Directions
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Preheat your oven to 350°F (175°C). This ensures that the temperature is just right for baking these tremendous cookies.
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In a saucepan, melt the butter over medium heat. Keep a close eye on it until it turns brown and emits a nutty aroma. Once it reaches that point, remove it from heat and allow it to cool slightly.
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In a mixing bowl, combine the brown butter and both sugars. Mix everything together until it becomes smooth and the mixture glistens with sweetness.
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Add in the egg and vanilla extract. Stir well to ensure they are thoroughly incorporated. The mixture should start to take on a shiny appearance.
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Stir in the sourdough discard until it’s fully combined. This step is crucial as it adds a wonderful depth of flavor that pairs beautifully with the brown butter.
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In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry mixture into the wet ingredients, stirring just until everything is combined. Be careful not to over-mix; a few flour streaks are perfectly fine.
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Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the cookie dough.
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Scoop spoonfuls of dough and drop them onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread while baking.
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Bake for 10-12 minutes or until the edges appear golden brown. The centers may look slightly soft, but they will firm up as they cool.
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Allow the cookies to cool on the baking sheet for a few minutes. Once they have set a bit, transfer them to a wire rack to cool completely.
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