Description
Delicious cookies with a chewy center and crispy edge, made with sourdough discard for a unique flavor and texture.
Ingredients
- 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
- 170 grams (6 ounces) chopped dark or semisweet chocolate
- Flaky salt (optional)
Instructions
- In a saucepan over medium heat, melt the butter until it starts to turn golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, add brown sugar and granulated sugar. Pour in the browned butter and mix until combined.
- Beat in the egg and sourdough discard until the mixture is smooth. Add vanilla extract and stir.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chopped chocolate until evenly distributed in the dough.
- Cover with plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a spoon or cookie scoop, drop balls of dough onto the baking sheet, spacing them apart. Sprinkle with flaky salt if desired.
- Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze baked cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American