There’s nothing quite like the aroma of freshly baked cookies filling your home. When I first tried making Brown Butter Sourdough Discard Chocolate Chip Cookies, I was captivated by the rich, nutty scent as the butter transformed on the stove. I remember sharing these cookies with family and friends, and seeing their faces light up with delight. This recipe really matters to me because it combines the joy of baking with a clever way to use up sourdough discard, reducing waste and adding a unique flavor. What makes these cookies special is not just their taste, but the comfort they bring and the memories we create while enjoying them together.
Why Make This Recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are a perfect blend of flavors and textures. The brown butter adds a depth of nuttiness that elevates the classic chocolate chip cookie. Plus, using sourdough discard gives these cookies a tangy twist and a chewy texture that’s simply irresistible. It’s a win-win as you create delicious cookies while minimizing waste from your sourdough baking adventures. So, whether it’s a cozy night at home or a gathering with friends, these cookies are sure to impress.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (brown butter)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sourdough discard
- 1 cup chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, mix the brown butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the sourdough discard and chocolate chips.
- Scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies are best served warm, straight from the oven, with a glass of cold milk. You can also pair them with a scoop of vanilla ice cream for a delightful dessert. They make a wonderful treat for parties or a cozy movie night.
How to Store Brown Butter Sourdough Discard Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to enjoy them later, you can freeze them. Just place the cooled cookies in a freezer-safe bag, and they’ll be good for up to three months.
Tips to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Make sure not to overmix the dough after adding the flour. This keeps the cookies tender.
- For extra chocolatey goodness, try using a mix of milk and dark chocolate chips.
- If you prefer a crispier cookie, bake them a minute or two longer.
Variation
You can experiment by adding nuts like walnuts or pecans, or even some oats for texture. Swapping out chocolate chips for dried fruit can also give these cookies a different natural sweetness.
FAQs
1. What can I use if I don’t have sourdough discard?
You can substitute the sourdough discard with an equal amount of all-purpose flour and reduce the liquid in the recipe slightly.
2. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to maintain the right balance of flavors.
3. How do I know when the cookies are done?
Look for golden edges with a slightly soft center. They will firm up as they cool.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter (brown butter) Melt and brown the butter for a nutty flavor.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sourdough discard Use as a great way to reduce waste.
- 1 cup chocolate chips Mix of milk and dark chocolate chips recommended for extra flavor.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, mix the brown butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the sourdough discard and chocolate chips.
Baking
- Scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.