These Brown Butter Sourdough Discard Chocolate Chip Cookies are a tasty treat you won’t want to miss! They have a rich, nutty flavor from the brown butter and are packed with chocolatey goodness.
I love how easy they are to make, plus they help reduce waste with sourdough discard. It’s a win-win! And let’s be real, who can resist warm cookies fresh from the oven? 🍪
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! It adds a deep, nutty flavor. If you’re in a pinch, you can use regular butter, just skip the browning step. I recommend taking the time to brown it for the best flavor!
Sourdough Discard: This recipe is perfect for using up sourdough discard, which adds a slight tang. If you don’t have any, you could replace it with an equal amount of Greek yogurt or applesauce for moisture, but the flavor will change slightly.
Brown Sugar: I love using packed brown sugar for its rich flavor and moisture content. For a lighter taste, you can use a mixture of brown and white sugar or choose coconut sugar as a healthier alternative.
Dark Chocolate Chunks: Dark chocolate is my favorite in these cookies, but you can substitute with semi-sweet or even white chocolate if you prefer. Chunks add a gooey texture, but chips will work too!
How Do You Brown Butter the Right Way?
Browning butter involves cooking it until it turns golden brown and develops a nutty aroma. Here’s how to do it right:
- Use a light-colored skillet to see the butter’s color change better.
- Start with medium heat and stir frequently. This helps prevent burning.
- Watch closely! It can go from perfect to burnt quickly—around 5-7 minutes usually does the trick.
- Remove from heat immediately once it’s brown to stop the cooking process, and transfer it to a bowl to cool slightly.
With these tips, you’ll enjoy perfectly browned butter that enhances your cookies with fantastic flavor!
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sourdough discard (unfed)
- 1 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 dark chocolate chunks or chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and then you’ll chill the dough for at least 30 minutes. After that, baking takes about 10-12 minutes. So, total time from start to enjoying fresh cookies is around 1 hour and 15 minutes, including chilling time!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir it frequently as it melts, and keep an eye on it. After about 5-7 minutes, the butter will foam, then turn golden brown and develop a nutty aroma—that’s the magic moment! Remove it from heat and transfer to a bowl to cool slightly.
2. Mix the Sugar and Sourdough:
Once the butter has cooled slightly (but is still warm), add in the sourdough discard, brown sugar, and granulated sugar. Whisk everything together until it’s well combined and smooth.
3. Add Egg and Vanilla:
Crack in the egg and add the vanilla extract. Beat the mixture until it is thoroughly combined and looks creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda so your cookies rise nicely!
5. Bring It All Together:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—that’s the secret to a soft cookie!
6. Fold In Chocolate Chunks:
Now it’s time to add the chocolate! Gently fold in the dark chocolate chunks until they’re evenly distributed throughout the dough.
7. Chill the Dough:
Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes to 1 hour. This step is important to help the cookies maintain their shape while baking.
8. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
9. Scoop and Shape:
Using a cookie scoop or a tablespoon, drop portions of the dough (about 2 tablespoons each) onto the baking sheet, leaving about 2 inches of space between each cookie.
10. Add Extra Chocolate:
If you like, press a few extra chocolate chunks onto the top of each cookie dough ball for that extra chocolatey goodness!
11. Bake:
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers look soft. Don’t overbake, as they will continue to cook slightly after being taken out of the oven.
12. Sprinkle and Cool:
As soon as you take the cookies out, sprinkle them with a little flaky sea salt for an amazing flavor contrast. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Feel free to share your cookie baking experience, and enjoy these delightful Brown Butter Sourdough Discard Chocolate Chip Cookies! 🍪✨
Can I Use Different Types of Flour?
Yes, you can experiment with different flours! For a gluten-free option, use a gluten-free all-purpose flour blend. Keep in mind that the texture and flavor may vary slightly compared to using regular all-purpose flour.
What Should I Do If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of unsweetened applesauce or plain Greek yogurt. This will add moisture but will slightly change the flavor. For best results, use unfed sourdough discard for tanginess.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze the cookies for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time, cover it, and refrigerate it for up to 3 days before baking. Just make sure to let it sit at room temperature for about 10-15 minutes before scooping and baking for the best results.
