Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, nutty, and perfectly soft with a slight chew. Infused with browned butter and sourdough discard for a unique depth of flavor and tender texture, these cookies offer a delightful twist on a classic favorite. Topped optionally with flaky sea salt, they balance sweet and savory notes for an irresistible treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup unfed sourdough discard
- 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
Mix-ins and Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate
- Extra chocolate chips for topping (optional)
- Flaky sea salt for garnish (optional)
Instructions
- Brown the Butter: Melt unsalted butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10–15 minutes.
- Combine Sugars and Butter: In a mixing bowl, whisk the cooled browned butter together with light brown sugar and granulated sugar until thoroughly combined.
- Add Eggs and Vanilla: Stir in the egg, egg yolk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Sourdough Discard: Add the unfed sourdough discard to the wet mixture and mix until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently to combine without overmixing. Fold in the chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape Cookies: Scoop the chilled dough into balls and place them evenly spaced on the prepared baking sheets. Optionally press extra chocolate chips on top and sprinkle with flaky sea salt.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are golden while the centers remain soft and tender.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using unfed sourdough discard adds a subtle tang and moist texture to these cookies.
- Browned butter imparts a rich, nutty flavor that elevates the classic chocolate chip cookie.
- Chilling the dough is important for preventing spreading and intensifying flavors.
- Flaky sea salt on top provides a perfect balance to the sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
