A warm, gooey chocolate chip cookie straight from the oven fills the air with irresistible aromas, blending nutty brown butter with rich chocolate. Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful way to utilize your sourdough discard, making a delicious treat that takes just about 30 minutes from start to finish. The secret lies in the browned butter, which adds a deep, nutty flavor, elevating this classic cookie to new heights.
This recipe is perfect for anyone looking to reduce food waste while satisfying their sweet tooth. Whether for a cozy family dessert, a bake sale, or an afternoon treat, these cookies are sure to impress. You can prepare the dough in advance and refrigerate it, allowing you to bake fresh cookies anytime.
Why You’ll Love This Recipe
- The browned butter gives the cookies a rich, nutty flavor.
- Sourdough discard adds a unique tang and chewiness.
- Simple steps make it easy for bakers of all levels.
- They bake to a perfect golden brown in just 10-12 minutes.
What You’ll Need
Gather these ingredients to make the cookies:
For the Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Mix-Ins
- 1 cup sourdough discard
- 1 cup chocolate chips
Use dairy-free butter for a vegan alternative.
Substitutions & Swaps
- Brown sugar can be replaced with coconut sugar.
- Use oat flour instead of all-purpose flour for gluten-free cookies.
- Chocolate chips can be swapped with chopped dark chocolate.
- Ground cinnamon can be omitted for a simpler flavor.
How to Make It
Follow these simple steps to create your cookies:
Brown the Butter
- Preheat the oven. Preheat the oven to 350°F (175°C).
- Brown the butter. In a saucepan, brown the butter over medium heat until it becomes fragrant and golden brown. Let it cool slightly.
Mix the Wet Ingredients
- Combine sugars and butter. In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
- Add eggs and vanilla. Add the eggs and vanilla extract, and mix until smooth.
Prepare the Dry Ingredients
- Whisk the dry ingredients. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Integrate the dry mix. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Finish the Dough
- Fold in the mix-ins. Fold in the sourdough discard and chocolate chips until evenly distributed.
- Scoop onto baking sheet. Drop rounded tablespoons of dough onto a lined baking sheet.
- Bake cookies. Bake for 10-12 minutes, or until the edges are golden.
- Cool the cookies. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 10-15 seconds until warm.
Tips for Best Results
- Make sure the butter is browned properly to enhance flavor.
- Chill the dough for an even thicker cookie texture.
- Don’t over-mix the dry and wet ingredients to keep cookies tender.
- Use a cookie scoop for uniform shape and size.
Serving Suggestions
- Enjoy with a glass of milk for a classic pairing.
- Serve warm with a scoop of vanilla ice cream on top.
- Perfect for sharing at gatherings or holiday parties.
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