These Chocolate Chip Cookies are a real treat! Made with brown butter and sourdough discard, they’re chewy, soft, and bursting with chocolatey goodness. Yum!
I can’t resist sneaking a few warm cookies while they’re cooling! The brown butter gives them an amazing flavor that you’ll definitely want to share (or not!).
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! Feel free to use salted butter, but you may want to skip additional salt in the recipe. I love the deep flavor that comes from browning the butter.
Sourdough Discard: This is perfect for adding a subtle tang. If you don’t have any, you can replace it with plain yogurt or applesauce for a similar moistness.
Brown Sugar: Light brown sugar gives a lovely caramel flavor. Dark brown sugar can work too; it will just make the cookies a bit richer. If you need a substitute, coconut sugar works well.
Chocolate: I recommend dark chocolate for its depth, but feel free to use milk chocolate or even white chocolate if that’s your preference. Chips, chunks, or chopped bars are all great choices!
How Do I Get Perfectly Browned Butter?
Brown butter is crucial for this recipe, but it can be tricky to get right. Here’s how to do it:
- Heat the butter in a saucepan over medium heat. Watch it closely and swirl the pan occasionally.
- Once it starts to foam, that’s a good sign! Keep cooking until it turns golden brown and smells nutty, which usually takes about 4-5 minutes.
- Remove it immediately from heat to prevent burning, then transfer it to a bowl to cool.
Taking your time with this step makes all the difference in flavor!
What’s the Benefit of Chilling the Dough?
Chilling the dough before baking helps to solidify the fats and prevents the cookies from spreading too much. Here’s how it helps:
- Chilled dough leads to thicker, chewier cookies.
- It improves flavor as well, allowing the ingredients to meld together.
- It also helps prevent the chocolate from melting completely during baking, so you get beautiful gooey bits!
Even if you’re in a hurry, try to chill for at least 30 minutes for the best results!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sourdough discard (unfed or discard from feed)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups chopped dark chocolate or chocolate chunks
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time, plus an optional chilling time of 30 minutes to 1 hour. Bake time is around 10-12 minutes, so overall, you’re looking at about 1 hour and 30 minutes from start to finish before they’re cool enough to enjoy!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it and swirl the pan occasionally as it cooks. After about 4-5 minutes, the butter will foam and turn a golden brown with a lovely nutty smell. Remove the pan from the heat and pour the butter into a heat-safe bowl to cool down for a bit.
2. Mix Wet Ingredients:
Once the brown butter has cooled slightly, add in the sourdough discard, brown sugar, granulated sugar, egg, and vanilla extract. Whisk everything together until the mixture is nice and smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
4. Make the Dough:
Gradually add the dry ingredient mixture into the bowl with the wet ingredients. Stir gently until just combined; be careful not to overmix, as this can lead to tough cookies!
5. Incorporate Chocolate:
Fold the chopped dark chocolate or chocolate chunks into the dough, ensuring they are distributed evenly throughout.
6. Chill the Dough (Optional but Recommended):
Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 30 minutes or up to 1 hour. This step helps the cookies maintain their shape and enhances flavor.
7. Preheat the Oven:
While the dough is chilling, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone mats.
8. Shape Cookies:
Once chilled, scoop the dough by rounded tablespoons or use a cookie scoop to place generous dollops onto your prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
9. Bake:
Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. They’ll continue to cook slightly out of the oven.
10. Add Finishing Touch:
As soon as your cookies come out of the oven, sprinkle a little flaky sea salt on top of each cookie while they’re still warm—this adds a delicious contrast to the sweetness!
11. Cool:
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
Enjoy your rich, nutty, deeply flavorful Brown Butter Sourdough Discard Chocolate Chip Cookies—soft, chewy, and studded with melty chocolate!
Can I Use Other Types of Sugar?
Yes! You can substitute light brown sugar with dark brown sugar for a richer taste. You can also use coconut sugar for a similar sweetness, though the texture may vary slightly.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or applesauce can be good substitutes. They’ll add moisture but note that the sour flavor will be missing.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Just cover it tightly and refrigerate. If chilling overnight, you may need to let it sit at room temperature for a few minutes before scooping and baking.
