Sourdough cookies use active starter or unfed discard to add a subtle tang to a classic dessert. This recipe includes brown butter and a mix of dark and milk chocolate for depth. The dough needs to rest in the refrigerator overnight before baking.
Planning ahead makes the process smooth. You brown the butter and chill it until it solidifies slightly. After mixing the dough, the long resting time hydrates the flour and prevents the cookies from spreading too much in the oven.
Why is Sourdough Cookies a Must-Try?
Browning the butter adds a nutty aroma that complements the sourdough notes.
Chilling the brown butter until opaque helps the dough hold its shape.
Resting the scooped dough overnight allows the flour to absorb moisture for a thicker cookie.
Sourdough Cookies Ingredients
• Sourdough discard: You can use fed active starter or unfed discard straight from the fridge.
• Butter: Unsalted butter lets you control the sodium.
• Flour: A mix of bread flour and all-purpose flour gives the cookies a chewy texture.
• Chocolate: Chopping chocolate bars creates varying sizes of chunks and shards that melt better than standard chocolate chips.
• Sugars: Dark brown sugar adds more molasses flavor, but light brown sugar works fine.
Exact quantities are in the recipe card below.
How to Make Sourdough Cookies
Step 1: Brown the butter
Cook the butter on the stove until brown bits form. Chill it in the refrigerator until it turns creamy and opaque.
Step 2: Mix the dough
Cream the chilled brown butter with both sugars. Add the egg, vanilla, and sourdough starter. Mix in the dry ingredients and most of the chopped chocolate.
Step 3: Chill overnight
Scoop the dough onto a baking sheet. Cover and refrigerate the portions for at least eight hours.
Step 4: Bake the cookies
Dip the chilled dough balls into the reserved chocolate pieces. Bake until the edges are golden and the center reaches a safe temperature.
Expert Tips for Sourdough Cookies
For food safety, dishes containing eggs must reach an internal temperature of 160°F (71°C).
If the dough feels too stiff after chilling, let it sit at room temperature for 10 minutes before rolling.
You can bake smaller cookies by scooping 1-tablespoon portions and reducing the baking time to 13 to 15 minutes.
What to Serve with Sourdough Cookies?
Serve these cookies with a glass of cold milk or a hot cup of black coffee.
How to Store and Freeze Sourdough Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. You can freeze the chilled, unbaked dough balls in a freezer bag for up to 2 weeks and bake them straight from the freezer for 22 minutes. Reheat baked cookies in the microwave for 10 seconds to soften the chocolate.
Sourdough Cookies Recipe FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use either active, fed starter or unfed discard. Both work well.
Do I have to chill the dough overnight?
The overnight chill is necessary for the flour to hydrate and to prevent the cookies from spreading into flat puddles.
Can I use regular chocolate chips?
Chopped chocolate bars melt better, but standard chocolate chips will work if that is what you have.
Sourdough Cookies
Ingredients
- 1/2 cup unsalted butter 113g
- 2/3 cup dark brown sugar packed, 140g
- 1/2 cup granulated sugar 100g
- 1/2 cup sourdough discard or active starter 120g
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup bread flour 90g
- 1/2 cup plus 2 tablespoons all-purpose flour 75g
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups chopped dark chocolate divided, 215g
- 1 1/4 cups chopped milk chocolate divided, 215g
- Flaky sea salt for sprinkling
Instructions
- Place the butter in a small saucepan over medium heat. Cook for 4 to 6 minutes, stirring frequently, until the butter turns an amber color and brown bits appear on the bottom.
- Remove from heat, cool for 5 minutes, then transfer to a small container. Refrigerate for about 1 hour until opaque and creamy.
- In a large bowl, beat the chilled brown butter, brown sugar, and granulated sugar together for 3 minutes until sandy and well combined.
- Add the sourdough starter, egg, and vanilla extract. Mix until fully incorporated.
- Add the bread flour, all-purpose flour, salt, baking powder, and baking soda. Stir just until no dry streaks remain.
- Fold in 1 cup (170g) of the dark chocolate and 1 cup (170g) of the milk chocolate. Save the remaining chocolate for later.
- Scoop the dough into 18 portions, about 2 tablespoons each. Place them on a parchment-lined baking sheet. Cover tightly and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the reserved chopped chocolate in a small bowl.
- Roll each chilled dough scoop into a smooth ball. Dip the tops into the reserved chocolate pieces. Arrange them on the baking sheets about 3 inches apart.
- Bake for 18 to 22 minutes until the edges are golden but the centers are soft. For food safety, ensure the internal temperature of the cookies reaches 160°F (71°C) due to the egg.
- Remove from the oven, sprinkle with flaky sea salt, and cool on the pans for 10 minutes before transferring to a wire rack.
Notes
