There’s something special about blending familiar flavors in a comforting treat. These cookies bring together the rich, nutty notes of brown butter, the tangy depth of sourdough discard, and the classic sweetness of chocolate chips. They’re perfect for a cozy weeknight with the family, a simple dessert for weekend gatherings, or a quiet moment with a cup of coffee. With a straightforward process and gratitude for wasted ingredients, this recipe invites you into the kitchen with ease.
Why You’ll Love This Recipe Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies are simple yet rewarding, combining classic comfort with balanced flavors. Using sourdough discard not only minimizes waste but adds a unique taste and texture. With minimal fuss and a few familiar ingredients, making these Brown Butter Sourdough Discard Chocolate Chip Cookies is a practical choice for any home cook, resulting in delightful treats ready to be shared or savored alone.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk or fork
- Baking sheet
- Parchment paper (optional)
- Cooling rack (optional)
Ingredients
- 1 cup unsalted butter (adds richness)
- 1 cup light brown sugar, packed (contributes moisture and flavor)
- ½ cup granulated sugar (sweetness and texture)
- 1 large egg (binds ingredients and adds moisture)
- 1 large egg yolk (adds richness and tenderness)
- ½ cup sourdough discard, unfed (brings unique flavor)
- 1 tablespoon vanilla extract (enhances overall flavor)
- 2-1/3 cup all-purpose flour (provides structure)
- 1 teaspoon baking soda (helps cookies rise)
- ½ teaspoon baking powder (adds lightness)
- ¾ teaspoon salt (enhances flavors)
- ½ teaspoon ground cinnamon (adds warmth and depth)
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (adds essential sweetness and richness)
- plus extra for topping
- flaky sea salt, for garnish (optional)
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Step 1. Begin by browning the butter in a saucepan over medium heat. Stir it occasionally until it melts completely and then continues to cook. Watch for the butter to turn a golden brown color and develop a nutty aroma, which may take about 5 to 8 minutes. This process helps create a rich flavor that complements the cookies beautifully.
Step 2. Once the butter has browned, remove it from the heat and pour it into a mixing bowl to cool slightly. This will help bring it closer to room temperature before adding other ingredients. Allow it to sit for a few minutes, keeping an eye on its temperature.
Step 3. To the bowl with cooled brown butter, add the packed light brown sugar and granulated sugar. Mix well using a whisk or fork until the mixture appears smooth and well combined. The sugars will dissolve gently into the butter, creating a rich, creamy texture.
Step 4. Next, crack the large egg and separate the egg yolk. Add both the egg and the yolk to the mixture of sugars and butter. Whisk this together until fully incorporated, which will help add moisture and structure to the cookie dough.
Step 5. Stir in the unfed sourdough discard and vanilla extract to the wet ingredients. This will introduce a slight tanginess and extra depth of flavor. Mix until the sourdough and vanilla are evenly distributed throughout.
Step 6. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This step ensures that your leavening agents are evenly mixed into the flour, which is critical for achieving the desired cookie texture.
Step 7. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should come together but still have a slightly soft and fluffy consistency.
Step 8. Fold in the chocolate chips or chopped chocolate, ensuring that they are evenly distributed throughout the dough. This step allows every bite to have a generous portion of chocolate, forming the essence of the cookies.
Step 9. Preheat your oven, if required, for baking. While your oven is warming up, line a baking sheet with parchment paper for easy clean-up. This also helps prevent the cookies from sticking, leading to better release and formation.
Step 10. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart to allow for spreading. As these cookies bake, they will spread slightly, creating that desirable soft and chewy cookie texture.
Step 11. Bake the cookies in the preheated oven until they are lightly golden brown around the edges, but still soft in the center. Be mindful to not overbake, which can lead to dryness. The cookies will continue to firm up as they cool on the baking sheet.
Step 12. Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Now is a good time to sprinkle a pinch of flaky sea salt on top if desired. After that, transfer the cookies to a cooling rack to cool completely.
Serving Suggestions
These cookies are versatile and can be enjoyed in various ways. They make a delightful breakfast treat when paired with coffee or tea. They also serve well as a satisfying snack during the afternoon or as a sweet end to a family meal. If you have leftovers, don’t hesitate to keep them on hand for a quick treat or share them with friends. The cookies maintain their charm over a few days, making them a reliable choice for busy days.
Pro Tips for Best Results
- Make sure your butter is browned but not burned; it should have a nutty aroma and a deep golden color.
