This recipe uses sourdough discard from a homemade starter; the water from the discard results in a slight cakey cookie, and the browned butter lends a nutty, toasty note.

Martha Stewart Living, March 2021

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Credit: Johnny Miller

Recipe Summary test

prep:
20 mins
total:
1 hr 45 mins
Yield:
Makes about 20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a saucepan over medium until it simmers and foam rises to surface. Continue cooking until solids sink to bottom and turn golden brown, 5 to 8 minutes. Pour into a mixing bowl, scraping in browned solids as well. Let cool 30 minutes.

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  • Beat butter with sugar, baking soda, and salt on medium speed until well combined, about 2 minutes. Add egg yolks and vanilla and continue beating another 1 minute. Beat in sourdough discard until combined. Add flour; beat to combine. Add chocolate; beat to combine. Let stand 30 minutes.

  • Preheat oven to 350°F. Use a 2-ounce scoop to form 1/4-cup balls of dough; arrange on parchment-lined baking sheets, spaced 2 inches apart. (Formed balls can be refrigerated in an airtight container up to 24 hours, or frozen up to 1 month; if making from frozen, add about 2 minutes to baking time.)

  • Bake 9 minutes. Remove sheets from oven and bang on a hard surface or oven rack. Bake 3 minutes more; remove and bang again. Bake until cookies begin to brown at edges and are just set in center, 3 to 5 minutes more. Let cool on sheets on a wire rack 5 minutes, then transfer directly to rack and let cool completely (or serve warm). Cookies can be stored in an air-tight container at room temperature up to 3 days.

Cook's Notes

You can refrigerate it for up to three days; the longer this dough sits, the stronger the sourdough flavor will be. 

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