Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 1/2 cups bittersweet chocolate chunks
- Flaky sea salt, for sprinkling
Make the Cookie Dough
First, brown the butter. Melt the butter in a small saucepan over medium heat. Let it cook, swirling the pan occasionally, until it foams up and you see little brown bits forming at the bottom. It should smell nutty.
Immediately pour the hot brown butter into a large bowl to stop the cooking process.
Add the dark brown sugar and granulated sugar to the hot butter and whisk everything together until it’s completely combined.
Let the mixture cool for a few minutes before whisking in the eggs, one at a time. Whisk in the vanilla extract.
Combine and Chill the Dough
In a separate, medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Add the dry ingredients to the wet mixture and fold with a spatula until everything is just combined.
Fold in the bittersweet chocolate chunks.
Cover the bowl and chill the dough in the fridge for at least ~1 hour, or up to 24 hours.
Bake the Cookies
When you’re ready to bake, preheat your oven to 375 F and line two baking sheets with parchment paper.
Scoop the dough into large balls, about 1/4 cup each, and place them on the prepared baking sheets, leaving at least 3 inches of space between each one.
Bake for ~11-13 minutes, until the edges are golden and set, but the centers are still slightly soft.
Remove from the oven and sprinkle with flaky sea salt.
Let the cookies cool on the baking sheets for ~5 minutes before moving them to a wire rack to cool completely.
Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1 1/2 cups bittersweet chocolate chunks
- Flaky sea salt for sprinkling
Instructions
- Brown butter in saucepan over medium heat until foamy and nutty-smelling with brown bits forming.
- Pour hot brown butter into large bowl and whisk in both sugars until combined.
- Cool mixture briefly, then whisk in eggs one at a time and vanilla extract.
- Whisk flour, baking powder, baking soda, and kosher salt in separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Fold in chocolate chunks.
- Cover and chill dough for 1 hour.
- Preheat oven to 375°F and line baking sheets with parchment.
- Scoop 1/4 cup dough balls onto sheets, spacing 3 inches apart.
- Bake 11-13 minutes until edges are golden but centers slightly soft.
- Sprinkle with flaky sea salt.
- Cool on sheets 5 minutes, then transfer to wire rack.
Notes
