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
- Brown the butter by melting it in a medium skillet over medium heat, stirring constantly as it begins to sizzle.
- Once melted, continue stirring until the milk solids turn amber and the butter smells like caramel. Transfer to a bowl to cool.
- In a large bowl, mix together flour, baking soda, cornstarch, and salt.
- In another bowl, whisk the cooled brown butter, sourdough discard, brown sugar, and granulated sugar together. Add egg yolks and vanilla, mixing until smooth.
- Combine the wet and dry ingredients, then fold in the chocolate chips until evenly mixed.
- Form the dough into balls and chill in the refrigerator for at least 2 hours, or up to 3 days.
- Preheat the oven to 350ºF (177ºC) and line two baking sheets with parchment paper.
- Place the chilled dough balls on a baking sheet, allowing spacing for spreading.
- Bake for 10-11 minutes, or until the edges start to turn brown. Sprinkle with sea salt if desired and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the cookie dough is essential for the best texture.
These cookies can be stored in an airtight container for up to 7 days or frozen for up to 3 months.
For added flavor, consider using different types of chocolate chips or adding nuts to the mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.