Sourdough Brown Butter Chocolate Chip Cookies
To a skillet or saucepan over medium heat melt the butter & continue cooking until browned. It will foam & give off a nutty aroma but watch closely not to burn it. Transfer butter to a mixing bowl & let cool. Whisk in sugar followed by the egg, vanilla & sourdough discard. Beat with a mixer until well incorporated.
Ingredients
- 1/2 cup unsalted butter, browned
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup sourdough discard
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon Fleischmann’s Baking Powder
- 1/4 teaspoon Fleischmann’s Baking Soda
- 1/4 teaspoons salt
- 1 cup dark chocolate chips
- Flaked salt, to finish
Method
To a skillet or saucepan over medium heat melt the butter & continue cooking until browned. It will foam & give off a nutty aroma but watch closely not to burn it. Transfer butter to a mixing bowl & let cool.
Whisk in sugar followed by the egg, vanilla & sourdough discard. Beat with a mixer until well incorporated.
Sift in flour, Fleischmann’s Baking Powder, Fleischmann’s Baking Soda & salt. Once dough comes together, fold in chocolate chips. Let’s stand at room temperature for 15 minutes before refrigerating until firm, about 2 hours.
Scoop dough into 24 evenly sized rounds (or 12 large cookies) & transfer to two lined baking sheets.
Finish with flaky salt if desired & bake at 350(f) degrees until the edges are golden. Let cool to room temperature before serving.
