Description
Delightful sourdough chocolate chip cookies with a chewy and gooey texture, perfect for cookie lovers.
Ingredients
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature; discard less than 5 days old preferred)
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt, optional
Instructions
- In a saucepan, melt the unsalted butter over medium heat, stirring often until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Add the browned butter and mix until combined.
- Beat in the egg, sourdough discard, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough is chilling.
- Scoop out tablespoon-sized balls of dough and place them on a lined baking sheet, spacing them about 2 inches apart.
- Sprinkle flaky salt on top of each dough ball if desired.
- Bake for 10-12 minutes until the edges are golden and the centers are soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough improves texture and flavor. Using high-quality chocolate enhances the taste of the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American