Simple and Delicious Brown Butter Sourdough Chocolate Chip Cookies

With all of the things I have cooked for my family, my oldest child has pointed out several times over the last year, that I have never once made Chocolate Chip Cookies. I honestly tend to prioritize our main courses and breads. Desserts honestly don’t tend to be a big priority for me unless it is a special occasion. This Valentines however he had been working really hard to rebuild our chicken tractors before our spring batch of meat chickens. I thought I would surprise him with Chocolate Chip Valentines Cookies.

Don’t laugh at me, but as a kid I loved Chewy Chips Ahoy cookies and these cookies brought back memories of those. They aren’t too sweet and have a nice salty dough to balance the chocolate. I don’t prefer a too chocolatey cookie, so if chocolate is your favorite part feel free to add more. I have made these with both regular and mini chocolate chips. Don’t skip on the browned butter, you do not want it burned, but brown it gently and it is a game changer for flavor.

This recipe calls for sucanat sugar, you can substitute it, but I do recommend it. It is a minimally processed sugar that does not have the molasses removed. The molasses is where all the vitamins and minerals in the sugar cane is found. This sugar has a light pleasant vanilla flavor. I use Sucanat for pretty much anything that calls for sugar, except for feeding my Kombucha and bees!

I used a 1” cookie scoop to get them a nice standard size ball. Evenly sized cookies will bake better and give you more consistent results. If they seem sticky when you go to form them, then don’t be afraid to chill your dough for a few minutes until it is set firmer.

Enjoy!

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Simple and Delicious Brown Butter Sourdough Chocolate Chip Cookies

Yield: 40 small Cookies

Author: Gather House Provisions

Prep time: 10 MinCook time: 12 MinInactive time: 10 MinTotal time: 32 Min

Simple, whole food ingredients, and sourdough that come together to make a perfect soft and chewy chocolate chip cookie.

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Ingredients

• 2 3/4 Cups All Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 2/3 Cups Sucanat Sugar (Whole Unprocessed Cane Sugar, Can be substituted for 1 cup brown and 2/3 cups granulated sugar)
• 1 Cup Butter
• 2 Large Egg Yolks
• 1 Cup Sourdough Discard
• 1 TBS Vanilla
• 1 1/2 Cups Chocolate Chips

Instructions

1. Pre-heat oven to 350*
2. Brown butter gently over medium heat and set aside to cool
3. Mix cooled butter, sugar, salt, and vanilla with mixer.
4. Add egg yolks and sourdough discard, whip until light and fluffy.
5. In a separate bowl mix remaining dry ingredients, slowly mix into wet ingredients.
6. Once dry ingredients are well incorporated add chocolate chips.
7. If sticky refrigerate until firmer and easier to work with.
8. Scoop and form into 1" balls and place on a parchment lined baking sheet 1" apart.
9. Bake at 350* for 10-12 minutes or until gently set. Leave on baking sheet for a few minutes to finish cooking, then place on wire rack to cook.
10. Store in an air tight container.

Notes

Sucanat is sugar cane juice that is dehydrated and retains all of the molasses, because the molasses is not removed it has all of the original vitamins and minerals. It has a lovely vanilla flavor to it and it is what I use for almost all recipes requiring sugar. You could also use Muscovado or Rapadura, which are similar. I purchase mine from Azure Standard in bulk, but I can also find it in smaller quantities at our local health food store.

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Natural Sucanat