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KeepItSimpleAnnaSue

Sourdough Discard Chocolate Chip Cookies with Browned Butter

These are the best cookies I’ve ever made. No exaggeration. They’re rich, gooey, chewy in the middle, and loaded with dark chocolate and semi-sweet chips. The browned butter adds this nutty, caramel depth that changes the game.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 180 g. white granulated sugar
  • 260 g. brown sugar or coconut sugar
  • 225 g. salted browned butter
  • 240 g. sourdough discard or active sourdough starter
  • 1 tsp. vanilla extract
  • 3 egg yolks
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 340 g. whole wheat flour or all-purpose flour (or 380 g. and no buckwheat flour)
  • 40 g. buckwheat flour
  • 400 g. chocolate morsels (dark, milk, semi-sweet, Hershey bar chopped up pieces- whatever you want!)

Method
 

Brown Butter
  1. Place the butter into a sauce pan over medium/high heat. Let it melt, bubble, and then foam. Stir and keep a close eye on it, because it will burn. Once it smells a little nutty and starts to turn slightly brown, remove it from the heat and let it cool slightly. It will take 3-5 minutes to turn brown and another 5 minutes to cool.
Cream the Wet Ingredients
  1. Mix the sugars and the brown butter for 5 minutes.
  2. Mix in the sourdough discard or active starter and vanilla. Mix for 1 minute.
  3. Add in each egg yolk, one at a time, and mix together for 1 minute after each addition.
Combine the Dry Ingredients
  1. In a large mixing bowl, combine the baking soda, baking powder, salt, whole wheat flour, and buckwheat flour.
Mix the Wet & Dry Ingredients
  1. Gradually add the dry ingredients to wet ingredients on low speed. No need to over-mix here.
  2. Stir in the chocolate chip morsels by hand.
Chill Time
  1. Place the bowl of dough into the freezer for an hour or refrigerate overnight to get the benefits of fermentation.
Baking
  1. Let the dough sit out for about 20 minutes before baking.
  2. Pre-heat the oven to 375°. Oh, I use convection bake for these.
  3. Bake for 10 minutes but no more. If you oven bakes hot, go for 8-9 minutes. You don't want to over-bake them.
  4. You can carefully bang the pan on a towel to help flatten the cookies.
  5. Let them cool on the pan for 5-10 minutes and then enjoy!
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Notes

I love to freeze the cookie dough balls to enjoy for a later time. Have them whenever you want to!