Chewy Brown Butter Sourdough Chocolate Chip Cookies
These brown butter sourdough chocolate chip cookies are elevated and infused with out-of-this-world flavor by adding the complex flavors of sourdough discard and nutty-caramelized butter.
Servings: 35 cookies
Calories: 189kcal
Ingredients
- 2 and 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted browned butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large egg yolks
- 1/2 cup creamy peanut butter something like JIF (don't use natural peanut butter with oil separation)
- 1 teaspoon pure vanilla extract
- 1/3 cup sourdough discard
- 1 and 1/2 cups semi-sweet chocolate chips
- dark chocolate chips for pressing into the tops after baking
- flaky salt to sprinkle over baked cookies
Instructions
- Brown the butter in a saucepan over medium heat. Keep a close eye on it the entire time. It will sizzle and pop for a while. Stir frequently and continue cooking until bits on the bottom of the pan begin to turn brown. Immediately remove from heat and pour into a large heatproof bowl to cool until no longer warm. You'll notice a fragrant, nutty smell when the butter starts to brown.1 cup unsalted browned butter
- Once the butter has cooled, add the sugars, egg yolks, vanilla extract, sourdough discard, and peanut butter. Mix until well incorporated.1 cup granulated sugar 3/4 cup packed light brown sugar 2 large egg yolks 1/2 cup creamy peanut butter 1 teaspoon pure vanilla extract 1/3 cup sourdough discard
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.2 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Use a spatula to fold in the chocolate chips until they are evenly distributed.1 and 1/2 cups semi-sweet chocolate chips
- Cover the bowl of cookie dough with plastic wrap and place it in the refrigerator to chill for at least an hour, or even overnight.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (The best tool for baking cookies.) Set aside.
- Use a cookie scoop or your hands to roll cookie dough balls into 2 Tablespoon-sized balls. Place 8 balls onto prepared cookie sheets. Gently press down on each ball to slightly flatten (just a slight press).
- Bake each batch for 10-13 minutes or until the edges appear set and lightly browned on the sides.
- Allow the cookies to cool on the baking sheet for at least 10 minutes. If desired, you can press a few more chocolate chips into the tops of the warm cookies while cooling on the sheet and sprinkle with flaky salt. After 10 mintues transfer baked cookies to a wire rack to cool completely.
- Cover leftover cookies in an airtight container and store at room temperature for up to 1 week.
Video
Notes
Make ahead and freezing steps: You can prepare the dough ahead of time and let it chill in the refrigerator for up to 3 days. When ready to bake allow the dough to rest at room temperature for 30 minutes and the proceed with step 7.
Baked cookies can be frozen once completely cooled for up to 3 months.
Unbaked cookie dough balls also freeze well. Bake the frozen cookie dough balls for an extra minute; there is no need to thaw.
Nutrition
Calories: 189kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 96mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 181IU | Calcium: 22mg | Iron: 1mg