Description
Indulge in these rich and chewy chocolate chip cookies infused with the unique flavor of brown butter and sourdough discard.
Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) to prepare for baking.
- Brown the butter: In a saucepan, melt the unsalted butter over medium heat until it turns golden brown.
- Mix the wet ingredients: In a large mixing bowl, combine the browned butter with brown sugar and granulated sugar. Beat in the eggs, one at a time, then stir in the vanilla extract and sourdough discard.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips, reserving some for sprinkling on top if desired.
- Scoop tablespoon-sized spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes until the edges turn golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill your dough for 30 minutes before baking for enhanced flavor. Bake dough in an air fryer for a quick treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg