Brown Butter Sourdough Discard Chocolate Chip Cookies
A delightful twist on the classic chocolate chip cookie, incorporating rich brown butter and sourdough discard for added flavor and moisture.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Adds richness and moisture
- 1 cup brown sugar Contributes sweetness and a chewy texture
- 1/2 cup granulated sugar Balances sweetness and helps with texture
- 1 cup sourdough discard Adds moisture and a slight tang
- 1 large egg Binds ingredients
- 2 teaspoons vanilla extract Enhances flavor
Dry Ingredients
- 2 cups all-purpose flour Gives structure
- 1/2 teaspoon baking soda Helps cookies rise
- 1/2 teaspoon salt Balances flavors
Mix-ins
- 1 cup semi-sweet chocolate chips Adds sweetness and texture
Instructions
Preparation
- In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it develops a golden brown color and rich aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the cooled browned butter and stir until well combined.
- Add the sourdough discard, egg, and vanilla extract to the sugar-butter mixture. Stir until uniform in consistency.
Mixing Dry Ingredients
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, gently folding until no dry flour is visible.
Final Steps
- Gently fold in the chocolate chips, ensuring they are evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving enough space for spreading.
- Bake for about 10-12 minutes until the edges are golden and centers are slightly soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, ensure the butter is properly browned and dough is chilled before baking. Adjust baking times as necessary based on your oven.