These chocolate chip cookies are made with leftover sourdough starter for a tasty twist! The brown butter gives them a rich, nutty flavor that you’ll love.
Honestly, who can resist warm, gooey cookies? I always find myself sneaking one (or three!) straight from the oven. They’re perfect with a glass of milk or on their own!
I appreciate how easy these cookies come together. Just mix, scoop, and bake—it’s a simple way to use up that sourdough discard while making something delicious!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for browning. I recommend using unsalted to control the saltiness. If you don’t have unsalted on hand, you can adjust the added salt in the recipe accordingly.
Sourdough Starter Discard: The discard gives a unique flavor and texture to the cookies. If you don’t have any, you can use plain yogurt or buttermilk as a substitute. This will still add moisture without messing up the cookies.
Chocolate Chunks or Chips: I love using semi-sweet chocolate for these cookies, but feel free to switch it up with dark chocolate or even milk chocolate if you prefer! For a fun twist, try adding nuts or dried fruit.
Brown Sugar: The brown sugar enhances the chewiness of the cookies. If you run out, you can combine granulated sugar with a bit of molasses as a substitute.
How Do You Get Perfectly Browned Butter?
Browned butter is the heart of this recipe and brings an amazing flavor. Here’s how to do it right:
- Start with a medium saucepan and melt the butter over medium heat.
- Keep stirring as the butter melts. Watch closely, it will go from melted to browned quickly!
- When it starts bubbling and foaming, that’s a good sign. Look for a golden brown color and a nutty aroma.
- As soon as it’s brown, remove it from heat to stop the cooking process. Let it cool slightly before adding it to your cookie mix.
Remember, patience is key! This step adds depth to your cookies, so don’t rush it!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup sourdough starter discard (unfed)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks or chips (semi-sweet or bittersweet)
- Flaky sea salt, for sprinkling
Time Needed:
This recipe will take you about 15 minutes for preparation and around 10-12 minutes for baking. So, in about 30 minutes, you can have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheating the Oven:
First, you want to get your oven warmed up. Preheat it to 350°F (175°C) and line a baking sheet with parchment paper. This will help your cookies bake evenly and prevent sticking.
2. Browning the Butter:
In a medium saucepan, melt your unsalted butter over medium heat. Keep a close eye on it! You want it to foam up and turn a lovely golden brown color, which takes about 4-5 minutes. You will also start to smell that delicious nutty aroma. Once it’s done, take it off the heat and let it cool a bit.
3. Mixing the Sugars:
In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Use a whisk or an electric mixer to blend these until it’s nice and smooth.
4. Adding Wet Ingredients:
Now, add in the egg, sourdough starter discard, and vanilla extract. Mix everything together until it’s well combined and smooth.
5. Preparing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix—it’s okay if there are a few flour streaks!
6. Folding in the Chocolate:
Gently fold in the chocolate chunks or chips. This is where the fun starts—you’ll see the chocolate getting mixed in nice and evenly!
7. Scooping the Dough:
Using a cookie scoop or a tablespoon, drop balls of cookie dough onto your prepared baking sheet. Leave about 2 inches of space between each ball, as the cookies will spread while baking.
8. Baking Time:
Place your baking sheet in the preheated oven and bake the cookies for 10-12 minutes. You want the edges to be golden brown with the centers still looking a bit soft—that’s how they’ll stay chewy!
9. Finishing Touch:
Once they are out of the oven, sprinkle the warm cookies with flaky sea salt for that delightful sweet and salty combo.
10. Cooling:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely.
11. Enjoy!
Now for the best part—enjoy these delicious cookies warm, or at room temperature, perhaps with a glass of milk. They’re a perfect treat, especially with the added depth of flavor from the sourdough discard!
These cookies provide a scrumptious balance of nutty richness, a slight tang from the sourdough, and gooey pockets of chocolate goodness topped off with a sprinkle of sea salt. Enjoy your baking adventure!
Can I Use Melted Butter Instead of Browned Butter?
While you can use melted butter in a pinch, browning the butter adds a rich, nutty flavor that really elevates these cookies. If you’re short on time, just melt it, but try browning it whenever possible for the best taste!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months—just be sure to let them cool completely before freezing!
Can I Substitute the Sourdough Discard?
Yes! If you don’t have sourdough starter discard, you can substitute it with an equal amount of plain yogurt or buttermilk. This will still help keep the cookies moist and tender.
What Can I Do If My Dough Is Too Sticky?
If your dough is too sticky to scoop, you can chill it in the fridge for 30 minutes. This will help firm up the mixture and make it easier to handle. Just make sure to keep an eye on them while baking, as chilled dough may require an extra minute or two in the oven.
