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BROWNED BUTTER SAGE SOURDOUGH CHOCOLATE CHIP COOKIES
Michelle Sam
A sophisticated and delicious cookie with a browned butter flavor and a hint of sage earthiness. A winner when compared to a traditional chocolate chip cookie!
4.80
from
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votes
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Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
resting
1
day
d
Total Time
1
day
d
32
minutes
mins
Course
Dessert
Cuisine
American
Servings
30
cookies
Calories
202
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
227
g
unsalted butter
▢
215
g
brown sugar
▢
150
g
granulated white sugar
▢
2
eggs
▢
1
tsp
pure vanilla extract
▢
120
g
sourdough starter
100% hydration. Discard can be used.
▢
240
g
all-purpose flour
▢
60
g
whole wheat flour
▢
1
tsp
baking powder
▢
1
tsp
baking soda
▢
1
tsp
salt
▢
255
g
chocolate chips
▢
5
g
fresh sage
Instructions
▢
In a medium saucepan (no dark interior), heat the butter over medium low heat.
227 g unsalted butter
▢
Chiffonade (cut into thin strips) sage leaves
▢
Add the sage leaves to the saucepan and allow the sage to infuse into the butter.
5 g fresh sage
▢
Heat until the butter bubbles and begins to brown. This should take about 5-8 minutes depending on the heat.
▢
Remove the sage leaves when crisp.
▢
Once the butter turns golden brown, , immediately pour the mixture into the mixing bowl of the stand mixer and allow to cool to room temperature.
▢
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
240 g all-purpose flour,
60 g whole wheat flour,
1 tsp baking powder,
1 tsp salt,
1 tsp baking soda
▢
When the butter has cooled to room temperature in the stand mixer bowl, add both the sugars, eggs, vanilla and sourdough starter.
215 g brown sugar,
150 g granulated white sugar,
2 eggs,
120 g sourdough starter,
1 tsp pure vanilla extract
▢
With the paddle attachment, beat at medium speed for 2 minutes until light and airy.
▢
Add the flour mixture and beat for an additional 2 minutes.
▢
Remove bowl from stand mixer.
▢
Add the chocolate chips and incorporate into the batter with a wooden spoon.
255 g chocolate chips
▢
Refrigerate for 24-48 hours for the sourdough to do it's thing and the butter to firm up.
▢
Use a cookie scoop, spoon cookies onto a baking sheet lined with parchment paper or a silicone mat and slightly flatten into thick discs.
▢
Add and depress crisp sage leaves to the top of the cookies.
▢
Preheat the oven to 325° F. Bake for 12 minutes
▢
Freeze unbaked cookie batter for future use.
Nutrition
Serving:
1
cookie
Calories:
202
kcal
Carbohydrates:
28
g
Protein:
2
g
Fat:
10
g
Saturated Fat:
6
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
2
g
Trans Fat:
0.2
g
Cholesterol:
27
mg
Sodium:
135
mg
Potassium:
64
mg
Fiber:
0.5
g
Sugar:
18
g
Vitamin A:
205
IU
Calcium:
28
mg
Iron:
1
mg
Net Carbohydrates:
27
g
Keyword
browned butter sage sourdough chocolate chip cookies, chocolate chip cookies, sourdough cookies, sourdough discard recipes, sourdough discards
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