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Chewy cookies made with browned butter and sourdough discard, also know as Dylan’s cookies (just addd toffee bits, and white chocolate (:)
15 min
Prep Time
12 min
Cook Time
2 hrs 27 min
Total Time
22
Serves
22
Servings
Chill dough at least 2 hours or overnight for best texture. Sprinkle flaky sea salt after baking if desired. Store baked cookies at room temperature for 2–3 days or freeze dough balls.
Melt the butter in a medium frying pan over medium heat, stirring occasionally. Continue stirring until small amber specks form and butter is browned, about 2–3 minutes. Remove from heat and pour into a large mixing bowl. (You should have about 180 g browned butter.)
Let the browned butter cool to room temperature, about 30 minutes. If it solidifies slightly, that's okay.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
To the cooled browned butter, add white sugar and brown sugar and mix with a wooden spoon. Add egg yolks, vanilla, and sourdough discard and mix until incorporated.
Add the dry ingredients to the wet mixture a little at a time until fully incorporated. Fold in the chocolate chips.
Portion dough into 70 g balls (about 3 tablespoons) with a cookie scoop, roll smooth, top with extra chocolate chips if desired, and chill in the refrigerator for at least 2 hours or overnight.
Preheat oven to 375°F. Place about 5 cookies on a rimmed 13×18 inch baking sheet lined with parchment paper. Bake 11–13 minutes until edges are just golden. Let cookies rest on the sheet for 5 minutes, sprinkle with flaky sea salt if desired, then transfer to a wire rack to cool completely.
To shape perfectly round cookies, gently push edges inward with the backs of two spoons immediately after removing from the oven while still warm and pliable.