Description
Delicious cookies that blend rich chocolate flavor with the unique taste of sourdough, perfect for using sourdough discard.
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
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once melted, let it bubble and stir constantly until you see small amber specks, about 2–3 minutes.
- Pour the browned butter into a large bowl and allow it to cool to room temperature for at least 30 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add both sugars to the cooled butter and mix well. Then incorporate the egg yolks, vanilla extract, and sourdough discard until fully combined.
- Gradually add the dry ingredients to the wet mixture. Mix until fully incorporated.
- Fold in the chocolate chips until evenly distributed.
- Scoop 70g of dough and roll into balls, placing them on a tray. Chill in the fridge for at least 2 hours, or overnight.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place 5 cookie dough balls on the sheet.
- Bake for 11–13 minutes or until the edges are golden brown.
- Allow the cookies to sit on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t skip the chilling step to keep cookies thick and chewy. Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American