Ingredients
Main Ingredients
- 1 cup unsalted butter (brown butter) Melt and brown the butter for a nutty flavor.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sourdough discard Use as a great way to reduce waste.
- 1 cup chocolate chips Mix of milk and dark chocolate chips recommended for extra flavor.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, mix the brown butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the sourdough discard and chocolate chips.
Baking
- Scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 75mgSugar: 10g
Notes
These cookies are best served warm, straight from the oven, with a glass of cold milk. To keep your cookies fresh, store them in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer-safe bag for up to three months.
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