Sourdough Cookies
Sourdough discard and brown butter combine with two types of chocolate in these baked cookies.
Ingredients
- 1/2 cup unsalted butter 113g
- 2/3 cup dark brown sugar packed, 140g
- 1/2 cup granulated sugar 100g
- 1/2 cup sourdough discard or active starter 120g
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup bread flour 90g
- 1/2 cup plus 2 tablespoons all-purpose flour 75g
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups chopped dark chocolate divided, 215g
- 1 1/4 cups chopped milk chocolate divided, 215g
- Flaky sea salt for sprinkling
Instructions
- Place the butter in a small saucepan over medium heat. Cook for 4 to 6 minutes, stirring frequently, until the butter turns an amber color and brown bits appear on the bottom.
- Remove from heat, cool for 5 minutes, then transfer to a small container. Refrigerate for about 1 hour until opaque and creamy.
- In a large bowl, beat the chilled brown butter, brown sugar, and granulated sugar together for 3 minutes until sandy and well combined.
- Add the sourdough starter, egg, and vanilla extract. Mix until fully incorporated.
- Add the bread flour, all-purpose flour, salt, baking powder, and baking soda. Stir just until no dry streaks remain.
- Fold in 1 cup (170g) of the dark chocolate and 1 cup (170g) of the milk chocolate. Save the remaining chocolate for later.
- Scoop the dough into 18 portions, about 2 tablespoons each. Place them on a parchment-lined baking sheet. Cover tightly and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the reserved chopped chocolate in a small bowl.
- Roll each chilled dough scoop into a smooth ball. Dip the tops into the reserved chocolate pieces. Arrange them on the baking sheets about 3 inches apart.
- Bake for 18 to 22 minutes until the edges are golden but the centers are soft. For food safety, ensure the internal temperature of the cookies reaches 160°F (71°C) due to the egg.
- Remove from the oven, sprinkle with flaky sea salt, and cool on the pans for 10 minutes before transferring to a wire rack.
Notes
For food safety, dishes containing eggs must reach an internal temperature of 160°F (71°C).
If the dough feels too stiff after chilling, let it sit at room temperature for 10 minutes before rolling.
You can bake smaller cookies by scooping 1-tablespoon portions and reducing the baking time to 13 to 15 minutes.