Description
Chewy, tangy brown butter chocolate chip cookies sourdough for using your starter discard deliciously.
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
1. Brown the butter and let it cool.
2. Whisk browned butter, white sugar, and brown sugar.
3. Add egg yolks and vanilla, stir in sourdough discard.
4. Sift in flour, baking soda, baking powder, and salt, fold gently.
5. Add chocolate chips and mix until combined.
6. Chill dough for at least 2 hours or overnight.
7. Scoop dough onto baking sheet.
8. Bake at 350°F (175°C) for 12–14 minutes.
9. Cool on tray for 5 minutes before transferring to rack.
Notes
You can freeze the dough for up to 3 months.
Chilling overnight enhances chew and flavor.
Sprinkle with flaky salt before baking for a gourmet finish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American