Brown Butter Sourdough Discard Chocolate Chip Cookies

Why You’ll Love This Recipe

These cookies are incredibly easy to make and reliable, with a vibrant flavor that balances sweetness and richness. The use of sourdough discard not only adds a unique taste, but it also helps make the cookies a bit more chewy and soft. Brown Butter Sourdough Discard Chocolate Chip Cookies are practical for everyday baking, making them a go-to recipe when you want a homemade treat without much hassle.

Kitchen Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper
• Rubber spatula

Ingredients

• 1 cup unsalted butter (richness)
• 1 cup brown sugar (moisture and sweetness)
• 1/2 cup granulated sugar (additional sweetness)
• 1 cup sourdough discard (tang and moisture)
• 1 teaspoon vanilla extract (flavor enhancement)
• 2 large eggs (binding and moisture)
• 2 1/2 cups all-purpose flour (structure)
• 1 teaspoon baking soda (leavening)
• 1/2 teaspoon salt (flavor balance)
• 1 1/2 cups chocolate chips (sweetness and richness)

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies

Step 1

Start by browning the butter. In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Allow the butter to cook until it foams and turns a golden brown color, stirring occasionally to prevent burning. This process should take about 5–8 minutes. You’ll know it’s ready when you see brown bits forming at the bottom and it smells nutty. Once done, remove it from heat and let it cool slightly.

Step 2

In a large mixing bowl, combine the cooled brown butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. With a whisk, mix the ingredients thoroughly until they are well combined and smooth. This step is crucial for blending the flavors and creating a nice base for your cookies. Once fully combined, the mixture should have a glossy texture.

Step 3

Next, add 1 cup of sourdough discard to the butter and sugar mixture. Stir in 1 teaspoon of vanilla extract and then crack in 2 large eggs. Use a whisk to mix everything together until it’s well blended. The sourdough discard adds moisture and a slightly tangy flavor, enhancing the overall taste of the cookies. This step should yield a creamy texture.

Step 4

In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together so they are evenly mixed. This ensures the baking soda and salt are distributed throughout the flour, which will help with even rising and flavor in the cookies.

Step 5

Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to fold the flour mixture in gently, being careful not to overmix. Stop when you can no longer see dry flour, and the ingredients come together in a soft dough. This step is critical to avoid tough cookies, as overmixing develops the gluten too much.

Step 6

Once the dough is ready, fold in 1 1/2 cups of chocolate chips until they are distributed evenly throughout the dough. You want to ensure the chocolate chips are mixed well, giving every bite a satisfying chocolatey bite. This step adds richness and sweetness that will complement the cookies beautifully.

Step 7

Preheat your oven to 350°F (175°C) while you prepare your baking sheets. Line a baking sheet with parchment paper, which helps prevent sticking and promotes even baking. This is an important step as unlined sheets may cause cookies to stick and not rise properly.

Step 8

Using a cookie scoop or two spoons, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie for spreading. The spacing ensures they bake evenly and don’t merge into one another. Prepare multiple sheets if you have extra dough, as you may need to bake in batches.

Step 9

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Watch for that golden color, and remember that they may seem soft at first. They’ll continue to firm up as they cool, which is what gives them a delightful chewiness.

Step 10

Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. This cooling period helps them set properly and enhances their texture.

Serving Suggestions

These cookies are fantastic as a breakfast treat alongside coffee or tea, or they can be a sweet snack anytime throughout the day. They also make an excellent addition to family meals, perfect for dessert gatherings or a simple evening indulgence. Leftover cookies can be stored for later, maintaining their flavor and texture, making them a delightful treat throughout the week.

Pro Tips for Best Results

• Brown the butter slowly to avoid burning; this enhances the flavor.
• Let the brown butter cool slightly before mixing to prevent the eggs from cooking.
• Use room-temperature eggs for better incorporation into the dough.
• Don’t skip letting the dough rest before baking; it helps improve the texture.
• If you prefer thicker cookies, chill the dough for 30 minutes before baking.
• Experiment with different types of chocolate chips for added flavor variety.

