There’s something comforting about chocolate chip cookies that feels like home, no matter the time of day. These cookies are perfect for casual weeknight treats, cozy weekends, and sharing at gatherings. Whether you enjoy them on a quiet afternoon or as a late-night snack, the balance between the rich chocolate and nutty brown butter makes them a delightful choice. Their simplicity and flexibility ensure they fit seamlessly into any routine, inviting warmth and familiarity into your kitchen.
Why You’ll Love This chocolate chip cookies
These cookies are easy to prepare and always give reliable results, making them a go-to favorite. The combination of sourdough discard with chocolate creates a subtly tangy, balanced flavor, while the brown butter adds a wonderful richness. Enjoy them as a comforting treat that’s perfect for any occasion, reminding you that deliciousness can be straightforward and practical.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Ingredients
- 1 cup unsalted butter (or salted with reduced added salt for flavor)
- 1 cup light brown sugar (or dark brown sugar for more flavor)
- ½ cup granulated sugar
- 1 large egg (for structure and richness)
- 1 egg yolk (for added moisture)
- 1 cup sourdough discard (provides texture and tang)
- 2 teaspoons vanilla extract (for warmth)
- 2 ¾ cups all-purpose flour (for structure)
- 1 teaspoon baking soda (for leavening)
- 1 teaspoon baking powder (for lightness)
- ½ teaspoon salt (enhances flavors)
- 1 teaspoon ground cinnamon (optional, adds warmth)
- 1 ½ cups chocolate chips or chopped chocolate (dark, milk, or semi-sweet for sweetness)
- Flaky sea salt (optional topping for contrast)
How to Make chocolate chip cookies
Step 1. Begin by browning the butter in a saucepan over medium heat. Stir continuously as it melts; it will bubble before foaming and eventually turn a nice amber color. You’ll want to watch for a nutty aroma, which indicates it’s done. Remove it from the heat and let it cool slightly.
Step 2. In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour in the cooled brown butter, making sure to scrape in all the bits from the bottom of the pan. Using a whisk or spoon, mix these ingredients together until they’re well combined and smooth.
Step 3. Add the large egg and egg yolk to the mixture. Whisk them in until fully incorporated. The mixture should look creamy and slightly thicker, which will help create a chewy texture in the cookies.
Step 4. Incorporate the sourdough discard and vanilla extract into the mix. Stir until it’s evenly mixed in. The sourdough will add an interesting flavor dimension and contribute to the moisture of the cookies.
Step 5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon. Gradually add this dry mixture into the wet ingredients, folding it in gently until it’s just combined. The dough will feel somewhat thick but sticky.
Step 6. Fold in the chocolate chips or chopped chocolate, ensuring they’re evenly distributed throughout the dough. You can adjust the amount to your preference if you want extra chocolate goodness.
Step 7. Preheat your oven to 350°F. While it’s heating, allow the dough to sit for about 10-15 minutes to firm up slightly, which can help develop flavor.
Step 8. Scoop portions of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them a couple of inches apart. The dough may spread a little, so giving them space is important.
Step 9. Bake the cookies for about 10-12 minutes, or until the edges are set and the centers still look a little soft. They will continue to cook slightly after being removed from the oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving Suggestions
These cookies are delightful for breakfast with a cup of coffee or as a mid-afternoon snack. They make an excellent dessert after family meals, and any leftovers can be enjoyed later. Whether warmed briefly in the microwave or left at room temperature, they retain their comforting appeal.
Pro Tips for Best Results
- For a more pronounced nutty flavor, be sure to brown the butter carefully, without burning it.
- Allowing the dough to rest for a little while can improve texture and flavor.
- Don’t overmix the dough after adding the flour; just combine until you no longer see flour streaks.
- Use cookie scoops for even-sized cookies that will bake uniformly.
- If you want crispier cookies, bake them slightly longer and let them cool completely on the sheet.
Common Mistakes to Avoid
- Not browning the butter enough. This can result in a lackluster flavor. Watch closely for that nutty aroma and amber color to ensure it’s properly browned.
- Overmixing the dough. Doing this can lead to tough cookies. Mix until just combined after adding the flour to maintain a tender texture.
