Why Make This Recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on traditional cookies. By using brown butter, you get a rich, nutty flavor that elevates the taste of the classic chocolate chip cookie. Plus, incorporating sourdough discard not only reduces waste but also adds a slight tanginess and chewiness. These cookies are perfect for satisfying your sweet tooth while also being resourceful!
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1/2 cup sourdough discard (unfed)
- 1 tablespoon vanilla extract
- 2-1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping)
- Flaky sea salt (for garnish, optional)
Directions:
- Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
- Add brown sugar and granulated sugar to the brown butter and whisk to combine.
- Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
- Stir in the sourdough discard until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
- Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.
- When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
- Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently "scoot" the cookies into perfect circles, if desired.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies
Serve these cookies warm with a glass of milk or your favorite hot beverage. They are perfect for dessert or a sweet snack throughout the day. You can also enjoy them with ice cream for an indulgent treat.
How to Store Brown Butter Sourdough Discard Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze the cookies for up to three months. Just make sure to wrap them well!
Tips to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Make sure to let the brown butter cool before mixing the sugars to prevent the eggs from cooking.
- Experiment with different types of chocolate chips or add nuts for added texture.
- Chilling the dough is key for the best cookie texture, so don’t skip that step!
Variation
You can add in chopped nuts, such as walnuts or pecans, for an extra crunch. Additionally, substituting half of the chocolate chips with peanut butter chips can create a delicious twist!
FAQs
Q: Can I use old sourdough starter for this recipe?
A: Yes, unfed sourdough discard works great in this recipe, and it’s a good way to use up leftover starter.
Q: What happens if I don’t chill the dough?
A: If you don’t chill the dough, the cookies may spread too much while baking and result in a thinner texture.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it’s suitable for baking cookies.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Method
- Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, turns golden brown, and smells nutty. Scrape all browned bits into a large mixing bowl and let cool for 10–15 minutes.
- Add brown sugar and granulated sugar to the brown butter and whisk to combine.
- Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
- Stir in the sourdough discard until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
- Cover and chill the dough in the refrigerator for at least 2 hours up to 72 hours.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers look slightly soft.
- Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently 'scoot' the cookies into perfect circles, if desired.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.