Description
A delightful twist on classic chocolate chip cookies using sourdough discard for unique flavor and texture.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup sourdough discard
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Melt unsalted butter in a medium saucepan over medium heat until browned and fragrant, about 5 minutes.
- Mix browned butter with brown sugar and granulated sugar in a large bowl until smooth.
- Stir in sourdough discard until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in chocolate chips evenly into the dough.
- Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C).
- Scoop tablespoon-sized portions onto lined baking sheets and bake for 10–12 minutes or until edges are golden.
Notes
For best results, let browned butter cool slightly before mixing with sugars. Avoid overmixing the dough for tender cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg