Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the nutty richness of brown butter with the tangy depth of sourdough discard, creating irresistibly soft and chewy cookies studded with dark chocolate chips. Perfectly balanced with a hint of cinnamon and a touch of flaky sea salt, these cookies are a delicious way to use up sourdough discard while delivering comforting homemade treats.
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
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate
Optional
- Extra chocolate chips for topping
- Flaky sea salt for garnish
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring occasionally, until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool for 10–15 minutes to avoid cooking the eggs in the next step.
- Mix Sugars with Butter: In a mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined and smooth.
- Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract into the sugar-butter mixture until the batter is smooth and creamy.
- Incorporate Sourdough Discard: Stir the unfed sourdough discard into the wet mixture until fully incorporated, ensuring an even texture.
- 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 ingredients, folding gently to combine. Then fold in the 1-1/2 cups of chocolate chips.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours to allow the flavors to meld and the dough to firm up for easier handling.
- Preheat Oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Scoop the dough into balls of desired 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: Bake the cookies for 10–12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, helping them set without breaking.
Notes
- Cooling the browned butter is important to prevent scrambling the eggs when they are added.
- Chilling the dough for at least 2 hours enhances flavor and prevents spreading while baking.
- Using sourdough discard adds a subtle tang and moisture to the cookies, making them unique.
- Optionally top cookies with extra chocolate chips and flaky sea salt for added texture and flavor contrast.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
