Chewy Brown Butter Sourdough Chocolate Chip Cookies
Delightful cookies combining rich brown butter and tangy sourdough discard for a chewy, flavorful treat.
Ingredients
For the Cookie Dough
- 113 grams unsalted butter Melted and browned
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard
- 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
- 6 ounces chopped dark or semisweet chocolate
- Flaky salt Optional, for sprinkling on top
Instructions
Preparation
- Begin by melting the unsalted butter in a small saucepan over medium heat until it turns golden brown and has a nutty aroma.
- Pour the browned butter into a mixing bowl and add the brown sugar and granulated sugar. Stir well to combine.
- Add the sourdough discard and the egg to the mixture, then whisk until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt.
- Gradually add half of the dry mixture to the wet ingredients, then add the remaining dry mix along with the chopped chocolate. Mix until just combined.
- Cover the dough and refrigerate for about 30 minutes.
Baking
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop about 55 grams of dough per cookie onto the baking sheet, leaving enough space between each scoop.
- Bake the cookies for about 10-12 minutes or until the edges are slightly brown and the middles are just set.
- Once out of the oven, tap the pan firmly on the counter to help settle the cookies.
- Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. Sprinkle with flaky salt if desired.
Notes
Store cookies in an airtight container for up to a week. The cookie dough can be refrigerated for a day or two before baking.