Sourdough Chocolate Chip Cookies
These cookies use sourdough discard, which balances the sweetness and adds a subtle tang. The recipe uses brown butter for a nutty flavor and only an egg yolk, which helps make a chewy cookie.
Ingredients
Ingredients (~13 cookies)
- 1/2 cup unsalted butter 1 stick, diced
- 3/4 cup caster sugar
- 3/4 cup light brown sugar
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp flaked sea salt
- 2 large egg yolks
- 1/2 cup sourdough starter discard 100% hydration
- 1/2 tsp vanilla extract
- 1 cup dark chocolate roughly chopped
Method
- Brown butter in saucepan over medium heat until nutty and flecked, about 5-7 minutes.
- Pour browned butter into mixing bowl and whisk with sugars. Let cool 30 minutes.
- Beat butter-sugar mixture with electric mixer. Add egg yolks, then sourdough discard and vanilla.
- Mix in dry ingredients on low speed until just combined. Fold in chopped chocolate.
- Refrigerate dough 4-24 hours.
- Preheat oven to 350F. Line baking sheet with parchment.
- Roll chilled dough into 2.5 oz balls. Space 6 per tray. Sprinkle with sea salt.
- Bake 16-18 minutes until edges are lightly browned.
- Tap tray to flatten if cookies look puffy.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
Notes
Chilling dough is crucial for flavor development and proper texture.