Sourdough Brown Butter Chocolate Chip Cookies
The BEST chocolate chip cookies you'll ever make... or your money back!
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.