This chocolate chip cookie recipe makes about 12 to 14 cookies. It is perfect for using up your sourdough discard.
This recipe is inspired by Amy Bakes Bread Sourdough Chocolate Chips Cookies.
Ingredients:
| Butter | 90 g (or 70 g brown butter) |
| Whole cane sugar | 150 g |
| Sugar | 30 g |
| Vanilla extract | 6 g |
| Sourdough discard | 100 g |
| Egg yolk | 1 |
| Flour | 200 g |
| Dark chocolate | 100 g |
| Milk chocolate (with caramel, hazelnuts etc.) | 70 g |
| Salt | 6 g |
| Baking soda | 3 g |
| Baking powder | 3 g |
| Milk | optional, depending on consistency of the dough |
Instructions:
Heat the butter in a saucepan until it becomes brown and a nutty aroma is produced. Then let the butter cool down to room temperature.
Combine sourdough discard, sugar, brown sugar, vanilla extract, egg yolk, salt and the room temperature brown butter in a bowl .
Whisk together flour, baking soda and baking powder in a separate bowl.
Cut the chocolate into large chunks.
Add the chocolate to the wet mixture and stir. Finally, add the dry mixture as well and mix until evenly combined. (Note: Do not overmix it and if the mixture is too dry add a splash of milk.)
Place the dough in the fridge (for at least 15 minutes).
Portion the cookie dough and place on a baking sheet.
Bake the cookies in a preheated oven at 200°C for about 11 minutes, depending on the size of the cookies.
Let the cookies cool down and enjoy.