If you’re anything like me and love a cookie that’s bursting with flavor, texture, and a little twist of creativity, then you’re going to adore this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. It’s a truly magical combination where nutty, browned butter meets the tangy depth of sourdough discard, baked into soft, chewy cookies studded with melty chocolate chips. These cookies aren’t just a treat; they’re an experience that brings warmth and comfort with every bite.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is refreshingly simple but key to nailing the perfect balance of flavors and textures in your cookies. Each component plays a role, from enriching the dough to giving it a lovely rise and that irresistible bite.
- Unsalted butter: Browned to perfection, it adds a deep, nutty flavor that sets these cookies apart.
- Light brown sugar: For that rich molasses sweetness that keeps the cookies chewy and tender.
- Granulated sugar: Balances sweetness and helps achieve a beautiful cookie texture.
- Egg and egg yolk: These bind the dough and add moisture and richness.
- Unfed sourdough discard: Adds a subtle tang and complexity while reducing waste.
- Vanilla extract: Brings out warm, aromatic notes that complement the chocolate and brown butter.
- All-purpose flour: The sturdy base that gives the cookies structure.
- Baking soda and baking powder: Work together to create a light, airy crumb with just enough lift.
- Salt and ground cinnamon: Enhance flavor layers and add a whisper of warmth.
- Dark or semi-sweet chocolate chips or chopped chocolate: The luscious pockets of melty chocolate everyone dreams about.
- Extra chocolate chips and flaky sea salt (optional): For an eye-catching finish and an added punch of flavor.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting 1 cup of unsalted butter slowly over medium heat. Keep an attentive eye as it foams and then turns a gorgeous golden brown, releasing a delicious nutty aroma. This simple step is the heart of your cookies’ signature flavor. Once browned, remove from heat and let it cool for 10 to 15 minutes to avoid scrambling the eggs when mixed later.
Step 2: Mix Sugars and Butter
Into a mixing bowl, whisk together the cooled brown butter along with 1 cup of light brown sugar and ½ cup granulated sugar. Whisking these while the butter is still warm but not hot helps them blend seamlessly, creating a luscious base with just the right sweetness and moisture.
Step 3: Add Eggs and Vanilla
Next, beat in 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract. These ingredients bring richness and bind the dough into a smooth, cohesive mixture that’s begging for the next step.
Step 4: Incorporate Sourdough Discard
Stir in ½ cup of unfed sourdough discard until fully combined. This not only makes creative use of discard but also introduces a subtle tang that brightens the overall flavor without dominating the cookie’s profile.
Step 5: Whisk Dry Ingredients
In a separate bowl, whisk together 2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt, and ½ teaspoon ground cinnamon. This blend ensures your cookies will rise beautifully while the cinnamon adds just a hint of warmth and depth.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Over-mixing can toughen cookies, so take your time to keep the dough tender. Then fold in 1 ½ cups of dark or semi-sweet chocolate chips, distributing the chocolate pockets evenly.
Step 7: Chill the Dough
Cover the dough and chill it in the refrigerator for at least 2 hours. This rest allows the flavors to meld and firms up the dough, making it easier to scoop and helping prevent cookies from spreading too thin during baking.
Step 8: Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. The parchment ensures even baking without sticking, making cleanup a breeze.
Step 9: Scoop and Bake
Scoop the chilled dough into cookie-sized balls, placing each on the prepared sheet with enough space to spread. Bake for 10 to 12 minutes until the edges turn golden brown but the centers remain soft and inviting.
Step 10: Cool and Garnish
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. For an added touch, sprinkle extra chocolate chips or a pinch of flaky sea salt atop warm cookies to elevate the flavor and visual appeal.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Garnishes
Simple garnishes like flaky sea salt crystals or a few extra chocolate chips pressed gently on top right after baking can make a world of difference. They enhance the overall flavor experience by introducing contrast and a delightful texture.
Side Dishes
These cookies pair beautifully with a glass of cold milk or a warm mug of your favorite coffee or tea. The richness of the brown butter and chocolate complements creamy beverages perfectly, creating an unforgettable snack break.
