There’s something magical about the combination of brown butter and chocolate chip cookies. Picture this: warm, gooey chocolate melting into rich, nutty brown butter, creating a symphony of flavors that dance on your taste buds. best sourdough chocolate chip cookies If you’ve ever wondered what happiness tastes like, let me introduce you to Brown Butter Sourdough Discard Chocolate Chip Cookies. They’re not just any cookies; they’re the sweet answer to your sourdough discards and a ticket to cookie heaven.
These cookies are perfect for cozy evenings, family gatherings, or just when you need a little pick-me-up after a long day. Imagine pulling them out of the oven, their golden edges crisped to perfection while the centers remain delightfully chewy. Yes, my friend! These cookies have the power to transform even the gloomiest of days into something special, all thanks to their irresistible aroma and flavor.
Why You'll Love This Brown Butter Sourdough Discard Chocolate Chip Cookies
- This amazing Brown Butter Sourdough Discard Chocolate Chip Cookies offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for Brown Butter Sourdough Discard Chocolate Chip Cookies
Here’s what you’ll need to make this delicious Brown Butter Sourdough Discard Chocolate Chip Cookies: brown butter sourdough oatmeal bars.
- Unsalted Butter: Use one cup of unsalted butter for that rich flavor; brown it until it’s golden and fragrant.
- Sourdough Discard: About one cup will do; this is where your leftover sourdough starter gets its moment in the spotlight.
- Brown Sugar: A cup packed will add that heavenly caramel note that pairs perfectly with chocolate.
- Granulated Sugar: Half a cup balances out the richness from the brown sugar and adds sweetness.
- Eggs: One large egg binds everything together while adding moisture and richness.
- Vanilla Extract: A teaspoon enhances all those lovely flavors in your cookies.
- Baking Soda: Just half a teaspoon will help your cookies rise perfectly without becoming cakey.
- All-Purpose Flour: Two cups provide structure; make sure to spoon it into your measuring cup for accuracy.
- Chocolate Chips: Use one cup (or more if you’re feeling adventurous) of semi-sweet or dark chocolate chips for that melty goodness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
Follow these simple steps to prepare this delicious Brown Butter Sourdough Discard Chocolate Chip Cookies: double chocolate chip bagels.
Step 1: Brown the Butter
Start by melting one cup of unsalted butter in a medium saucepan over medium heat. Stir continuously until it turns a deep amber color and smells nutty—this should take about five minutes. Be careful not to burn it!
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together your browned butter (make sure it’s cooled slightly), sourdough discard, brown sugar, granulated sugar, egg, and vanilla extract until smooth and well combined.
Step 3: Mix Dry Ingredients
In another bowl, whisk together flour and baking soda. Gradually add this dry mixture into the wet mixture while stirring—don’t overmix! It’s okay if there are some lumps.
Step 4: Add Chocolate Chips
Fold in those glorious chocolate chips until evenly distributed throughout your cookie dough. Feel free to throw in some nuts if you’re feeling fancy!
Step 5: Chill (Optional)
For extra depth of flavor, chill your dough in the refrigerator for at least thirty minutes—but if you can’t wait that long (and I don’t blame you), skip this step!
Step 6: Bake Your Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dollops of dough onto prepared sheets and bake for about ten to twelve minutes until edges are golden but centers are still soft.
Transfer these beauties onto a cooling rack once baked. Enjoy warm or store them in an airtight container—if they last that long!
These Brown Butter Sourdough Discard Chocolate Chip Cookies promise an incredible blend of flavors with every bite. Whether you’re using up leftover sourdough discard or simply indulging in some sweet nostalgia from childhood baking days, these cookies are sure to become a household favorite! For more inspiration, check out this Cookie Monster Cookies recipe.
You Must Know About Brown Butter Sourdough Discard Chocolate Chip Cookies
- This amazing Brown Butter Sourdough Discard Chocolate Chip Cookies offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting Brown Butter Sourdough Discard Chocolate Chip Cookies Cooking Process
Start by browning your butter first to enhance its nutty flavor. While that cools, mix your dry ingredients in one bowl and wet ingredients in another. Once combined, incorporate your sourdough discard and chocolate chips before chilling the dough for optimal texture.
