Sourdough Discard Chocolate Chip Cookies
Soft and chewy chocolate chip cookies that are made using a rich and nutty brown butter and sourdough discard.
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Ingredients
- 1 cup butter
- 2/3 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 large egg yolks
- 2/3 cup sourdough discard
- 2-3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 bag chocolate chips (11.5 oz bag or around 2 cups, semi sweet or milk chocolate)
Instructions
- Make the brown butter: Cut butter up into chunks and place into a small pan. Start to melt the butter over medium-low heat, stirring continually. It will start to foam and that is normal. Reduce the heat if needed. In about 5 to 10 minutes, the butter will start to turn a golden brown. You should start to see milk solids at the bottom of the pan and it will smell nutty and buttery when it is ready. Avoid overboiling. Remove the pan from the heat and allow to cool.
- In a large bowl or a stand mixer, add your brown butter, granulated sugar, brown sugar, vanilla, egg yolks, and sourdough discard. Mix until it is light and fluffy.
- In a separate bowl, whisk the dry ingredients together (flour, baking soda, baking powder, and salt). Slowly add them to your wet ingredients. Stir until everything is just combined. Fold in the chocolate chips.
- Cover the batter and allow it to chill in the fridge for an hour. Meanwhile, preheat your oven to 350º Fahrenheit.
- After the time is up, use a 1.5 tablespoon cookie scoop to drop cookies onto a lined baking sheet. Keep cookies about 2 inches apart from one another.
- Bake at 350º for 10 to 12 minutes or until the edges are just slightly browned. Remove from oven and allow to cool a couple of minutes before transferring to a cooling rack. Enjoy!
Notes
• If desired, reserve 1/4 cup of the chocolate chips to add to the top of the warm cookies after baking. This can give the cookies a more "aesthetically pleasing" look.
• Store leftover cookies in an air-tight container at room temperature for up to a week.
• Cookies can also be frozen prior to baking. If going this route, skip placing the batter in the refrigerator. Use a 1.5 tablespoon scoop to drop the batter onto a lined sheet close together but not touching. Allow to freeze fully. The frozen cookies can then be stored in a freezer-safe bag or container for around 3 months. Bake from frozen at 350º for around 15 to 18 minutes, checking frequently after 12 minutes.
