Bakery Style Sourdough Double Chocolate Chip Cookies

The perfect chocolate chip cookie may not exist-but this one comes awfully close. It's a reliable recipe that delivers cookies crisp at the edges, chewy in the middle, and packed with lots of melty chocolate.

Inspired by the iconic Levain bakery style but adapted for the home baker, these cookies lean on brown butter for toasty depth and irresistible aroma, a touch of sourdough for subtle complexity, that je ne sais quoi that makes them so special, and both semi-sweet chips and chopped dark chocolate for the best of both worlds.

This is the cookie recipe I return to again and again in my own kitchen, and now I get to share it with you.

For the non-sourdough version of this cookie, visit Levain-Inspired Double-Chocolate Chip Cookies

Sourdough Double Chocolate Chip Cookies

Maria Baradell

Thick, bakery-style sourdough chocolate chip cookies with two different types of chocolate chips, crisp golden edges and soft, chewy centers.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Yield 8 cookies

Ingredients

• 140 grams (½ cup + 2 tablespoons) unsalted butter
• 75 grams (6 tablespoons) dark brown sugar
• 25 grams (2 tablespoons) white sugar
• 25 grams (2 tablespoons) sourdough starter fresh discard
• 1 large egg room temperature
• 5 milliliters (1 teaspoon) vanilla extract or paste
• 156 grams (1 ¼ cups + 1 tablespoon) all-purpose flour
• 2 grams (½ teaspoon) baking powder
• 2.5 grams (½ teaspoon) baking soda
• 1.5 grams (½ teaspoon) cornstarch
• 1.5 grams (¼ teaspoon) fine sea salt
• 125 grams (¾ cup) semisweet chocolate chips
• 100 grams (½ cup) dark chocolate roughly chopped or chips
• Extra chocolate chips for topping

Instructions

 

Brown the butter

• If you want to skip this step and use softened unsalted butter, use only 113 grams (½ cup). When you brown butter, you lose some water weight as it cooks off (usually around 15-20%). But why would you skip this step? the brown butter adds an amazing flavor and smell.
• Place the butter in a light-colored saucepan over medium heat. As it melts, stir often with a silicone spatula or whisk.
• A light-colored (stainless steel or enameled) saucepan makes it much easier to see the butter's color change as it browns. Butter goes from golden to amber to brown very quickly. The difference between perfectly nutty brown butter and burnt butter can be less than a minute.
• First, the butter will foam. Then the milk solids will sink and start turning golden. Watch carefully-you'll see brown specks form on the bottom and smell a perfectly delicious nutty, caramel-like aroma.
• The whole process usually takes about 5-7 minutes, though timing can vary depending on the brand and fat content of your butter. I recommend using a good-quality European-style butter (like Kerrygold), since the higher butterfat content gives you richer flavor and more browned milk solids to work with.
• Remove from the heat as soon as it's a rich amber with a toasty smell. Pour into a heatproof bowl, making sure to scrape in the browned bits at the bottom (they're flavor gold!). Let it cool to room temperature before continuing.

Mix the cookie dough

• In a large mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar. You can use a spatula or a hand mixer or stand mixer on medium speed and beat until light and fluffy, about 2-3 minutes.
• Mix in the sourdough starter until fully incorporated.
• Mix in the egg and the vanilla extract. Continue beating for 3-4 minutes, until the mixture is paler, slightly thickened, and everything looks well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt until evenly distributed.
• Gradually fold the dry mixture into the wet ingredients, working gently until just combined. Do not overmix-stop as soon as you no longer see dry flour.
• Fold in the chopped dark chocolate and chocolate chips. Reserve a few chips to press on top before baking.
• Scoop into rough 3-tablespoon mounds, leaving the edges ragged rather than perfectly smooth-this helps create texture.
• Arrange the dough balls on a parchment-lined light-colored baking sheet (dark sheets tend to over-brown the bottoms), with at least 4 inches of space between them. Press a few extra chocolate chips into the tops.
• Cover and chill in the refrigerator for at least 30 minutes. Chilling solidifies the butter so the cookies spread less in the oven, hydrates the flour for better texture, and deepens the flavor. For slightly thicker, chewier cookies, go with a longer chill.

Bake

• Preheat the oven to 350°F (180°C).
• Bake on the middle rack for 15-18 minutes, until the edges are lightly golden and the centers look just set. Remember: cookies continue to cook on the hot tray after baking, so don't overdo it.
• Let cookies rest on the baking sheet for 10 minutes, then transfer carefully to a wire rack to cool completely.

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