Description
Delight in these rich and chewy Brown Butter Sourdough Discard Chocolate Chip Cookies. Made with nutty browned butter and a touch of sourdough discard for extra depth of flavor, these cookies offer a perfect balance of gooey chocolate chips and subtle cinnamon spice. Topped with optional flaky sea salt, they’re a sophisticated twist on a classic favorite, ideal for sharing or indulging any time.
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 and Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate
- Extra chocolate chips for topping (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma, then remove from heat and let it cool for 10 to 15 minutes to prevent cooking the eggs in the next step.
- Mix Sugars with Butter: In a mixing bowl, combine the cooled browned butter with light brown sugar and granulated sugar, whisking them together thoroughly until well blended.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the sugar and butter mixture, mixing until the batter is smooth and uniform in texture.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard completely into the wet mixture, making sure it is fully integrated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, folding the mixture gently until just combined to avoid overmixing, then fold in the chocolate chips evenly.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours to allow the flavors to meld and the dough to firm up for easier handling and better texture in baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Portion the Dough: Scoop the chilled dough into balls, spacing them adequately on the prepared baking sheets to allow for spreading during baking. Optionally, press extra chocolate chips onto the tops for an appealing look.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes until the edges are golden brown while the centers remain soft and chewy, taking care not to overbake.
- Cool and Serve: Allow the cookies to cool briefly on the baking sheets before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt for an enhanced flavor contrast.
Notes
- Chilling the dough is essential for texture and flavor development.
- Use unfed sourdough discard to enhance the cookie’s flavor without adding baking power.
- Watch the cookies closely toward the end of baking to avoid overcooking.
- Flaky sea salt adds a gourmet touch if desired.
- For a dairy-free option, substitute butter with a suitable plant-based alternative and note this will change flavor and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
