Sourdough Discard Chocolate Chip Cookies Recipe

Ingredients

Ingredients

• 226 g unsalted butter, browned
• 200 g white sugar
• 220 g brown sugar
• 200 g sourdough discard
• 2 egg yolks
• 2 tsp vanilla extract
• 355 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 350 g chocolate, i prefer chopped up chocolate bars over chips

Instructions

1. Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). Careful once it browns it browns fast. Don't burn it! You should be left with 180g of browned butter. If you boiled out more just add some water back in to reach 180g
2. Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay)
3. While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.
4. Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated.
5. Finally add the dry ingredients. I like to add a little at a time for easier mixing.
6. Once all the flour has been incorporated, add the chopped chocolate / chocolate chips and mix until evenly distributed.
7. Scoop 70g of the cookie dough with a cookie scoop, about 3 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
8. When ready to bake, preheat the oven to 375 degrees F. Place 5 cookies on a 13x18 inch rimmed baking sheet lined with parchment paper. Bake for 11–13 minutes, or until the edges are just golden brown. You can take them out and tap the pan to spread them out if you would like.
9. Leave them on the cookie sheet for 5 extra minutes, sprinkling the tops with flaky sea salt (definitely do this) then remove to cool fully on a wire rack or enjoy warm!
10. To create a perfectly round cookie shape, you can use a cookie cutter and make circular motions around each cookie. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.