Sourdough Rhubarb Cookies

In a saucepan or light-colored skillet, melt the butter over medium heat. Constantly stir with a spatula as the butter sputters and the milk solids turn brown, nutty, and aromatic in just a few minutes.
Immediately remove from the heat and pour the butter into a large mixing bowl to cool to room temperature.
226 g Unsalted Butter
As the butter cools, whisk the all-purpose flour, baking soda, and salt in a small bowl. Set aside.
300 g All-purpose Flour, ¾ tsp Baking Soda, ½ tsp Kosher Salt
In the large mixing bowl with the brown butter, whisk in the eggs, sugar, vanilla, and sourdough discard together until incorporated.
250 g Granulated Sugar, 2 Eggs, 100 g Sourdough Discard, 1 tsp Vanilla Extract
Add the dry ingredients to the bowl of wet ingredients and fold with a spatula until just a few floury spots remain. Fold in the chopped white chocolate chunks and rhubarb.
170 g White Chocolate, 120 g Rhubarb
Cover and chill the cookie dough for at least 30 minutes. This will infuse the flavors and make rolling out easier.
Preheat the oven to 325ºF (163ºC). Line baking sheets with parchment paper.
Scoop out 2 ½ TBS or 50g of cookie dough and roll into balls. Space a few inches apart on baking sheets and top with more chopped white chocolate, rhubarb, and optional raw sugar.
Bake for 14-15 minutes until the edges just set. Gently tap the pans on the counter 2 minutes before they're finished baking and immediately after baking to help them spread.
Cool on a wire rack for at least 15 minutes.
Raw Sugar

Equipment

Ingredients

Instructions

Notes