Description
Delight in these Brown Butter Sourdough Discard Chocolate Chip Cookies, featuring a rich, nutty flavor from browned butter combined with the tang of sourdough discard. Soft, chewy, and packed with chocolate chips, these cookies offer a unique twist on a classic favorite, perfect for using up sourdough discard in a delicious way.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup sourdough discard (unfed)
- 1 tablespoon vanilla extract
Dry Ingredients
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Mix-ins
- 1-1/2 cups dark or semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Combine Sugars and Butter: Whisk the light brown sugar and granulated sugar into the cooled browned butter until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract until the batter becomes smooth and uniform.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard thoroughly until fully combined with the wet ingredients.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding to combine without overmixing. Fold in the dark or semi-sweet chocolate chips evenly into the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours or up to 72 hours to enhance flavor and texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Scoop the dough into cookie-sized balls and arrange them on the prepared baking sheets, leaving some space between each. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious brown butter sourdough chocolate chip cookies!
Notes
- Using sourdough discard adds a pleasant tang and uses leftover starter efficiently.
- Do not skip chilling the dough; it improves the flavor and texture.
- Brown the butter carefully to avoid burning; remove from heat as soon as nutty aroma develops.
- For chewier cookies, slightly underbake and let them cool on the baking sheet.
- The dough can be refrigerated up to 3 days to allow flavor development.
