salted caramel sourdough cookies

These salted caramel sourdough cookies offer a delightful twist on traditional chocolate chip cookies by incorporating sourdough discard, which adds a subtle tang and enhances the texture with a slight chewiness. The process includes mixing unsalted butter with a blend of brown and granulated sugars for balanced sweetness and moisture, while vanilla bean paste intensifies the aroma and flavor. An important step is adding semisweet chocolate chips and drizzling caramel sauce onto each cookie before refrigerating the dough for 2 to 4 hours. This chilling step is essential as it allows the dough to firm up, making the cookies thicker and helping develop flavors. Baking at 350 degrees Fahrenheit for about 10-12 minutes results in perfectly golden edges with a soft center. To elevate the experience, the finished cookies are topped with flaky sea salt, such as Maldon sea salt flakes, which contrast wonderfully with the sweet caramel and chocolate, creating a complex flavor profile in every bite. Incorporating sourdough discard not only reduces waste but brings a unique, artisanal quality to these fall baking treats. For best results, use room temperature egg yolks to ensure smooth mixing and to improve the cookie's structure. Adjustments like adding a teaspoon of baking powder and soda help the dough rise just right. These cookies are ideal for cozy autumn days, offering both comfort and gourmet taste. Enjoy them fresh from the oven or cooled, paired with a warm beverage for a satisfying snack.