Description
Delight in these rich and flavorful Brown Butter Sourdough Discard Chocolate Chip Cookies. Combining the nutty depth of browned butter with the subtle tang of sourdough discard and melty dark chocolate chips, these cookies are perfectly chewy with a crispy edge. Ideal for using up sourdough discard while enjoying a classic treat with a gourmet twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup sourdough discard (unfed)
- 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 & 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
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until the butter foams, then transitions to a golden brown color and emits a nutty aroma. Scrape all the browned bits into a large mixing bowl and allow it to cool for 10–15 minutes.
- Combine Sugars: Add the brown sugar and granulated sugar to the cooled browned butter and whisk together until fully combined.
- Incorporate Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and glossy.
- Add Sourdough Discard: Stir in the 1/2 cup of sourdough discard until fully incorporated into the wet mixture.
- 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 Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently with a spatula or wooden spoon until just combined. Avoid overmixing. Fold in the chocolate chips or chopped chocolate.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 2 hours or up to 72 hours. Chilling helps the cookies develop thicker texture and enhanced flavor.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and space them 2 inches apart on the baking sheet.
- Bake the Cookies: Bake for 10–12 minutes, or until the edges are golden brown and the centers appear slightly soft but set.
- Shape and Top: Immediately after baking, press extra chocolate chips on top of each cookie. If desired, gently press a large round cookie cutter or glass around the cookies to shape them into perfect circles.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt for added contrast and flavor.
Notes
- Using sourdough discard adds a subtle tang and helps reduce food waste.
- Chilling the dough is essential for a thicker, chewier texture and more complex flavor.
- If you do not have sourdough discard, you may substitute with an equal amount of yogurt or buttermilk, but the flavor will differ slightly.
- Pressing extra chocolate chips on top after baking adds visual appeal and extra chocolate flavor burst.
- Flaky sea salt is optional but recommended to enhance the sweet and savory balance.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For thicker cookies, refrigerate the dough overnight before baking.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate chip cookies, sourdough discard, brown butter cookies, chewy cookies, homemade cookies, dessert
