Sourdough Discard Chocolate Chip Cookies with Toffee Recipe

I made these cookies for my dad because he loves anything with toffee in it. The first test batch was way too sweet — all milk chocolate and homemade toffee together was a lot — so I added sourdough discard to balance the flavor and swapped in some dark chocolate.

The mix ended up being exactly what the dough needed. These cookies have crisp edges, soft centers, melty chocolate, and little pockets of toffee that get caramelized as they bake. Nothing overly dramatic, just a solid cookie that turned out really good.

full recipe tutorial here: https://youtu.be/U1OOGAFb0Jo

If you like a crispy and chewy interior cookie with a little depth from brown butter and sourdough discard, and it still gives you that toffee crunch, this is probably one you’ll make again.

Ingredients

Freshly baked brown butter toffee chocolate chip cookies cooling

For Toffee Bits

113 g (8 Tbsp) unsalted butter

200 g (1 cup) light brown sugar

1 tsp fine sea salt

Cookies

150 g (2/3 cup) unsalted butter

30 g (2 Tbsp) milk (almond, oat, or dairy)

100 g (½ cup) granulated sugar

95 g (½ cup packed) brown sugar

1 large egg

½ Tbsp vanilla extract or vanilla paste

1 tsp maple syrup or honey

1 tsp baking soda

1 tsp kosher salt

175 g (1¼ cup) all‑purpose flour

½ cup (120 g) sourdough starter discard (100% hydration)

75 g semi‑sweet chocolate chips

75 g dark chocolate, chopped

Directions

Make the Toffee Bits

1. In a small saucepan, melt the butter over medium heat. Once melted, add the brown sugar and sea salt. Stir continuously until the mixture begins to bubble.

   

   toffee bits and dark chocolate + milk chocolate chunks

2. Cook for 2–3 minutes, stirring often, until the sugar fully dissolves and the mixture thickens slightly. You’re looking for a glossy, cohesive mixture.

3. Pour the hot toffee onto a parchment-lined baking sheet and spread it into a thin, even layer. Let it cool completely until firm.

4. Once hardened, chop or break the toffee into small pieces. Set aside.

Make the Cookies

1. In a medium saucepan, melt the butter over medium heat. Once fully melted, remove from the heat and stir in the milk. Set aside to cool for 5 minutes.

2. In a large mixing bowl, whisk together the granulated sugar and brown sugar. Pour in the warm butter-milk mixture and whisk until smooth.

3. Add the egg, vanilla, and maple syrup (or honey). Mix until fully combined.

4. Sprinkle in the baking soda and kosher salt. Whisk again.

   

5. Add the flour and fold gently using a spatula until the dough begins to come together.

6. Fold in the sourdough discard until the mixture is smooth and cohesive. It will look looser than typical cookie dough — that’s correct.

7. Add the chocolate chips, chopped dark chocolate, and prepared toffee bits. Fold until evenly distributed.

   

8. Cover the dough and chill for at least 1 hour. For the best texture and caramelization, chill overnight.

9. When ready to bake, heat the oven to 350°F (175°C). Line two baking sheets with parchment.

   

10. Scoop the dough into 2-tablespoon portions and place them 2–3 inches apart.

11. Bake for 10–12 minutes, or until the edges are golden and set while the centers remain soft and slightly underdone.

12. If using, sprinkle flaky sea salt on top immediately after baking. Let the cookies cool on the tray for 5 minutes before transferring to a rack.

    

Iski Note

• Use room-temperature sourdough discard: Cold discard can stiffen the dough. If yours is refrigerated, let it sit out for 15–20 minutes.

• Chill the dough: One hour will work, but overnight gives you the best caramelization around the edges and the chewiest centers. The toffee also softens slightly into the dough as it rests.

• Toffee size matters: Smaller pieces melt into the dough for pockets of caramel. Larger chunks stay crispy. I like a mix.

• Bake until just golden: The centers should look slightly underdone when you pull the cookies out. They continue cooking on the tray.