These cookies are chewy and rich, made with brown butter and sourdough discard. They are packed with melty chocolate chips that make every bite delightful!
Honestly, who knew leftover sourdough could taste this good? I love making a batch and sharing them (or not!). They’re perfect with a glass of milk or a cup of coffee!
Key Ingredients & Substitutions
Butter: Brown butter is a star here. It adds a deep, nutty flavor. If you’re short on time, you can skip browning, but trust me; it’s worth it!
Sourdough Discard: This is the secret ingredient! If you don’t have any, you can use applesauce or yogurt for moisture, but it won’t have the same tangy taste.
Flour: All-purpose flour works great, but you can substitute with whole wheat flour to add a bit more fiber. Just note that the texture may be slightly denser.
Chocolate Chips: Semi-sweet is my go-to, but you can mix it up with dark chocolate or even milk chocolate if you prefer something sweeter.
How Do You Brown Butter Without Burning It?
Browning butter can be tricky, but it’s simple once you know what to do! Keep an eye on it as it changes quickly. Here’s how to get it right:
- Use a light-colored pan if possible; it helps to see the color change.
- Begin with medium heat. Stir often to distribute the heat and prevent sticking.
- Watch for foaming, then a golden color. Once it smells nutty, and you see brown bits, it’s done!
- Transfer it to a bowl immediately to stop further cooking.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup sourdough discard (unfed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and requires at least 1 hour to chill the dough. After that, you’ll need another 10-12 minutes for baking. In total, you’re looking at around 1 hour and 30 minutes until you have warm, delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Stir often as it cooks. Once it turns golden brown and has a nutty aroma (this usually takes about 4-6 minutes), remove it from the heat. Transfer the browned butter to a small bowl so it can cool slightly.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk everything together until it’s smooth and well mixed. Then, stir in the sourdough discard, egg, and vanilla extract until everything is fully blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed throughout your mix.
4. Make the Dough:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix! Once combined, fold in the chocolate chips until they are evenly distributed throughout the dough.
5. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. You can also chill it overnight for even better flavors. Chilling helps keep the cookies from spreading too much when baking!
6. Preheat the Oven:
When you’re ready to bake your cookies, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
7. Portion Cookies:
Using a cookie scoop or a spoon, drop mounds of dough about 2 tablespoons in size onto the prepared baking sheet. Make sure to space them about 2 inches apart for even baking!
8. Bake:
Bake the cookies for 10-12 minutes, or until the edges are golden brown, but the centers still look soft. If you like, sprinkle a bit of flaky sea salt on top of each hot cookie as soon as they come out of the oven.
9. Cool:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This will help them set up nicely.
10. Serve and Enjoy:
These cookies are best served warm with the chocolate still melty! They also taste amazing at room temperature, so enjoy them however you like!
Enjoy your delicious, nutty, chewy Brown Butter Sourdough Discard Chocolate Chip Cookies!
Can I Use Cold Butter Instead of Browned Butter?
While you can use cold butter, browning adds a rich, nutty flavor that enhances these cookies significantly. If you’re short on time, skip the browning but consider adding a bit of vanilla extract to boost flavor!
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of unsweetened applesauce or plain yogurt. However, this may alter the final taste and texture slightly.
What is the Best Way to Store Leftover Cookies?
Store your leftover cookie dough in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. For baked cookies, keep them in an airtight container at room temperature for up to 1 week.
How Do I Know When the Cookies Are Done Baking?
Look for golden-brown edges and soft centers. They’ll continue to firm up as they cool, so it’s okay if the centers look a little underbaked. A little patience goes a long way for that chewy texture!