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Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

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4.4 from 66 reviews

These Brown Butter Sourdough Discard Chocolate Chip Cookies combine the nutty richness of brown butter with the subtle tang of sourdough discard for a unique twist on classic chocolate chip cookies. Crisp edges with soft, chewy centers and a hint of cinnamon make these cookies irresistibly delicious and perfect for sharing or indulging.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large 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 & 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

  1. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring and swirling occasionally. Continue until the butter foams, turns golden brown, and emits a nutty aroma. Scrape all browned bits into a large mixing bowl and let cool for 10–15 minutes.
  2. Mix Sugars and Butter: Add the brown sugar and granulated sugar to the cooled brown butter. Whisk together until thoroughly combined.
  3. Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and glossy.
  4. Incorporate Sourdough Discard: Stir in the 1/2 cup sourdough discard until fully combined.
  5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute all leavening agents and spices.
  6. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined, then fold in the chocolate chips or chopped chocolate.
  7. Chill the Dough: Cover the dough and refrigerate for at least 2 hours and up to 72 hours. Chilling thickens the dough and develops deeper flavor.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop the Cookies: Using a cookie scoop or spoon, form 2-tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
  10. Bake the Cookies: Bake for 10–12 minutes or until edges are golden and centers appear slightly soft but set.
  11. Final Touches: Immediately after removing from the oven, press extra chocolate chips on top of each cookie. Use a large round cookie cutter or glass to gently scoot the cookies into perfect circles, if desired.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Sprinkle with flaky sea salt if using. Allow cookies to cool completely before serving.

Notes

  • Chilling the dough is essential for thicker, chewier cookies with deeper flavor.
  • Using browned butter adds a rich nutty depth to the cookies.
  • If you don’t have sourdough discard, you can substitute with an equal amount of yogurt or buttermilk, though the flavor will slightly differ.
  • Flaky sea salt garnish enhances the sweet and salty contrast but is optional.
  • Be careful not to overbake; centers should remain slightly soft when you take them out.

Keywords: brown butter cookies, sourdough discard cookies, chocolate chip cookies, sourdough recipe, easy cookies, homemade cookies, baking with sourdough

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