Rye Sourdough Discard Chocolate Chip Cookies

Course: Dessert

Cuisine: North American

Keyword: cookies, rye, sourdough

Prep Time: 10

Cook Time: 10

chilling the dough (recommended): 30

Total Time: 50

Servings: cookies

Calories: 374kcal

Author: Marta Rivera

Rye Sourdough Discard Chocolate Chip Cookies are chewy cookies with chunks of decadent dark chocolate and a hint of sourdough tang, thanks to the magic of repurposing an ingredient that normally gets thrown away.

Begin 45 minutes before baking.

Print Recipe

Equipment

electric hand mixer or stand mixer
#30 portion scoop

Ingredients

1/2 cup (1 stick or 113 grams) unsalted butter at room temperature
3/4 cup (165 grams) granulated sugar
1/2 cup, packed (120 grams) brown sugar
1 teaspoon (6 grams) kosher salt
1 large egg at room temperature
1 teaspoon (5 milliliters) vanilla extract
1/2 cup (125 grams) rye sourdough discard at room temperature
1 1/2 cups (200 grams) all-purpose flour
6 ounces (170 grams) dark chocolate chopped

Instructions

Line a half-sheetpan with a silicone baking mat or parchment paper.
Set the sheetpan aside while you mix the cookie dough.

Combine the Butter and Sugar

Add the unsalted butter, white sugar, brown sugar, and kosher salt to a large mixing bowl.
Blend these ingredients with a hand mixer for 3 minutes on low speed.
Add the egg and vanilla extract to the mixture and blend these in at low speed for 2 minutes.
Stop the mixer and scrape down the bowl and add the rye sourdough discard.
Blend the discard in for another 2 minutes at low speed.
Add the all-purpose flour to the bowl with the butter-sugar mixture and blend it for 2 minutes.
Stop the mixer and scrape down the bowl after the first minute of mixing in the flour.
Add the chocolate chunks to the bowl with the rest of the ingredients and blend them in at low speed until they are mixed in.
Preheat your oven to 375°F (190°C).

Chill the Dough for 30 Minutes (Optional)

Use a #30 portion scoop, which is 2 1/2 tablespoons, to scoop precise balls of cookie dough onto a sheetpan.
For best results with your cookies, chill the dough for at least 30 minutes before baking.

Bake the Rye Sourdough Discard Chocolate Chip Cookies

Scoop and bake (or bake if you've already scooped) the cookie dough in the preheated oven for 10-12 minutes.
The centers of the cookies will look glossy, and the edges a golden brown.
Remove the pan of cookies from the oven and allow them to cool on the sheetpan for 1 minute, then transfer them to a wire rack to cool slightly.
Serve the rye sourdough discard cookies with a glass of cold milk while still warm.

Notes

Swaps and Substitutions:

This recipe makes 1 dozen cookies. You can double recipe for a larger batch.
You can omit the sourdough discard and add a 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda to the dry ingredients.
You can swap the dark chocolate bars with extra-dark, semi-sweet, milk, or even white chocolate.
Replace the chopped chocolate bar with 1 cup (170 grams) of chocolate chips.
For a more unique twist on these cookies, sprinkle a small pinch of sea salt over them just before baking.

Tips and Techniques:

The more air you incorporate into the mixture, the puffier (and less chewy) the cookie will be so ensure you're mixing at a low speed.
Chilling the cookie dough gives the liquid a chance to hydrate the flour and the butter time to firm up, which results in a cookie with a better mouthfeel and one that holds its shape during baking.
You can chill cookie dough before or after scooping it onto the pan.
A helpful trick for keeping cookies soft is to store them in an airtight container with an apple or quince.
Freezing cookie dough balls allows you to bake them off individually or in smaller batches whenever a craving arises.

Storage Instructions:

Store the cookies at room temperature for up to 3 days.
Reheat the cookies in the microwave for 20 seconds to give them a freshly-baked taste.

Freezing Instructions:

To freeze raw cookie dough:
1. Scoop balls of cookie dough batter onto a lightly greased or lined baking sheet and freezing the dough until solid.
2. Transfer the frozen cookie dough balls to a freezer storage bag and store the dough in the freezer for up to 3 months.
To freeze baked rye sourdough discard chocolate chip cookies:
1. Allow the cookies to cool completely, then pack them in an airtight, freezer-safe container or freezer bag.
2. Freeze the cookies for 2 months.
3. Thaw the frozen cookies at room temperature and reheat them in the microwave to freshen up their flavor.

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