SALTED BROWNED BUTTER SOURDOUGH DISCARD CHOCOLATE CHIP COOKIES
24
cookies35
minutesThese sourdough discard chocolate chip cookies start with browned butter, cooked low and slow until it turns nutty and golden. The discard adds a subtle tang that plays beautifully against the caramelized butter and melty chocolate chips. A sprinkle of Fleur de Sel ties it all together, making every bite a little more addictive. Crisp edges, chewy centers and a flavor that’s impossible to stop eating.
Ingredients
2 sticks unsalted butter
1 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 egg yolks
2 tsp Cookie Vanilla Extract
2/3 cup sourdough discard
2 ¾ cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp Baker’s Salt
1.5 cups semisweet chocolate chips
Fleur de Sel, for sprinkling
Instructions
- In a saucepan, melt butter over low heat. Increase heat to medium and cook, stirring constantly. At first, the butter will sizzle and pop. As the popping slows, you will notice the butter is beginning to turn golden brown – there will be brown flecks on the bottom of your pan. This happens quickly. Immediately remove from the heat and pour into the bowl of a stand mixer and allow to cool.
- Add the paddle attachment to the mixer. Once butter has cooled, add the brown and granulated sugars, egg yolks, Baker’s Salt and Cookie Vanilla Extract. Run the mixer on low until mixture is fully combined.
- Add sourdough discard and mix well, run the mixer on low until fully incorporated.
- Gradually add in the all-purpose flour, baking powder and baking soda, running the mixer on low until combined. Add in the chocolate chips and run the mixer a few rotations to mix in.
- Cover with plastic wrap and chill for at least 30 minutes or up to overnight. When the dough is ready to bake, preheat oven to 350°F. Line two sheet pans with parchment.
- Scoop the dough – we love this cookie scoop – onto the sheet pans, 12 per pan. Sprinkle with a pinch of Fleur de Sel. Bake for 15-18 minutes or until edges are golden brown.
- Allow cookies to cool completely on baking sheet.
4 Comments
How much discard does this Recope require?
Sorry! fixed. 2/3 cup. Thanks for letting me know!
How much discard? Recipe doesn’t say. Thanks!
Sorry! fixed. 2/3 cup. Thanks for letting me know!