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
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 & 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.
