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.
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.