Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies combine nutty browned butter, tangy unfed sourdough discard, brown sugar, cinnamon, and plenty of dark or semi-sweet chocolate for chewy cookies with golden edges and rich flavor.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- ½ cup sourdough discard, unfed
- 1 tablespoon vanilla extract
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
- Flaky sea salt, for garnish (optional)
Instructions
- Place the unsalted butter in a light-colored saucepan or skillet over medium heat. Melt the butter and continue cooking as it bubbles and foams, stirring or swirling occasionally, until the milk solids turn golden brown and the butter develops a nutty aroma. Remove from the heat and allow it to cool.
- Transfer the cooled browned butter to a large mixing bowl. Add the packed light brown sugar and granulated sugar. Mix until the sugars are evenly combined with the butter.
- Add the large egg, egg yolk, unfed sourdough discard, and vanilla extract. Mix until the wet ingredients are thoroughly incorporated and the mixture is smooth and cohesive.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Stir until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until the flour is incorporated. Do not overmix.
- Fold in the dark or semi-sweet chocolate chips or chopped chocolate until evenly distributed throughout the dough.
- Line a baking sheet with parchment paper. Portion the cookie dough onto the prepared baking sheet, leaving enough space between portions for the cookies to spread. Add extra chocolate pieces on top if desired.
- Bake the cookies according to the recipe’s baking setup, watching for golden edges and softer centers as the visual cues for doneness. Avoid waiting for the centers to become completely firm in the oven.
- If desired, sprinkle the warm cookies with flaky sea salt. Allow the cookies to cool enough to set before serving.
Notes
- Watch the butter closely while browning because it can quickly progress from golden brown to burnt.
- Allow the browned butter to cool before adding the egg and egg yolk.
- Dark chocolate, semi-sweet chocolate chips, or chopped chocolate can be used according to preference. Flaky sea salt is optional.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: Approximately 275 calories
Keywords: brown butter sourdough discard chocolate chip cookies, sourdough discard cookies, brown butter chocolate chip cookies, sourdough chocolate chip cookies, chewy sourdough cookies