If you’ve ever wondered how to elevate your cookie game while putting your sourdough discard to delicious use, the Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe is your new best friend. These cookies combine the nutty richness of perfectly browned butter with the subtle tang of sourdough discard, creating a uniquely flavorful and irresistibly chewy treat. Each bite offers a beautiful balance of caramel notes, warm cinnamon, and melty chocolate gems that spell pure comfort. Trust me, once you try this recipe, these cookies will become a staple in your kitchen repertoire.
Ingredients You’ll Need
Gathering the right ingredients for the Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe is surprisingly simple but essential for that perfect texture and flavor. Each ingredient plays its role, from the nutty butter to the lively sourdough discard, creating a cookie that’s deliciously layered and full of character.
- Unsalted butter (1 cup): Browning the butter develops a deep, nutty flavor that transforms these cookies.
- Light brown sugar (1 cup): Adds moisture and a rich caramel sweetness that enhances chewiness.
- Granulated sugar (1/2 cup): Gives a slight crunch and balances the sweetness.
- Large egg (1) and egg yolk (1): Help bind the dough while adding tenderness and richness.
- Unfed sourdough discard (1/2 cup): Adds a subtle tang and moisture, boosting the cookie’s depth.
- Vanilla extract (1 tablespoon): Brings warmth and rounds out the flavors beautifully.
- All-purpose flour (2-1/3 cups): The sturdy base for structure and chew.
- Baking soda (1 teaspoon): Provides gentle lift and softness.
- Baking powder (1/2 teaspoon): Supports additional rise and lightness.
- Salt (3/4 teaspoon): Balances sweetness and amplifies all other flavors.
- Ground cinnamon (1/2 teaspoon): Adds a cozy warmth that complements brown butter splendidly.
- Dark or semi-sweet chocolate chips (1-1/2 cups): The star that melts into pockets of gooey delight.
- Extra chocolate chips for topping (optional): For a luscious, chocolaty presentation.
- Flaky sea salt for garnish (optional): Adds a delightful contrast, enhancing flavors with each bite.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting the unsalted butter in a saucepan over medium heat. Keep a close eye as it begins to foam and then turn a golden brown color with a nutty aroma. This process is key—the brown butter adds a rich, toasty flavor base that will make these cookies unforgettable. Once browned, remove it from the heat and let it cool for 10 to 15 minutes so it doesn’t scramble your eggs in the next step.
Step 2: Combine Butter and Sugars
Pour the cooled brown butter into a mixing bowl and whisk together with light brown sugar and granulated sugar until the mixture is smooth and creamy. This step helps dissolve the sugars for a gorgeous, tender cookie texture.
Step 3: Add Eggs and Vanilla
Beat in the large egg, egg yolk, and vanilla extract. This combination enriches the dough, giving your cookies a soft, tender bite and an inviting aroma full of warmth and depth.
Step 4: Stir in the Sourdough Discard
Now mix in your unfed sourdough discard until fully incorporated. This ingredient brings a subtle tang and extra moisture, ensuring your cookies stay soft and flavorful in every bite.
Step 5: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. The cinnamon here is just the right touch to add a gentle spice note that complements the brown butter beautifully.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently to combine. Then fold in the chocolate chips carefully, making sure they’re evenly distributed without overmixing, which keeps the cookies tender and chewy.
Step 7: Chill the Dough
Cover your dough and chill it in the refrigerator for at least 2 hours. This resting period lets the flavors develop and helps the dough firm up, so your cookies will hold their shape and have that perfect chewy texture when baked.
Step 8: Bake Your Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop dough into balls, place them evenly spaced on the trays, and add extra chocolate chips on top if you like. Bake for 10 to 12 minutes until the edges turn golden and the centers remain soft. Let them cool slightly before transferring to a wire rack—resisting the urge to dig in right away will be the hardest part!
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Garnishes
Topping your cookies with a pinch of flaky sea salt right out of the oven is a game-changer. The salt enhances the chocolate and brown butter flavors, creating a mouthwatering sweet and salty combination that’s utterly addictive.
Side Dishes
These cookies are incredible on their own, but if you want to elevate the experience, serve them with creamy vanilla ice cream or a warm cup of your favorite coffee or tea. The contrast of textures and temperatures makes every bite feel like a treat.
Creative Ways to Present
For a fun twist, sandwich your cookies with a generous layer of homemade or store-bought frosting or whipped cream. Alternatively, dip half the cookie in melted chocolate and chill for a decadent presentation that’s perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They should stay soft and delicious for up to 4 days, making them perfect for enjoying over several days or sharing with friends.
Freezing
If you want to prepare in advance, scoop the cookie dough into balls and freeze them on a tray. Once frozen, transfer to a freezer-safe bag or container. When you’re ready to bake, simply add a couple of extra minutes to the baking time and bake straight from the freezer!
Reheating
To revive the freshly baked texture, warm leftover cookies in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that just-baked softness and enhances the melty chocolate experience.
FAQs
Can I use sourdough starter discard that has been refrigerated for a while?
Yes, you can use refrigerated sourdough discard as long as it has not gone moldy or developed an off smell. Stir it well before measuring to ensure an even consistency in your cookie dough.
Why do we brown the butter instead of just melting it?
Brown butter adds a rich, nutty depth of flavor that melted butter cannot. It enhances the overall taste and gives these cookies their signature warm, caramel-like notes.
Is it necessary to chill the dough before baking?
Chilling the dough is highly recommended. It firms up the dough, preventing the cookies from spreading too much, and allows flavors to meld, resulting in a chewier, more flavorful cookie.
Can I substitute chocolate chips with chunks or another type of chocolate?
Absolutely! Chocolate chunks, chopped bars, or even white or milk chocolate work beautifully in this recipe. Just keep the quantity similar for best results.
How do I make these cookies gluten-free?
To make this recipe gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. Be mindful of texture changes; chilling the dough becomes even more crucial.
Final Thoughts
There’s nothing quite like the cozy, rich flavor of the Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe to brighten your day and make use of your sourdough discard in the tastiest way possible. These cookies are a delightful combination of textures and flavors that invite you to savor every bite. So grab your ingredients, set aside a little time, and treat yourself to a batch that’s bound to become a beloved classic in your home. Happy baking!
Print
Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the nutty depth of browned butter with the tangy complexity of sourdough discard, resulting in chewy, flavorful cookies studded with rich chocolate chips. Perfectly soft in the center with crispy edges, these cookies are elevated with a touch of cinnamon and flaky sea salt for an irresistible treat.
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
Additional Ingredients
- 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 until it becomes golden brown and releases a nutty aroma. This should take about 5 to 7 minutes. Remove from heat and let it cool for 10 to 15 minutes.
- Mix Sugars and Butter: In a mixing bowl, whisk together the cooled browned butter with both the light brown sugar and granulated sugar until well combined.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until the batter is smooth and uniform.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, folding until just combined. Then fold in the 1-1/2 cups of chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 2 hours to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a cookie scoop or spoon, form dough into balls and place them spaced apart on the prepared baking sheets. Optionally, press a few extra chocolate chips on top of each dough ball and sprinkle with flaky sea salt.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are golden brown but the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using unfed sourdough discard adds a subtle tang and helps reduce food waste.
- Browning the butter enhances depth of flavor for the cookies.
- Chilling the dough is important to develop texture and prevent spreading during baking.
- Optional flaky sea salt on top adds a lovely contrast to the sweetness.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
