Sourdough Discard Chocolate Chip Toffee Cookies Recipe

Brown the butter. Add the butter to a small skillet over medium heat. Once melted, turn the heat down to medium-low, and continue cooking until brown bits have formed on the bottom, about 4 minutes.
Make the dough. Immediately (carefully) pour the hot butter into a large bowl, making sure to scrape all the brown bits up from the bottom of the skillet (that’s where the flavor is!). Add the brown sugar, white sugar, and vanilla, and stir well. Add the flour, baking powder, baking soda, and salt, and stir to combine.
Chill. Cool to room temperature (about 20 minutes), then cover the bowl with plastic wrap and chill at least 4 hours, or up to 24 hours.
Prep for baking. When you want to bake the cookies, preheat the oven to 350F. Let the dough sit at room temperature for 20 minutes, and then mix in the chocolate chips, walnuts, and toffee bits (the dough will be stiff, and it’s easiest to do this with your hands; start by crumbling the dough, and then work in the add-ins). Line 2 half-sheet pans with parchment paper.
Shape. Divide the dough into 10 equal portions, roll each into a ball, and arrange them evenly on the baking pans.
Bake. Bake the cookies until they’re golden along the outside and puffed in the center, about 15 to 17 minutes, rotating the trays once halfway through. As soon as they’re out of the oven, using potholders, carefully tap the tray a couple times on a hard surface to deflate the cookies. If you want perfect circles, while they’re still hot, invert a glass over each cookie and gently swirl it around.

Sourdough Discard Chocolate Chip Toffee Cookies Recipe

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