Sourdough Discard Brown Butter Chocolate Chip Cookies
Not only is this recipe a delicious way to use up extra sourdough discard, but it also elevates classic chocolate chip cookies to a whole new level.
Equipment
- 1 stand mixer with paddle attachment OR large mixing bowl and wooden spoon
- 1 mixing bowl
- 1 cookie scoop
- 1 baking sheet greased OR use a silicone baking mat
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- ¾ cup sourdough discard
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2.5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 cups chocolate chunks or chips
I earn a commission from Instacart from qualifying purchases.
Instructions
- Preheat your oven to 350℉.
How to brown butter
- In a stove pot on medium/low heat, melt the butter until lightly golden brown. Once the butter has melted, it will start to bubble. Stir it while it continues to bubble for a few minutes.Once it's finished, remove it from the heat and let it sit to cool for 5-10 minutes.1 cup unsalted butter
Making the cookie dough
- Once the butter is slightly cooled, add it to your mixer or mixing bowl with both of the sugars and mix on low/medium speed until creamed together.1 cup sugar, 1 cup brown sugar
- Then add the egg yolks, vanilla extract, and sourdough discard and mix until combined. Try not to overmix the dough!3/4 cup sourdough discard, 2 egg yolks, 2 teaspoons vanilla extract
- In a separate bowl, add all of the dry ingredients and mix well.2.5 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon salt
- With your mixer on low, slowly add the dry ingredients until just combined.
- Add the chocolate chunks or chips to the dough and mix breifly to distribute.2 cups chocolate chunks or chips
- Cover the bowl and chill the cookie dough in the fridge for 1-24 hours to develop a rich, nutty, molasses-like flavor. It's so worth the wait!
- Using a cookie scoop, scoop the cookie dough into dough balls and place on a greased baking sheet. Lightly press to flatten them just a bit. Bake for 10-13 minutes for soft and chewy cookies. If you prefer a more crunchy cookie, bake for a few minutes longer until the cookies look evenly browned across the tops.Enjoy!
Notes
Storage recommendations
Once cooled, store baked cookies at room temperature in an airtight container for up to 4 days.
Alternatively, you can scoop the cookie dough onto a baking sheet and flash freeze the dough balls before placing them in a ziplock bag or an airtight container in the freezer. This is great for those times when you want a little treat, but don't have much time or energy to make something!
