Perfect Sourdough Chocolate Chip Cookies

Instructions

1. Brown the Butter

• In a saucepan, brown the butter until golden and fragrant
• Set aside to cool completely

1. Mix Wet Ingredients

• Combine cooled brown butter with granulated and brown sugars
• Add vanilla extract and mix well
• Beat in egg yolks and sourdough discard until light and fluffy

1. Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt

1. Make Cookie Dough

• Gradually incorporate dry ingredients into wet mixture
• Fold in chocolate chips
• Chill dough for 1 hour in refrigerator

1. Bake

• Preheat oven to 350°F (175°C)
• Form 1-inch balls of dough
• Place on baking sheet 1.5 inches apart
• Bake for 10-12 minutes until golden brown

Tips

• Ensure brown butter is completely cooled before mixing
• Don’t skip the chilling step – it helps develop flavor and prevents spreading
• Use room temperature ingredients for best results
• Store in an airtight container for up to 5 days

Notes

This recipe was perfected over 125 test cookies to achieve the perfect balance of sourdough tang and classic chocolate chip cookie comfort. The brown butter adds a wonderful nutty depth, while the sourdough discard brings complexity to the flavor profile.