Brown Butter Sourdough Discard Chocolate Chip Cookies

Why make this recipe

Brown Butter Sourdough Discard Chocolate Chip Cookies are not just any cookies; they offer a delicious twist on the classic chocolate chip cookie. Using brown butter gives them a rich, nutty flavor that makes every bite special. Plus, this recipe helps you use your sourdough discard, preventing waste and making your baking more sustainable. They are easy to make and perfect for sharing with friends and family or enjoying one or two yourself!

How to make Brown Butter Sourdough Discard Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup sourdough discard
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Let it cool slightly.
3. In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until well blended.
4. Add the sourdough discard, egg, and vanilla extract to the mixture and stir until smooth.
5. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Scoop out the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Let cool for a few minutes on the baking sheet before transferring them to a wire rack.

How to serve Brown Butter Sourdough Discard Chocolate Chip Cookies

These cookies are perfect warm right out of the oven. Serve them alongside a glass of milk or your favorite hot beverage for a delightful treat. You can also stack them on a plate for a beautiful presentation, making them great for gatherings or picnics.

How to store Brown Butter Sourdough Discard Chocolate Chip Cookies

Store your cookies in an airtight container at room temperature. They should stay fresh for about a week. If you want them to last longer, you can freeze them. Just place them in a resealable bag and store them in the freezer for up to three months. Thaw them at room temperature when you are ready to enjoy them again.

Tips to make Brown Butter Sourdough Discard Chocolate Chip Cookies

• Make sure to let your brown butter cool a bit before adding it to the sugars; this prevents the eggs from cooking.
• If you want extra flavor, you can add chopped nuts, such as walnuts or pecans.
• For chewier cookies, chill the dough in the fridge for at least 30 minutes before baking.

Variation

You can easily switch up the chocolate chips for other types of chips like white chocolate, dark chocolate, or butterscotch. You can also add dried fruits like cranberries or raisins for a fruity touch.

FAQs

Can I use butter instead of brown butter?
Yes, but the cookies will have a different flavor. Brown butter adds a rich, nutty taste that regular butter doesn’t.

Can I substitute the sourdough discard?
Yes, you can replace the sourdough discard with an equal amount of plain yogurt or applesauce for a similar texture.

How do I know when the cookies are done baking?
The edges should be golden brown. They might look a bit soft in the center, but they will continue to firm up as they cool on the baking sheet.

Brown Butter Sourdough Discard Chocolate Chip Cookies

These cookies feature a delightful nutty flavor from brown butter, transforming traditional chocolate chip cookies into a sustainable treat using sourdough discard.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup unsalted butter preferably browned
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup sourdough discard
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Let it cool slightly.
3. In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until well blended.
4. Add the sourdough discard, egg, and vanilla extract to the mixture and stir until smooth.
5. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.

Baking

1. Scoop out the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
2. Bake for 10-12 minutes or until the edges are golden brown.
3. Let cool for a few minutes on the baking sheet before transferring them to a wire rack.

Notes

Make sure to let your brown butter cool a bit before adding it to the sugars; this prevents the eggs from cooking. For chewier cookies, chill the dough in the fridge for at least 30 minutes before baking. Other variations can include different types of chips or adding dried fruits.

Naya Lucas