Ingredients
- 2 sticks unsalted butter: melted, browned and cooled
- 75g granulated sugar
- 125g brown sugar
- 1 large egg, room temperature
- 1 cup sourdough starter, unfed
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2 cups (16 ounces) large chocolate chips
- ¼ tsp ground black cardamom
- ⅛ tsp ground clove
- ⅛ tsp grated nutmeg
Directions
In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.
In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.
Add the egg to the mixture, stirring until incorporated.
Stir in the sourdough starter and vanilla extract.
Add the flour, salt, and baking soda, careful to not overmix.
Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.
When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.
Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)
Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.
Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/