Comments on: Sourdough Chocolate Chip Cookies

By: Kim

Kim — Fri, 31 Jul 2026 22:47:06 +0000

Best cookie ever! I made the dough balls before leaving in frig overnight, next time I will leave them on a cookie sheet, then freeze or bake them in the morning. I put them in a bowl and they stuck together.

By: Sam Merritt

Sam Merritt — Fri, 24 Jul 2026 02:16:39 +0000

In reply to Siearra. Hi Sierra! 3 months is a good time frame for frozen cookie dough. :)

By: Siearra

Siearra — Fri, 24 Jul 2026 02:06:45 +0000

Freezing left over dough… would you recommend up to 3 months?

By: Monica

Monica — Thu, 23 Jul 2026 19:11:48 +0000

In reply to Marianne Sharpe.

i refrigerated my dough in a bar shape then just cut off pieces with a knife when i was ready to bake. it was pretty tough after overnight refrigeration so i’m glad i did the shaping before!

By: Monica

Monica — Thu, 23 Jul 2026 19:07:27 +0000

these are seriously the BEST!! Best chocolate chip cookie i’ve ever had. wonderful recipe, so glad i found you! i wish i could post photos:(

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 02:36:07 +0000

In reply to Marianne Sharpe. Hi Marianne! Is it too hard to scoop, or is the dough dry and crumbly? If it's too hard to scoop you can let it sit at room temperature for a few minutes to soften. :)

By: Marianne Sharpe

Marianne Sharpe — Sun, 19 Jul 2026 14:10:50 +0000

My dough is very hard. What should I do?

By: Angie

Angie — Thu, 16 Jul 2026 20:57:03 +0000

I know everyone else has said it, but these cookies are amazing! The brown butter brings a nutty flavor that can’t be matched! I made half a batch and still need up with a lot of cookies.

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:51:54 +0000

In reply to Barb Jess. Hi Barb! Was your brown butter cooled enough when adding it? If not that can cause the bottoms to be a bit greasy.

By: Barb Jess

Barb Jess — Wed, 08 Jul 2026 17:49:57 +0000

Mine seemed to be quite oily or greasy on the bottom I realize there’s a ton of butter in the recipe but is that normal?

By: Jess

Jess — Sat, 04 Jul 2026 03:15:28 +0000

In reply to Tracey. Try scooping the dough into balls first and then putting them into the refrigerator.

By: Amber Gilnack

Amber Gilnack — Thu, 02 Jul 2026 01:31:18 +0000

These are easily the best cookies I’ve ever made in my entire life! I promise this isn’t an exaggerated statement. They really are the best! I did use two different types of chocolate (dark chocolate bar chopped up and semi sweet chips) and chilled the dough overnight, but I always do that with cookies, just elevates them a bit. Anyways. HIGHLY RECOMMEND you make these!!

By: Maddie Dean

Maddie Dean — Wed, 01 Jul 2026 00:34:30 +0000

Best cookies ever! I had been looking for a chocolate chip cookie recipe with browned butter and sourdough! These hit it on the head. I used slightly more chocolate (6.5-7 oz) and used chunks of chocolate bars because I think that is the best! Maldon flaky sea salt on top and these are perfection! 🤭

By: Sam Merritt

Sam Merritt — Sun, 28 Jun 2026 01:35:36 +0000

In reply to Becky. Hi Becky! I actually talk about this in the post. You can save the egg whites and make some candied pecans. :)

By: Linda Vogt

Linda Vogt — Sat, 27 Jun 2026 18:10:07 +0000

I can’t even believe how good these cookies are. They are made as soon as they run out. Now I’m making a double batch because they don’t last long enough, haha. Thank you for sharing the great recipe. I like to add toasted walnuts to them.

By: Becky

Becky — Sat, 27 Jun 2026 14:59:11 +0000

why can’t I use a whole egg instead of 2 egg yolk s
trying not to waste anything

By: Tracey

Tracey — Thu, 25 Jun 2026 17:16:45 +0000

After chilling in the fridge the dough is so hard I can scoop anything out. I guess I willet it sit for awhile.

By: Sam Merritt

Sam Merritt — Thu, 25 Jun 2026 16:42:31 +0000

In reply to Doreen Hanson. Hi Doreen! You actually have to make a sourdough starter before you can get discard. This process will take a couple of weeks, but you can keep it for a long time and use it in lots of different recipes. If you don't want to make a starter, you can make my brown butter chocolate chip cookies. :)

By: Sam Merritt

Sam Merritt — Thu, 25 Jun 2026 16:18:47 +0000

In reply to Kim Springer. Thank you so much for trusting my recipes, Kim! I hope you love these cookies. Good luck on your sourdough journey! It's a lot of fun! :)

By: Kim Springer

Kim Springer — Thu, 25 Jun 2026 15:48:36 +0000

I can’t wait to try this recipe! I’ve recently began my sourdough journey, so I’m excited about giving these cookies a go. I love all of your recipes and I’m sure this won’t be an exception. Yes, please share more sourdough recipes! Thanks so much and warm regards from Ohio!

By: Doreen Hanson

Doreen Hanson — Thu, 25 Jun 2026 12:33:41 +0000

But if you don’t have Ardo discard, what can you use or how do you make sourdough discard

By: Shell

Shell — Wed, 24 Jun 2026 14:08:10 +0000

In reply to Allie. same! mine after browning was 185, so I came on here to ask the same question!

By: Alexandra

Alexandra — Tue, 23 Jun 2026 20:37:59 +0000

I made these cookies using my active stiff starter for the first time the other day, I baked 12 of them and left the rest of the dough to continue to cold proof for 24 hours to see which i like better, but my entire family loves these cookies, I want to sell them in my bakery stand soon, thank you!

By: Sam Merritt

Sam Merritt — Tue, 23 Jun 2026 17:47:00 +0000

In reply to Cory. I'm so glad everyone enjoyed these so much, Cory! These should be chewy and not cakey. Was your butter browned enough? Did you weigh your flour?

By: Cory

Cory — Tue, 23 Jun 2026 01:34:22 +0000

Everyone says these are AMAZING!! Any recommendations on making the cookies less cakey and more chewy?