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Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
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★★★★★

5.2 from 13 reviews

These Brown Butter Sourdough Discard Chocolate Chip Cookies feature a rich, nutty flavor from browned butter combined with the unique tang of sourdough discard. Soft and chewy with a slightly crisp edge, they are elevated by a hint of cinnamon and finished with melty chocolate chips and optional flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale

Dairy

  • 1 cup unsalted butter
  • 1 large egg + 1 large egg yolk

Sugars

  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar

Other Wet Ingredients

  • 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

Add-ins and 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

  1. Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown with a nutty aroma. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
  2. Mix Sugars with Brown Butter: Add the packed light brown sugar and granulated sugar to the cooled browned butter. Whisk together until smooth and well combined.
  3. Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is smooth and glossy.
  4. Incorporate Sourdough Discard: Stir in the half cup of unfed sourdough discard until fully incorporated into the wet mixture.
  5. Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to combine evenly.
  6. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. Fold in the chocolate chips or chopped chocolate gently.
  7. Chill the Dough: Cover the dough and refrigerate for at least 2 hours, up to 72 hours. This chilling step is crucial for achieving thicker, more flavorful cookies.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
  10. Bake the Cookies: Bake for 10–12 minutes or until edges are golden and centers still look slightly soft for the perfect chewy texture.
  11. Finish and Shape Cookies: Immediately after baking, press extra chocolate chips on top. Use a large round cookie cutter or the rim of a glass to gently press the cookies into perfect circles, if desired.
  12. Cool and Garnish: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if using. Allow cookies to cool completely before serving.

Notes

  • Using sourdough discard adds a subtle tang and depth of flavor but is not necessary if unavailable; you can substitute with an equal amount of yogurt or omit for a more classic cookie.
  • Chilling the dough is essential to develop flavor and prevent excessive spreading during baking.
  • Brown butter must be watched carefully to avoid burning; once browned, remove promptly from heat.
  • Flaky sea salt is optional but enhances the chocolate and brown butter flavors with a hint of savory contrast.
  • These cookies keep well stored in an airtight container for up to 5 days or can be frozen for longer storage.

Nutrition

Keywords: brown butter cookies, sourdough discard cookies, chocolate chip cookies, sourdough recipes, easy cookie recipe, chewy cookies

Find it online: https://bakedbylisa.com/brown-butter-sourdough-discard-chocolate-chip-cookies-recipe/