Ingredients
For the Cookies
- 113 grams unsalted butter Browned
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard Room temperature; discard less than 5 days old is preferred
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar
- Flaky salt Optional, for topping
Method
Preparation
- Brown the butter by melting it in a saucepan over medium heat, stirring constantly until golden brown and nutty in aroma. Cool slightly.
- In a mixing bowl, combine the brown sugar and granulated sugar, then mix in the browned butter until well combined.
- Mix in the egg, sourdough discard, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate until evenly distributed.
- Chill the dough in the refrigerator for at least 30 minutes for the best texture.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are golden brown but the centers are still soft.
- Sprinkle flaky salt on top of the cookies while they are still warm, if desired.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 12g
Notes
For best results, do not overmix the dough after adding dry ingredients. Using brown butter is essential for flavor. For an extra gooey texture, slightly underbake the cookies as they will continue to cook on the baking sheet.
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