- Skipping the cooling step. If you don’t let the cookies cool on the baking sheet a little, they may break apart. Give them a few minutes before moving them to a rack.
- Using cold butter. If the butter isn’t at the right temperature, it can affect the dough consistency. Make sure to brown it first and allow it to cool slightly.
- Not measuring ingredients accurately. This can skew the cookie’s texture. Use proper measuring techniques, especially for flour and sugars, to avoid problems.
- Ignoring the resting time. Resting the dough can enhance flavor and texture. Take the time to let it sit, even if just for a short while.
Variations & Substitutions
Consider adding chopped nuts for additional crunch or dried fruits for a different flavor profile. You might also try varying the type of chocolate used or replacing some of the all-purpose flour with whole wheat flour for added depth.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to a week. They can also be kept in the refrigerator for about 10 days if you prefer. If you freeze them, wrap them tightly in plastic wrap and put them in a freezer bag for up to three months. To reheat, briefly warm in the oven or microwave to restore their original texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just let it sit at room temperature for about 10 minutes before baking.
How long does it last in the fridge?
These cookies can last in the fridge for about a week when stored in an airtight container. They may become slightly firmer, so a brief warming can help restore their softness.
Can I freeze this recipe?
Yes, you can freeze the baked cookies or even the dough itself. Baked cookies should be wrapped and stored in a freezer bag for up to three months. Cookie dough can be frozen for later use as well.
What can I substitute for one ingredient?
If you need to replace the sourdough discard, consider using unsweetened applesauce or yogurt for similar moisture. However, this can alter the cookie’s overall flavor and texture slightly.
Why didn’t my recipe turn out as expected?
Many factors can affect the outcome, such as overmixing, incorrect oven temperature, or variations in ingredient measurements. Keeping a close eye on measuring and mixing techniques can help maintain consistency.
Final Thoughts
Making these cookies is a straightforward process that yields a delightful treat you’ll enjoy fresh from the oven or later on. They’re a comforting recipe, perfect for any occasion. As you savor each bite, you’ll find they bring a touch of warmth to your day. Enjoy the simple pleasure of baking and sharing these delicious cookies.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Base Ingredients
- 1 cup unsalted butter (or salted with reduced added salt for flavor)
- 1 cup light brown sugar (or dark brown sugar for more flavor)
- ½ cup granulated sugar
- 1 large egg (for structure and richness)
- 1 large egg yolk (for added moisture)
- 1 cup sourdough discard (provides texture and tang)
- 2 teaspoons vanilla extract (for warmth)
- 2 ¾ cups all-purpose flour (for structure)
- 1 teaspoon baking soda (for leavening)
- 1 teaspoon baking powder (for lightness)
- ½ teaspoon salt (enhances flavors)
- 1 teaspoon ground cinnamon (optional, adds warmth)
- 1 ½ cups chocolate chips or chopped chocolate (dark, milk, or semi-sweet for sweetness)
- Flaky sea salt (optional topping for contrast)
Instructions
Preparation
- Begin by browning the butter in a saucepan over medium heat. Stir continuously as it melts; it will bubble before foaming and eventually turn a nice amber color. You’ll want to watch for a nutty aroma, which indicates it’s done. Remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the light brown sugar and granulated sugar. Pour in the cooled brown butter, making sure to scrape in all the bits from the bottom of the pan. Using a whisk or spoon, mix these ingredients together until they’re well combined and smooth.
- Add the large egg and egg yolk to the mixture. Whisk them in until fully incorporated. The mixture should look creamy and slightly thicker, which will help create a chewy texture in the cookies.
- Incorporate the sourdough discard and vanilla extract into the mix. Stir until it’s evenly mixed in. The sourdough will add an interesting flavor dimension and contribute to the moisture of the cookies.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon. Gradually add this dry mixture into the wet ingredients, folding it in gently until it’s just combined. The dough will feel somewhat thick but sticky.
- Fold in the chocolate chips or chopped chocolate, ensuring they’re evenly distributed throughout the dough.
- Preheat your oven to 350°F. While it’s heating, allow the dough to sit for about 10-15 minutes to firm up slightly.
- Scoop portions of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them a couple of inches apart.
- Bake the cookies for about 10-12 minutes, or until the edges are set and the centers still look a little soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.