Brown Butter Sourdough Discard Chocolate Chip Cookies
Deliciously balanced cookies featuring rich brown butter and sourdough discard for a unique twist.
Ingredients
Main Ingredients
- 1 cup unsalted butter adds richness and moisture
- 1 cup light brown sugar, packed provides sweetness and a chewy texture
- ½ cup granulated sugar balances sweetness and contributes to texture
- 1 large egg binds ingredients and adds moisture
- 1 large egg yolk enhances richness
- ½ cup sourdough discard, unfed adds a slight tang and moisture
- 1 tablespoon vanilla extract imparts flavor
- 2-⅓ cups all-purpose flour forms the structure
- 1 teaspoon baking soda helps cookies rise
- ½ teaspoon baking powder supports leavening
- ¾ teaspoon salt enhances flavor
- ½ teaspoon ground cinnamon adds warmth
- 1-½ cups dark or semi-sweet chocolate chips or chopped chocolate provides rich flavor
- to taste none flaky sea salt, for garnish (optional) adds a finishing touch
Instructions
Preparation
- Begin by browning the butter in a medium saucepan over medium heat until it bubbles, then continue cooking, stirring frequently, until it turns golden brown and gives off a nutty aroma.
- In a large mixing bowl, combine the light brown sugar and granulated sugar with the browned butter. Whisk until smooth and glossy.
- Add in one whole egg and the egg yolk, whisking until fully combined.
- Incorporate the sourdough discard and vanilla extract into the mixture, stirring until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
Baking
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Scoop portions of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them a couple inches apart.
- Bake for 12 to 14 minutes until the edges are golden and the centers appear slightly underbaked.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt while still warm, if desired.
Notes
Take your time with browning the butter for a rich flavor and don't skip the chilling step for proper texture. For uniform cookie sizes, consider using a cookie scoop.