chocolate chip cookie

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/

Tip: Refrigerate the dough overnight to develop structure and a more complex flavor.

Ingredients

3 sticks unsalted sweet cream butter (345g)
1 3/4 cup light brown sugar packed, (350g)
1/2 cup granulated sugar (100g)
3 Tbsp bourbon (50ml)
2 tsp pure vanilla extract (10 ml)
2 large eggs + 1 egg yolk
4 cups all-purpose flour (500g)
2 tsp cornstarch (8g)
1 1/2 tsp baking soda (6g)
3/4 tsp salt (3g)
2 1/2 cups chocolate chips/chunks (425g)

Directions

Melt butter over medium low heat. Heat the melted butter, swirling occasionally, until it turns amber and gives a nutty aroma. Immediately transfer to a heatproof bowl to halt cooking and allow to cool to room temperature, at least 90 minutes.

Combine browned butter and sugars in a stand mixer with a paddle attachment. Cream the sugars and butter until well incorporated and slightly fluffy. Add eggs and yolk one at a time, allowing each egg to fully incorporate, also scraping down the sides. Add vanilla and bourbon, then mix to incorporate, also scraping down the sides one last time.

Whisk together flour, cornstarch, baking soda and salt in another bowl. Add in thirds to the wet ingredients, mixing slowly so to not incorporate air.

Add chocolate chips/chunks and stir to combine.

Turn out onto cling wrap and seal. Refrigerate overnight to several days to develop texture and flavor.

Baking

Preheat oven to 350°F. Line a baking sheet with parchment.

Scoop out ¼ cup sized balls of dough and place on lined sheet 3 inches apart. Press dough gently to the sheet to flatten slightly. Bake in 350°F oven 10-12 minutes until well browned, turning once. Optionally sprinkle with flaked sea salt while turning.

Allow to cool and set 10 minutes before transferring to a cooling rack.

Adapted from https://sugarspunrun.com/browned-butter-and-bourbon-cookies/