Sourdough Chocolate Chip Cookies
Sourdough Chocolate Chip Cookies
- 1 Cup (226g) Unsalted butter
- 1 Cup (200g) Brown sugar
- 2/3 Cup (133g) White Sugar
- 2 large egg yolks @room temp if possible
- 1 1/2 tsp Vanilla
- 2/3 Cup (140g) Sourdough discard
- 2 3/4 Cup (340 g) all purpose flour
- 1 tsp Baking Powder
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1 1/2 -2 Cups Chocolate chips
Method
Brown the butter.
In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool until no longer warm to the touch before proceeding.
Once butter has cooled completely, add brown and white sugar, the eggs yolks, and vanilla extract and stir until well-combined.
Once butter has cooled completely, add brown and white sugar, the eggs yolks, and vanilla extract and stir until well-combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
Use a spatula to fold in chopped chocolate until well incorporated.
Cover with plastic wrap and chill for at least 30-60 minutes at a minimum or overnight).
When the dough has chilled and is ready to bake, preheat oven to 350F and line a baking sheet with parchment paper.
Scoop chilled dough into 1 ½ Tablespoon-sized balls. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
Bake for 10-12 minutes, until edges are beginning to turn golden brown their centers will still be soft and may appear slightly underdone.
Allow cookies to cool completely on baking sheet before removing and enjoying.
Allow cookies to cool completely on baking sheet before removing and enjoying.