Miso Sourdough Discard Chocolate Chip Cookies Recipe

Sourdough chocolate chip cookies on a ceramic plate.

Miso Sourdough Discard Chocolate Chip Cookies Recipe

Made with sourdough discard and dark chocolate chips, these sourdough chocolate chip cookies get a bold upgrade from nutty brown butter and umami-rich white miso. A sprinkle of flaky sea salt on top seals the deal on these perfectly balanced, savory-sweet delicious cookies.

Servings : cookies

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Prep Time : 25

Cook Time : 13

Chilling Time : 1

Total Time : 1 38

Equipment

Stand Mixer
Baking Sheet
Cookie Scoop
Saucepan

Ingredients

113 grams (4 oz) unsalted butter brown
39 grams (3 tablespoon) granulated sugar ~3 tablespoons
100 grams (½ cup) brown sugar light or dark brown
1 large egg yolk
5 grams (1 teaspoon) pure vanilla extract
36 grams (2 tablespoon) white miso paste
60 grams sourdough starter discard 100% hydration
120 grams (1 cup) all-purpose flour ~1 cup
3 grams (½ teaspoon) baking soda
180 grams (1 cup) dark chocolate chip bittersweet
Flake sea salt for topping

Instructions

Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
113 grams unsalted butter
Beat in sugar - Once the butter has cooled down, add both granulated sugar and brown sugar to it. Beat with the paddle attachment for at least 2 minutes until light in color.
39 grams granulated sugar, 100 grams brown sugar
Incorporate remaining wet ingredients - Add the egg yolk, vanilla extract, miso paste, sourdough starter and continue beating for at least another 2 minutes until fluffy and creamy.
1 large egg yolk, 5 grams pure vanilla extract, 36 grams white miso paste, 60 grams sourdough starter discard
Add dry ingredients - Sift flour and baking soda directly into the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
120 grams all-purpose flour, 3 grams baking soda
Add mix-ins - Add the chocolate chips, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips throughout the cookie dough.
180 grams dark chocolate chip
Scoop and chill - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking. Chilling the dough is essential to allow the butter to re-solidify, the flour to hydrate and the flavor to develop. Don’t skip!
Preheat the oven to 350°F.
Bake - Place 6 dough balls on a baking sheet, and bake 1 batch at a time for about 13 minutes, until the cookies start to turn golden but the middle is still slightly underbaked.
Cool - Remove the baking sheet from the oven, sprinkle some flake sea salt on top and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Flake sea salt for topping

Notes

I use Miko Brand sweet miso (50% less sodium) from Tokyo Central.
The cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months, once portioned.
You can bake frozen dough balls without thawing, simply increase baking time by 30 seconds to 1 minute.
Store leftover cookies in an airtight container for 3-5 days to keep them fresh. For longer storage, you can freeze them for up to 6 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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