Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the nutty richness of brown butter with the tangy depth of sourdough discard for an irresistibly chewy, flavorful treat. With a hint of cinnamon and loaded with dark chocolate chips, these cookies are perfect for using up extra sourdough starter and satisfying your sweet tooth with a gourmet twist.
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
Add-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 occasionally until it turns golden brown 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 smooth and well incorporated.
- Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract until the batter is smooth and homogenous.
- Incorporate Sourdough Discard: Stir in the half cup of unfed sourdough discard until fully combined with the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding carefully to avoid overmixing. Fold in the dark or semi-sweet chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or up to 72 hours, to develop flavor and improve texture.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
- Shape and Bake Cookies: Scoop dough into evenly sized balls and place them on the prepared baking sheets, leaving enough space for spreading. Bake for 10–12 minutes until the edges turn golden brown and centers are set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious sourdough discard chocolate chip cookies!
Notes
- Chilling the dough intensifies the flavor and improves texture, so do not skip this step.
- Using sourdough discard adds a subtle tang and moisture to the cookies, but if unavailable, the recipe can be adapted with a small amount of yogurt or buttermilk.
- Brown butter can burn quickly; watch closely during melting and remove from heat as soon as nutty aromas develop.
- For softer cookies, bake closer to 10 minutes; for crisper edges, bake nearer to 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
