These cookies are soft, chewy, and full of chocolatey goodness! With brown butter and sourdough discard, they have a rich flavor that makes them extra special.
Let’s be real, the warm, melty chocolate chips are a highlight. I usually can’t resist sneaking a few right out of the oven! 🍪💖
Making these cookies is a breeze, and it’s a fun way to use sourdough discard. Just mix the ingredients, scoop, and bake—no fuss, just tasty treats!
Key Ingredients & Substitutions
Unsalted Butter: Browning butter adds a nutty flavor that enhances the cookies. If you’re out of unsalted butter, you can use salted butter but reduce the added salt in the recipe.
Sourdough Discard: This recipe takes advantage of discard to add flavor and moisture. If you don’t have sourdough discard, unsweetened applesauce can be a moisture alternative, though it will change the flavor slightly.
Brown Sugar: Brown sugar brings moisture and depth. If you’re looking for a healthier option, coconut sugar can work well, although the texture may become a bit different.
Chocolate Chips: Feel free to use your favorite chocolate! I often mix dark and milk chocolate for a balanced sweetness, but white chocolate or even butterscotch chips can be delicious too!
How Do You Get the Perfect Brown Butter?
Browning butter is key as it creates delightful flavor. Here’s how to do it safely:
- Start with a light-colored saucepan so you can easily see the butter’s color changing.
- Keep your heat around medium, stirring often for even cooking.
- Look for a golden brown color with a nutty aroma, about 4-6 minutes. Make sure to remove it from heat as soon as it reaches this stage to prevent burning.
Why Chill the Dough?
Chilling the dough is an important step. It helps the butter firm up again after browning, which leads to thicker and chewier cookies. Additionally, it gives the flavors time to meld. If you’re short on time, a quick 30-minute chill is better than none!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup sourdough discard (unfed or discard from feeding)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 to 2 cups dark or semi-sweet chocolate chunks or chips
- Flaky sea salt (for sprinkling on top, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 10-12 minutes to bake. It’s a good idea to chill the dough for at least 1 hour, which gives you time to relax while the flavors develop. In total, plan for about 1 hour and 30 minutes, plus idle time for chilling.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep stirring frequently as it melts. After about 4-6 minutes, the butter will turn a lovely golden brown color and give off a nutty smell. Be careful not to let it burn! Once browned, take it off the heat and let it cool a bit.
2. Combine Wet Ingredients:
In a large mixing bowl, whisk together the browned butter, sourdough discard, brown sugar, and granulated sugar until the mixture is smooth. Next, add in the egg and vanilla extract, beating until everything is well mixed.
3. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt until they’re evenly combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients. Stir them together gently until just combined, but be careful not to over-mix.
5. Add Chocolate:
Gently fold in the chocolate chunks or chips. Save a few pieces to place on top of the cookies before baking if you’d like them to look extra special!
6. Chill Dough:
Cover the cookie dough with plastic wrap and pop it in the fridge for at least 1 hour, or even overnight if you can wait! Chilling helps the flavors meld together and improves the texture of the cookies.
7. Preheat Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats for easy cleanup.
8. Scoop Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie. Press a few reserved chocolate chunks on top of each cookie for that extra chocolatey goodness!
9. Bake:
Bake the cookies in the oven for about 10-12 minutes. Watch for the edges to turn golden brown, while the centers should still look soft. Take care to not overbake, so you have nice chewy cookies!
10. Finish and Cool:
As soon as they come out of the oven, sprinkle a little bit of flaky sea salt on top of each cookie if you like. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
These cookies are delightful either warm with gooey chocolate or cooled for a perfectly chewy texture. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days!
Enjoy your deliciously nutty, chewy Brown Butter Sourdough Discard Chocolate Chip Cookies!
Can I Use Other Types of Sugar in This Recipe?
Absolutely! You can substitute granulated sugar with coconut sugar for a more natural sweetener. Just note that this may alter the cookie’s flavor slightly. For a lighter option, you could try using half granulated and half brown sugar instead of the full amount of brown sugar.
What If I Don’t Have Sourdough Discard?
No worries! If you don’t have sourdough discard, you can use unsweetened applesauce or yogurt as a substitute. You might need to adjust the overall liquid content in the recipe slightly, depending on how wet the substitute is.
Can I Freeze the Cookie Dough?
Yes, you can freeze the dough! Scoop the dough onto a baking sheet and freeze until firm. Then transfer the frozen dough balls to an airtight container or freezer bag. They can be frozen for up to 3 months. Just bake them straight from the freezer when you’re ready, adding an extra minute or two to the baking time.
How Should I Store the Baked Cookies?
Store the baked cookies in an airtight container at room temperature for up to 3 days. To keep them extra chewy, place a slice of bread in the container with the cookies; it’ll help maintain moisture!
