These Brown Butter Sourdough Discard Chocolate Chip Cookies are a cookie lover’s dream! The brown butter gives them a rich, nutty flavor, while sourdough discard adds a fun twist.
Who knew we could make something sweet from sourdough leftovers? I can’t resist enjoying these warm, gooey cookies fresh from the oven—pure happiness in every bite!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness in your cookies. If you’re out of unsalted butter, you can use salted butter—just reduce the added salt in the recipe slightly.
Sourdough Starter Discard: The discard is a fun way to use leftover starter! If you don’t have any, you can substitute with plain yogurt or buttermilk. This will maintain moisture and add some tang.
Baking Soda: This helps the cookies rise and spread. If you’re out of baking soda, you can use baking powder instead—just use about 1 ½ teaspoons since it’s not as strong.
Chocolate Chips: I love semi-sweet chocolate chips for this recipe, but you can swap them with dark chocolate or milk chocolate based on your taste. White chocolate adds a fun twist as well!
What’s the Best Way to Brown Butter?
Brown butter adds a rich flavor that’s unbeatable, but it can be tricky. Here’s how to do it right:
- Start with medium heat. Melt the butter completely, then reduce the heat a little.
- Swirl the pan often to ensure even cooking and to monitor the color.
- Look for a golden brown color and a nutty aroma. It’s easy to burn, so keep a close eye!
- Once it’s ready, transfer the butter to a bowl immediately to stop the cooking process.
This technique makes such a difference in flavor, giving your cookies that yummy, nutty taste!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sourdough starter discard (unfed)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips or chopped chocolate chunks
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This cookie recipe will take about 15-20 minutes to prepare and 10-12 minutes to bake, plus any additional time if you decide to chill the dough. If you let the dough chill for about 30-60 minutes, it can help improve the flavor and texture of the cookies! Overall, plan for about 40-60 minutes from start to finish, plus cooling time.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue cooking while swirling occasionally until the butter becomes golden brown and emits a nutty aroma. This is the fragrant brown butter that will add fantastic flavor to your cookies! Once it’s ready, remove it from the heat and let it cool slightly.
2. Combine the Ingredients:
In a mixing bowl, combine the brown butter (after it’s cooled a bit), sourdough discard, brown sugar, and granulated sugar. Stir until everything is mixed smoothly together.
3. Add Egg and Vanilla:
Next, crack the egg into the bowl and add the vanilla extract. Mix well until everything is fully incorporated.
4. Whisk Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt, ensuring a well-risen cookie.
5. Combine Wet and Dry Mixes:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix; it’s okay if there are a few small lumps!
6. Fold in Chocolate:
Gently fold in the chocolate chips or chopped chocolate chunks into the dough, making sure they are evenly distributed.
7. Chill the Dough:
If you have time, cover the dough and chill it in the refrigerator for at least 30 minutes to an hour. This step is optional but strongly recommended as it enhances the flavor and texture.
8. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Scoop the Dough:
Once chilled, use a cookie scoop or tablespoon to drop cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
10. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown while the centers still look slightly soft. Don’t worry; they will continue to bake a bit as they cool!
11. Sprinkle with Sea Salt:
As soon as you remove them from the oven, sprinkle some flaky sea salt on top of each cookie. This adds a delicious contrast to the sweetness!
12. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies warm, and watch them disappear!
These rich, chewy cookies are a perfect treat, thanks to the unique tang from the sourdough discard and the luscious flavor from the brown butter. Happy baking!
Can I Use a Different Type of Sugar?
Yes! You can replace the granulated sugar with coconut sugar for a lower glycemic option. Just be aware that it may change the color and texture slightly. You can also use all brown sugar for a richer flavor!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like them to stay fresher for longer, you can refrigerate them for up to a week or freeze them in a freezer bag for up to 3 months.
Can I Use a Different Type of Fat Instead of Butter?
Absolutely! You can use coconut oil, ghee, or even vegan butter as a substitute for unsalted butter. Just melt it like you would with regular butter, and you’re good to go!
Why Chill the Dough?
Chilling the dough solidifies the fat, which helps the cookies keep their shape instead of spreading too much while baking. It also enhances the flavors and can lead to a chewier texture!
