🛒 Ingredients
- 1 cup sourdough discard
- 1½ cups browned butter, cooled (unsalted preferred)
- 4 cups all-purpose flour
- 1 whole egg
- 1 egg yolk
- 2 cups brown sugar
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 tablespoon vanilla extract
- 3 cups chocolate chips (mix of milk, dark, or semi-sweet)
👩🍳 Method
1️⃣ Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, cornstarch, and baking soda. Set aside.
2️⃣ Cream the Butter and Sugars
Using a stand mixer (or a hand mixer with a large bowl), beat the cooled browned butter with both sugars until light and creamy.
3️⃣ Add the Wet Ingredients
Mix in the whole egg and egg yolk until fully incorporated. Stir in the vanilla extract and sourdough discard, blending until smooth and well combined.
4️⃣ Incorporate the Dry Mixture
Add half of the dry ingredients to the wet mixture and mix until mostly combined. Add the remaining dry ingredients and stir just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
5️⃣ Fold in Chocolate Chips
Gently stir the chocolate chips into the dough until evenly distributed.
6️⃣ Chill the Dough
Cover the bowl and refrigerate the dough for at least 10 minutes. For deeper flavor and improved digestibility, you can chill it for up to 24 hours.
If chilled overnight, allow the dough to rest at room temperature for 10–20 minutes before scooping.
7️⃣ Bake
Preheat the oven to 350°F (175°C). Scoop the dough into roughly 2-tablespoon portions (a cookie scoop works well). Arrange on a baking sheet and bake for 12–14 minutes. The centers should look slightly soft — do not overbake.
8️⃣ Cool and Store
Let the cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely. Store in an airtight container or zip-top bag. These cookies also freeze beautifully for later enjoyment.
