These Brown Butter Sourdough Discard Chocolate Chip Cookies are a treat you won’t forget! They blend the nutty flavor of brown butter with the sweetness of chocolate chips, making them chewy and rich.
Let’s face it, using sourdough discard is a game changer! It means you can enjoy delicious cookies while reducing waste. I love grabbing a warm one right from the oven—heavenly!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is essential here. It adds a nutty, rich flavor that elevates your cookies. If you need a dairy-free option, you could substitute with coconut oil or a vegan butter alternative.
Sourdough Discard: This ingredient gives a unique tang and moistness. If you don’t have any, you can swap it out for an equal amount of plain yogurt or applesauce. Both will add moisture but may slightly change the cookie flavor.
Chocolate Chunks: I use semi-sweet chocolate chunks, but you can easily switch to dark, milk, or even white chocolate depending on your preference. If you’re feeling adventurous, mix in some nuts for extra crunch!
Flour: All-purpose flour works perfectly here, but if you’re looking for a gluten-free option, consider a 1:1 gluten-free flour blend. Just keep an eye on the texture; you might need to adjust slightly.
What’s the Best Way to Brown Butter Without Burning It?
Browning butter can be tricky, but it’s well worth the effort for the flavor! Here’s how to do it right:
- Use a light-colored saucepan; it helps you see the color change.
- Start with medium heat and keep stirring to ensure even cooking.
- Watch closely as the butter foams up—this is where you can easily miss the golden stage.
- Remove it from heat as soon as you see brown specks forming at the bottom and it smells nutty. Let it cool slightly before using.
Taking your time will yield that exquisite flavor and avoid burning!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup sourdough discard (unfed, approx. 100% hydration)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 cup chocolate chunks or chocolate chips
How Much Time Will You Need?
This cookie recipe will take about 15 minutes of prep time and 10-12 minutes of baking time. You’ll also want to allow about 5 minutes for cooling after the cookies come out of the oven. So, in total, you’re looking at around 30-35 minutes from start to delicious cookie!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, get your baking sheet ready by lining it with parchment paper. This helps prevent sticking and makes cleanup a breeze!
2. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. As it melts, stir frequently. Keep cooking until the butter starts to foam and turns a beautiful deep golden brown with a nutty fragrance (this will take about 5-7 minutes). Once it reaches this stage, remove it from heat and let it cool for a few minutes.
3. Combine Sugars and Butter:
In a large mixing bowl, pour in the browned butter. Add the packed brown sugar and granulated sugar. Whisk these together until they are well mixed and creamy.
4. Add Wet Ingredients:
Next, mix in the sourdough discard, large egg, and vanilla extract. Stir well until the mixture is smooth and well combined.
5. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This blending helps distribute the baking soda evenly, ensuring nice, even cookies!
6. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet ingredients. Stir gently with a spatula or a wooden spoon just until the flour disappears. It’s okay if there are a few small lumps—just don’t overmix!
7. Add Chocolate:
Now it’s time to fold in those delicious chocolate chunks or chips until they are evenly distributed throughout the dough.
8. Scoop the Dough:
Using a cookie scoop or a spoon, drop 2-tablespoon-sized portions of the cookie dough onto your prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
9. Sprinkle with Salt:
Top each mound of dough with a small pinch of kosher salt to enhance the flavors. This little step makes a big difference!
10. Bake:
Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. You want the edges to be golden brown while the centers remain slightly undercooked. They will continue to bake on the pan after you remove them!
11. Cool the Cookies:
Once done baking, take the cookies out and let them cool on the sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. This helps them maintain the best texture!
12. Enjoy:
These delicious cookies can be enjoyed warm right out of the oven, or you can store them in an airtight container for up to 4 days (if they last that long!).
These Brown Butter Sourdough Discard Chocolate Chip Cookies are perfectly chewy, infused with a rich nutty flavor, and filled with delicious chocolate. Treat yourself to this indulgent delight!
Can I Use Salted Butter Instead of Unsalted?
Yes, you can use salted butter, but reduce the added kosher salt in the recipe to 3/4 teaspoon to avoid overly salty cookies. The brown butter will still add wonderful flavor!
What If I Don’t Have Sourdough Discard?
No problem! You can substitute the sourdough discard with an equal amount of plain yogurt or applesauce. This will help maintain the moisture in the cookies but may slightly alter the flavor.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. For extended storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead and refrigerate it for up to 48 hours. When ready to bake, just scoop the chilled dough onto a baking sheet and add a couple of extra minutes to the baking time.
