Brown Butter Sourdough Discard Chocolate Chip Cookies
Highlighted under: 5-Ingredient Fix Recipes
Indulge in the rich and nutty flavors of these Brown Butter Sourdough Discard Chocolate Chip Cookies, a perfect way to use up your sourdough discard while treating yourself to a delicious dessert.
These cookies are a delightful blend of nutty brown butter and the tangy flavor of sourdough discard, making them a unique treat. Perfect for cookie lovers and sourdough enthusiasts alike!
Why You'll Love These Cookies
- Rich chocolate flavor paired with nutty brown butter
- Perfectly chewy texture with crispy edges
- A creative way to use up sourdough discard
The Magic of Brown Butter
Brown butter is a culinary wonder that elevates the flavor profile of any dish. By cooking butter until it turns golden and develops a nutty aroma, you unlock a deeper, richer taste that complements the sweetness of chocolate chips perfectly. This technique not only enhances the cookies but also adds a unique depth that sets them apart from traditional chocolate chip cookies.
In these Brown Butter Sourdough Discard Chocolate Chip Cookies, the brown butter brings a delightful complexity that pairs beautifully with the other ingredients. The toasty notes of the butter mingle with the chocolate, creating an irresistible combination that will have everyone coming back for more. Plus, the browning process is simple and rewarding, making it a must-try step in your baking routine.
Utilizing Sourdough Discard
If you’re a sourdough baker, you know the struggle of managing discard. Instead of tossing it out, why not transform it into something delicious? Sourdough discard adds a subtle tang and a chewy texture to cookies that is simply unbeatable. It’s a creative way to reduce waste while enjoying a sweet treat.
In this recipe, the sourdough discard not only contributes to the cookie's structure but also enhances the flavor, making each bite a delightful surprise. It’s a win-win situation: you get to indulge in mouthwatering cookies, and you can feel good about using every bit of your sourdough starter.
Perfectly Balanced Cookies
Achieving the perfect cookie is all about balance. In this recipe, the combination of brown sugar and granulated sugar creates a delightful sweetness with a hint of caramel flavor. The chewy texture of the cookies is complemented by the crispy edges, making each bite a delightful contrast.
Furthermore, the inclusion of chocolate chips ensures that every cookie is packed with rich chocolate flavor. Whether you prefer semisweet, dark, or even milk chocolate, you can customize this recipe to suit your taste. These cookies are perfect for sharing or savoring all by yourself!
Ingredients
For the Cookies
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
Brown the Butter
In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
Mix Wet Ingredients
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the sourdough discard, egg, and vanilla extract, mixing until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Scoop and Bake
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop, drop dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden.
Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cookies warm or at room temperature!
Tips for Baking Success
To ensure the best results, make sure your butter is browned properly. Watch it closely as it cooks, and remove it from heat as soon as it reaches a golden color and emits a nutty scent. This step is crucial for achieving the rich flavor that makes these cookies so special.
When measuring your flour, use the spoon-and-level method to avoid packing it into the cup, which can lead to dry cookies. Lightly spoon the flour into your measuring cup and level it off with a knife for accurate results.
Storage and Freshness
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider freezing them. Simply place the dough balls on a baking sheet, freeze until solid, and then transfer them to a freezer bag. You can bake them straight from frozen; just add a couple of extra minutes to the baking time.
For an extra treat, consider reheating cookies in the microwave for a few seconds before serving. This will bring back their warm, gooey texture and make the chocolate chips melt just right, giving you that freshly baked taste again.
Serving Suggestions
These Brown Butter Sourdough Discard Chocolate Chip Cookies are delightful on their own, but they can also be paired with a variety of accompaniments. Serve them alongside a scoop of vanilla ice cream for a delicious dessert sundae, or enjoy them with a glass of cold milk for a classic treat.
For a gourmet touch, consider drizzling the cookies with a bit of melted chocolate or sprinkling them with sea salt before serving. This adds an extra layer of flavor that enhances the overall experience and impresses your guests.
Questions About Recipes
→ Can I use other types of flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
→ How can I store leftover cookies?
Store in an airtight container at room temperature for up to one week.
→ Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just scoop onto a baking sheet and freeze before transferring to a zip-top bag.
→ What can I substitute for sourdough discard?
You can substitute with an equal amount of unsweetened applesauce or yogurt for a similar texture.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Indulge in the rich and nutty flavors of these Brown Butter Sourdough Discard Chocolate Chip Cookies, a perfect way to use up your sourdough discard while treating yourself to a delicious dessert.
Created by: Emily
Recipe Type: 5-Ingredient Fix Recipes
Skill Level: Intermediate
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
How-To Steps
In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the sourdough discard, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop, drop dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your cookies warm or at room temperature!
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 100mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g