Browned Butter Sourdough Chocolate Chip Cookies
Ingredients
- 1/3 C or 75 g Active or Discard Starter,
- 2 sticks or 340 g butter,
- 1 1/2 C or 320 g brown sugar,
- 3/4 or 143 g white sugar,
- 3 large eggs,
- 3 tsp vanilla,
- 3 C or 360 g AP flour,
- 1 1/2 tsp or 8 g baking soda,
- 3/4 tsp or 4 g salt,
- 3 C or 510 g 60% cacao chocolate chips (optional, but it is what gives the cookies the best
- texture,
- remove 3 tablespoons of the flour and replace with cornstarch before adding to mixture)
Instructions
- , brown your butter in a saucepan, remove from heat and let come to room temperature.
- in a separate bowl, combine flour, (cornstarch) baking soda and salt, mix and set aside,
- In your mixer bowl, add your browned butter, brown sugar, granulated sugar and mix
- until smooth….add eggs one at a time mixing in well, then stir in vanilla…..
- add your flour mixture to the butter/sugar mixture and combine just until mixed remove
- from mixer, and fold in your chocolate chips…
- cover your dough and chill for at least 1 hour, (overnight is better for a deeper flavor)
- Preheat oven to 350 and line your baking sheets with parchment paper,
- scoop your dough and weigh each ball to 4 oz and place on cookie sheet making sure
- the dough remains cold, work quickly….you will need a large baking sheet, 14x16 and only
- place 6 on it, or using a smaller one, only back 3-4 at a time….bake for 15-17 mins, just until
- edges are golden and middle is just set (do not overbake) remove from oven and immediately
- sprinkle with flake sea salt then transfer to cooling rack
- Banana Scones (with Potato Flake Sourdough