Introduction
There’s something truly magical about the combination of brown butter and chocolate chips, especially when it’s mixed with the delightful tang of sourdough discard. These Brown Butter Sourdough Discard Chocolate Chip Cookies are not only a fantastic way to minimize food waste but also create a rich, chewy cookie that will quickly become a favorite. Perfect for sharing—or for savoring all by yourself—these cookies promise a warm, comforting treat that’s hard to resist.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1 1/2 cups chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this mixture to the wet ingredients, stirring until combined.
- Fold in the sourdough discard and chocolate chips until evenly incorporated.
- Drop spoonfuls of cookie dough on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes or Tips
- For a deeper flavor, let the browned butter cool a bit longer before mixing it with the sugars.
- Store any leftover cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well; just shape the dough into balls and freeze before baking.
Cooking Techniques
To achieve the perfect brown butter, keep a close eye on the saucepan as the butter melts. It can go from beautifully golden to burnt very quickly. If you’re unsure, stir continuously while cooking to ensure even browning.
FAQ
- Can I use regular flour instead of all-purpose flour? Yes, all-purpose flour is ideal for cookies, but you can experiment with other types.
- What can I substitute for sourdough discard? You can use an equal amount of plain yogurt or buttermilk if needed.
- How do I know when the cookies are done baking? Look for the edges to be golden brown while the centers remain soft.
Conclusion
These Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful blend of flavors and textures that make baking feel like a warm hug. Whether sharing them with friends or enjoying a quiet moment with a glass of milk, they’re sure to bring joy with every bite. Happy baking!