Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies combine the comforting flavors of brown butter and chocolate chips with the subtle tang of sourdough discard, making them a delicious and practical treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Provides richness
- 1 cup brown sugar Adds moisture and depth
- 1/2 cup granulated sugar Sweetness and texture
- 2 large eggs Binds ingredients and adds moisture
- 1 tablespoon vanilla extract Enhances flavor
- 1 cup sourdough discard Moisture and subtle tang
Dry Ingredients
- 2 cups all-purpose flour Structural backbone
- 1/2 teaspoon baking soda Aids in rising
- 1/2 teaspoon salt Balances sweetness
- 1 teaspoon ground cinnamon Adds warmth
Mix-ins
- 1 1/2 cups chocolate chips Sweetness and texture
Instructions
Preparation
- Start by browning the butter in a saucepan over medium heat, stirring frequently until it turns a golden brown and gives off a nutty aroma.
- Remove the pan from heat and let the butter cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the slightly cooled brown butter.
- Add the eggs one at a time, mixing well between each addition, along with the vanilla extract.
Mixing
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the sourdough discard until fully incorporated.
- Fold in the chocolate chips until evenly distributed.
Baking
- Preheat your oven to 350°F. Scoop the cookie dough onto a baking sheet lined with parchment paper.
- Bake the cookies until they are golden brown around the edges but still slightly soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Let the butter cool slightly before adding to avoid cooking the eggs. Avoid overmixing the dough to maintain a tender texture. Use a cookie scoop for evenly sized cookies.