Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are a delicious way to use up sourdough starter discard. Rich brown butter gives them a nutty depth, while a combination of brown and granulated sugars ensures chewy, flavorful cookies. Folded with dark or semi-sweet chocolate chips and lightly spiced with cinnamon, these cookies are chilled before baking to develop a thick, tender texture and bold flavor. Finished with optional flaky sea salt, they offer a perfect balance of sweet, salty, and buttery goodness.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2-1/3 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Add-ins and Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
- flaky sea salt, for garnish (optional)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and emits a nutty aroma. Scrape all the browned bits into a large mixing bowl and allow to cool for 10–15 minutes.
- Mix Sugars with Butter: Add the brown sugar and granulated sugar to the browned butter. Whisk thoroughly to combine and form a smooth mixture.
- Add Eggs and Vanilla: Incorporate 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract. Whisk until the mixture is smooth and glossy.
- Incorporate Sourdough Discard: Stir in the ½ cup sourdough discard until fully blended with the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together 2-1/3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt, and ½ teaspoon ground cinnamon to ensure even distribution.
- Mix Dry into Wet Ingredients: Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined to avoid overmixing.
- Fold in Chocolate: Fold 1-1/2 cups dark or semi-sweet chocolate chips or chunks gently into the dough to distribute evenly.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours and up to 72 hours. Chilling helps the cookies maintain thickness and enhances flavor development.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place them at least 2 inches apart on the sheet.
- Bake the Cookies: Bake for 10–12 minutes until the edges are golden and the centers still look slightly soft for a chewy texture.
- Shape and Garnish: Immediately after baking, press additional chocolate chips on top of each cookie. Optionally, use a large round cookie cutter or glass to gently scoot cookies into perfect circles for a bakery-style look.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired. Let cool completely before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of sandwich bread to the container helps keep cookies soft.
- Reheating: Warm baked cookies in a 300°F oven for 3–5 minutes. Alternatively, microwave individual cookies for 8–10 seconds or air fry them at 300°F for 2–3 minutes for a crisp edge.
- Freezing: Freeze baked cookies for up to 2 months in a zip-top bag, either in a single layer or stacked with parchment paper between layers. Reheat in a 300°F oven for 3–5 minutes to refresh. Cookie dough balls can be frozen for up to 3 months and baked straight from the freezer with an added 1–2 minutes to baking time.
- Tips for Best Results: Chill the dough for a minimum of 2 hours to ensure thicker cookies and deeper flavor. Use room-temperature sourdough discard for optimal mixing. Carefully brown the butter and incorporate all browned bits for maximum flavor. Press extra chocolate chips on top before or after baking to enhance the look. Scoot cookies into round shapes right after baking for a polished appearance.
- Alternate Cooking Methods: This recipe requires baking in a conventional oven; no alternate cooking methods apply.
- Leftovers: Store leftover cookies at room temperature for snacking. Crumble them over ice cream or yogurt, or use cookie dough chunks in brownies, milkshakes, or skillet cookies for delicious treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
