Chocolate chip cookies can be so polarizing! It’s funny how such a simple dessert can spark so many opinions. Crunchy or soft? Cakey or bready? Semi-sweet or milk chocolate? Crispy edge? Gooey centers? Everyone has their own thoughts on what exactly makes the perfect chocolate chip cookie.
Me? I don’t like crunchy cookies so the need to be soft. I prefer them chewy, not too sweet, but not too bitter. No crispy edges.
Since the birth of my lovely sourdough starter, “Blanche”, I have attempted to use her in every thing I possibly can. She’s amazing! The flavor she gives and the way she conditions dough… brilliant.
When I began experimenting with her in dessert recipes, it was like a whole new world was opened up to me!
Yeah, I knew about sourdough bread and the benefits of it for your digestion… but I had NO IDEA that you could use it in DESSERTS.
This recipe was actually one of my later sourdough dessert recipes to create. It took trial and error, as do most of my recipes, and my friends and family got to reap the benefits of this process!
I made 80 of these bad boys just last weekend to be able to give to friends at our homeschool co op for Valentines!
Give it a try, and let me know what you think!
Sourdough Brown Butter Chocolate Chip Cookies
Equipment
- 1 Stand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop or Tablespoon
Ingredients
- 1 cups AP flour
- 1 cups bread flour (if you don't have bread flour, substitute for AP)
- 1 tsp baking soda
- 2 tsp corn starch can sub for arrowroot
- 1 tsp salt I prefer Redman's!
- 1.5 sticks butter 3/4 cup
- 1/2 cup brown sugar packed
- 1/2 cup dark brown sugar packed… can be subbed from regular brown sugar
- 1/4 cup sugar
- 1 eggs
- 1 1/2 tsp vanilla
- 1/2 cup sourdough starter can be active or discard
- 1 cups semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Cube the butter. Brown in a skillet over medium heat, stirring frequently. Stop when you see the brown flakes collecting at the bottom and the butter begins to smell 'nutty'. (THIS IS BROWN BUTTER! Each one of those little flakes is an umami flavor explosion!) Let cool before adding to mixture.
- Preheat oven to 350 F
- In a bowl, whisk together the dry ingredients (flours, baking soda, corn starch, salt). Set aside.
- In a stand mixer, beat together on a medium speed the cooled brown butter and sugars until light in color and fluffy (about 7 minutes).
- Mix in the egg until combined.
- Add in sourdough starter and vanilla. Mix until combined.
- Add the dry ingredients in 1/2 a cup at a time, mixing until just combined. DO NOT OVERMIX!
- Mix in the chocolate chips by hand until well dispersed.
- Cover the bowl and place in the fridge for at least an hour, preferably overnight to get the most benefits of the fermentation of the dough.
- Line baking sheets with parchment paper.
- Using a cookie scoop or a tablespoon, scoop dough and roll into balls. Spread them out well on the cookie sheet so they have room to spread.
- Bake at 350 F for 13-15 minutes, until you see the edges begin to turn golden. Do NOT overbake!
- These stay fresh in a sealed container for about a week! They are also easily frozen in both cooked form or as uncooked dough balls. If you would like to cook them from frozen dough, pull them up to defrost for 30 minutes to an hour before baking.
