Description
Deliciously chewy chocolate chip cookies made with brown butter and sourdough discard, combining nutty flavor with gooey chocolate.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup sourdough discard
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, brown the butter over medium heat until golden brown and nutty. Remove from heat and let cool slightly.
- In a large bowl, combine the browned butter, brown sugar, granulated sugar, and vanilla extract. Mix until smooth.
- Add the egg, egg yolk, and sourdough discard, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough for at least 30 minutes before baking can improve the texture.
