Sourdough Chocolate Chip Cookies with Browned Butter
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 2 egg yolks
- 2 teaspoon vanilla extract
- 1/2 cup sourdough starter (active or discard)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 cups flour
- 1 cup chocolate chips
Instructions
- Place butter in a saucepan over medium heat. Melt the butter while frequently stirring. The butter will start to foam and bubble. After a few minutes, it will go from pale yellow to brown with a sweet caramel scent. Remove from the heat and let cool.
- Once cool, beat the butter and sugar together for several minutes. Add the egg yolks and mix well. Add the vanilla and the sourdough starter. Mix until well incorporated.
- In a seperate bowl, mix the flour, baking soda, and salt. Add it to the wet mixture and gently stir until just combined. Fold in the chocolate chips. Don't overmix. Refrigerate for 1 hour, and up to 3 days for a long ferment.
- Scoop into balls and place on a lined cookie sheet. Bake at 325° for 11-15 minutes. Don't overbake. Cool on the tray for 5 minutes* and move to a cooling rack to finish cooling.
Notes
*see paragraph above title "Low Sugar, Low Spread" regarding this being a reduced sugar recipe and spreading. If desired, when the cookie sheet has been removed from the oven, promptly press down each cookie slightly with the bottom of a glass.
Makes 12-14 cookies with a 2-inch cookie scoop.