There’s something incredibly comforting about the act of baking, especially when it involves a warm batch of cookies right from the oven. I remember the first time I attempted to use sourdough discard in a cookie recipe, thinking it would simply act as a filler. Instead, I was blown away by the depth of flavor it brought to the table. Cue my obsession with these Brown Butter Sourdough Discard Chocolate Chip Cookies! They’re the kind of cookies that fill your home with warmth and that intoxicating aroma of caramelized butter and chocolate—perfect for cozy nights or as an unexpected treat for guests.
Why you’ll love this recipe
Let’s talk about what makes these cookies truly special. First off, we have the magical brown butter. When butter turns golden and releases that nutty fragrance, it works wonders in any baked good and adds an irresistible depth to your cookies. Combine that with the tangy nuances of sourdough discard, and you’ve got a cookie that feels both nostalgic and new.
Imagine sinking your teeth into a cookie that’s crispy on the edges and delightfully soft in the center, studded with rich chocolate chips. Each bite is slightly chewy, slightly crunchy, and utterly divine. Plus, the inclusion of sourdough discard gives these cookies a unique twist. It’s a great way to ensure you’re not wasting that precious discard. Not to mention, they’ll keep fresh longer thanks to that extra moisture from the sourdough!
Gather these ingredients
Here’s what you need to bring this indulgent cookie recipe to life:
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1 cup unsalted butter: The star of the show! You’ll be browning this, which adds a deep, nutty flavor.
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1 cup light brown sugar: Packed tightly, this will give your cookies a wonderful caramel flavor and chewiness.
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1/2 cup granulated sugar: For that sweet contrast and perfect texture.
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1 large egg + 1 large egg yolk: The yolk creates richness, while the egg binds everything together.
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1/2 cup sourdough discard (unfed): Perfect for adding that yummy tang.
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1 tablespoon vanilla extract: Because who doesn’t love vanillas? It rounds out all the flavors beautifully.
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2-1/3 cup all-purpose flour: The backbone of the cookies, providing structure.
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1 teaspoon baking soda: Helps the cookies rise without becoming cakey.
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1/2 teaspoon baking powder: For extra lift and tenderness.
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3/4 teaspoon salt: A touch to enhance all the flavors.
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1/2 teaspoon ground cinnamon: Just a hint to add warmth and complexity.
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1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping): You can’t forget these—chocolate is essential!
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Flaky sea salt (for garnish, optional): A little sprinkle before serving brings it all together.
Preparing Brown Butter Sourdough Discard Chocolate Chip Cookies
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Melt the butter: In a saucepan over medium heat, let your butter melt, stirring and swirling occasionally. Keep an eye on it—after it foams, it’ll turn that lovely golden brown color and smell nutty. Make sure to scrape those beautiful browned bits into a mixing bowl for maximum flavor. Let this sit and cool for about 10–15 minutes.
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Mix sugars in: Add your brown sugar and granulated sugar to the brown butter and whisk until everything is well combined.
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Add the eggs and vanilla: Toss in the egg, egg yolk, and vanilla extract, mixing until it’s all smooth and glossy.
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Stir in the sourdough: Gently incorporate the sourdough discard until it’s fully blended into the batter.
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Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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Make the magic happen: Add the dry mixture to the wet ingredients and, using a spatula or wooden spoon, stir until just combined. Fold in those glorious chocolate chips.
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Chill the dough: Cover the bowl and refrigerate the dough for at least two hours, or up to 72 hours. It’s a MUST for thicker, more flavorful cookies!
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Preheat the oven: When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
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Scoop and shape: Use a cookie scoop to place 2-tablespoon-sized balls of dough onto the baking sheets, leaving about 2 inches between each one.
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Bake them up: Pop those beauties in the oven for 10–12 minutes. Look for golden edges while the centers should look ever so slightly soft.
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Add a finishing touch: Right after baking, press some extra chocolate chips into the tops of the cookies and gently "scoot" them using a large round cookie cutter or glass to get them into perfect circles.
