Sourdough Brown Butter Chocolate Chip Cookies

Shopping list

• 170 g unsalted or salted butter — 1 1/2 sticks

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• 200 g dark brown sugar

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• 100 g granulated sugar

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• 100 g sourdough discard — unfed, 100% hydration

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• 1 Unit whole egg

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• 1 Unit egg yolk

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• 2 tsp vanilla extract

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• 240 g all-purpose flour

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• 0.5 tsp baking soda

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• 0.5 tsp baking powder

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• 0.75 tsp fine sea salt

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• 200 g chopped dark chocolate discs or chunks

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• 50 g mini semi-sweet chips

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• 1 Unit flaky sea salt — like Maldon

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Step by step

1. 1

   Melt butter in a light saucepan over medium heat. It will foam, then turn golden and smell nutty with brown bits on the bottom. Pour into a large bowl including the bits. Cool 10 minutes.

2. 2

   Whisk brown and white sugar into warm brown butter.

3. 3

   Whisk in sourdough discard, then egg, yolk, and vanilla until smooth and glossy.

4. 4

   Sprinkle flour, baking soda, baking powder, and salt over top. Fold gently until just combined. Do not overmix.

5. 5

   Fold in chopped chocolate and chips. Dough will be thick.

6. 6

   Cover and chill at least 2 hours, ideally 12 to 24 hours.

7. 7

   Heat oven to 350F or 175C. Scoop 2 oz balls (about 3 Tbsp) onto parchment. Bake 11 to 14 minutes until edges golden but center still soft.

8. 8

   Right out of oven, scoot with a round cutter for perfect circles, press a few extra chocolate pieces on top, sprinkle flaky salt. Cool 5 minutes on sheet, then rack.