Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies combine the rich flavors of brown butter and the tangy depth of sourdough discard with classic chocolate chips, creating a comforting treat perfect for any occasion.
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.
Notes
Make sure to brown the butter properly, allow the dough to rest for thicker cookies, and consider using high-quality chocolate for better flavor. Store any leftovers in an airtight container for up to a week.