why make this recipe
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic treat. These cookies not only taste amazing, but they also help minimize food waste. By using sourdough starter discard, you can enjoy delicious cookies while making good use of what you might normally throw away. The brown butter adds a rich, nutty flavor that elevates the simple chocolate chip cookie to a new level.
how to make Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients :
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough starter discard
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Directions :
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat, cooking until it turns golden brown and has a nutty aroma. Let it cool slightly.
- In a large bowl, whisk together the brown sugar, granulated sugar, and sourdough starter discard.
- Add the browned butter, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until edges are golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
how to serve Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies are best enjoyed warm, straight from the oven. You can also pair them with a glass of cold milk for a classic treat. They make a great addition to a cookie platter or a sweet snack any time of day.
how to store Brown Butter Sourdough Discard Chocolate Chip Cookies
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies in a zip-top bag. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Make sure to let the browned butter cool slightly before mixing it with the sugars to avoid cooking the eggs.
- If you prefer chewier cookies, try chilling the dough for about 30 minutes before baking.
- Use high-quality chocolate chips for a richer flavor.
variation
You can add nuts, like walnuts or pecans, to the cookie dough for extra crunch. Another option is to mix in some dried fruit, like cranberries or cherries, for a different taste.
FAQs
Can I use any type of chocolate chips?
Yes, you can use semi-sweet, milk chocolate, or even dark chocolate chips based on your preference.
What if I don’t have sourdough starter discard?
If you don’t have sourdough starter discard, you can substitute it with an equal amount of plain yogurt or apple sauce for a similar texture.
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and keep it in the fridge for up to 3 days before baking or freeze the dough for later use.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter Melted and browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough starter discard
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Add-ins
- 1 1/2 cups chocolate chips Use high-quality chocolate chips for better flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
- In a large bowl, whisk together the brown sugar, granulated sugar, and sourdough starter discard.
- Add the browned butter, eggs, and vanilla extract, mixing until well combined.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
Baking
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until edges are golden.
- Allow to cool on the baking sheet before transferring to a wire rack.