There’s a certain magic in the aroma of freshly baked cookies wafting through the kitchen, isn’t there? It’s the kind of scent that beckons you to indulge in a warm, gooey treat. These Brown Butter Sourdough Discard Chocolate Chip Cookies offer not just a satisfying way to use leftover sourdough discard, but they are also a rich twist on an all-time classic. With the nutty depth of brown butter and a delightful hint of tanginess, they elevate your cookie game. Plus, they come together quickly—ideal for last-minute cravings! So, if you’re seeking a comforting, crowd-pleasing delight that’s resourceful and undeniably delicious, look no further. Are you ready to impress your friends and family with these irresistible cookies? Let’s dive in!
Why Are These Cookies So Irresistible?
Uniquely Flavorful: The rich brown butter gives these cookies a nutty depth, while the sourdough discard introduces a subtle tang that sets them apart from traditional recipes.
Quick and Easy: Whip these up in no time! With simple ingredients, this treat is perfect for spontaneous baking sessions.
Crowd Favorite: Soft, chewy, and warm, they are sure to delight family and friends. Serve them alongside a glass of milk or even with a scoop of ice cream for an indulgent experience.
Resourceful Baking: Use that sourdough discard instead of tossing it! It’s a clever way to reduce waste while still enjoying homemade cookies.
Customizable: Feel free to mix in your favorite ingredients—from nuts to flavored extracts, the options are endless lovers will also appreciate this recipe!
Brown Butter Sourdough Discard Chocolate Chip Cookies Ingredients
For the Dough
- Unsalted Butter – Adds richness and moisture; use salted butter if needed, but adjust salt elsewhere.
- Light Brown Sugar – Provides sweetness and depth of flavor for chewy texture; can substitute with dark brown sugar for a more robust flavor.
- Granulated Sugar – Enhances sweetness and contributes to a crisp edge.
- Large Egg + Egg Yolk – Provides structure and moisture; the extra yolk helps create a chewier texture.
- Sourdough Discard – Acts as a flavor enhancer, introducing a slight tang; it should be unfed and ideally less than a week old.
- Vanilla Extract – Adds warmth and depth of flavor; use pure vanilla extract for the best results.
- All-Purpose Flour – The main structure ingredient; do not substitute as it affects the texture.
- Baking Soda – Helps cookies rise, critical for achieving the right texture.
- Baking Powder – Provides additional lift; should not be omitted.
- Salt – Balances flavors and is essential for enhancing sweetness.
- Ground Cinnamon – Offers warmth and an aromatic quality; can be adjusted to preference.
- Dark or Semi-Sweet Chocolate Chips – Adds sweetness and richness; can also use chopped chocolate.
For the Topping
- Flaky Sea Salt (Optional) – Enhances flavor and adds a gourmet touch when sprinkled on top.
These Brown Butter Sourdough Discard Chocolate Chip Cookies are sure to be a hit, allowing you to indulge in resourceful baking while savoring each delectable bite!
Step‑by‑Step Instructions for Brown Butter Sourdough Discard Chocolate Chip Cookies
Step 1: Brown the Butter
Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Let it cook, stirring occasionally, until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, remove from heat and allow it to cool slightly while you prepare other ingredients.
Step 2: Mix Ingredients
In a large mixing bowl, combine the cooled brown butter with ¾ cup of light brown sugar and ½ cup of granulated sugar. Mix vigorously until the mixture is smooth and creamy. Then add in 1 large egg, 1 extra egg yolk, ½ cup of sourdough discard, and 2 teaspoons of vanilla extract, stirring until fully blended and well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture is crucial for achieving the right structure in your Brown Butter Sourdough Discard Chocolate Chip Cookies, so whisk thoroughly to ensure an even distribution.
Step 4: Incorporate Dry to Wet
Gradually pour the dry ingredient mixture into the wet ingredients while gently folding them together with a spatula. Mix until just combined, taking care not to overwork the dough. Fold in 1 cup of dark or semi-sweet chocolate chips, ensuring they are evenly spread throughout the cookie dough for that delicious, melty goodness.
Step 5: Chill Dough
Cover the dough with plastic wrap or transfer it into an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the dough to firm up, which helps prevent spreading during baking. Taking the time to chill is key for these Brown Butter Sourdough Discard Chocolate Chip Cookies.
Step 6: Preheat Oven
About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy cookie removal and a clean baking surface. This preparation helps ensure that your cookies bake evenly and come out perfectly golden.
