Description
Delightful cookies made with sourdough discard, offering a unique flavor and chewy texture enhanced by browned butter and rich chocolate chips.
Ingredients
Scale
- 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. Continue to stir until amber specks form (2–3 minutes).
- 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 bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Add sugars to the cooled butter and mix. Then add egg yolks, vanilla extract, and sourdough discard. Mix until incorporated.
- Add dry ingredients gradually until fully mixed.
- Fold in chocolate chips until evenly distributed.
- Scoop 70g of dough, roll into balls, top with extra chocolate chips, and chill for at least 2 hours (overnight preferred).
- Preheat oven to 375°F (190°C). Place cookies on a lined baking sheet and bake for 11–13 minutes until edges are golden brown.
- Let cool on the sheet for 5 minutes, sprinkle with flaky sea salt if desired, then transfer to a wire rack to cool fully.
Notes
Ensure the browned butter cools to room temperature before mixing to prevent cooking the egg yolks. Chill longer for chewier cookies. Add nuts or different chocolate types for variety.
- Prep Time: 30
- Cook Time: 13
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg