Description
Delightful cookies with a unique tangy flavor from the sourdough discard, combined with chewy texture and gooey chocolate chips.
Ingredients
- 226 grams (1 cup) unsalted butter, browned
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) brown sugar
- 200 grams (3/4 cup) sourdough discard
- 2 egg yolks (40g)
- 8 grams (2 teaspoons) vanilla extract
- 355 grams (2 1/2 cups) all-purpose flour
- 6 grams (1 teaspoon) baking soda
- 4 grams (1 teaspoon) baking powder
- 4 grams (3/4 teaspoon) salt
- 350 grams (1 1/2 cups) chocolate chips
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally until it bubbles and is covered with small amber specks (about 2–3 minutes).
- Carefully remove browned butter from heat and pour into a large mixing bowl. Allow to cool to room temperature for at least 30 minutes.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Once the browned butter is cooled, mix in both sugars, then add in the egg yolks, vanilla extract, and sourdough discard, mixing until fully incorporated.
- Gradually add the dry ingredients to the mixture until fully combined.
- Mix in the chocolate chips until evenly distributed.
- Scoop 70g of the cookie dough, roll into balls, and chill in the fridge for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F. Place cookies on a lined baking sheet and bake for 11–13 minutes until edges are golden brown.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure the butter is cooled to room temperature before mixing and chill the dough to help flavors develop. Store leftovers in an airtight container for up to one week.
- Prep Time: 30
- Cook Time: 13
- Category: Dessert
- Method: Baking
- Cuisine: American