Ingredients
4 ounces (113 grams) butter, browned
1/2 cup (110 grams) light brown sugar
1/2 cup (100 grams) white granulated sugar
1 egg yolk
1/2 cup (140 grams) sourdough discard
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (240 grams) all purpose flour
2 cups (340 grams) chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees F and line a couple cookie sheets with parchment.
- Next, brown the butter. Place butter in a skillet and melt over medium heat. Continue cooking, stirring and scraping the bottom often, until the butter foams, the foaming subsides a bit, and the milk solids begin to turn brown. Remove from heat when they are a light golden brown color and quickly pour into your mixing bowl to stop the cooking process.
- Add both sugars to the browned butter and stir or whisk to combine. This mixture will be like wet sand.
- Next, add egg yolk, vanilla, and sourdough discard. I like to use a whisk at this stage to really combine it very well.
- Then, add baking powder, baking soda, and salt and whisk again to combine thoroughly. I know this is different, but I like adding these at this stage as I fell they combine a lot better than if they are added with the flour.
- Add flour and mix with wooden spoon or silicone spatula until a shaggy dough begins to form.
- Add chocolate chunks or chips at this stage and mix until combined and no flour is visible.
- Scoop two tablespoons of dough at a time (I love to use my cookie scoop for this) and place on parchment lined tray about an inch apart.
- Flatten the dough balls slightly so they are more like little round patties about 1/2 an inch thick.
- Bake one tray at a time at 350 degrees F for 8-9 minutes. Allow to cool on trays.
- Prep Time: 20 minutes
- Cook Time: 8 minutes per tray
- Category: baking, sourdough, cookies bars and brownies, desserts
- Method: baking, sourdough
- Cuisine: American