why make this recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic treat. Using sourdough discard gives these cookies a unique flavor and texture, making them chewy and irresistible. Plus, browning the butter adds a rich, nutty taste that takes ordinary chocolate chip cookies to the next level. It’s also a great way to reduce waste by using the leftover sourdough discard, transforming what could be thrown away into something truly delicious.
how to make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter
- 1 cup sourdough discard
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Directions:
- In a medium saucepan, melt unsalted butter over medium heat until browned and fragrant, about 5 minutes.
- In a large bowl, mix browned butter with brown sugar and granulated sugar until smooth.
- Stir in sourdough discard until well combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in chocolate chips evenly into the dough.
- Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C).
- Scoop tablespoon-sized portions onto lined baking sheets and bake for 10–12 minutes or until edges are golden.
how to serve Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies are best enjoyed warm, right out of the oven. You can serve them on their own or with a glass of cold milk for the perfect pairing. They also work great as a dessert for gatherings or as a sweet treat in lunch boxes.
how to store Brown Butter Sourdough Discard Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want them to stay soft, you can add a slice of bread to the container; it helps keep the cookies moist.
tips to make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Make sure to let the browned butter cool slightly before mixing it with the sugars.
- Be careful not to overmix the dough once you add the flour to keep your cookies tender.
- If you like a more intense chocolate flavor, try using dark chocolate chips or mixing in some chopped chocolate bars.
variation (if any)
You can add nuts like walnuts or pecans for some crunch. If you prefer a different flavor, try using white chocolate chips or adding a sprinkle of sea salt on top before baking for an extra touch.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works perfectly for this recipe and gives the cookies a nice chewy texture.
2. How long can I keep sourdough discard in the fridge?
Sourdough discard can typically be stored in the refrigerator for about 1 to 2 weeks. Just make sure to use it before it develops an off smell.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the uncooked cookie dough. Just scoop it into balls, freeze them on a baking sheet, then transfer them to an airtight container. When you’re ready to bake, just add a couple of extra minutes to the baking time.
Brown Butter Sourdough Discard Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on classic chocolate chip cookies using sourdough discard for unique flavor and texture.
Ingredients
- 1 cup unsalted butter
- 1 cup sourdough discard
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Melt unsalted butter in a medium saucepan over medium heat until browned and fragrant, about 5 minutes.
- Mix browned butter with brown sugar and granulated sugar in a large bowl until smooth.
- Stir in sourdough discard until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in chocolate chips evenly into the dough.
- Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C).
- Scoop tablespoon-sized portions onto lined baking sheets and bake for 10–12 minutes or until edges are golden.
Notes
For best results, let browned butter cool slightly before mixing with sugars. Avoid overmixing the dough for tender cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