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Cool down: Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack. If desired, sprinkle with flaky sea salt for that gourmet touch. Allow them to cool completely.
Best way to enjoy it
These cookies are delightful on their own, but why not take it a step further? Try pairing them with a glass of cold milk or a scoop of vanilla ice cream. You could even make an ice cream sandwich with them! For a coffee lover’s twist, dive into a warm latte on the side; the chocolate and coffee dance beautifully together.
How to store and freeze
Leftovers? What leftovers?! Kidding! If by chance you have some cookies left, store them in an airtight container at room temperature, and they’ll stay fresh for about a week. You can also freeze the dough for up to 3 months; just scoop them into balls and freeze on a baking sheet before transferring to a freezer bag. When you’re ready to bake, no need to thaw—just increase the baking time by a minute or two.
Helpful cooking tips
Here are a few friendly reminders to elevate your cookie game:
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Chill time is magic: Don’t rush the refrigeration step; it really does help the flavor and texture of the cookies.
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Use good quality chocolate: If you can, choose chocolate bars and chop them up instead of using chips for a more decadent experience.
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Adjust the spices: Feel free to adjust the cinnamon or add a dash of nutmeg for a warming twist tailored to your taste.
Creative Twists
Want to switch it up? Here are some ideas:
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Nuts make it nice: Toss in some chopped walnuts or pecans for extra crunch.
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Dried fruits: Consider adding dried cherries or cranberries for a sweet-tart burst.
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Flavored chocolate: Experiment with different types of chocolate; think white chocolate chips with macadamia nuts for a tropical vibe!
Your questions answered
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What’s the prep time for these cookies?
Prep time is about 20 minutes, but don’t forget the chilling time of at least 2 hours! -
Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose works perfectly for this recipe. -
What if I don’t have sourdough discard?
You can substitute it with applesauce for similar moisture, but the flavor won’t be the same. -
Can I make these gluten-free?
Yes! Just swap for your favorite gluten-free flour blend. -
How do I know when they’re done baking?
The edges should be golden brown, while the centers will still appear soft. They’ll firm up as they cool.
The joy of baking these Brown Butter Sourdough Discard Chocolate Chip Cookies extends far beyond the sweet aroma wafting through your home. Each bite is a celebration of flavors that blend beautifully together, and using your sourdough discard ensures that nothing goes to waste. So why not roll up your sleeves and try this recipe today? Who knows—you might just stumble upon your new favorite cookie! I encourage you to play with flavors, experiment a little, and, most importantly, enjoy the process. I can’t wait to hear how it goes!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are perfectly crispy on the edges and delightfully soft in the center, infused with the nutty flavor of brown butter and tangy sourdough discard.Ingredients
For the Cookies
Instructions
Baking Process
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Melt the butter
In a saucepan over medium heat, melt the butter, stirring occasionally, until golden brown.Let cool for 10-15 minutes. -
Mix in sugars
Whisk brown sugar and granulated sugar into the browned butter until well combined. -
Add eggs and vanilla
Mix in the egg, egg yolk, and vanilla extract until smooth. -
Incorporate sourdough
Gently mix in the sourdough discard until fully blended. -
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. -
Combine wet and dry ingredients
Fold the dry mixture into the wet ingredients and stir until just combined. Add chocolate chips. -
Chill the dough
Cover and refrigerate for at least 2 hours, up to 72 hours.This step is essential for thicker cookies. -
Preheat oven
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. -
Scoop the dough
Use a cookie scoop to place 2-tablespoon-sized balls of dough on baking sheets, leaving 2 inches apart. -
Bake
Bake for 10-12 minutes until edges are golden and centers are slightly soft.Press extra chocolate chips into the tops after baking. -
Cool down
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.Sprinkle with flaky sea salt before serving, if desired.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 150mg7%
- Potassium 100mg3%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 2g4%
- Vitamin A 400 IU
- Vitamin C 0 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0.1 mg
- Niacin 0.2 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 0 mcg
- Phosphorus 20 mg
- Zinc 0.3 mg
- Selenium 5 mcg
- Copper 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
