Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the nutty depth of browned butter with a tangy twist from sourdough discard for irresistibly soft and flavorful cookies. Perfectly chewy with melty chocolate chips and a hint of cinnamon, these cookies deliver a delightful treat with a gourmet touch.
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 (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool for 10–15 minutes to avoid cooking the eggs in the next steps.
- Combine Sugars and Butter: In a mixing bowl, whisk together the cooled browned butter with light brown sugar and granulated sugar until well combined and slightly creamy.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until the batter is smooth and uniform.
- Incorporate Sourdough Discard: Stir the unfed sourdough discard into the wet mixture until fully integrated; this adds tanginess and moisture.
- 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Then fold in the chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 2 hours to help the flavors meld and improve texture.
- Preheat Oven and Prepare Baking Sheets: When ready, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Form Cookie Balls: Scoop the chilled dough into balls of even size and place them spaced apart on the prepared baking sheets. Optionally, press extra chocolate chips on top and sprinkle with flaky sea salt for garnish.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes until the cookie edges are golden but the centers remain soft and chewy.
- Cool and Serve: Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Brown the butter carefully, watching closely as it can go from browned to burnt quickly.
- Chilling the dough enhances the cookie texture and flavor, so don’t skip this step.
- Sourdough discard adds a subtle tang and moistness but can be omitted if unavailable; compensate by adding a tablespoon of milk or yogurt.
- You can substitute semi-sweet chocolate chips with dark, milk chocolate, or chunks as preferred.
- Adding flaky sea salt on top before baking adds a pleasant contrast to the sweetness.