- Allow the cookie dough to rest before baking for a thicker cookie.
- It’s best to bake the cookies in batches to ensure even baking and prevent overcrowding on the sheet.
- Store batter in the fridge for a day or two for deeper flavor development.
- Use high-quality chocolate for richer flavor.
Common Mistakes to Avoid
- Not Browning the Butter Enough: If the butter isn’t browned properly, the cookies may lack depth of flavor. Keep an eye on it as it cooks, allowing it to reach a golden brown hue before removing it from heat.
- Overmixing the Dough: Overmixing can develop gluten, leading to a tougher cookie. Mix until just combined after adding the dry ingredients for a tender texture.
- Skipping the Cooling Step: Not letting the cookies cool on the baking sheet can cause them to break apart. Allow them to sit for a few minutes before transferring them to a cooling rack.
- Incorrect Oven Temperature: An oven that is too hot can lead to burned edges. Always double-check your temperature settings to ensure even baking.
- Using Cold Ingredients: Cold butter or eggs can affect how well they mix together. Aim to have your butter at a manageable temperature before starting, and use eggs at room temperature.
- Not Measuring Accurately: Baking is a science, and inaccuracies in measurements can lead to poor results. Use proper measuring techniques to ensure consistency.
Variations & Substitutions
For a different flavor profile, consider adding a teaspoon of espresso powder for depth. You might also incorporate chopped nuts for added texture. For a more festive touch, try including dried fruit or a hint of citrus zest.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate them for up to two weeks. For freezing, place in a freezer-safe bag or container, and they’ll last for up to three months. When ready to enjoy, simply reheat in the microwave for a few seconds to refresh their warm, chewy texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for one to two days. Just scoop it onto the baking sheet before baking, allowing a few additional minutes for the cookies to bake.
How long does it last in the fridge?
These cookies can maintain their freshness in the refrigerator for about a week. Make sure to store them in an airtight container to prevent them from drying out.
Can I freeze this recipe?
Certainly! You can freeze the baked cookies or the unbaked cookie dough. Just scoop the dough onto a baking sheet and freeze until solid before transferring to a freezer bag for later baking.
What can I substitute for one ingredient?
If you’re out of sourdough discard, a small amount of yogurt or buttermilk can be used, though this may slightly alter the texture and flavor profile.
Why didn’t my recipe turn out as expected?
Common reasons include incorrect measurements, not baking long enough, or using cold ingredients. Checking your oven temperature and measuring carefully can help ensure better results next time.
Final Thoughts
Making Brown Butter Sourdough Discard Chocolate Chip Cookies is a charming and straightforward process that embodies the joy of baking with simple ingredients. These cookies are not just easy to prepare; they offer a delightful experience, whether shared or savored in solitude. Each bite brings familiarity and comfort, reminding us of what baking at home is all about. Enjoy your time in the kitchen, and share them with those around you; they’re sure to appreciate the effort.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter adds richness
- 1 cup light brown sugar, packed contributes moisture and flavor
- ½ cup granulated sugar sweetness and texture
- 1 large egg binds ingredients and adds moisture
- 1 large egg yolk adds richness and tenderness
- ½ cup sourdough discard, unfed brings unique flavor
- 1 tablespoon vanilla extract enhances overall flavor
Dry Ingredients
- 2-1/3 cup all-purpose flour provides structure
- 1 teaspoon baking soda helps cookies rise
- ½ teaspoon baking powder adds lightness
- ¾ teaspoon salt enhances flavors
- ½ teaspoon ground cinnamon adds warmth and depth
Chocolate Ingredients
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate adds essential sweetness and richness
- extra chocolate chips for topping
- flaky sea salt, for garnish (optional)
Instructions
Preparation
- Begin by browning the butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma, about 5 to 8 minutes.
- Pour the browned butter into a mixing bowl to cool slightly.
- Add the light brown sugar and granulated sugar to the cooled butter and mix until smooth.
- Add the egg and egg yolk to the sugar mixture and whisk until fully incorporated.
- Stir in the sourdough discard and vanilla extract until evenly distributed.
Mixing
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Preheat your oven as required and line a baking sheet with parchment paper.
- Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake until lightly golden brown around the edges but still soft in the center, about 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes, then sprinkle with flaky sea salt if desired.
- Transfer the cookies to a cooling rack to cool completely.