If you have some sourdough discard lying around and a craving for something sweet and irresistible, you are in for a real treat with this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. The magic lies in the rich, nutty flavor of brown butter mingling with the slight tang from the sourdough discard, resulting in cookies that are soft, chewy, and loaded with pockets of melty chocolate. These cookies are not only a clever way to reduce waste but also a delicious, comforting snack that feels like a warm hug in cookie form.
Ingredients You’ll Need
Gathering the right ingredients is what makes this recipe come alive. Each element plays a crucial role, whether it’s deepening flavor, adding texture, or balancing sweetness. Here’s what you’ll need to make these unforgettable cookies:
- Unsalted butter (1 cup): Browning the butter creates a nutty, caramel-like flavor that elevates the cookie.
- Light brown sugar (1 cup): Adds moisture and a subtle molasses richness.
- Granulated sugar (1/2 cup): Provides sweetness and helps with the crisp edges.
- Large egg (1) and egg yolk (1): Bind ingredients together and add richness.
- Unfed sourdough discard (1/2 cup): The star ingredient that adds a subtle tang and extra chewiness.
- Vanilla extract (1 tablespoon): Enhances the overall flavor with warm, sweet notes.
- All-purpose flour (2-1/3 cups): The structure of your cookie.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Help the cookies rise just right and maintain tenderness.
- Salt (3/4 teaspoon): Balances sweetness and brings out all the flavors.
- Ground cinnamon (1/2 teaspoon): Adds a gentle warmth and complexity.
- Dark or semi-sweet chocolate chips (1-1/2 cups): Pockets of gooey chocolate that make each bite heavenly.
- Extra chocolate chips and flaky sea salt (optional): Perfect for topping to add a beautiful finish and a burst of flavor.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Begin by melting your unsalted butter in a saucepan over medium heat. Let it cook until it turns a beautiful golden brown and releases a nutty aroma. This step is key—it transforms the flavor and adds a depth you can’t get with regular melted butter. Be careful not to burn it. Once browned, pour the butter into a bowl and let it cool for 10 to 15 minutes.
Step 2: Mix Wet Ingredients
In a mixing bowl, whisk together the cooled browned butter with both the light brown sugar and granulated sugar. This creates a luscious, creamy base. Then, add the egg, egg yolk, and vanilla extract, whisking thoroughly until the mixture is smooth and cohesive. This combination ensures rich flavor and the perfect texture.
Step 3: Add the Sourdough Discard
Stir in the unfed sourdough discard fully. This ingredient is the secret to chewy cookies with a subtle tang that brightens every bite. Don’t worry, the tang isn’t overpowering but balances beautifully with the sweetness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This dry mix adds structure and a touch of warming spice, making the final cookies uniquely comforting.
Step 5: Bring It All Together
Gradually mix the dry ingredients into the wet mixture, folding them gently until just combined. Then, fold in the chocolate chips, giving you those delightful bursts of melty chocolate in every cookie.
Step 6: Chill the Dough
Cover the dough and chill it in the refrigerator for at least 2 hours. This resting time allows the flavors to meld and the dough to firm up, which helps prevent excessive spreading and promotes chewy, thick cookies.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into balls and place them evenly spaced on your prepared sheets. Bake for 10 to 12 minutes, aiming for golden edges and soft, tender centers. Let the cookies cool for a few minutes on the sheet before transferring to a wire rack to finish cooling.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on top right after baking can take these cookies to the next level by balancing sweetness and highlighting the brown butter’s richness. You can also add a few extra chocolate chips on top before baking for that irresistible melty look.
Side Dishes
These cookies are delightful on their own, but pairing them with a scoop of vanilla ice cream or a warm mug of coffee or milk makes for an unbeatable treat. The creamy or warm drink contrasts perfectly with the chewy cookie texture and rich flavors.
