These delicious chocolate chip cookies are made using sourdough discard and brown butter, giving them a rich, nutty flavor. You’ll love the crispy edges and chewy centers!
Honestly, who can resist warm cookies fresh from the oven? I usually can’t wait for them to cool before grabbing one! 😋 Perfect for sharing, or not—no judgment!
Making these is a breeze! Just brown your butter, mix everything together, and scoop them onto a baking sheet. It’s a great way to use up that sourdough discard and satisfy your sweet tooth!
Key Ingredients & Substitutions
Butter: Brown butter is the star here, giving a deep, nutty flavor. If you’re short on time, you could use regular softened butter, but you’ll miss out on that toasty essence. It’s worth the extra effort!
Sourdough Discard: The discard adds a slight tang and moisture to the cookies. If you don’t have any on hand, you can substitute with plain yogurt or applesauce, but the flavor won’t be quite the same.
Chocolate: I love using dark chocolate chunks for a richer taste, but semi-sweet or even milk chocolate work great too! If you want to avoid chocolate, try adding chopped nuts or dried fruit instead.
Flaky Sea Salt: Sprinkle this on top before baking for an extra crunch and flavor contrast. If you don’t have it, regular salt will do, but the flakiness makes a difference in texture.
How Do I Make Sure My Brown Butter Doesn’t Burn?
Making brown butter is all about patience and attention. Here’s how to do it right!
- Heat on medium to medium-low, so it doesn’t cook too quickly.
- Swirl the pan often—not just stirring—so the heat distributes evenly and to see if it’s turning brown.
- Watch for a nutty aroma and golden-brown color; this is your cue to take it off the heat.
Let it cool a bit before adding to your dough, which keeps the eggs from cooking when mixed in.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) sourdough discard (unfed/plain, not ripe)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (210g) chocolate chunks or chips
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Just a little patience while they cool, and you’ll be ready to enjoy your cookies in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat so they won’t stick!
2. Brown the Butter:
In a skillet over medium heat, melt the unsalted butter. Keep cooking, swirling the pan occasionally, until the butter becomes golden brown and releases a nutty aroma—this should take about 5-7 minutes. Keep an eye on it so it doesn’t burn! Once done, remove it from the heat and let it cool slightly.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the brown sugar, granulated sugar, cooled brown butter, sourdough discard, egg, and vanilla extract until everything is smooth and well combined.
4. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, and salt. This will help to ensure there are no lumps later!
5. Bring it All Together:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Try not to overmix, as this can make your cookies tough.
6. Add the Chocolate:
Gently fold in the chocolate chunks or chips until they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart because they will spread while baking.
8. Bake Them:
Put the cookies in the oven and bake for 10-12 minutes. They should be golden around the edges, and the centers should still look soft.
9. Sprinkle with Sea Salt:
Once out of the oven, sprinkle a little flaky sea salt on top of each cookie while they’re still warm if you’d like a touch of sweet and salty!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Get ready for deliciousness!
Enjoy your chewy, rich brown butter sourdough chocolate chip cookies!
Can I Use Cold Sourdough Discard?
It’s best to use sourdough discard at room temperature for better mixing. If yours is cold from the fridge, let it sit out for about 30 minutes before using.
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much during baking, try chilling the dough for 30 minutes before baking. This helps the butter solidify, reducing spreading.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. To keep them even fresher, you can freeze them for up to 3 months; just make sure they’re completely cooled before freezing.
Can I Substitute the Brown Sugar?
You can use granulated sugar as a substitute, but the cookies will have a different texture and flavor. For a similar result, consider using a mix of granulated sugar and a little molasses for that rich flavor!