Why Make This Recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are more than just your average cookies. They bring together the deep, nutty flavor of brown butter with the tangy touch of sourdough discard, making them truly special. Not only do these cookies reduce waste by using sourdough starter that might otherwise go unused, but they also add a fun twist to a classic favorite. Whether you’re a baker looking to impress or simply someone who loves cookies, this recipe is a delightful choice.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Directions:
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
- In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar; mix until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, sourdough discard, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies are perfect for any occasion. Serve them warm with a glass of milk for a classic treat. You can also offer them as dessert at parties or pack them in lunchboxes for a sweet surprise. They are great for sharing or enjoying on your own!
How to Store Brown Butter Sourdough Discard Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze the dough before baking. Just scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. Bake from frozen when you’re ready to enjoy!
Tips to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Make sure your butter is browned well for that rich flavor but watch it closely to prevent burning.
- For chewier cookies, chill the dough in the fridge for 30 minutes before baking.
- Use high-quality chocolate chips for the best taste.
Variation
You can customize these cookies by adding nuts, using different types of chocolate, or even adding a sprinkle of sea salt on top before baking. Feel free to get creative!
FAQs
1. Can I use regular sourdough instead of discard?
Yes! You can use active sourdough, but you may need to adjust other ingredients slightly to maintain the cookie’s texture.
2. Can I substitute the brown sugar?
You can use all granulated sugar if you prefer, but the cookies will be less rich and caramel-like in flavor.
3. What should I do if my cookies are spreading too much?
Try chilling the dough for a longer time before baking. This will help them hold their shape better.
Enjoy making and eating these delicious Brown Butter Sourdough Discard Chocolate Chip Cookies!