Creative Ways to Present
For gatherings, consider stacking the cookies and wrapping them with a rustic ribbon for a charming gift. Alternatively, sandwich softened cookies with vanilla ice cream or spread a bit of Nutella between two for a dreamy dessert treat that everyone will ask for again.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature for up to 5 days. To retain their soft centers, placing a slice of bread in the container can help maintain moisture balance.
Freezing
You can freeze the dough balls or baked cookies. Freeze dough balls on a tray, then transfer them to a freezer bag for up to 3 months. For baked cookies, store in an airtight container with parchment layers to prevent sticking, also up to 3 months.
Reheating
Warm cookies briefly in a preheated 300°F (150°C) oven for about 5 minutes or microwave for 10–15 seconds to revive that freshly baked softness and gooey chocolate melty moment.
FAQs
Can I use fed sourdough starter instead of discard?
While this recipe specifically calls for unfed sourdough discard to add tang without too much leavening power, using fed starter may change dough hydration and rise, so it’s best to stick with discard for consistency.
What if I don’t have all the spices?
Ground cinnamon is subtle and adds warmth, but if you don’t have it, you can skip it or experiment with a pinch of nutmeg or cardamom. The cookies will still be delicious with the brown butter and chocolate taking center stage.
Can I substitute the chocolate chips?
Absolutely! Chopped chocolate bars, white chocolate chips, or even chunks of your favorite candy bars can all work well, adding variety and personal flair to your cookies.
Why chill the dough before baking?
Chilling firm ups the dough, preventing cookies from spreading too thin in the oven while allowing flavors to meld together for a richer taste profile.
How do I know when my cookies are perfectly baked?
The edges should be golden brown while the centers remain soft and slightly underbaked. This contrast gives you that chewy, melt-in-your-mouth texture that’s utterly addictive.
Final Thoughts
This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe is more than just a cookie—it’s a delightful way to celebrate leftover sourdough discard and transform it into something extraordinary. The combination of browned butter, subtle tang, and melty chocolate delights the senses and elevates this classic treat. I can’t wait for you to try it and share these cozy bites with your loved ones!
Print
Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are a delicious way to use sourdough starter discard, featuring a rich, nutty flavor from browned butter combined with chocolate chips and a hint of cinnamon. Perfectly soft in the center with golden edges and an optional sprinkle of flaky sea salt for a gourmet touch.
Ingredients
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 & 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
- Browning the Butter: Melt the butter in a saucepan over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma. Remove from heat and allow to cool for 10 to 15 minutes to avoid cooking the eggs in the next steps.
- Mixing Sugars and Butter: In a mixing bowl, whisk the cooled browned butter together with the light brown sugar and granulated sugar until well combined and smooth.
- Adding Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar-butter mixture. Mix thoroughly until the mixture is smooth and well integrated.
- Incorporating Sourdough Discard: Stir in the unfed sourdough discard until completely incorporated, which adds moisture and a subtle tang to the cookie dough.
- Preparing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Combining Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and gently fold to combine. Be careful not to overmix to keep cookies tender. Fold in the chocolate chips evenly throughout the dough.
- Chilling the Dough: Cover the cookie dough and refrigerate for at least 2 hours. This helps the flavors meld and prevents excessive spreading during baking.
- Prepping for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shaping Cookies: Scoop the dough into balls of desired size onto the prepared baking sheets, spacing them to allow for spreading. Optionally, press extra chocolate chips on top of each dough ball for an attractive presentation.
- Baking: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and chewy.
- Cooling: Remove cookies from the oven and let them cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Optionally sprinkle with flaky sea salt for a savory contrast.
Notes
- Using browned butter adds a rich, nutty flavor that elevates the classic chocolate chip cookie.
- Chilling the dough is important to control spreading and enhance flavor development.
- Flaky sea salt garnish is optional but highly recommended to balance sweetness with a hint of saltiness.
- If you don’t have sourdough discard, you can substitute with an equal amount of yogurt or leave it out entirely, though the flavor will differ.
- For a softer cookie, do not overbake; remove when edges just turn golden.
