Description
Delicious sourdough chocolate chip cookies with a balance of rich chocolate flavors and a hint of tanginess from sourdough discard.
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
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally until it bubbles and you see small amber specks (about 2-3 minutes). Let it cool to room temperature for 30 minutes.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Once the butter cools, mix in the white and brown sugars using a wooden spoon. Add the egg yolks, vanilla extract, and sourdough discard, and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 70g of dough for each cookie, roll into a ball, and chill in the fridge for at least 2 hours or overnight.
- When ready to bake, preheat your oven to 375°F and place five cookie balls on a lined baking sheet.
- Bake for 11-13 minutes or until the edges are golden brown.
- Let the cookies rest on the sheet for 5 minutes, sprinkle with flaky sea salt if desired, and transfer to a wire rack to cool.
Notes
Chilling the cookie dough is crucial for maintaining shape. Consider different chocolate chips or adding nuts for variation.
