07/17/2023
Are you tired of throwing away sourdough discard? Me too… so let’s make something with it.
These are brown butter chocolate chip cookies.
Ingredients
1/2 cup of butter (1 stick)
1 cup of dark brown sugar.
1/4 cup of raw cane sugar.
1 tsp of vanilla extract
1/2 tsp of sea salt.
1/2 tsp of baking powder
1/2 tsp of baking soda
1 cup of unbleached all purpose flour PlUS 2 tablespoons
1/2 cup of sourdough discard.
1 egg yolk
1/2-3/4 cup of chocolate chips. (Measure with your heart)
Preheat your oven to 400
BROWN YOUR BUTTER. Do not skip this step. If you do….These will not be fluffy and soft.
To brown your butter melt your butter over medium heat and stir frequently. Swirl the butter in your pan. After about 5-7 minutes you will see it start to foam and it will cover the top. After that stir it. Small brown specs will form on the bottom of the pan and the butter will be extremely fragrant. This means your butter is browned. Put it in a mixing bowl and allow it to cool for 6 minutes.
Add in your brown sugar and raw cane sugar and stir it until it is light and fluffy.
Add in your vanilla, baking powder, baking soda, salt, and flour. Stir this with a light hand with a silicone spatula or a wooden spoon. Folding the dough over each other. This ensures the flour is evenly distributed.
Lastly add your chocolate chips!
Place the dough in the freezer for 15 minutes. Line your cookie sheet with parchment paper.
Bake at 400 for 8-10 minutes. Sprinkle the top with sea salt Let them cool for AT LEAST five minutes before eating or moving to a dish. Enjoy.
Happiness is homemade. Less waste is for the best. Enjoy