These Brown Butter Sourdough Discard Cookies are a delightful treat! They mix the rich flavor of brown butter with the tangy goodness of sourdough, creating a unique taste that’s hard to resist.
Let’s face it, using sourdough discard never tasted this good! I love baking these cookies because they’re easy and always disappear fast. Perfect for sharing or keeping all to myself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Browning butter adds a rich, nutty flavor to these cookies. If you’re in a pinch, you can use salted butter, but be cautious with added salt later in the recipe.
Sourdough Starter Discard: This recipe is perfect for using up that sourdough discard! If you don’t have any, you can substitute with an equal amount of plain yogurt or applesauce for a different twist in flavor.
Brown Sugar: I love using packed brown sugar for its moisture and deep molasses flavor. If you’re out, you can mix granulated sugar with a bit of molasses to mimic brown sugar’s taste and texture.
Chocolate: Dark or semi-sweet chocolate chips are best here for their rich taste. You can swap them for milk chocolate if you prefer a sweeter cookie or even use white chocolate for a different flavor profile.
How Do I Get the Perfect Browned Butter?
Browned butter is a game-changer in baking, but it requires careful attention to achieve the right flavor. Start by melting your butter in a medium skillet over medium heat, then watch closely as it foams. Here’s how to do it right:
- Swirl the pan occasionally to promote even cooking.
- Look for a golden brown color and nutty smell, which indicates it’s ready—this usually takes about 5-7 minutes.
- Be careful not to let the butter burn; once browned, transfer it promptly to a bowl to cool slightly.
This technique adds a wonderful depth to your cookies that elevates them from ordinary to extraordinary!
How to Make Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sourdough starter discard (unfed, room temperature)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped dark or semi-sweet chocolate or chocolate chunks
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe will take you about 15 minutes to prepare and around 10-12 minutes to bake. Plus, allow a few minutes for cooling before enjoying these chewy treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat so your cookies won’t stick.
2. Brown the Butter:
In a medium skillet, melt the butter over medium heat. Keep an eye on it as it starts to foam and then turns a lovely golden brown color. This process should take about 5-7 minutes. Once it’s brown and has a nice nutty aroma, take it off the heat and pour the browned butter into a mixing bowl to cool slightly.
3. Mix the Wet Ingredients:
Once your browned butter has cooled a bit but is still liquid, whisk in the sourdough discard, brown sugar, and granulated sugar. Stir until everything is fully combined and smooth.
4. Add the Egg and Vanilla:
Next, crack in your egg and add the vanilla extract to the mixture. Whisk until everything is incorporated and nice and smooth.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents are evenly distributed before adding to the wet mix.
6. Bring It All Together:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a little bumpiness is okay!
7. Add the Chocolate:
Now, fold in those delicious chocolate chunks so they’re evenly mixed throughout the cookie dough.
8. Scoop and Prepare to Bake:
Scoop the dough in tablespoon-sized balls onto your prepared baking sheet, making sure to space them about 2 inches apart to give them room to spread while baking.
9. Sprinkle with Sea Salt:
Top each cookie dough ball with a pinch of flaky sea salt. This will add a delightful contrast to the sweetness of the cookies!
10. Bake the Cookies:
Pop the cookies in the oven and bake for 10-12 minutes. You want them to be golden brown around the edges, but soft in the center—this will ensure they’re chewy and delicious.
11. Cool and Serve:
Once they’re out of the oven, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly.
12. Enjoy!
Dig in and enjoy your chewy, nutty, and slightly tangy brown butter sourdough discard cookies loaded with melty chocolate chips and sprinkled with sea salt! These are sure to become a favorite.
Can I Use a Different Fat Instead of Butter?
Yes, you can substitute the unsalted butter with coconut oil or a dairy-free butter alternative. Just note that this will change the flavor slightly, but it will still yield delicious cookies!
What Should I Do if My Dough Is Too Sticky?
If your cookie dough is too sticky to scoop, you can refrigerate it for 30 minutes to help firm it up. This will make it easier to handle when forming cookie balls before baking.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer the balls to an airtight container or zip-top bag. Bake from frozen, adding an extra minute or two to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay soft, you can place a slice of bread in the container; it helps maintain moisture!