Brown Butter Sourdough Discard Chocolate Chip Cookies

Introduction

Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on the classic cookie recipe. The rich, nutty flavor of brown butter combined with the tangy notes from sourdough discard creates a uniquely delicious treat that is irresistibly soft and chewy. Whether you’re using up leftover sourdough or simply looking for a new cookie to impress your family and friends, these cookies will surely become a favorite.

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 cup sourdough discard
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups semi-sweet 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

1. In a saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
2. In a large mixing bowl, combine the browned butter, dark brown sugar, and granulated sugar. Mix until well blended.
3. Add the sourdough discard, egg, and vanilla extract to the sugar mixture. Mix until smooth.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Fold in the semi-sweet chocolate chips.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes or Tips

• For an extra hint of flavor, consider adding a pinch of sea salt on top of the cookies before baking.
• Feel free to substitute the chocolate chips with your favorite mix-ins, like nuts or dried fruit.
• Store cookies in an airtight container at room temperature for up to a week.

Cooking Techniques

Achieving the perfect brown butter is key in this recipe. The process involves cooking the butter until it develops a deep, golden color and a rich, nutty flavor. Stirring frequently ensures that it cooks evenly and prevents burning.

FAQ

• Can I use regular butter instead of unsalted butter?
• What can I do with leftover sourdough discard?
• How can I make these cookies gluten-free?

Conclusion

These Brown Butter Sourdough Discard Chocolate Chip Cookies are a wonderful way to turn simple ingredients into something extraordinary. With their rich flavor and satisfying texture, they’re perfect for sharing—or keeping all to yourself during a cozy night in. Happy baking!