Sourdough Brown Butter Chocolate Chip Cookies
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
PRODUCTS
Instructions
- 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.
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