Description
Soft and chewy chocolate chip cookies made with sourdough discard, featuring browned butter for a rich, nutty flavor.
Ingredients
Scale
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature)
- 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)
Instructions
- Brown the butter by melting it in a saucepan over medium heat until golden brown and nutty. Let it cool slightly.
- In a mixing bowl, combine brown sugar and granulated sugar, then add the browned butter and stir well.
- Add egg, sourdough discard, and vanilla extract. Stir until smooth.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the chopped chocolate.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, leaving space between cookies. Bake for 10-12 minutes until edges are golden and centers are soft.
- If desired, sprinkle flaky salt on warm cookies.
- Serve warm and enjoy!
Notes
For best results, allow cookies to cool completely before storing in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg