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
Scale
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
