If you've ever felt that tiny pang of guilt discarding your excess sourdough starter, this recipe for Sourdough Chocolate Chip Cookies is about to become your best friend.
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Prepare yourself for the softest, chewiest cookie you've ever tasted, perfectly balanced between the rich sweetness of chocolate, nutty browned butter and a surprising hint of salty tang.
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This chewy sourdough chocolate chip cookies recipe is super simple. Here’s how it’s made with leftover sourdough starter:
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While your butter is browning, gather the dry ingredients and whisk them together to ensure they are well combined.
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In a separate large bowl, mix the browned butter and sugars, then add eggs and sourdough starter.
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Gradually add the flour mixture to the batter. Mix on low speed just until everything comes together to form a dough, being careful not to overmix and add chocolate chips.
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Place the dough in an airtight container and set in the fridge for at least 2 hours so that the dough starts to solidify before baking.
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Bake cookies for about 14-16 minutes or until you notice that the edges are set and slightly golden brown and enjoy!