Common Mistakes to Avoid

1. Not browning the butter properly: If it’s not browned correctly, you’ll miss out on the nutty flavor it brings. Watch for a rich golden color and a nutty aroma to ensure perfect browning.
2. Overmixing the dough: This can lead to tough cookies. Mix just until the dry ingredients are incorporated to keep the cookies tender and chewy.
3. Incorrect oven temperature: Baking at the wrong temperature can lead to uneven baking. Always preheat your oven and use an oven thermometer to guarantee accuracy.
4. Skipping the cooling step: Allowing the cookies to cool on the baking sheet is crucial for setting their structure. Transferring them too early can lead to flattening and breakage.
5. Not measuring ingredients accurately: Improper measurements can affect the dough consistency. Use proper measuring cups for dry and wet ingredients to ensure accurate amounts.
6. Failing to let the cookies cool properly: Eating cookies right off the baking sheet can lead to a gooey texture. Allow them adequate time to set on a wire rack for the best texture.

Variations & Substitutions

Consider adding chopped nuts for extra texture and flavor, or try incorporating oats for a heartier option. You can also swap out some of the chocolate chips for toffee bits or dried fruit for a different taste experience.

Storage & Reheating

Store cookies at room temperature in an airtight container for up to a week. For longer storage, place cookies in the refrigerator, where they’ll last about two weeks. If you’d like to freeze the cookies, wrap them tightly in plastic wrap and store in a freezer-safe bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven at 350°F until just heated through.

Nutrition Information

Nutrition values are estimates and may vary based on ingredients used.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Chill the dough tightly wrapped to maintain freshness, and then bake when ready for delicious cookies!

How long does it last in the fridge?
Brown Butter Sourdough Discard Chocolate Chip Cookies will stay fresh in the refrigerator for about a week. Keep them in an airtight container to maintain their texture and flavor.

Can I freeze this recipe?
Absolutely! You can freeze the baked cookies or the raw dough. Baked cookies should be cooled completely before freezing. Raw dough can be portioned out, frozen, and baked directly from the freezer.

What can I substitute for one ingredient?
If you need to substitute the brown sugar, you can use coconut sugar or a mix of granulated sugar and molasses. Just keep in mind that it may slightly alter the flavor and texture of the cookies.

Why didn’t my recipe turn out as expected?
If your cookies spread too much or didn’t rise, it could be due to overmixing the dough, inaccurate oven temperature, or using cold ingredients. Ensure accurate measurements and technique for best results.

Final Thoughts

Making Brown Butter Sourdough Discard Chocolate Chip Cookies is a heartwarming experience that brings familiarity and comfort to your kitchen. Each batch is an opportunity to fill your home with delightful aromas and share sweet moments with loved ones. Enjoy the process as much as the delicious outcome, and know you’re creating something special—no matter how they turn out.

Brown Butter Sourdough Discard Chocolate Chip Cookies

Delightful cookies featuring nutty brown butter, tangy sourdough discard, and rich chocolate chips, perfect for any sweet craving.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 180 kcal

Ingredients

  

Wet Ingredients

• 1 cup unsalted butter For browning
• 1 cup brown sugar Adds moisture and sweetness
• 1/2 cup granulated sugar Additional sweetness
• 1 cup sourdough discard Adds tang and moisture
• 1 teaspoon vanilla extract Flavor enhancement
• 2 large eggs Binding and moisture

Dry Ingredients

• 2 1/2 cups all-purpose flour Provides structure
• 1 teaspoon baking soda Leavening agent
• 1/2 teaspoon salt Flavor balance

Mix-Ins

• 1 1/2 cups chocolate chips Adds sweetness and richness

Instructions

 

Browning the Butter

• In a medium saucepan over medium heat, melt the unsalted butter. Allow to cook until golden brown and nutty, about 5-8 minutes, stirring occasionally to prevent burning. Remove from heat and let cool slightly.

Mixing Wet Ingredients

• In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk thoroughly until smooth and glossy.
• Stir in the sourdough discard, vanilla extract, and eggs. Whisk until well blended and creamy.

Preparing Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Combining Ingredients

• Gradually fold the dry mixture into the wet ingredients using a rubber spatula, being careful not to overmix. Stop when just combined.

Adding Chocolate Chips

• Fold in the chocolate chips evenly throughout the dough.

Preparing to Bake

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
• Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie.

Baking Cookies

• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.

Cooling Cookies

• Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, let the dough rest before baking, use room temperature eggs, and consider chilling the dough for thicker cookies. Brown the butter slowly to enhance its flavor, and ensure accurate measurements.

Keyword Brown Butter, Chocolate Chip Cookies, Easy Cookies, homemade treats, sourdough discard