why make this recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. By using brown butter, you add a rich, nutty flavor that takes your cookies to the next level. Plus, incorporating sourdough discard not only helps reduce waste, but it also adds a unique depth to the cookie’s flavor and texture. These cookies are chewy on the inside with crisp edges, making them an irresistible treat for cookie lovers.
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
These cookies are best served warm, straight from the oven. You can enjoy them on their own or pair them with a glass of milk, coffee, or tea. They also make a great addition to dessert platters or cookie boxes when sharing with friends and family.
how to store Brown Butter Sourdough Discard Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to wrap them well before freezing. Thaw them at room temperature when you’re ready to enjoy.
tips to make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Use fresh ingredients: Fresh eggs and chocolate can enhance the flavor of your cookies.
- Don’t skip the chilling step: Chilling the dough helps the cookies maintain their shape and adds to their flavor.
- Experiment with chocolate: You can mix different types of chocolate, such as milk chocolate and dark chocolate, for a blend of flavors.
variation
Try adding nuts like chopped walnuts or pecans for an extra crunch. You could also mix in some dried fruits like cranberries for an interesting flavor combination.
FAQs
Q: Can I use all brown sugar instead of granulated sugar?
A: Yes, using all brown sugar will give your cookies a chewier texture and a deeper flavor, but they may spread more.
Q: What can I use if I don’t have sourdough discard?
A: If you don’t have sourdough discard, you can replace it with an equal amount of all-purpose flour and reduce the flour in the recipe accordingly.
Q: How can I make the cookies healthier?
A: You can substitute some of the all-purpose flour with whole wheat flour or add oats to the mixture for added fiber.
Q: Do I need to use brown butter?
A: While brown butter adds a fantastic flavor, you can use regular melted butter if you prefer. However, you will miss out on the nutty taste.
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, 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.
- 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.