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Introduction
Imagine the warm, gooey embrace of chocolate chip cookies but with a delightful twist—brown butter and sourdough discard! These cookies are not just a treat; they’re a celebration of flavors and a clever way to reduce waste in your kitchen. Let’s dive into making these deliciously soft and chewy cookies that will quickly become a favorite!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup sourdough starter (discard)
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat. Continue to cook until it turns a golden brown color and smells nutty. 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 sourdough starter, vanilla extract, and eggs to the sugar mixture. Beat until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes or Tips
- For a deeper flavor, let the melted butter cool slightly before mixing it with the sugars.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
- Store leftover cookies in an airtight container to maintain their chewy texture.
Cooking Techniques
Creating brown butter is the key to these cookies’ unique flavor. It requires patience as the butter cooks, turning golden and nutty, which elevates the overall taste profile of your cookies.
FAQ
- Can I use my active sourdough starter instead of discard? Yes, but it may affect the texture slightly.
- What if I don’t have brown sugar? You can use granulated sugar and add a tablespoon of molasses for a similar flavor.
- Can I freeze the cookie dough? Absolutely! Just scoop them onto a baking sheet, freeze, and then transfer to a bag for future baking.
Conclusion
These Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful way to enjoy a classic treat while being resourceful with your ingredients. Whether you enjoy them fresh out of the oven or a day later, they’re sure to bring a smile to your face. Happy baking!
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