These Brown Butter Sourdough Discard Chocolate Chip Cookies are a game-changer! With the nutty flavor of brown butter and gooey chocolate chips, they’re hard to resist.
Using sourdough discard means no waste, and trust me, these cookies are worth every bite! I love to pair them with a glass of milk for the perfect treat after a long day.
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here. It adds a nutty flavor that elevates the cookies. If you only have salted butter, that’s okay! Just reduce the added salt in the recipe slightly.
Sourdough Discard: This recipe is a fantastic way to use up sourdough discard. If you don’t have any, you can replace it with yogurt or applesauce for a similar moisture effect, though the flavor will differ slightly.
Granulated & Brown Sugar: Both sugars create the perfect sweetness and chewy texture. If you want to make it healthier, consider substituting with coconut sugar or a sugar alternative like monk fruit sweetener.
Flour: All-purpose flour gives the cookies structure. If you’re gluten-free, a 1:1 gluten-free blend can work, but the texture might be a bit different.
How Do I Brown Butter Without Burning It?
Brown butter adds a lovely depth to these cookies and is simple to make with the right steps:
- Start with a saucepan over medium heat. Add the unsalted butter and let it melt.
- Keep an eye on it, swirling often for even cooking.
- Once melted, the butter will bubble and froth before turning golden brown. This usually takes about 5 minutes.
- As soon as it reaches a rich amber color and smells nutty, remove it from heat to prevent burning.
This process can transform your cookies, so don’t rush it! Adjust the heat if needed to avoid burning, and it’s best to watch closely during the last moments of cooking.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) sourdough discard (unfed, or discard from feeding)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) dark or semi-sweet chocolate chunks or chips
- Flaky sea salt for sprinkling on top (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. You’ll have warm, delicious cookies ready in about half an hour!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, prepare a baking sheet by lining it with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Browning the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep an eye on it and swirl the pan often. You’ll want to cook it until it turns a beautiful golden brown and gives off a nutty aroma—this takes about 5 minutes. Once it’s ready, remove it from heat and let it cool down a bit!
3. Mixing the Sugars:
In a large mixing bowl, combine your warm browned butter with the granulated sugar and brown sugar. Whisk everything together until it’s nice and smooth. The warm butter helps melt the sugars and create a rich flavor.
4. Adding the Wet Ingredients:
Next, mix in the sourdough discard, egg, and vanilla extract. Stir until the mixture is fully combined. This will help add moisture and that signature tangy flavor to your cookies!
5. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that everything is evenly distributed which helps the cookies bake perfectly.
6. Mixing It All Together:
Now, gradually add the dry ingredients to your wet mixture. Stir gently until just combined—overmixing can make the cookies tough, and we don’t want that!
7. Folding in the Chocolate:
Finally, fold in the chocolate chunks or chips. Make sure they’re evenly distributed throughout the dough for that perfect chocolatey bite in every cookie!
8. Scooping and Spacing:
Scoop out tablespoon-sized mounds of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. They’ll spread as they bake, so give them some room!
9. A Touch of Sea Salt:
If you’d like, sprinkle a pinch of flaky sea salt on top of each cookie dough mound. This will add a delicious contrast to the sweet chocolate.
10. Baking Time:
Pop those cookies in the oven and bake for 10-12 minutes. You want the edges to be golden and the centers to look set but still soft. They will continue to firm up as they cool!
11. Cooling Down:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
12. Enjoy!
Now it’s time to dig in! Enjoy these delightful cookies warm, with melty chocolate and a hint of sourdough tang. They’re perfect for sharing, or you know, just keeping all to yourself!
These cookies are a fantastic way to use up that sourdough discard while treating yourself to a delicious, sweet treat. Happy baking!
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, unsalted butter is preferable as it allows you to control the amount of salt in the recipe. If you only have salted butter, just reduce the added salt in the recipe by about 1/4 teaspoon.
Can I Make Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or applesauce as a substitute. Each will add moisture, though the flavor will slightly differ from the unique tang of sourdough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months; just thaw at room temperature before enjoying.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just allow it to sit at room temperature for a short bit to soften before scooping and baking.
