Sourdough Chocolate Chip Cookies

🧂 Ingredients

• 227 grams unsalted butter, cut into ¼ inch squares

  (16 Tablespoons or 2 sticks)
• 113 grams sourdough discard, at room temperature

  (½ cup)
• 240 grams all purpose flour

  (2 cups)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 146 grams light brown sugar

  (⅔ cup, firmly packed)
• 133 grams granulated sugar

  (⅔ cup)
• 2 teaspoons vanilla
• 1 teaspoons vinegar

  (cider or white)
• 2 large egg yolks
• 340 grams semisweet and/or bittersweet chocolate chips

  (2 cups)
• Flaky sea salt

Instructions

• 1 In a large saucepan, melt the butter over low heat. Once fully melted, increase
  the heat to low-medium to cook the butter, stirring frequently with a rubber
  spatula or wooden spoon. The butter will start popping and crackling and then
  start foaming. The part of the butter that will start browning is the milk
  solids which will be on the bottom of the pan. This is why you need to keep
  stirring and lifting the spatula or spoon out of the pan to see what stage it is
  at. Once you have nicely browned specks on the bottom of the pan, remove the pan
  from the heat and immediately pour the butter into a heatproof bowl to stop it
  from cooking any further. (Be careful not to overcook the butter. It can go from
  brown to burnt very quickly.) Allow the butter to cool to room temperature.
  Cover and refrigerate until hardened, at least two hours. (Brown butter can be
  made a day or two in advance and stored in the refrigerator.) Allow to come to
  room temperate for 30 minutes prior to mixing the cookie dough.
• 2 In a small bowl, whisk together the flour, baking soda and salt.
• 3 In an electric mixer fitted with the paddle attachment, cream together the brown
  butter, sugar, brown sugar, vanilla and vinegar. Add the egg yolks and beat
  until fully combined. Stir in the sourdough discard just until combined.
• 4 Add the dry ingredients and mix just until thy disappear. Mix in the chocolate
  chips.
• 5 Divide and shape into rounds, each weighing 30 grams. Refrigerate at least one
  hour and up to two days.
• 6 Preheat the oven to 375° F.
• 7 Sprinkle sea salt on top of each cookie and bake the cold cookies 11-13 minutes,
  just until the edges are light brown and the middle looks a bit doughy.
• 8 Cool for a few minutes on pan, then on a wire rack.

Nutrition Info