Description
Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and full of flavor thanks to brown butter and a tangy discard twist.
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
2–1/3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1–1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
flaky sea salt, for garnish (optional)
Instructions
1. Melt the butter in a saucepan and cook until golden brown and fragrant. Cool 10–15 minutes.
2. Whisk in the brown sugar and granulated sugar.
3. Add the egg, yolk, and vanilla. Whisk until smooth and glossy.
4. Stir in the sourdough discard.
5. Whisk dry ingredients in a separate bowl, then add to the wet mixture.
6. Fold in chocolate chips or chunks.
7. Cover and chill dough for at least 2 hours or up to 72 hours.
8. Preheat oven to 350°F. Scoop 2-tbsp dough balls onto lined baking sheets.
9. Bake 10–12 minutes until edges are golden.
10. Press extra chocolate on top and scoot into circles if desired.
11. Cool 5 minutes on the sheet, then transfer to a rack and sprinkle sea salt.
Notes
Store at room temperature up to 5 days.
Warm before serving for best texture.
Freeze dough balls up to 3 months and bake from frozen.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 18
- Sodium: 95
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 33