Brown Butter Sourdough Discard Chocolate Chip Cookies
Highlighted under: Sugar & Spice Desserts
Indulge in the rich and nutty flavors of these Brown Butter Sourdough Discard Chocolate Chip Cookies, perfect for using up that sourdough discard in a delicious way.
These cookies are a delightful way to use your sourdough discard while enjoying the rich flavor of brown butter. The combination of nutty brown butter and semi-sweet chocolate creates a cookie that's crispy on the edges and chewy in the center.
Why You'll Love These Cookies
- Rich brown butter flavor enhances the chocolate chips
- Perfectly chewy texture with a slight crunch
- Great way to reduce food waste with sourdough discard
The Magic of Brown Butter
Brown butter is a culinary treasure that transforms ordinary ingredients into something extraordinary. The process of browning butter involves cooking it until the milk solids caramelize, imparting a deep, nutty flavor that is simply irresistible. This rich flavor not only enhances the taste of the cookies but also complements the sweetness of the chocolate chips perfectly.
When you use brown butter in baking, you're elevating the overall flavor profile of your dish. It adds warmth and complexity, making your cookies taste like they came from a gourmet bakery. Plus, the aroma that fills your kitchen while browning the butter is an experience in itself, enticing everyone nearby to come and take a peek at your baking adventure.
Sourdough Discard: A Sustainable Choice
Sourdough baking often leaves you with excess discard, which can feel like a waste. However, this recipe is a wonderful way to ensure that nothing goes to waste. By incorporating the sourdough discard into your cookie dough, you not only reduce food waste but also add a delightful tanginess that balances the sweetness of the chocolate.
Using sourdough discard in cookies contributes to a unique texture and flavor that traditional cookies lack. The natural fermentation process enhances the overall taste, making these cookies not just a delicious treat but also a sustainable choice for the environmentally conscious baker. It's a win-win situation that allows you to enjoy baking while being mindful of your impact on the planet.
Perfecting the Chewy Texture
Achieving the ideal cookie texture can be tricky, but this recipe strikes the perfect balance between chewy and crunchy. The combination of brown sugar and granulated sugar creates a tender cookie base, while the baking time ensures that the edges develop a delightful crunch. This contrast in textures elevates each bite, making for an enjoyable eating experience.
To ensure your cookies come out perfectly chewy, avoid overmixing the dough once you add the dry ingredients. Overmixing can lead to a dense texture, while gentle folding maintains the airiness and softness that we all crave in a cookie. Additionally, letting the dough rest for a short period before baking can enhance the flavors and improve the texture even further.
Ingredients
For the Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Mix all the ingredients in a large bowl until well combined.
Instructions
Brown the Butter
In a saucepan over medium heat, melt the butter until it starts to foam. Stir constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Mix the Dough
In a large mixing bowl, combine the brown butter with brown sugar and granulated sugar. Mix until smooth. Add the sourdough discard, eggs, and vanilla extract, mixing well. In another bowl, whisk together the flour, baking soda, and salt.
Shape and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them apart.
Enjoy your cookies with a glass of milk!
Tips for Storing Cookies
To keep your Brown Butter Sourdough Discard Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but we doubt they'll last that long once you taste them! For longer storage, consider freezing the cookies. Just make sure they're completely cool, then place them in a freezer-safe bag or container. They will retain their delicious flavor for up to three months.
If you prefer warm, gooey cookies, you can reheat them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes. This will help revive their fresh-baked texture and flavor, making them just as delightful as when they first came out of the oven.
Variations to Try
Feel free to customize this recipe to suit your taste preferences! Consider adding nuts, such as chopped walnuts or pecans, for an extra crunch. You can also experiment with different types of chocolate, like dark chocolate or white chocolate chips, to create a unique flavor combination that you love.
For a more decadent treat, try adding a sprinkle of sea salt on top of the cookies right before baking. This will enhance the sweetness of the chocolate and add a delightful contrast that elevates the overall flavor. You can also infuse the dough with spices such as cinnamon or espresso powder for a more complex taste.
The Perfect Pairings
These cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. The creaminess of the milk complements the rich flavors of the cookies, while coffee adds a robust contrast that enhances the chocolate. For a fun twist, try pairing them with a scoop of vanilla ice cream for an easy and delicious dessert.
If you're hosting a gathering or a cozy night in, consider serving these cookies alongside a dessert platter featuring assorted treats. Their unique flavor and texture will stand out, making them a favorite among your guests. No matter how you enjoy them, these cookies are sure to bring joy and satisfaction!
Questions About Recipes
→ Can I use regular sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but reduce the amount of flour by a bit to balance the moisture.
→ 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, then bake straight from the freezer, adding a minute or two to the baking time.
→ What can I substitute for butter?
You can use coconut oil or a vegan butter alternative for a dairy-free version.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Indulge in the rich and nutty flavors of these Brown Butter Sourdough Discard Chocolate Chip Cookies, perfect for using up that sourdough discard in a delicious way.
Created by: Emma
Recipe Type: Sugar & Spice Desserts
Skill Level: Intermediate
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
How-To Steps
In a saucepan over medium heat, melt the butter until it starts to foam. Stir constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
In a large mixing bowl, combine the brown butter with brown sugar and granulated sugar. Mix until smooth. Add the sourdough discard, eggs, and vanilla extract, mixing well. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in the chocolate chips.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them apart. 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: 50mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g