Baking Simplified

The Best Sourdough Chocolate Chip Cookies

Yield : 12 cookies

½ cup brown butter

½ cup light brown sugar

¹/³ cup granulated cane sugar

¹⁄ ³ cup sourdough discard

2 large egg yolks

1 tsp pure vanilla extract

1¼ cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup chocolate chunks, plus more for topping

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the brown butter, light brown sugar, and granulated sugar until smooth, 2 to 3 minutes. Add the sourdough discard, egg yolks, and vanilla to the bowl. Beat until just combined.

Mix the flour, baking soda, baking powder, and salt into the discard mixture. Stir until a dough forms. Fold in the chocolate chunks until evenly distributed throughout the dough. Cover the bowl with plastic wrap, and place in the fridge to chill for 30 minutes.

Using a large cookie scoop (3-tablespoon), scoop about 12 portions of dough, spacing them about 1 inch apart on the prepared baking sheet. Bake for 10 minutes, or until the edges are golden brown. Remove from the oven and let cool for 5 minutes on the baking sheet. Serve warm.

To Make Brown Butter: In a small saucepan over medium heat, heat the butter; it will melt, and then it will start to foam. Swirl the pan to prevent burning, and lower the heat to low. Let the butter continue to cook. After a few minutes, it will turn golden, and you’ll see brown specks forming at the bottom. It’ll smell nutty and toasty—now you have brown butter! This usually takes 5 to 8 minutes total.

Reprinted with permission from Baking Simplified by Skylar Sokolowski Page Street Publishing Co. 2026. Photography by Bonnie Saporetti.