Description
These cookies combine the rich flavor of browned butter with the tangy depth of sourdough discard, resulting in a perfect blend of chewy and soft textures.
Ingredients
For the Cookies
- 1 cup unsalted butter (brown butter) (Melted and browned)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (Optional)
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat until it turns golden brown. Allow to cool slightly.
- In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar; mix until smooth.
- Add eggs, sourdough discard, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chocolate chips.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Don’t overbake. Cookies keep a soft center when you pull them from the oven a hair early. Let the browned butter cool a bit so the eggs don’t scramble. Use level spoonfuls for even baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American