Description
The classic chocolate chip cookie just got an upgrade. These Brown Butter Sourdough Chocolate Chip Cookies are sweet, chewy, perfectly gooey, and have just the right touch of tangy sourdough flavor.
Ingredients
Scale
- 1 cup browned, unsalted butter
- 3 egg yolks
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 3/4 cup sourdough discard or active starter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup dark chocolate chips or milk chocolate chips
- 1/2 cup chopped pecans, optional
Instructions
- Preheat the oven to 350F and line two cookie sheets with parchment paper. Set it aside.
- In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. Once cooled, pour the brown butter into a large mixing bowl.
- To the large mixing bowl, add the sugars and combine with the brown butter. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm butter.
- Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
- Whisk the dry ingredients (all-purpose flour, salt, baking powder, and baking soda) together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
- Add the chopped pecans (optional) and rough-chopped chocolate chips and stir.
- Use a cookie scoop or spoon the cookie dough onto a parchment-lined baking sheet and bake at 350F until you have crispy edges but the middles are still soft, 10-12 minutes.
- Place the cookies on a wire rack to cool.
Notes
- If you won’t be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
- Store this sourdough chocolate chip cookie dough in an airtight container in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: sourdough discard