These Brown Butter Sourdough Discard Chocolate Chip Cookies are a tasty treat! The brown butter gives them a rich, nutty flavor, while the sourdough discard adds a fun twist.
Who doesn’t love a good cookie? I like to enjoy them warm, with a glass of milk. But be careful—they’ll disappear fast! You might want to hide a few for later. 😂
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness in your cookies. If you only have salted butter, just reduce the additional salt in the recipe by a pinch. Brown it for that rich flavor—trust me, it’s worth it!
Sourdough Discard: This is key in adding depth and a slight tang. If you don’t have any sourdough discard, you can substitute it with plain yogurt or buttermilk. These alternatives will give you a lovely moisture and tang, just like sourdough.
Brown Sugar: Brown sugar adds moisture and a nice chew to your cookies. If you run low, you can mix equal parts of granulated sugar with molasses as a last-minute substitute!
Chocolate Chips: I love using dark chocolate chunks for a richer flavor, but you can easily swap with milk chocolate or even white chocolate. Try mixing different types for a fun twist!
How Do I Brown Butter for My Cookies?
Brown butter adds amazing flavor to your cookies but can be tricky to get right. Here’s how to master it:
- Use a medium saucepan and melt the butter over medium heat.
- Swirl occasionally while it melts. You’ll see bubbles form, and then the butter will foam—this is normal!
- Keep cooking until it turns golden brown. Stay close to avoid burning, as this can happen quickly.
- Once browned, remove from heat and let it cool. It enhances your cookie’s taste wonderfully!
Remember, practice makes perfect with browning butter, so don’t be afraid to try it out a few times. It can elevate your baking to a whole new level!
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
- 1/2 cup sourdough discard (unfed or fed, room temperature)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark or semisweet chocolate chunks or chips
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 10-12 minutes for baking. Set aside about 30 minutes in total to make these delicious cookies. Don’t forget to let them cool for a few minutes before enjoying—I know it’s tempting to dive right in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep stirring occasionally. You’ll notice it foams and eventually turns golden brown after about 5-7 minutes. This gives the cookies that lovely nutty flavor! Once it’s browned, take it off the heat and let it cool slightly.
3. Mix the Sugars:
In a large mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Mix everything together until it’s nice and smooth—this is where the magic begins!
4. Incorporate the Wet Ingredients:
Now, add the sourdough discard, the egg (make sure it’s at room temperature), and the vanilla extract into the mixture. Stir until everything is well combined.
5. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
6. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture. Mix gently, just until combined. Be careful not to overmix; this will keep our cookies soft and chewy!
7. Fold in the Chocolate:
Now it’s time for the chocolate! Fold in the chocolate chunks or chips, making sure they are evenly distributed in the dough.
8. Scoop the Dough:
Using a cookie scoop or a tablespoon, scoop out dough balls and place them onto the prepared baking sheet. Make sure to leave about 2 inches between each ball as they will spread while baking.
9. Add Sea Salt:
If you want, sprinkle a tiny pinch of flaky sea salt on top of each dough ball for that perfect sweet-salty combo. It’s totally optional, but highly recommended!
10. Bake:
Pop the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set but are still soft. They will continue to cook slightly after you take them out!
11. Cool:
Let the cookies cool on the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
12. Enjoy:
Once cooled, enjoy them warm or at room temperature with your favorite beverage. They’re absolutely delicious and full of flavor!
These cookies will be crisp at the edges and tender in the center, boasting that rich, caramelized flavor from the brown butter, with a delightful hint of tang from the sourdough discard. Each bite is a sweet treat worth sharing—or keeping all to yourself! 😊
Can I Use Cold Butter Instead of Browned Butter?
It’s best to use browned butter for this recipe as it adds a rich, nutty flavor that cold butter can’t replicate. If you’re in a pinch, you can use room temperature butter, but browning it really takes the cookies to the next level!
What If I Don’t Have Sourdough Discard?
No worries! If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or buttermilk. Both will keep the cookie moist and add a slight tang that complements the chocolate perfectly.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, freeze them in a single layer, then transfer to a freezer-safe bag for up to a month. Reheat in the microwave for a few seconds before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend you choose contains xanthan gum for proper texture. The cookies might be slightly different, but they’ll still be tasty!