Description
Indulge in the Ultimate Bakery-Style Brown Butter Sourdough Discard Chocolate Chip Cookies. Experience a game-changing twist on the classic chocolate chip cookie with rich, nutty flavor and soft, chewy texture.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cup sourdough discard
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 cup chocolate chips or chopped chocolate
- Flaky sea salt, optional
Instructions
1. 1. Melt the unsalted butter in a saucepan over medium heat, stirring frequently, until it turns a rich, golden-brown color and develops a delightful nutty aroma. Allow the browned butter to cool slightly.
2. 2. In a large bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth and creamy. Add the sourdough discard, the egg, egg yolk, and vanilla extract, mixing until well combined.
3. 3. Gradually stir in the all-purpose flour, baking soda, baking powder, and salt into the wet ingredients until the dough comes together. Fold in the chocolate chips or chopped chocolate.
4. 4. Chill the dough in the refrigerator for at least 30 minutes.
5. 5. Preheat your oven to 375°F. Line a baking sheet with parchment paper. Scoop the chilled dough onto the prepared sheet, spacing the portions about 2 inches apart.
6. 6. Bake for 10 to 13 minutes until the edges are golden-brown and the centers are just set.
Notes
Serve these cookies warm with a pinch of flaky sea salt. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg