Discard Brown Butter Chocolate Chip Cookies
Servings: 20 cookies
These Discard Brown Butter Chocolate Chip Cookies are deeply rich, chewy, and loaded with chocolate. Made with sourdough discard and nutty browned butter, this is the cookie recipe you'll come back to again and again.
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Ingredients
- 227 g Salted Butter (2 sticks)
- 30 g Heavy Cream
- 180 g Brown Sugar
- 190 g Cane Sugar
- 1 egg + 2 egg yolks
- 80 g Sourdough Starter (active or discard)
- 10 g Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
- 350 g All Purpose Flour
- 1 tbsp Espresso Powder
- 150 g Chopped Semi-Sweet Chocolate Bar
- 150 g Chocolate Chips
Instructions
- Brown the butter in a skillet over medium heat until it is a deep golden brown. Try to push the browning as far as possible without burning it. Once browned, add the heavy cream and stir to combine. Allow the butter to cool until it is the consistency of room temperature butter. This step is essential! To speed up the process, you can plate the butter in the refrigerator, but be careful not to fully harden the butter again.
- Add the brown sugar, cane sugar, egg, and egg yolks to the bowl of a stand mixer with the paddle attachment. Cream the sugar and eggs on a medium speed, then add the cooled brown butter and sourdough starter. Continue mixing until the eggs, butter, and sugar become light and airy. Lastly, add the vanilla extract and mix to combine.
- Turn the mixer off and add the baking soda, flour, and espresso powder. Mix on a low speed until the flour is halfway incorporated. Add the chocolate chips and chopped chocolate bar and finish mixing, just until the flour is fully incorporated. Do not over mix.
- The the cookie dough into 70g and place then on a parchment lined cookie sheet. Cover with plastic wrap and refrigerate overnight, or for at least 3 hours. The wait is worth it!
- Preheat the oven to 350°F. Line the cookie sheet with parchment paper and evenly place 8 cookie dough balls on it.
- Bake the cookies for 15-18 minutes, until the edges are golden brown and the centers are set but still very soft.
- Store extra cookie dough ball in a airtight container in the freezer.