Chewy Sourdough Chocolate Chip Cookies
These chewy sourdough chocolate chip cookies offer a delightful blend of flavors and textures, making them perfect for any occasion.
Ingredients
For the cookie dough
- 226 grams unsalted butter, browned Adds richness and a nutty flavor.
- 200 grams white sugar Provides sweetness and contributes to texture.
- 220 grams brown sugar Adds moisture and depth of flavor.
- 200 grams sourdough discard Adds tanginess and helps with texture.
- 2 pieces egg yolks Contributes to richness and moisture.
- 8 grams vanilla extract Enhances flavor.
- 355 grams all-purpose flour Provides structure.
- 6 grams baking soda Helps cookies rise.
- 4 grams baking powder Adds lightness.
- 4 grams salt Balances sweetness and enhances flavor.
- 350 grams chocolate chips Adds indulgence and sweetness.
Instructions
Preparation
- Begin by browning the unsalted butter in a saucepan over medium heat. Stir until melted and foaming, then watch closely as it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter, white sugar, and brown sugar. Whisk until smooth and creamy.
- Add the sourdough discard, egg yolks, and vanilla extract to the butter-sugar mixture. Stir until well incorporated and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, carefully folding until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Preheat your oven to 350°F (175°C). Let the dough rest for about 30 minutes at room temperature.
- Scoop portions of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the centers appear slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for better mixing. Chill the dough for a firmer texture if preferred. Store in an airtight container to keep fresh longer.