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
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
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.
