Description
Chewy and flavorful chocolate chip cookies made with nutty brown butter and tangy sourdough discard for a rich, caramel-like depth and soft centers with crisp edges.
Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) sourdough discard (unfed)
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups (255 g) chocolate chips or chunks
Instructions
- Brown the butter in a saucepan over medium heat, stirring constantly until golden brown and fragrant. Let it cool slightly.
- In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and glossy.
- Add the sourdough discard, egg, egg yolk, and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips or chunks.
- Scoop dough onto a lined baking sheet, spacing evenly.
- Bake at 175°C (350°F) for 10–12 minutes, until edges are golden and centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough for 30 minutes enhances flavor and reduces spreading.
- Ensure butter is slightly cooled before mixing to avoid overly flat cookies.
- Use a kitchen scale for accurate flour measurement.
- Add flaky sea salt on top after baking for extra flavor.
- Swap chocolate chips for dark chocolate chunks for a richer taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
