Brown Butter Sourdough Discard Chocolate Chip Cookies
These brown butter sourdough discard chocolate chip cookies feature nutty, caramel flavors and a slightly tangy crumb from sourdough discard, making them an elevated treat for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter Gives you control of seasoning.
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup sourdough discard (unfed) Can be replaced with 1/2 cup plain yogurt or buttermilk.
- 1 tablespoon vanilla extract
- 2 1/3 cups all-purpose flour Measure carefully to avoid dry cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt Reduce if using salted butter.
- 1/2 teaspoon ground cinnamon Optional, but recommended.
- 1 1/2 cups dark or semi-sweet chocolate chips or chopped chocolate Plus extra for topping.
- Flaky sea salt For garnish, optional.
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat, stirring frequently.
- Watch for foaming; the butter should turn golden brown with tiny flecks. Remove from heat immediately.
- Scrape the browned bits into a mixing bowl and let it cool for 10–15 minutes until warm, not hot.
- Whisk in brown sugar and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla, whisking until glossy.
- Stir in the sourdough discard until fully incorporated.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- Fold in the chocolate chips or chopped chocolate.
Chilling and Baking
- Cover the dough and refrigerate for at least 2 hours or up to 72 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until the edges are golden and the centers are still slightly soft.
- Immediately press a few extra chocolate pieces on top after baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
For different twists, consider adding chopped toasted nuts, citrus zest, or swapping ingredients as suggested.