Creative Ways to Present
For a fun twist, use cookie sandwiches filled with a swirl of chocolate ganache or even a dollop of sourdough discard cream cheese frosting. You can also crumble them over vanilla yogurt or ice cream as a crunchy topping, adding variety in texture while showcasing your baking prowess.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed is crucial to maintaining their perfect balance of chewy soft centers and slightly crisp edges.
Freezing
If you want to keep these cookies longer, freezing the dough or baked cookies works wonderfully. Form dough balls and freeze on a tray before transferring to a freezer bag, or freeze baked cookies layered with parchment paper. Dough can be baked straight from the freezer with a minute or two added to baking time.
Reheating
To bring back that fresh-baked warmth, pop the cookies in a 300°F oven for about 5 minutes or microwave for 15 seconds. This brings out the gooey chocolate and revives the soft, chewy texture.
FAQs
Can I use fed sourdough starter instead of discard?
It’s best to use unfed sourdough discard here because you don’t want the added acidity and yeast activity from a fed starter affecting the dough’s texture or flavor too much. The discard provides a pleasant tang without overpowering the cookies.
Why brown the butter instead of just melting it?
Brown butter has a richer, nuttier flavor because the milk solids caramelize during the browning process. This adds depth and complexity, making your cookies taste more gourmet and irresistible.
What if I don’t have cinnamon? Can I skip it?
Yes, you can omit the cinnamon if you prefer, but it adds a subtle warmth that pairs amazingly well with chocolate and brown butter. You might consider substituting with a pinch of nutmeg or pumpkin spice for a similar effect.
Can I use a different type of flour?
All-purpose flour is ideal for achieving the right texture, but you can experiment with a blend of whole wheat or pastry flour if you want a nuttier flavor or softer crumb. Just be aware it may slightly change the cookie’s texture.
How large should the cookie dough balls be?
A tablespoon-sized scoop works perfectly for these cookies, ensuring they bake evenly and have that classic thick-but-chewy texture. You can adjust size, just keep an eye on baking time if you go larger or smaller.
Final Thoughts
This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe is a must-try for anyone who loves turning humble ingredients into something extraordinary. It’s an inventive way to use sourdough discard while making cookies that feel luxuriously rich and satisfyingly chewy. Trust me, once you bake these cookies, they’ll become a beloved staple in your baking repertoire. So grab your ingredients, get that butter browning, and enjoy every decadent bite!
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Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Total Time: 2 hours 32 minutes
- Yield: 24 cookies 1x
Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the tangy depth of sourdough discard, creating a unique twist on a classic treat. Soft in the center with crisp edges, studded with luscious dark chocolate chips and a sprinkle of flaky sea salt for balance, these cookies are a delightful indulgence perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup unfed sourdough discard
- 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
Add-ins and Garnish
- 1–1/2 cups dark or semi-sweet chocolate chips or chopped chocolate
- Extra chocolate chips for topping
- Flaky sea salt for garnish (optional)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, swirling frequently until it turns golden brown and emits a nutty aroma. Remove from heat and let cool for 10–15 minutes to prevent cooking the eggs in the next step.
- Mix Sugars and Butter: In a mixing bowl, whisk together the cooled brown butter with the light brown sugar and granulated sugar until well combined and smooth.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until it is fully incorporated, providing moisture and a subtle tanginess to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding carefully to avoid overmixing. Then, fold in the chocolate chips evenly.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours. This step enhances flavor development and helps the cookies hold shape when baked.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop the chilled dough into balls of your preferred size, placing them spaced apart on the prepared baking sheets. Optionally, press extra chocolate chips on top for presentation and garnish with flaky sea salt if desired.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are golden while the centers remain soft and slightly underbaked for a chewy texture.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- Use unfed sourdough discard to avoid affecting the leavening of the cookies and to impart a subtle tang.
- Chilling the dough is crucial for flavor development and to prevent cookie spread during baking.
- Adjust chocolate chip quantity or type depending on your preference for sweetness or texture.
- Flaky sea salt garnish pairs beautifully with the rich browned butter and chocolate flavors, but it’s optional.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
