Brown Butter Sourdough Discard Chocolate Chip Cookies
These delightful cookies combine brown butter and sourdough starter discard for a rich, nutty flavor while minimizing food waste.
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.
Notes
For chewier cookies, chill the dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.