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Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on classic cookies, incorporating sourdough discard for added tang and depth of flavor. The butter is browned to bring a rich, nutty taste that elevates the cookie’s profile, perfectly complemented by semi-sweet chocolate chips. Chilling the dough enhances the texture and flavors, resulting in soft, chewy cookies with crispy edges.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup sourdough discard (unfed)
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Add-ins

  • 1-1/2 cups dark or semi-sweet chocolate chips

Instructions

  1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring occasionally until it turns a golden brown color and emits a nutty aroma. Remove from heat and let cool for 10 to 15 minutes to prevent cooking the eggs in the next steps.
  2. Mix Sugars with Butter: Whisk the light brown sugar and granulated sugar into the cooled browned butter until well combined and smooth.
  3. Add Eggs and Vanilla: Beat in the whole egg, egg yolk, and vanilla extract, stirring until the mixture is smooth and uniform.
  4. Incorporate Sourdough Discard: Stir in the unfed sourdough discard until it is fully incorporated into the wet mixture.
  5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently to combine without overworking the dough. Fold in the chocolate chips evenly throughout the dough.
  7. Chill the Dough: Cover the dough and refrigerate for a minimum of 2 hours, or up to 72 hours. This resting period enhances flavor development and improves texture.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  9. Shape and Bake Cookies: Scoop the chilled dough into balls and place them on the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the rich, flavorful cookies once cooled.

Notes

  • Chilling the dough is crucial for flavor development and cookie texture; do not skip this step.
  • Using sourdough discard adds a unique tangy flavor that complements the sweetness of the cookies.
  • Butter must be cooled after browning before mixing with eggs to prevent curdling.
  • You can substitute semi-sweet chocolate chips with dark chocolate for a more intense chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

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Find it online: https://speedydinnerrecipes.com/brown-butter-sourdough-discard-chocolate-chip-cookies-recipe/