BROWN BUTTER SOURDOUGH CHOCOLATE CHIP COOKIES
Serves 2230 mins prep11 mins cook
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Instructions
Start by browning the butter. Add the butter to a large saucepan over medium-high heat. Allow to melt and slightly brown (~5 mins). Remove from heat & immediately pour into a large bowl. Allow to cool slightly. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Once the brown butter has cooled, add both sugars to the bowl. Whisk well until combined. Then add in the egg & egg yolks. Whisk until well combined & lighter in color. Add in the sourdough discard, heavy cream, and vanilla. Whisk until well combined & smooth. Add the dry ingredients to the wet; gently fold until JUST incorporated. Fold in the chocolate chips. Cover the bowl with plastic wrap & place in the fridge to chill for at least 2-4 hrs or up to 24 hrs. I let mine sit in the fridge overnight! Because of the sourdough, the longer you leave in the fridge, the stronger the resulted flavor. Once ready to bake, preheat the oven to 375F. Line 2 baking sheets with parchment paper. Remove the dough from the fridge & let sit at room temp to soften for 20-25 mins, to make it easier to scoop. If it needs, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop the dough out onto the baking sheets, spacing the cookies 2” apart. Bake at 375F for 10-12 mins, until the edges are lightly golden but the middle still looks soft & gooey. Remove & let cool on the baking sheet for 5 mins before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt & a glass of milk, if desired. Enjoy!View original recipe