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
Scale
- 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