Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

If you’re on the lookout for a cookie that brings incredible depth of flavor with an irresistible chewy texture, you have to try this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. The magic begins with nutty browned butter, which adds a rich caramel note that elevates every bite. Toss in the unique tang and moisture of sourdough discard, luscious semi-sweet chocolate chips, and a hint of cinnamon, and you’ve got yourself a cookie that’s perfect for a cozy afternoon or sharing with your favorite people. This recipe brilliantly transforms simple pantry staples into an extraordinary, crowd-pleasing treat that you’ll want to bake again and again.

Ingredients You’ll Need

This recipe relies on straightforward ingredients, each carefully chosen to create the perfect balance of flavor and texture. Understanding how these basics interact can really enhance your baking skills and final results.

• Unsalted butter: Browned for a deep, nutty flavor that’s the heart of these cookies.
• Light brown sugar (packed): Adds moistness and a subtle molasses touch.
• Granulated sugar: Balances sweetness and helps create that perfect cookie crunch.
• Egg and egg yolk: Provide richness and help bind the dough, contributing to chewy texture.
• Sourdough discard (unfed): Adds moisture and a hint of tang, giving these cookies unique flavor depth.
• Vanilla extract: Enhances sweetness and rounds out the flavor profile with warmth.
• All-purpose flour: The structure base, ensuring your cookies hold together beautifully.
• Baking soda and baking powder: Leaveners that help the cookies rise and develop tenderness.
• Salt: Brings out all the flavors, balancing sweetness perfectly.
• Ground cinnamon: Offers a comforting spice note that complements the chocolate chips.
• Dark or semi-sweet chocolate chips: The star ingredient providing luscious, melty pockets of chocolaty goodness.

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat. Keep a close eye as it melts into a golden brown, developing a rich, nutty aroma. This browning process is essential because it intensifies the butter’s flavor and adds an irresistible depth to your cookies. Once browned, let it cool for 10 to 15 minutes so it doesn’t cook the eggs later.

Step 2: Combine Sugars with Browned Butter

Whisk the light brown sugar and granulated sugar into the cooled browned butter until you have a smooth, well-blended mixture. This blend not only sweetens your dough but also adds moisture and helps create the perfect chewy texture you’re aiming for.

Step 3: Add Eggs and Vanilla

Next, stir in the large egg, egg yolk, and vanilla extract. This combination adds richness and helps to bind your dough perfectly. The yolk also contributes to a deeper, more tender crumb in your cookies.

Step 4: Incorporate the Sourdough Discard

Now, mix in half a cup of unfed sourdough discard. This ingredient is a fantastic way to reduce waste and infuse a subtle, tangy note that cuts through the sweetness, making these cookies all the more interesting and vibrant.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. The cinnamon, while subtle, adds a warm spice that complements the chocolate beautifully.

Step 6: Combine Wet and Dry Ingredients, then Add Chocolate Chips

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix to maintain that soft, chewy texture. Finally, fold in the chocolate chips so they’re evenly distributed throughout your dough.

Step 7: Chill the Dough

Cover and chill your dough for at least two hours, or up to 72 hours if you have the time. This resting period melds the flavors and allows the dough to firm up, resulting in thicker, more flavorful cookies.

Step 8: Bake the Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out the dough into cookie-sized balls and space them evenly on the sheets. Bake for 10 to 12 minutes, watching closely until the edges turn golden brown but the centers remain soft.

Step 9: Cool Before Enjoying

Allow your cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set perfectly while preserving their chewy texture inside.

How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Garnishes

Though these cookies shine on their own, feel free to add a light sprinkle of flaky sea salt on top just as they come out of the oven. The salt enhances the chocolate’s sweetness and adds a gourmet touch that’s hard to resist.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of coffee or tea for a comforting treat. They also pair wonderfully with vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For a party, arrange these cookies on a rustic wooden board alongside small bowls of additional chocolate chips, nuts, or even dollops of sourdough discard buttercream. Wrapping a few in parchment and tying with twine makes for a charming homemade gift that friends and family will love.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature to keep them soft and chewy for up to five days. Adding a slice of bread inside the container can help maintain moisture and freshness.

Freezing

You can freeze both the dough and the baked cookies. Dough balls should be frozen on a tray before transferring to a freezer-safe container and can be baked straight from frozen with an extra minute or two of baking time. Baked cookies freeze well in a sealed container for up to two months.

Reheating

Warm frozen or stored cookies in the microwave for about 15 seconds or in a low oven for a few minutes to revive that freshly baked softness and gooey chocolate texture. Be careful not to overheat, or they will dry out.

FAQs

What is sourdough discard and why use it in cookies?

Sourdough discard is the portion of sourdough starter you remove during feeding to maintain its quantity. Using it in cookies is a fantastic way to reduce waste while adding moisture and a subtle tangy complexity to the flavor.

Can I substitute the browned butter with regular melted butter?

While you can use regular melted butter, browning the butter adds a rich, nutty depth that elevates these cookies from ordinary to extraordinary. It’s worth the extra step and attention!

How long should I chill the cookie dough for best results?

Chilling the dough for at least 2 hours is recommended, but you can refrigerate it for up to 72 hours. Longer chilling improves the texture and flavor by allowing the ingredients to meld and the dough to firm up.

Can I use different types of chocolate chips?

Absolutely! Dark, semi-sweet, milk, or even white chocolate chips all work. Each type brings its own sweetness and flavor profile, so feel free to experiment based on your preference.

How do I keep the cookies chewy rather than crunchy?

Key factors for chewiness are using both brown and granulated sugars, including egg yolk, browning the butter, and not overbaking. Also, chilling the dough helps the cookies maintain a soft, tender center.

Final Thoughts

There’s something truly special about this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe that makes it a standout in any cookie lineup. Its blend of complex flavors and wonderful textures turns very simple ingredients into a heartfelt homemade treat. I hope you’ll give it a try soon and discover just how satisfying baking from your pantry can be.

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