Description
Deliciously rich and chewy Brown Butter Sourdough Discard Chocolate Chip Cookies made with browned butter, sourdough discard, and melty chocolate chips. These cookies are thick, flavorful, and perfect for using up your sourdough discard while indulging in a bakery-style treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- ½ cup sourdough discard, unfed
- 1 tablespoon vanilla extract
Dry Ingredients
- 2-1/3 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Mix-ins & Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
- Flaky sea salt, for garnish (optional)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and emits a nutty aroma. Scrape all the browned bits into a large mixing bowl. Let the butter cool for 10–15 minutes to avoid cooking the eggs in the next steps.
- Mix Sugars into Browned Butter: Add the light brown sugar and granulated sugar to the cooled browned butter and whisk until fully combined and smooth.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture becomes smooth and glossy.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until it is completely mixed into the wet ingredients.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution of leavening and spice.
- Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and stir gently with a spatula or wooden spoon just until combined. Avoid overmixing to ensure tender cookies.
- Fold in Chocolate Chips: Carefully fold in the 1-1/2 cups of dark or semi-sweet chocolate chips or chunks evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or up to 72 hours. This chilling step is essential for thicker, more flavorful cookies and helps the dough hold its shape while baking.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Space Dough: Using a cookie scoop, portion the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake the cookies for 10–12 minutes or until the edges are golden while the centers remain slightly soft for a chewy texture.
- Top and Shape Cookies: Immediately after baking, press extra chocolate chips on top of each cookie. Use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles if desired, enhancing their presentation.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Optionally sprinkle with flaky sea salt for a flavor contrast.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of sandwich bread to the container helps keep cookies soft.
- Reheating: Warm baked cookies in a 300°F oven for 3–5 minutes for a fresh-baked taste. Alternatively, microwave individual cookies for 8–10 seconds or heat in an air fryer at 300°F for 2–3 minutes for a crispy edge.
- Freezing: Freeze baked cookies in a zip-top bag for up to 2 months, placing parchment paper between layers if stacking. Reheat in a 300°F oven for 3–5 minutes to refresh. Cookie dough balls can be frozen for up to 3 months; bake them straight from the freezer, adding 1–2 minutes to bake time.
- Tips for Best Results: Chill dough for at least 2 hours to ensure thick, flavorful cookies. Use room-temperature sourdough discard for smooth mixing. Brown butter slowly and scrape all browned bits for maximum flavor. Press extra chocolate chips on top before or immediately after baking for a bakery-style look. “Scoot” cookies using a round cutter right after baking for uniform shapes.
- Alternate Cooking Methods: No alternate cooking methods apply; cookies should be baked in a conventional oven for best results.
- Leftovers: Store leftover cookies at room temperature for snacking. Crumble over ice cream or yogurt, or use cookie dough chunks in brownies, milkshakes, or skillet cookies for delicious treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
