Go Back

Brown Butter Sourdough Discard Chocolate Chip Cookies

These cookies combine the rich, nutty flavor of brown butter with the sweetness of chocolate chips and the unique addition of sourdough discard, delivering an elevated twist on a classic treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter Brown it for that nutty flavor!
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup sourdough discard Unfed is fine!
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown, stirring frequently to avoid burning. Remove it from the heat and let it cool slightly.
  2. In a large bowl, combine the brown sugar and granulated sugar. Pour in the browned butter and mix until smooth.
  3. Add the sourdough discard, egg, and vanilla extract to the butter mixture. Stir until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the chocolate chips until they’re evenly distributed through the dough.
  6. For optimal results, chill the dough in the refrigerator for at least 30 minutes. This step helps develop the flavors and ensures chewy cookies.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, and bake for 10-12 minutes until the edges are golden and the centers are soft.
  3. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies with a glass of cold milk or warm with a scoop of ice cream for an indulgent treat. Store in an airtight container at room temperature for up to a week or freeze for up to three months.