Description
Delicious chocolate chip cookies enhanced with a hint of tang from sourdough discard, creating a perfect blend of chewy and gooey textures.
Ingredients
Scale
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard (room temperature, preferably less than five days old)
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate
- Flaky salt, optional
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Stir until golden brown and nutty.
- Mix Sugars: Combine the browned butter with brown sugar and granulated sugar in a mixing bowl, mixing until well blended.
- Add Egg and Sourdough: Beat in the egg and sourdough discard until smooth, then add vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, and fine salt. Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Chocolate Time: Fold in the chopped chocolate evenly into the cookie dough.
- Chill (Optional): Let the dough chill in the refrigerator for about 30 minutes.
- Bake: Preheat oven to 350°F (175°C), drop rounded balls of dough onto a lined baking sheet, and bake for 10-12 minutes until edges are golden brown.
- Finish with Flaky Salt: Sprinkle flaky salt on top after baking.
Notes
Serve cookies warm with milk or as a dessert sundae with ice cream. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg