Description
These cookies combine the rich flavor of brown butter with the tanginess of sourdough discard and sweet chocolate chips, creating a cozy baking experience.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup sourdough discard
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Begin by browning the butter in a medium saucepan over medium heat, stirring frequently until golden brown (5-7 minutes). Allow it to cool slightly.
- In a large bowl, mix the browned butter with brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the egg, egg yolk, and sourdough discard. Mix until fully incorporated.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture, stirring until just combined.
- Fold in chocolate chips evenly.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake at 350°F (175°C) for 10-12 minutes or until the edges are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes for better flavor and texture. Use a cookie scoop for uniform balls.