Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies offer a delightful twist on the classic treat by incorporating nutty browned butter and a tangy hint from sourdough discard. Soft-centered with crisp edges and loaded with rich chocolate chips, these cookies are perfect for using up sourdough discard while delivering an irresistible flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup unfed sourdough discard
- 1 tablespoon vanilla extract
Dry Ingredients
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins and Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate
- Extra chocolate chips for topping
- Flaky sea salt for garnish (optional)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and let cool for 10 to 15 minutes.
- Mix Sugars and Butter: In a mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar mixture and mix until smooth and fully integrated.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leaveners and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Then fold in the chocolate chips, ensuring even distribution throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 2 hours to firm up and enhance flavor development.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop the Cookies: Using a cookie scoop or spoon, form dough balls and place them spaced apart on the prepared baking sheets. Optionally press extra chocolate chips on top for a decorative look.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are beautifully golden while the centers remain soft and chewy.
- Cool the Cookies: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Optionally sprinkle with flaky sea salt for a finishing touch.
Notes
- Using unfed sourdough discard adds a subtle tang and helps reduce waste.
- Chilling the dough is important for better texture and flavor development.
- You can substitute chocolate chips with chunks or other mix-ins if preferred.
- Brown butter must be carefully watched to prevent burning; remove from heat when nutty aroma appears.
- Flaky sea salt garnish enhances the flavor contrast but is optional.
