Directions
- 1Heat butter on medium/high heat in a saucepan, stirring until golden brown and nutty. Remove from heat and cool to room temperature.
- 2Add cooled butter, both sugars, and vanilla to a mixing bowl; beat for 1-2 minutes.
- 3Add eggs and beat for another 1-2 minutes.
- 4Add sourdough discard and beat for 1-2 minutes until mixed. Ensure discard is not active.
- 5In a separate bowl, mix flour, baking soda, and salt.
- 6Add dry ingredients to wet ingredients slowly, mixing on low speed until combined.
- 7Stir in chocolate chips by hand or on low speed.
- 8Cover and refrigerate the dough for at least 24 hours.
- 9Preheat oven to 350F (175C). Let the dough rest for 5 minutes after removing from the fridge.
- 10Roll or scoop cookie dough into balls, placing them two inches apart on a parchment-lined baking sheet.
- 11Bake for 13-14 minutes, until edges are golden and middles are slightly glossy.
- 12Let cookies sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Ingredients
- 150 g AP flour
- 115 g unsalted browned butter
- 100 g brown sugar
- 50 g white sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 100 g discard (not active starter)
- 1 tsp baking soda
- 0.5 tsp salt
- 150 g dark chocolate chips
Equipment
sauce panheat safe spatulamixing bowlmixerseparate bowlparchment lined baking sheetcookie scoopwire rack
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