Brown Butter Sourdough Discard Chocolate Chip Cookies

why make this recipe

These cookies are rich and chewy. Browning the butter adds a nutty flavor. The sourdough discard gives a light tang and soft texture. This recipe uses simple steps and common ingredients.

introduction

This is an easy recipe for Brown Butter Sourdough Discard Chocolate Chip Cookies that tastes like a bakery cookie at home. For another brown sugar cookie idea try the brown sugar rhubarb cookie recipe.

how to make Brown Butter Sourdough Discard Chocolate Chip Cookies

Work in simple steps. Brown the butter first, then mix sugars and butter. Add eggs and vanilla. Stir the dry mix into the wet mix, then fold in sourdough discard and chocolate chips. Scoop onto a sheet and bake until the edges are golden. Let cookies rest a few minutes on the pan before moving them to a rack.

Ingredients :

• 1 cup unsalted butter (brown butter)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sourdough discard
• 1-2 cups chocolate chips

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, melt butter over medium heat and continue cooking until it turns golden brown. Set aside to cool slightly.
3. In a bowl, mix together the brown butter, brown sugar, and granulated sugar until smooth.
4. Add eggs and vanilla extract, and mix until well combined.
5. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
6. Gradually add dry ingredients into the wet mixture, mixing until just combined.
7. Stir in sourdough discard and chocolate chips.
8. Scoop cookie dough onto a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes until the edges are golden but the centers are still soft.
10. Let cool on the baking sheet for a few minutes before transferring to wire racks.

how to serve Brown Butter Sourdough Discard Chocolate Chip Cookies

Serve warm or at room temperature. They pair well with milk, coffee, or tea. Warm them a few seconds in the microwave for a soft, gooey center.

how to store Brown Butter Sourdough Discard Chocolate Chip Cookies

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature or warm briefly before serving.

tips to make Brown Butter Sourdough Discard Chocolate Chip Cookies

• Brown the butter carefully and watch it closely. It can go from browned to burned fast.
• Let the brown butter cool a bit so it does not cook the eggs.
• Do not overmix after adding flour. Mix until just combined.
• Use chilled dough for thicker cookies.
• Measure flour by spooning into the cup and leveling it off to avoid dense cookies.

variation (if any)

• Add chopped nuts like walnuts or pecans for crunch.
• Use dark chocolate chips or a mix of milk and dark for different flavors.
• Add 1/2 teaspoon of espresso powder for a deeper chocolate taste.

FAQs

Q: Can I use active sourdough discard?
A: Yes. Active or unfed discard works fine here. It adds a mild tang and moisture.

Q: Can I skip the cinnamon?
A: Yes. Cinnamon adds warmth, but the cookies will still taste great without it.

Q: Do I have to brown the butter?
A: No, but browning adds a nutty, rich flavor. Plain melted butter will still make good cookies.

Q: Can I freeze the raw dough?
A: Yes. Scoop dough into balls, freeze on a tray, then store in a bag. Bake from frozen, adding a minute or two to the bake time.

Brown Butter Sourdough Discard Chocolate Chip Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Rich and chewy cookies made with browned butter and sourdough discard for a light tang and soft texture.

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Ingredients

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• 1 cup unsalted butter (brown butter)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sourdough discard
• 1–2 cups chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, melt butter over medium heat and continue cooking until it turns golden brown. Set aside to cool slightly.
3. In a bowl, mix together the brown butter, brown sugar, and granulated sugar until smooth.
4. Add eggs and vanilla extract, and mix until well combined.
5. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
6. Gradually add dry ingredients into the wet mixture, mixing until just combined.
7. Stir in sourdough discard and chocolate chips.
8. Scoop cookie dough onto a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes until the edges are golden but the centers are still soft.
10. Let cool on the baking sheet for a few minutes before transferring to wire racks.

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Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. For thicker cookies, chill the dough before baking.

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Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg