Description
Adapted from King Arthur Flour’s Sourdough Chocolate Chip CookiesÂ
Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter
- 2/3 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sourdough starter discard (unfed)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 12-ounce bag semisweet chocolate chips
Instructions
- Place the stick of butter in a skillet and melt over medium heat. When the butter has fully melted, continue to heat the butter, gently swirling the pan, until the foam subsides and the white milk solids turn golden brown. Once the butter has browned and smells nutty, immediately pour the browned butter into a medium mixing bowl so that it stops cooking.
- Add the brown and granulated sugars to the butter and mix with a rubber spatula until combined.
- Add the egg and stir until fully combined and glossy.
- Add the sourdough starter discard, vanilla extract and salt. Stir to combine.
- Add the flour, baking powder, baking soda and chocolate chips to the batter.
- Fold until fully combined.
- Line a baking sheet with parchment paper and use a #24 ice cream scooper to scoop out portions of cookie dough.
- Arrange the cookie dough balls onto the baking sheet. You can place the dough balls close together to fit everything on one baking sheet for easier refrigeration. Before you bake the cookies, you’ll want to spread the dough balls at least 3 inches apart.
- Cover the cookie dough balls loosely with plastic wrap and refrigerator for at least 1 hour or ideally, overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees, spread the dough balls out at least 3 inches apart, and bake until the edges of the cookies set and are slightly browned 20-22 minutes. Bake the cookies in several batches since they won’t all fit on one baking sheet.
- Remove the baking sheet from the oven and let the cookies cool for 10 minutes. Then transfer the cookies to a cooling rack and let them cool completely, 1 hour. You can also enjoy the cookies warm after they’ve cooled on the baking sheet for at least 10 minutes.