Brown Butter Sourdough Discard Chocolate Chip Cookies: A Delicious Twist on a Classic Favorite

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If you’re a fan of chocolate chip cookies and love experimenting with unique flavors, these Brown Butter Sourdough Discard Chocolate Chip Cookies are a must-try! Not only are they rich and chewy, but they also incorporate the deep, nutty flavor of brown butter and the tangy twist of sourdough discard. Perfect for utilizing your sourdough discard, these cookies combine the best of both worlds—classic comfort and a gourmet touch!

Why These Brown Butter Sourdough Discard Chocolate Chip Cookies Are Special

These cookies stand out for several reasons. First, they use sourdough discard, a brilliant way to reduce waste and make use of something that might otherwise be thrown out. The addition of brown butter enhances the richness, giving the cookies a deep, toasty flavor that sets them apart from regular chocolate chip cookies. Plus, they’re wonderfully chewy, soft, and stay fresh for days. Whether you’re baking for a special occasion or just for a satisfying snack, these cookies will definitely impress.

Ingredients

Here’s what you’ll need to create these delectable cookies:

• Unsalted Butter – Provides a creamy texture and base for the brown butter.
• Light Brown Sugar – Adds sweetness and depth with its molasses content.
• Granulated Sugar – Contributes to the cookies’ sweetness and crispy edges.
• Large Egg & Yolk – These help bind the dough together, ensuring a chewy texture.
• Sourdough Discard – Brings a slight tang and unique flavor to the cookies.
• Vanilla Extract – Adds warmth and enhances the overall flavor profile.
• All-Purpose Flour – The main structure for the cookie dough.
• Baking Soda & Baking Powder – These leavening agents work together to help the cookies rise and spread.
• Salt – Balances the sweetness and enhances all the flavors.
• Ground Cinnamon – An optional ingredient that adds a subtle warmth.
• Chocolate Chips or Chopped Chocolate – The star of the show; choose dark, milk, or semi-sweet.
• Flaky Sea Salt – Optional but adds a gourmet finish to your cookies.

Alternative Ingredient Suggestions

If you’re looking for substitutions or variations, here are a few ideas:

• Swap unsalted butter for salted butter but reduce the added salt by half.
• Use dark brown sugar instead of light brown for a more pronounced molasses flavor.
• If you don’t have sourdough discard, you can omit it, but the cookies will lack the unique tang it provides.
• You can substitute chocolate chips with white chocolate, peanut butter chips, or even add chopped nuts for an extra crunch.

Step-by-Step Instructions

Making these cookies is easy, but you’ll need to pay attention to detail for the best results:

Brown the Butter: Melt the butter over medium heat in a saucepan. Stir occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat and scrape the brown bits into a large bowl. Let it cool for 10-15 minutes.
Mix the Wet Ingredients: Add the brown sugar and granulated sugar to the cooled brown butter, whisking until smooth. Then, whisk in the egg, egg yolk, and vanilla extract. Stir in the sourdough discard.

Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and stir until just combined.
Fold in Chocolate Chips: Gently fold in the chocolate chips or chopped chocolate, ensuring even distribution.

Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or up to 72 hours. This step is crucial for thick, flavorful cookies.
Bake: Preheat your oven to 350°F (175°C). Scoop dough into 2-tablespoon-sized balls and place them on a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers are soft.
Finishing Touches: Press extra chocolate chips on top right after baking. Optionally, use a round cookie cutter to shape the cookies into perfect circles. Cool on a wire rack.

Tips & Tricks

Here are some useful tips to perfect your Brown Butter Sourdough Discard Chocolate Chip Cookies:

Chill the dough: For the best texture and to prevent spreading, make sure you chill the dough for at least 2 hours.
Watch the brown butter: Browning butter is a delicate process—don’t leave it unattended, and scrape the browned bits into your mixing bowl to get the full flavor.

Cookie shaping: After baking, use a cookie cutter or glass to gently scoot the cookies into perfect circles for that bakery-style look.
Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container.

Pairing Ideas and Variations

For a complete treat, pair these cookies with a scoop of vanilla ice cream or enjoy them alongside a glass of milk. If you’re feeling adventurous, crumble leftover cookies over yogurt or ice cream for a quick dessert. You can also freeze the dough balls for up to 3 months, so you can bake fresh cookies whenever you crave them.

If you want to experiment further, try adding chopped nuts or using white chocolate chips instead of semi-sweet chocolate. You can even sprinkle some flaky sea salt on top for an extra layer of flavor.

Incorporating sourdough discard into chocolate chip cookies may seem unusual, but it’s the secret to an unforgettable flavor! These Brown Butter Sourdough Discard Chocolate Chip Cookies are not only a great way to use up your sourdough discard, but they also offer a delightful twist on a classic cookie. Whether you bake them for a special occasion or as an everyday treat, they’re sure to be a hit. Enjoy the perfect balance of sweet, nutty, and tangy flavors in every bite!

Conclusion

These Brown Butter Sourdough Discard Chocolate Chip Cookies offer a unique and flavorful twist on the classic chocolate chip cookie recipe. The combination of brown butter’s nutty richness, the tang of sourdough discard, and the sweet chocolate chips creates a cookie that is both comforting and sophisticated. Perfect for utilizing sourdough discard, these cookies are not only an excellent way to reduce waste but also a delicious treat that everyone will love. Whether you’re sharing them with friends and family or savoring them on your own, these cookies are sure to become a favorite in your baking rotation. Try them out today and experience the rich, chewy perfection of these one-of-a-kind cookies!

Frequently Asked Questions (FAQ)

1. Can I skip the sourdough discard in this recipe?

While the sourdough discard plays a key role in giving these cookies their unique tangy flavor, you can skip it if you don’t have any on hand. However, the cookies will lose the signature flavor that makes them stand out. If you prefer a more traditional chocolate chip cookie, feel free to omit the discard, but note that the cookies will still be delicious.

2. Why do I need to chill the dough before baking?

Chilling the dough is crucial for achieving the perfect texture. It helps the dough firm up, preventing the cookies from spreading too much while baking. Additionally, chilling allows the flavors to develop more fully, resulting in a richer taste. For the best results, chill the dough for at least 2 hours, but you can refrigerate it for up to 72 hours for even more intense flavor.

3. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator. Chilling the dough actually improves the cookies’ texture and flavor. You can prepare the dough up to 72 hours in advance, which makes this recipe great for meal prep or last-minute baking. Just make sure to scoop the dough before chilling to make the baking process easier.

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