Rich, fudgy double chocolate sourdough cookies made with browned butter, chopped dark chocolate, and pistachios. These cookies are soft in the center, with golden edges and a delicate crunch.
Yield: Approximately 12 medium cookies
Ingredients
Wet Ingredients
- ⅓ cup (80 g) sourdough discard
- 7 tbsp (100 g) grass-fed butter, browned and cooled
- 1 large egg
- 2 tbsp local pure maple syrup (or 1 tbsp maple syrup plus 1 tbsp unsulphured molasses, if preferred)
- 2 tbsp very ripe mashed banana (approximately ½ medium banana)
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 tbsp creamy almond butter
Dry Ingredients
- 1 cup + 1 tbsp (125 g) pastry flour
- ¼ cup (25 g) cookies n’ cream protein powder
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ⅛ tsp salt
Mix-Ins
- ½ cup dark chocolate, chopped
- ¼–⅓ cup salted pistachios, chopped
Optional Finishing
- A small sprinkle of flaky sea salt
- Extra finely chopped pistachios
Instructions
1. Brown the Butter
Melt the butter in a saucepan over medium heat. Continue cooking until golden brown and nutty-smelling. Remove from heat and let cool for 10–15 minutes.
2. Mix Wet Ingredients
In a large bowl, combine the browned butter, maple syrup (and molasses, if using), banana, egg, vanilla extract, almond extract, almond butter, and sourdough discard. Whisk until smooth and glossy.
3. Add Dry Ingredients
Stir in the pastry flour, protein powder, cocoa powder, baking soda, and salt. Mix just until no dry streaks remain. The dough should be soft, thick, and slightly sticky.
4. Fold In Mix-Ins
Gently fold in the chopped dark chocolate and chopped pistachios. Reserve a little of each for topping, if desired.
5. Chill the Dough
Cover and refrigerate for at least 1 hour, or overnight for best flavor and texture. Chilling helps hydrate the flour and protein powder and prevents excess spreading.
6. Prepare to Bake
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough into approximately 12 cookies and lightly flatten the tops.
7. Bake
Bake for 10–12 minutes, until the edges look set and the centers still appear slightly soft. Do not overbake.
8. Cool
Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a cooling rack. They become chewier and fudgier as they cool.