If you’re looking for a way to not waste your starter discard by throwing it away, look no further. I have finally perfected the best brown butter chocolate chip cookie you will ever eat. Not only does the cookie taste amazing, with that soft, gooey texture, the dough is super forgiving. The last batch I made, I got a bit busy and it sat in the refrigerator for 24 hours and the cookies came out perfectly.
This recipe will make you between 2-3 dozen cookies using a 1 tablespoon scoop. The dough will be a bit sticky and not as firm as non sourdough chocolate chip cookies, so keep that in mind. If it’s too sticky, try dipping your fingers in water to help get the dough off the scoop. I use these scoops. I’ve had them for almost 2 years and they work awesome for anything you make into balls, cookies, meatballs etc. I ended up with 2 dozen exactly but about every fourth cookie I scooped, I ended up eating some dough. I know your not supposed to eat cookie dough because of the eggs but I couldn’t stop myself, it was that good.
My husband came up to me and said, “I didn’t want to eat the cookies, they were a bit shiney and looked fake, but I tried one and ate four.” I laughed and told him they were sourdough and he couldn’t tell. They don’t taste super sour like what you would buy at the store. Most stores add acids to their sourdough to make it taste more sour.
Makes about 2-3 dozen cookies Oven Temp: 350°
Ingredients
- 1 cup sourdough starter
- 1 cup salted butter (browned)
- 1/2 cup granulated white sugar
- 1 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla
- 3 cups all purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups chocolate chips (dark, milk,semi sweet,white)
Instructions
- In a heavy bottom saucepan melt butter. Once the butter has melted watch very closely and stir occasionally because the butter can burn very easily. Cook until brown and smells nutty. Pour butter into bowl with sugars. Stir until combined. Set aside until it cools a bit.
- In a second bowl add sourdough starter, flour, baking powder, baking soda, salt and mix until well combined.Then add eggs and vanilla.
- Add cooled butter/sugar mixture to the dry ingredients. Then add your choice chocolate chips and fold to combine.
- Cover the dough and place in the refrigerator overnight.
- If the dough is firm enough scoop out 1-2 inch balls and place on lined baking sheet. The dough will be sticky.
- Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. (I’ve found 11 minutes to be the sweet spot for my oven) remove from oven and let cookies cool on baking sheet for 4-5 minutes then place on cooling rack to completely cool.
- Enjoy!
Tips
Browning butter will feel like it’s taking forever but is very much worth it. Keep temperature between medium and medium low. Too high and you’ll burn the butter, too low and it will take a super long time. Butter will be a medium golden brown color to dark golden brown when finished.
Instead of putting scooped dough in the refrigerator place lined cooking sheet in freezer and flash freeze dough balls. Once frozen store in a ziploc container and pull out a few at a time to bake. It’s nice when you are craving a cookie or two but don’t want to make a full batch. I have had them last this way for up to 3 months.
[penci_recipe]
