Brown Butter Sourdough Discard Chocolate Chip Cookies

Why Make This Recipe

Brown Butter Sourdough Discard Chocolate Chip Cookies are a delicious treat that combines the richness of brown butter with the tangy flavor of sourdough discard. This recipe is a fantastic way to reduce waste by using leftover sourdough starter while creating a delightful dessert. These cookies are crispy on the edges and chewy in the center, making them perfect for any occasion. Plus, the deep flavor of brown butter adds a wonderful nutty note that will make these cookies stand out.

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

1. In a medium saucepan, melt unsalted butter over medium heat until browned and fragrant, about 5 minutes.
2. In a large bowl, mix browned butter with brown sugar and granulated sugar until smooth.
3. Stir in sourdough discard until well combined.
4. In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
5. Fold in chocolate chips evenly into the dough.
6. Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C).
7. 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 can be served warm, straight out of the oven, or at room temperature. They pair perfectly with a glass of milk or a warm cup of coffee. You could also consider adding a sprinkle of sea salt on top to enhance the flavors.

How to Store Brown Butter Sourdough Discard Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will usually stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they will last for up to three months.

Tips to Make Brown Butter Sourdough Discard Chocolate Chip Cookies

• Ensure your butter is fully browned, but be careful not to burn it.
• For chewier cookies, consider using a mix of brown sugar and granulated sugar, as this recipe does.
• Chill the dough for the best texture, so don’t skip this step.

Variation

If you want to mix things up, consider adding nuts like walnuts or pecans for extra crunch. You could also use different types of chocolate chips, such as dark chocolate or white chocolate, depending on your preferences.

FAQs

Q: Can I use regular sourdough starter instead of discard?
A: Yes, you can use active sourdough starter, but you might need to reduce the amount of flour slightly to balance the moisture.

Q: How do I know when the cookies are done baking?
A: The cookies are done when the edges are golden brown, and the centers look slightly underbaked, as they will continue to cook on the baking sheet after being removed from the oven.

Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just check that the blend contains xanthan gum for the best texture.

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