Brown Butter Sourdough Discard Chocolate Chip Cookies
Highlighted under: Sweet Recipes
Indulge in these rich and flavorful Brown Butter Sourdough Discard Chocolate Chip Cookies that incorporate sourdough discard for a delightful twist.
These cookies combine the nutty flavor of brown butter with the tangy notes of sourdough discard, creating a uniquely delicious treat. Perfect for using up leftover sourdough starter, they are simple to make and incredibly satisfying.
Why You'll Love These Cookies
- Nutty flavor from brown butter enhances the cookie experience
- Chewy texture with a slight tang from the sourdough discard
- Loaded with rich chocolate chips in every bite
The Magic of Brown Butter
Brown butter is a game-changer in the baking world. By cooking the butter until it turns golden brown, you unlock a deep, nutty flavor that adds complexity to your cookies. This additional layer of taste contrasts beautifully with the sweetness of the sugars and the richness of the chocolate chips, making each bite an experience worth savoring.
The process of browning butter may seem simple, but it requires attention. As the milk solids in the butter toast, they release an enticing aroma that signals when it's ready. A perfectly browned butter should have a warm, caramel color and a fragrant scent that will fill your kitchen, creating a cozy atmosphere.
Utilizing Sourdough Discard
Incorporating sourdough discard into your cookie dough not only minimizes waste but also adds a delightful tanginess that enhances the overall flavor profile. This slight sourness complements the sweetness of the chocolate chips and brown sugar, creating a balanced taste that keeps your palate intrigued.
Sourdough discard is incredibly versatile, and using it in cookies is a fantastic way to make the most of your sourdough baking journey. It contributes to a chewy texture, ensuring that your cookies are not only delicious but also have a unique character that sets them apart from traditional chocolate chip cookies.
Perfecting the Cookie Texture
Achieving the perfect cookie texture requires a delicate balance between ingredients and baking time. The combination of all-purpose flour and sourdough discard creates a chewy yet satisfying bite. When you fold in the chocolate chips, make sure they are evenly distributed to ensure that every cookie has a generous amount of gooey chocolate.
Baking your cookies until the edges are golden brown while keeping the centers slightly underbaked can yield the perfect balance of softness and firmness. Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack ensures that they maintain their shape and texture, resulting in a cookie that is both delightful and visually appealing.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Mix all ingredients well and prepare to bake!
Instructions
Brown the Butter
In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Mix Wet Ingredients
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well, then add the egg, sourdough discard, and vanilla extract. Stir until smooth.
Combine Dry Ingredients
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.
Add Chocolate Chips
Fold in the chocolate chips until evenly distributed throughout the dough.
Bake the Cookies
Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown.
Enjoy your delicious cookies!
Tips for Success
To ensure your cookies turn out perfectly every time, measure your ingredients accurately. Using kitchen scales for butter and flour can yield more consistent results. Additionally, allow your butter to cool slightly before mixing with the sugars to prevent the eggs from cooking prematurely.
Experimenting with different types of chocolate chips can also elevate your cookie game. Whether you prefer semi-sweet, dark, or even white chocolate, each variety offers a unique flavor that can change the dynamic of your cookies. Feel free to mix and match to find your favorite combination!
Storing Your Cookies
To keep your Brown Butter Sourdough Discard Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, maintaining their chewy texture and rich flavor. If you want to enjoy them for a longer period, consider freezing them.
To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container. When you're ready to indulge, simply thaw at room temperature or warm them briefly in the microwave for a freshly baked experience.
Why Share These Cookies?
Baking these cookies is not just about satisfying your own sweet tooth; it's also a wonderful way to share joy with others. Whether it's for a family gathering, a potluck, or simply as a treat for co-workers, these cookies are sure to impress and delight everyone.
Their unique flavor profile, courtesy of the brown butter and sourdough discard, makes them a conversation starter. People will be curious about your secret ingredient, and your baking skills will surely earn you rave reviews. Sharing your baking creations can create bonds and memories that last a lifetime.
Questions About Recipes
→ Can I use regular sourdough starter instead of discard?
Yes, regular sourdough starter can be used, but it may alter the texture slightly.
→ How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.
→ Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop and freeze on a baking sheet, then transfer to a bag.
→ What can I substitute for chocolate chips?
You can substitute with nuts, dried fruits, or other types of chocolate based on your preference.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Indulge in these rich and flavorful Brown Butter Sourdough Discard Chocolate Chip Cookies that incorporate sourdough discard for a delightful twist.
Created by: Emily
Recipe Type: Sweet Recipes
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
Cookie Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
How-To Steps
In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix well, then add the egg, sourdough discard, and vanilla extract. Stir until smooth.
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.
Fold in the chocolate chips until evenly distributed throughout the dough.
Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutritional Breakdown (Per Serving)
- Calories: 180 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 100mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g