Browned Butter Sourdough Chocolate Chip Cookie Bars

Steps

1. 1Brown the butter. In a medium saucepan on the stove over medium to medium-high heat, add the butter. Let melt. Then stir as the butter begins to bubble and foam. Stir frequently. (Read: don’t walk away or it could burn) When the liquid butter under the foam turns from yellow, to deep yellow, be ready because it’s nearly done. Once the liquid starts turning a light brown remove it from the heat and let it cool at least 30 minutes or more.
2. 2Combine the browned butter and both sugars. Beat together with an electric hand mixer or with a stand mixer. The mixture will look a bit dry and crumbly, like semi- wet sand.
3. 3Add the egg yolk to the mixture and beat with an electric mixer for a couple of minutes. As you continue beating, the mixture will become lighter and fluffier.
4. 4Add the vanilla and the flat and runny sourdough discard and mix.
5. 5Add the flour, baking soda, baking powder, and salt to a large bowl and whisk to combine. Mix, then add all of it to the wet ingredients. Mix with a large mixing spoon until just barely combined. Don’t over mix.
6. 6Add the chocolate chips and mix together until combined.
7. 7Pour cookie dough into a greased cookie sheet. Use your hands to flatten it to reach the edges of the pan.
8. 8*not necessary but optional for full sourdough fermentation effect* Cover with plastic wrap or a lid and refrigerate for up to 24 hours to ferment.
9. 9Preheat your oven to 350℉.
10. 10Bake for 17-21 minutes. Do not overbake or they will be crumbly. For cold refrigerated dough, you do not need to bring it to room temperature first, but you’ll need to increase the baking time by about 1-2 minutes. They should come out of the oven with the top set and should be a light golden brown color.
11. 11Remove from oven and top with a few more chocolate chips and a sprinkle of flake salt.
12. 12Cut into 24 equal squares or cut into your desired serving size. Enjoy!