Sourdough Chocolate Chip Cookies
Browning the butter is what gives these cookies their deep, nutty flavor, which is a great base for the dark brown sugar and big chunks of bittersweet chocolate. The dough is simple to put together, but the chill time is a mandatory step - it's what keeps the cookies thick and chewy with crisp edges instead of spreading into thin wafers.
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
Dough can be chilled up to 24 hours for deeper flavor.
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