Inspired by The Sourdough Sparrow, these cookies are served at each of my classes, and I have had some repeat clients claim they returned solely for the cookies. I can’t say I blame them!
Ingredients:
500g all purpose flour
12g baking soda
12g arrowroot powder or corn starch
6g salt
330 grams (3 sticks) salted butter, browned
400g brown sugar
80g granulated sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
200g sourdough discard
250g milk chocolate chips
250g semi-sweet chocolate chips
Flaky sea salt, for sprinkling
Directions:
In a saucepan over medium heat, melt and cook the butter until it smells toasty and is dark caramel in color. Let it cool slightly.
Whisk together flour, baking soda, arrowroot powder, and salt. Set aside.
Mix browned butter with sugars, then add the egg, egg yolk, and vanilla and mix again. You can do this with a sturdy whisk, wooden spoon, or in a stand mixer with the paddle attachment. Pour in sourdough discard. Mix well.
Gradually mix in the dry ingredients, about 1 cup at a time.
Gently mix in chocolate chips. I usually do this by hand.
Spoon cookie batter onto a large piece of parchment paper (2 feet long) and flatten the dough, then fold the edges of the parchment paper over the dough to completely cover it. Place in the refrigerator for at least 30 minutes, or preferably overnight. The dough will last for 3 days in the refrigerator before baking.
Preheat oven to 375. Shape 90g balls of dough and space them at least 3 inches apart on the cookie sheet. Sprinkle with flaky sea salt.
Bake for 11-13 minutes. Let cool slightly. Enjoy!
Variation:
Whisk ¾ cup cocoa powder in with the dry ingredients to make triple chocolate chip cookies
