Soft in the middle, crisp around the edges, and packed with that rich browned-butter flavor, leave these chocolate chip sourdough discard cookies out for Santa and you are sure to be on the good list. Show up to the cookie exchange with a batch and watch them disappear. The best part? They’re high-altitude friendly, which means Colorado approved!
Thanks to The Bready Bunch in Parker for providing the recipe, and be sure to head to the website to order fresh sourdough and other tasty treats!
Sourdough Discard Chocolate Chip Cookies
Makes ~ 36 cookies
Ingredients
3¼ cups (490 g) all-purpose flour
1½ tsp baking soda (reduced for altitude)
2 tsp cornstarch or arrowroot
1¾ tsp fine salt
3 sticks (339 g) butter, browned & cooled
2 cups (400 g) brown sugar
½ cup (100 g) cane sugar
1 large egg + 1 egg yolk
1 Tbsp vanilla extract
1 cup (200 g) sourdough discard
Chocolate chips or chunks (measure with your heart 💛)
Instructions
Brown the butter until golden and nutty. Let cool until just warm (not hot).
In a bowl, whisk together flour, baking soda, cornstarch, and salt.
In a large bowl, cream browned butter with both sugars until smooth.
Mix in egg, egg yolk, vanilla, and sourdough discard until fully combined.
Add dry ingredients and mix just until no flour remains. Fold in chocolate chips.
Chill dough for 30–45 minutes (important at altitude to control spread).
Scoop dough (2–2½ Tbsp each) onto a parchment-lined baking sheet. Cool for 15-20 minutes.
Bake at 350°F for 11–13 minutes, until edges are set and centers look slightly underbaked.
Let cookies cool on the pan for 5 minutes, then transfer to a rack.
If you haven’t tried baking with sourdough before, find out how to get started here!
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