and salt and fluff together. Pour the flour mixture into the butter mixture and mix together until just combined. Add chocolate chips and stir into the dough until evenly dispersed.

Scoop and Chill Dough Balls: Scoop the dough into balls and place on a parchment-lined baking sheet or in an air-tight container. Cover the cookie dough balls and place into the refrigerator to chill for about 30 minutes to 1 hour. Alternatively stick the dough balls in the freezer and chill for 15-20 minutes before baking. It is possible to bake these cookies right away, but they will not be quite as thick and will spread a lot more than the chilled dough, resulting in a thinner and crispier cookie. You can also chill/long-ferment the dough in the refrigerator for up to 72 hours. Dough can be frozen and stored for 3 months. Let the balls come back to &quot;chilled&quot; temperature before baking.

Bake Cookies: Preheat oven to 375ºF convection or 400ºF non-convection (see recipe note). Place 12 dough balls on a parchment-lined baking sheet, spread apart so they won&#39;t bake into each other. Add a few more chocolate chips to the top of each cookie if desired. Bake cookies for 7-8 minutes until edges are crispy and cookies are puffed up. The middle will still be a little gooey. Sprinkle the tops with flaky sea salt if desired. Let the cookies sit for about 5-10 minutes on the baking sheet to set up before removing to a cooling rack. Note: If you want uniform, circular cookies, take a round biscuit cutter and place it around one of the hot cookies straight out of the oven. Move your hand around in a cricle around the hot cookie.

Repeat with the remaining cookie dough balls and enjoy. These cookies are especially delicious still slightly warm from the oven.

Love all of Amy’s recipes. Don’t be like me and accidentally drop more baking power in…. The dough tasted yummy. At 5 mins my cookies were a bit light so leaving them in longer. Otherwise, as expected, a success!!!

My new favorite cc cookie recipe.  So delicious. I love so many of your recipes. TY

This recipe baked up beautifully with a great texture and color. The brown butter was a game changer!
Even though the ratio of flour to sugar, it was accurate the cookies were a bit too sweet for me. I’m going to try again, using a bit less sugar.
Thanks for all of your fabulous recipes.
Keep baking.

Thank you so much for adding the freshly milled soft white wheat four in grams to your notes!!!!! I love making recipes with both sourdough and FMF. These cookies turned out absolutely AMAZING!!!!!!!!!

Hi Amy!
Can this recipe made as cookie bars? If so, could you please give me the pan dimensions, as well as the time and temp for baking?
Thank you!

Yum, these are so good.  I added a mixture of semisweet, milk, and 60% cacao chocolate chips.  Wow.  I never baked using the conventional bake and I love how the cookies turned out.

A delicious twist on traditional shortbread, this brown butter sourdough shortbread is filled with nutty brown butter, uses up your sourdough discard and results in melt-in-your-mouth delicious cookies. Crisp, sweet and flavorful, this is the perfect little shortbread cookie.

Brown Butter Sourdough Shortbread

unsalted butter (about 10 Tablespoons)

powdered sugar (about 1/2 cup)

sourdough discard (see recipe notes)

vanilla extract (about 1 teaspoon)

all purpose flour (about 1 1/4 cup flour)

Brown Butter: Place 140 grams of butter in a saucepan over medium heat. Let the butter melt and cook. Check back frequently. After a few minutes, the butter will brown, leaving little brown bits in the pan. Pull the brown butter off the heat (don&#39;t let the brown bits turn black–you don&#39;t want burned butter). Let cool to room temperature.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the cooled brown butter and the powdered sugar together until light and fluffy.  Add in the sourdough discard, vanilla extract and salt. Beat until fully combined.

Add the flour to the butter mixture and mix until the wet and dry ingredients are incorporated.

Dump the dough out of the bowl onto a large piece of plastic wrap. Shape the dough into a rectangular log and roll so the plastic wrap is covering the entire log. Refrigerate the dough for an hour or longer, until the dough is chilled completely and firm.

When you&#39;re ready to bake the shortbread, pre-heat the oven to 350 ºF and prepare a parchment-lined baking sheet.

Use a sharp knife to slice 1/2 inch pieces of shortbread from the log and place on the parchment lined baking sheet. Poke small holes using a fork or skewer to decorate the shortbread if desired.

Bake for 10 minutes and let cool completely. Enjoy!

very easy, tasty &amp; a great way to use sourdough discard!

We love these! The sourdough discard makes them more have more moisture and the browned butter gives a nice depth of flavor. Plus they are so easy to throw together! Thanks for sharing.

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Sourdough Chocolate Chip Cookies

Brown Butter Sourdough Shortbread

Top 2 sourdough cookie recipe recipes from across the web

The most viewed sourdough cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Chocolate Chip Cookies

Brown Butter Sourdough Shortbread

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