Step 7: Shape and Bake
Scoop tablespoon-sized portions of the chilled dough and arrange them on the prepared baking sheets, leaving ample space between each cookie. Optionally, sprinkle extra chocolate chips and a pinch of flaky sea salt on top. Bake for approximately 12 minutes, or until the edges are lightly golden and the centers look slightly puffed.
Step 8: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This resting period allows them to set properly. Afterward, transfer the cookies to a wire rack to cool completely, where the delicious aroma will keep tempting you!
What to Serve with Brown Butter Sourdough Discard Chocolate Chip Cookies
There’s nothing quite like creating a memorable meal that brings people together, and these cookies are the perfect sweet ending.
- A Glass of Cold Milk: The classic pairing! Creamy milk perfectly balances the rich flavors while enhancing the cookies’ chewy texture.
- Vanilla Ice Cream: Luscious and creamy, a scoop of vanilla ice cream adds a delightful contrast to the warm cookies for indulgent bliss.
- Fresh Berries: Bright and juicy berries like strawberries or raspberries offer a refreshing note that cuts through the richness of the cookies.
- Homemade Hot Fudge: Drizzle warm hot fudge over the cookies to turn them into an extravagant dessert; the warmth of the fudge contrasts delightfully with the cookie’s texture.
- Nutty Coffee: The toasty flavors of a medium roast coffee complement the brown butter beautifully, enhancing the overall experience with each bite.
- Chocolate-Covered Pretzels: For a fun twist, serve alongside sweet and salty chocolate-covered pretzels that resonate with the cookie’s chocolate chips.
- Caramel Sauce: Serve drizzled over the cookies; the sweet, buttery flavor of caramel harmonizes wonderfully with the chocolate chunks.
- Chai Latte: A spiced chai latte adds warmth and fragrant spices, creating a cozy atmosphere perfect for enjoying your cookies.
- Peanut Butter Spread: A dollop of creamy or crunchy peanut butter alongside your cookies provides an unexpected but delightful contrast to their textures.
- Chocolate Milkshake: For a truly indulgent treat, pair these cookies with a thick chocolate milkshake; it’s a nostalgic combo that always pleases!
Make Ahead Options
These Brown Butter Sourdough Discard Chocolate Chip Cookies are perfect for busy weeknights or meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. Simply mix all ingredients as directed, then cover the bowl or transfer the dough to an airtight container. This not only allows the flavors to meld but also ensures they maintain their rich texture. When you’re ready to bake, scoop out the chilled dough onto baking sheets and bake as instructed. Alternatively, you can freeze unbaked cookie dough balls for up to 2 months and bake them fresh whenever you’re in the mood for warm, homemade cookies!
How to Store and Freeze Brown Butter Sourdough Discard Chocolate Chip Cookies
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Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. This way, you can enjoy their soft and chewy texture daily!
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Fridge: If you prefer, you can keep them in the fridge for an even longer shelf life, up to 1 week. Just ensure they’re well sealed to prevent drying out.
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Freezer: For longer storage, freeze the baked cookies for up to 2 months. Place them in a freezer-safe bag, and they’ll be ready for a quick treat any time!
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Unbaked Dough: Freeze unbaked dough balls for fresh cookies on demand. Just scoop, flash freeze on a baking sheet, then transfer to an airtight container or bag, and bake directly from frozen, adding a couple of extra minutes to the baking time.
Tips for the Best Brown Butter Sourdough Discard Chocolate Chip Cookies
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Properly Browned Butter: Ensure you cook the butter until it develops a golden hue and a nutty aroma; under-browned butter won’t bring out that rich flavor in your cookies.
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Chill the Dough: Allow the dough to chill for at least 2 hours. This crucial step helps improve texture and flavor, so don’t skip it!
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Controlled Mixing: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle with that brown butter sourdough discard cookie dough.
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Room Temperature Dough: Before baking, let chilled dough sit at room temperature for about 10-15 minutes if it feels too hard; this helps ensure even baking.
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Check Doneness: Underbake slightly; cookies should look soft in the center but set around the edges. They’ll continue to cook on the baking sheet once removed from the oven.
Brown Butter Sourdough Discard Chocolate Chip Cookies Variations
Feel free to get creative and make these cookies your own with fun twists and substitutions!
