Description
These cookies have a delightful sourdough twist, combining rich chocolate and brown sugar for a chewy, gooey treat.
Ingredients
Scale
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature)
- 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
- Flaky salt, optional
Instructions
- Melt the unsalted butter over medium heat until browned and nutty, about 5-7 minutes. Let it cool slightly.
- Mix the brown sugar and granulated sugar in a large bowl, then add the browned butter and mix well.
- Add the egg, sourdough discard, and vanilla extract to the sugar mixture; stir until combined.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing.
- Fold in chopped dark or semisweet chocolate until evenly mixed.
- Cover and refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C).
- Scoop portions of dough onto a lined baking sheet, spacing 2 inches apart. Sprinkle with flaky salt if desired.
- Bake for 10-12 minutes, until edges are golden brown. The centers should be slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough before baking. Use room temperature sourdough discard for better mixing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg