Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, nutty, and irresistibly chewy. Made with browned butter for a deep, toasted flavor and sourdough discard for extra moisture and tang, these cookies come loaded with dark or semi-sweet chocolate chips and a hint of cinnamon. Perfectly thick with crispy edges and soft centers, they can be chilled for enhanced flavor and texture, making them a delicious way to use sourdough discard.
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 and 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
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until the butter foams initially, then it turns golden brown and releases a nutty aroma. Scrape all the browned bits into a large mixing bowl and allow it to cool for 10–15 minutes to avoid cooking the eggs in the next steps.
- Combine Sugars with Butter: Add the light brown sugar and granulated sugar to the cooled brown butter. Whisk thoroughly to combine, creating a smooth, even mixture.
- Add Eggs and Vanilla: Whisk in the large egg, egg yolk, and vanilla extract until the mixture is smooth and glossy, ensuring all wet ingredients are well incorporated.
- Incorporate Sourdough Discard: Stir in the 1/2 cup of unfed sourdough discard until fully incorporated to add moisture and subtle tanginess to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients and Add Chocolate: Add the dry ingredients to the wet ingredients and gently stir with a spatula or wooden spoon until just combined to avoid overworking the dough. Fold in the chocolate chips or chopped chocolate evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, and up to 72 hours. Chilling thickens the dough and intensifies flavors, resulting in chewier, thicker cookies.
- Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10–12 minutes, until the edges turn golden brown while the centers remain slightly soft to ensure a chewy texture.
- Shape and Garnish: Immediately after baking, press extra chocolate chips on top of each cookie. Use a large round cookie cutter or glass to gently nudge the cookies into perfect circles if desired, for a polished look.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt if desired for a flavor contrast.
Notes
- Chilling the dough is essential for thicker, more flavorful cookies, so don’t skip or shorten this step.
- Using browned butter adds a deeper, nuttier flavor compared to regular melted butter.
- Sourdough discard adds moisture and a subtle tang but does not affect the rise significantly because the baking soda and baking powder handle leavening.
- Pressing extra chocolate chips on top after baking enhances both appearance and chocolate intensity.
- Flaky sea salt is optional but highly recommended to balance sweetness and enhance flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
