Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the tangy complexity of sourdough discard, delivering chewy, soft-centered cookies studded with dark or semi-sweet chocolate chips. Perfectly balanced with a hint of cinnamon and a golden crust, these cookies are a creative way to reduce waste while indulging in a classic treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup sourdough discard (unfed)
- 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
- 1-1/2 cups dark or semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Continue cooking until it turns golden brown and emits a nutty aroma, then remove from heat and let it cool for 10 to 15 minutes.
- Combine Sugars and Butter: Whisk the light brown sugar and granulated sugar into the cooled browned butter until fully incorporated and smooth.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until it is fully combined with the wet ingredients.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently to combine without overmixing. Once combined, fold in the dark or semi-sweet chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the cookie dough and chill in the refrigerator for at least 2 hours, or up to 72 hours to develop deeper flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Use a cookie scoop or spoon to form dough balls and place them evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes until the edges turn a light golden brown while centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy once slightly cooled for best texture and flavor.
Notes
- Chilling the dough enhances the flavor and texture by allowing the ingredients to meld and prevents excessive spreading during baking.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips according to your preference.
- Using sourdough discard adds a subtle tang and depth of flavor, plus it’s a great way to reduce waste if you bake sourdough bread regularly.
- Brown the butter carefully to avoid burning; watch the color and smell for cues.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
