Description

These Sourdough Chocolate Chip Cookies are soft, chewy, and deeply flavored, combining the subtle tang of sourdough discard with the rich sweetness of brown sugar and semi-sweet chocolate chips. Perfectly balanced with optional espresso powder for enhanced chocolate intensity, they bake to golden perfection with a tender center and slight crisp edges.

Ingredients

Scale

Dry Ingredients

1 ½ cups plain flour
1 teaspoon baking soda
¾ teaspoon fine sea salt

Wet Ingredients

½ cup unsalted butter, softened
1 cup packed brown sugar (dark preferred for richness)
½ cup sourdough discard (unfed starter)
2 large egg yolks, room temperature
1 tablespoon vanilla essence

Mix-Ins and Optional

⅔ cup semi-sweet chocolate chips
Optional: ½ teaspoon espresso powder (for chocolate intensity)
Optional: flaked sea salt for topping

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Instructions

Mix Dry Ingredients: In a bowl, whisk together plain flour, baking soda, and fine sea salt to evenly distribute the leavening and seasoning.
Cream Butter and Sugar: In another bowl, cream the softened unsalted butter with the packed dark brown sugar until the mixture is light and fluffy, which helps create a tender texture.
Add Wet Ingredients: Add the two room temperature egg yolks, vanilla essence, and sourdough discard to the creamed butter and sugar. Mix until smooth and fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Then fold in the semi-sweet chocolate chips and optional espresso powder if using, ensuring even distribution without overmixing.
Chill Dough: Cover the cookie dough and refrigerate for at least 30 minutes. Chilling enhances flavor development and helps prevent excessive spreading during baking.
Prepare Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Shape and Bake: Scoop the dough into balls and place them about 2 inches apart on the lined baking sheet. Bake for 9–11 minutes or until the edges turn golden and the centers appear just set, indicating soft and chewy interiors.
Add Salt and Cool: Immediately after baking, sprinkle with flaked sea salt if desired to add a burst of savory contrast. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Using dark brown sugar intensifies the richness and adds moisture for a chewier texture.
Chilling the dough for at least 30 minutes helps control spreading and improves flavor.
Optional espresso powder enhances chocolate flavor but can be omitted if preferred.
Flaked sea salt on top adds a delightful contrast to the sweetness.
Ensure egg yolks are at room temperature for better mixing and texture.
These cookies are best enjoyed within a few days stored in an airtight container for optimum softness.