These cookies are straight-up next level 🍪🔥 Made with deeply toasted brown butter, rich semisweet chocolate chunks, and a light hit of flaky sea salt, every bite brings bold, layered flavor with a smooth, caramelized finish. Got extra sourdough discard sitting around? This recipe turns it into something seriously crave-worthy—no waste, all flavor.
Yield: 12 cookies
Prep Time: 10 minutes
Bake Time: 15 minutes
Chill Time: 2 hours
Calories: 223 per cookie
Ingredients
Dry Mix
- Âľ cup + 1 tsp all-purpose flour
- 1 cup + 1 tsp bread flour (swap if needed)
- 1 tsp fine sea salt
- ÂĽ tsp baking soda
- ½ tsp baking powder
Wet Blend #1
- 1 large egg
- ½ cup sourdough discard (or active starter)
- 1 tsp vanilla extract
Wet Blend #2
- 8 tbsp unsalted butter (cold, cubed)
- ½ cup light brown sugar
- ½ cup white sugar
Add-Ins
- 1½ cups chocolate chips (semi-sweet or milk—your call)
How to Make Them
1. Build the dry base
Grab a bowl and whisk together both flours, sea salt, baking soda, and baking powder until evenly combined. Set it off to the side.
2. Mix the wet crew (part one)
In a separate bowl, whisk the egg, sourdough discard, and vanilla until it’s silky and smooth.
3. Cream things up—different style
Using a stand mixer, blend the cold butter with both sugars until you get a crumbly, sand-like texture. Toss in the chocolate chips and give it a quick mix. Don’t forget to scrape down the sides.
4. Bring it all together
Add the dry mix into the butter mixture and mix until it looks crumbly. Pour in the egg mixture and keep mixing until a dough forms. Finish it off with a spatula to make sure everything’s fully locked in.
5. Scoop & chill (don’t skip this)
Scoop into 12 even dough balls. Let them chill in the fridge for at least 2 hours—but if you’ve got patience, let them sit overnight for a deeper, richer flavor.
6. Bake to perfection
Heat your oven to 375°F (190°C). Bake for 15–17 minutes until the edges turn golden and the centers stay soft.
7. Let them settle
Let the cookies hang out on the baking tray for about 5 minutes before moving them to a rack. This step seals the texture—crispy edges, soft middle.
Pro Tips & Storage Hacks
- Keep your baked cookies chilling at room temp in an airtight container for up to a week. Want them to stay soft and fresh? Toss in a slice of plain white bread—it works like magic to lock in moisture.
- Got extra dough? No problem. Freeze those dough balls for up to 3 months and bake whenever the craving hits.
- Looking for a softer, less chewy bite? Swap out the bread flour for all-purpose flour and you’ll get a more tender texture.
Nutrition Breakdown (Per Cookie)
- Calories: 223 kcal
- Carbs: 35 g
- Protein: 3 g
- Fat: 8 g
- Cholesterol: 36 mg
- Sodium: 227 mg
- Potassium: 54 mg
- Fiber: 1 g
- Sugar: 19 g
- Calcium: 22 mg
- Iron: 1 mg
