Sourdough Brown Butter Chai Snickerdoodles

In a small pot on low, brown:

 -1 stick (1/2 cup) unsalted butter. (113 g)

Butter should be caramel in color and have small brown flecks.  Set aside until room temperature. (I did this the night before.)

In a bowl sift together:

400 g ap flour 

2 teaspoons cream of tartar

1 teaspoons baking soda 

2 teaspoons chai spice (I use Watkin’s)

1/2 teaspoons salt

Set aside. 

Wet ingredients:

113 g Brown butter (previously made) 

1 cup white sugar

1 egg

1 egg yolk

1 1/2 teaspoons vanilla

1/2 cup sourdough discard

Preheat oven to 375, and line a cookie sheet with parchment. In your stand mixer or with hand beaters whip together your brown butter and white sugar for about 3 minutes. Mix in 1 egg and 1 egg yolk, and vanilla. Add 1/2 cup sourdough discard on low until all ingredients are well combined and fluffy. Add dry ingredients slowly on low until all ingredients are incorporated. 

Mix in a shallow bowl:

 1/2 cup white  granulated sugar

 2 t chai spice

Scoop cookie dough into 1/4 cup portions, roll into a ball. Then roll in your sugar chai mix. Transfer to baking sheet. Flatten cookies slightly with palm. 

OVERNIGHT FERMENT OPTION: 

After you scoop cookies, instead of rolling in sugar transfer to tray and cover with wrap. Refrigerate overnight, then next day before you bake roll in sugar and follow normal baking steps listed.

Bake at 375 for 15 mins- flatten your cookie right out of the oven. Sprinkle with more sugar spice mix. Makes 12-14 large cookies!

Click here to view my shop and see what I use to create my recipes!