Sourdough Chocolate Chip Cookies Recipe

• servings: 22 servings
• active time: 15 minutes
• total time: 2 hours 27 minutes

Ingredients

226 grams (1 cup) unsalted butter, browned

200 grams (1 cup) white sugar

220 grams (1 cup) brown sugar

200 grams (3/4 cup) sourdough discard

2 egg yolks (40g)

8 grams (2 teaspoons) vanilla extract

355 grams (2 1/2 cups) all-purpose flour

6 grams (1 teaspoon) baking soda

4 grams (1 teaspoon) baking powder

4 grams (3/4 teaspoon) salt

350 grams (1 1/2 cups) chocolate chips

Directions

1. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter.

226g (1 c) unsalted butter

2. Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)

3. While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.

355g (2 1/2 c) all-purpose flour, 6g (1 tsp) baking soda, 4g (1 tsp) baking powder, 4g (3/4 tsp) salt

4. Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.

200g (1 c) sugar, 220g (1 c) light brown sugar, 2 egg yolks (40g), 8g (2 tsp) vanilla extract and 200g (3/4 c) sourdough discard

5. Finally add the dry ingredients. I like to add a little at a time for easier mixing.

6. Once all the flour has been incorporated, add the chocolate chips and mix until evenly distributed.

350g (1 1/2 c) chocolate chips

7. Scoop 70g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!

8. When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13x18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown.

9. Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt, if desired, then remove to cool fully on a wire rack or enjoy warm!

BAKING TIP: To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.

Nutrition

• Serving Size: 1