Add Your Touch to Brown Butter Sourdough Discard Chocolate Chip Cookies
Feel free to swap chocolate types—milk, dark, or even white chocolate! Add a sprinkle of sea salt for a flavor boost or mix in nuts for extra crunch. The possibilities are endless; let your creativity shine!
Storing & Reheating Brown Butter Sourdough Discard Chocolate Chip Cookies
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them individually wrapped. Reheat in the oven at 350°F for a few minutes to regain that fresh-baked goodness.
Chef's Helpful Tips for Brown Butter Sourdough Discard Chocolate Chip Cookies
1.
- Always chill the dough before baking; it prevents spreading and promotes a chewy texture.
2.
- Use room-temperature ingredients to ensure even mixing and better cookie rise.
3.
- Adjust baking time based on cookie size; larger cookies may need an extra minute or two.
Sometimes I whip these cookies up when friends drop by unexpectedly; their delighted reactions make all the butter-browning worth it!
FAQs About Brown Butter Sourdough Discard Chocolate Chip Cookies
What is Brown Butter Sourdough Discard Chocolate Chip Cookies?
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on the classic cookie recipe. By incorporating brown butter, these cookies gain a nutty flavor that enhances the sweetness of chocolate chips. Utilizing sourdough discard not only reduces waste but adds a subtle tanginess to the cookies, creating a unique depth of flavor. chewy brown butter cookies recipe This recipe is perfect for those who want to make delicious treats while managing their sourdough starter. The combination of textures makes these cookies chewy on the inside and slightly crispy on the outside.
How do I store Brown Butter Sourdough Discard Chocolate Chip Cookies?
To store Brown Butter Sourdough Discard Chocolate Chip Cookies, place them in an airtight container at room temperature. This will keep them fresh for about 3 to 5 days. If you want to extend their shelf life, consider refrigerating them, where they can last up to a week. For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe bag. They can maintain their quality for up to three months when frozen. Just thaw them at room temperature before enjoying!
Can I use regular butter instead of brown butter?
While using regular butter will yield different results in texture and flavor, it is possible to substitute it in the recipe. However, brown butter adds a rich, caramel-like flavor that elevates the taste of your Brown Butter Sourdough Discard Chocolate Chip Cookies. If you choose to use regular butter, simply melt it and mix it with your other ingredients as directed in the recipe. You may miss out on that nutty aroma but still enjoy delicious cookies.
What makes these cookies unique?
These cookies stand out due to their combination of brown butter and sourdough discard. The brown butter provides a complex flavor profile that enhances the overall cookie experience. Meanwhile, the sourdough discard contributes moisture and a hint of tanginess that you won’t find in traditional chocolate chip cookies. This innovative approach not only improves taste but also helps minimize food waste by utilizing leftover sourdough starter.
Conclusion for Brown Butter Sourdough Discard Chocolate Chip Cookies
In conclusion, Brown Butter Sourdough Discard Chocolate Chip Cookies offer an exciting twist on a beloved classic. Their unique flavors come from combining rich brown butter with sourdough discard, creating a chewy yet crispy treat that everyone will love. These cookies are easy to store and can be made with simple substitutions if needed. Enjoy baking these delicious cookies while reducing waste from your sourdough adventures!
Brown Butter Sourdough Discard Chocolate Chip Cookies
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic favorite, merging the rich, nutty flavor of brown butter with the tangy essence of sourdough discard. These cookies offer a perfect balance of chewy centers and crisp edges, delivering a chocolatey experience that will elevate your baking game. Ideal for any occasion, they not only reduce food waste but also fill your home with an irresistible aroma that invites everyone to indulge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter (browned)
- 1 cup sourdough discard
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Brown the Butter: Melt unsalted butter in a medium saucepan over medium heat until it turns amber and smells nutty (about 5 minutes). Let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together browned butter, sourdough discard, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Mix Dry Ingredients: In another bowl, whisk together flour and baking soda. Gradually fold into the wet mixture until just combined.
- Add Chocolate Chips: Gently fold in the chocolate chips (and nuts if desired).
- Chill Dough (Optional): Refrigerate the dough for at least 30 minutes for enhanced flavor.
- Bake: Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough onto lined baking sheets and bake for 10-12 minutes until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
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