Ingredients
Scale
- 1 cup (227g) unsalted butter (cold and cut into 16 slices)
- 1 and ½ cups + 2 Tablespoons (195g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 150g sourdough discard (100% hydration; room temperature)
- 1 cup (200g) firmly packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large egg yolks (room temperature)
- 1 and ½ teaspoons vanilla extract
- 1 and ½ cups (255g) chocolate chips
- flaky sea salt (optional)
Instructions
- Prepare brown butter in a skillet, stirring constantly until it turns amber.
- Cool the brown butter for 10-15 minutes after combining it with water.
- In a bowl, mix the flour, baking soda, cornstarch, and salt, and set aside.
- In another bowl, whisk together the cooled brown butter, sourdough discard, brown sugar, and granulated sugar until smooth; add egg yolks and vanilla.
- Combine wet and dry ingredients, folding in the chocolate chips until well mixed.
- Form the dough into balls and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat oven to 350ºF (177ºC) and prepare baking sheets with parchment paper.
- Place a maximum of 8 dough balls on each sheet, adding extra chocolate chips if desired.
- Bake for 10-11 minutes until the edges are golden and cool on a wire rack.
Notes
Using room temperature ingredients can lead to a better texture.
Baking in batches prevents overcrowding on the sheet for even baking.
Cookies can be stored in an airtight container for up to 7 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.