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Nutty Addition: Substitute half of the chocolate chips with chopped nuts like walnuts or pecans for added crunch. The combination of chocolate and nuts elevates the texture and flavor beautifully.
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Espresso Surprise: Add a pinch of espresso powder to the dough for an enhanced chocolate flavor. It’s a delightful way to deepen the richness of these cookies.
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Flavor Extracts: Swap out the vanilla extract for almond or coconut extract. This subtle change can completely alter the profile of your cookies, adding a new layer of deliciousness.
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Spiced Variation: Sprinkle in a dash of pumpkin spice or extra cinnamon for a warming twist, perfect for fall baking. These spices bring warmth that pairs beautifully with the chocolate.
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Coconut Twist: Incorporate shredded coconut into the dough for a tropical flair. It adds a lovely chewiness and pairs wonderfully with chocolate.
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Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking soda and powder are also gluten-free for the best texture.
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Different Chips: Experiment with using white chocolate or butterscotch chips instead of dark chocolate. These variations create a uniquely sweet flavor profile that’s worth trying!
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Salted Caramel Drizzle: Before serving, drizzle the cookies with salted caramel for an indulgent finish. The sweet and salty combination is simply heavenly!
These variations not only give you the freedom to tailor the recipe to your liking but also invite your friends and family to join the fun. For extra inspiration, don’t forget to check out some delightful variations like my Honey Butter Skillet Corn—after all, cooking is all about experimenting and sharing flavors!
Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe FAQs
What should I look for when selecting sourdough discard?
Absolutely! When choosing sourdough discard, aim for unfed discard that is ideally less than a week old. Look for a nice, tangy aroma—not overly sour or funky. If you see any dark spots all over, it’s best to toss it. This will ensure the best flavor enhances your cookies!
How should I store my baked cookies?
Very good question! Store your baked Brown Butter Sourdough Discard Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. If you prefer them a bit more chilled, you can keep them in the refrigerator for up to a week—just be sure they’re sealed tightly to maintain that delightful softness.
Can I freeze the cookies and for how long?
Certainly! You can freeze your baked cookies for up to 2 months. Simply place them in a freezer-safe bag or container, making sure to separate layers with parchment paper to prevent sticking. When you’re ready for a treat, just pop them in the microwave for a few seconds, and they’re good as new!
What if my cookies don’t spread while baking?
If your cookies aren’t spreading properly, it’s likely due to the dough being too cold or firm. If that happens, I recommend allowing the dough to sit at room temperature for about 10-15 minutes before baking. This way, the butter can soften slightly, allowing your delicious Brown Butter Sourdough Discard Chocolate Chip Cookies to puff up and spread beautifully!
Are there any dietary considerations I should be aware of?
If you or someone you’re serving has allergies, be cautious with ingredients. These cookies contain gluten from the all-purpose flour and dairy from the butter. For a gluten-free version, you could try a 1:1 gluten-free flour blend, but the texture may vary. For dairy-free options, use plant-based butter or coconut oil, and check that your chocolate chips are dairy-free as well!
Decadent Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Let it cook, stirring occasionally, until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Once browned, remove from heat and allow it to cool slightly while you prepare other ingredients.
- In a large mixing bowl, combine the cooled brown butter with ¾ cup of light brown sugar and ½ cup of granulated sugar. Mix vigorously until the mixture is smooth and creamy. Then add in 1 large egg, 1 extra egg yolk, ½ cup of sourdough discard, and 2 teaspoons of vanilla extract, stirring until fully blended and well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This dry mixture is crucial for achieving the right structure in your Brown Butter Sourdough Discard Chocolate Chip Cookies, so whisk thoroughly to ensure an even distribution.
- Gradually pour the dry ingredient mixture into the wet ingredients while gently folding them together with a spatula. Mix until just combined, taking care not to overwork the dough. Fold in 1 cup of dark or semi-sweet chocolate chips, ensuring they are evenly spread throughout the cookie dough for that delicious, melty goodness.
- Cover the dough with plastic wrap or transfer it into an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the dough to firm up, which helps prevent spreading during baking.
- About 20 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy cookie removal and a clean baking surface.
- Scoop tablespoon-sized portions of the chilled dough and arrange them on the prepared baking sheets, leaving ample space between each cookie. Optionally, sprinkle extra chocolate chips and a pinch of flaky sea salt on top. Bake for approximately 12 minutes, or until the edges are lightly golden and the centers look slightly puffed.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.
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