Brown Butter Sourdough Chocolate Chip Cookies
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The browned butter and fermentation from the sourdough give these cookies a flavor like no other!
½ C (1 stick) unsalted butter
225 grams unfed sourdough discard
1 egg yolk
1-½ C coconut sugar
1-½ C einkorn (or other high quality flour)
1-½ tsp vanilla extract
3/4 tsp baking soda
½ tsp salt
1 cup chocolate chips
flaky sea salt for sprinkling on top
Whisk together the flour, baking soda and salt.
In a saucepan melt the butter over medium-low heat. Swirl it constantly until the butter foams, starts to form brown solids on the bottom, and smells fragrant and nutty.
Pour butter into a bowl to cool for about 10 minutes.
In a bowl of a stand mixer beat together the eggs, sourdough starter, and sugar.
Add the cooled brown butter & vanilla. Beat well.
Add the dry ingredients and mix until just combined. You don’t want to over cream the butter.
Fold in the chocolate chips.
Chill the dough to ferment for at least an hour (or up to overnight).
Preheat the oven to 350º
Add parchment paper to a baking sheet.
Scoop the dough using a cookie scoop or tablespoon into golf ball sized rounds, leaving a few inches in between because they will spread.
Sprinkle a pinch of flaky sea salt on top of each one.
Bake for about 13 minutes or until slightly golden brown on the edges.
Let cool a few minutes until firm enough to move to a wire rack to finish cooling.