Ingredients
Equipment
Method
Baking Process
- Melt the butter in a saucepan over medium heat until golden brown and nutty.
- Scrape the browned bits into a large mixing bowl and let cool for 10–15 minutes.
- Add the light brown sugar and granulated sugar to the browned butter and whisk until smooth.
- Add the whole egg, egg yolk, and vanilla extract to the mixture and whisk until glossy.
- Stir in the unfed sourdough discard until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Cover the dough and refrigerate for at least 2 hours, up to 72 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place on the baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and centers are soft but set.
- Press extra chocolate chips on top after baking and optionally shape cookies with a glass.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Nutrition
Notes
Feel free to customize by swapping in your favorite types of chocolate or adding nuts for extra crunch.