Sourdough Brown Butter Chocolate Chip Cookies
This is an amazing brown butter chocolate chip cookie recipe using sourdough discard. Sourdough chocolate chip cookies are soft, tender and have an amazing flavor.
Servings 36 cookies
Ingredients
- 1 cup sourdough discard
- 1 1/2 cup browned butter cooled. I like to use unsalted butter
- 4 cups all purpose flour
- 1 egg yolk
- 1 egg
- 2 cups brown sugar
- 1/2 cup white sugar
- 4 tsp cornstarch
- 2 tsp baking soda
- 2 tsp salt
- 1 tbsp vanilla extract
- 3 cups favorite chocolate chips You can use a combination of milk chocolate, dark chocolate and semi-sweet chocolate chips.
Instructions
- The first thing you want to do is take all your dry ingredients and place them in an bowl together. Your dry ingredients are flour, salt, cornstarch and baking soda.
- In a stand mixer or bowl and a hand mixer, add your wet ingredients. Put your butter and sugars and cream together.
- Add in your egg and egg yolk and mix together. Add your vanilla and sourdough discard and mix together with the butter, sugar and eggs.
- Add half the dry ingredients and mix until well incorporated. Add the rest of your ingredients and mix until just combined. Do not overmix.
- Add in your chocolate chips and mix into the cookie dough.
- Cover the dough and place in the fridge for at least 10 minutes. I have left it in the fridge for 24 hours and then baked. If you do this, you will allow the sourdough discard to break down and make these easier to digest.
- If you leave the dough in the fridge overnight, let it sit out for about 10-20 minutes before trying to scoop your dough balls.
- Preheat your oven to 350 degrees F. Scoop your dough into approximately 2 tablespoon balls. I like to use a cookie scoop. Bake on a baking sheet for 12-14 minutes. Dont over bake these. Cool on a wire cooling rack. Store in a ziplock bag or airtight container. Can be frozen.