Browned Butter Sourdough Chocolate Chip Cookies
These brown butter sourdough chocolate chip cookies are rich, chewy, and decadent! Featuring browned butter, vanilla extract, sourdough discard and semi-sweet chocolate chips. These are large, thick, chewy brown butter cookies perfect for holiday baking.
Equipment
- 1 Large Bowl
- 1 medium size bowl
- 1 Spatula or handheld mixer
- 1 baking sheets
Ingredients
- 10 tbsp salted butter 140 grams
- 1 1/2 cups all purpose flour 215 grams
- 3/4 tsp baking soda
- 1/4 tsp salt add 1/2 tsp more salt if using unsalted butter
- 1/2 cup sourdough discard 100 grams
- 1 egg room temperature
- 2/3 cup packed light brown sugar 145 grams
- 1/3 cup sugar 60 grams
- 2 tsp vanilla
- 1 cup chocolate chips see notes
Instructions
- Melt the butter in a medium saucepan over medium heat. Allow the butter to come to a boil, stirring constantly. The butter will bubble up and turn a deep amber color when it caramelizes. Tiny, golden specks will form and the butter will release a delicious, nutty aroma. This process takes 6-10 minutes.Pour the browned butter into a large glass bowl and let it cool for 20-30 minutes, or until the butter reaches 90-93 degrees F.10 tbsp salted butter
- Whisk together the flour, baking soda, and salt until well combined.1 1/2 cups all purpose flour, 3/4 tsp baking soda, 1/4 tsp salt
- Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It will look thick like thick wet sand. Add the egg, sourdough discard, and vanilla and mix well with a spatula. Do not beat vigorously or the butterfat may firm up.1/2 cup sourdough discard, 1 egg, 2/3 cup packed light brown sugar, 1/3 cup sugar, 2 tsp vanilla, 1 cup chocolate chips
- Add flour mixture and mix it in until just combined. Add the chocolate chips before all of the flour is incorporated and continue mixing until distributed. Cover the bowl and refrigerate the dough for at least 1 hour.
- Preheat the oven to 375 degrees F. Divide the dough into 14 equal portions weighing about 54 grams each (about 2.5 tbsp of dough each). Place 3 inches apart on a parchment lined baking sheet. For soft cookies, bake for 10-11 minutes or until the edges are lightly golden brown. For crispier cookies bake a minute or two longer. When the cookies are done baking, rap the baking sheet on the counter a few times to flatten the cookies. Wait two minutes then transfer the cookies to a baking rack to cool.
Notes
- I highly recommend using a kitchen scale, especially to measure the flour. Too much flour will change the texture of the cookies.
- I like to use a combination of mini chocolate chips and regular sized chocolate chips.
- To extend the fermentation time, cover the dough with plastic wrap and put it in the fridge to chill for up to 48 hours.
- When the butter is browned it will have a rich, nutty aroma and a golden-brown color.
Nutrition
Calories: 225kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 169mgPotassium: 64mgFiber: 0.5gSugar: 12gVitamin A: 267IUCalcium: 16mgIron: 1mg
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