These Brown Butter Sourdough Discard Cookies are irresistible treats made with tasty brown butter and sourdough starter. They have a lovely chewy texture and a rich, nutty flavor!
Making these cookies is so fun! I love using my sourdough discard instead of throwing it away. Every bite feels like a little secret that brings joy with each crumb! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Brown the butter for a nutty flavor that makes these cookies so special. If you’re short on butter, you could use coconut oil or a dairy-free alternative, but the flavor will change a bit!
Sourdough Discard: This is the secret ingredient that adds a nice tang and moisture. If you don’t have sourdough discard, you can use plain yogurt or applesauce as a substitute to maintain the moisture level.
Baking Soda: This gives the cookies a little lift. If you’re out of baking soda, baking powder can be used as a substitute; just double the amount since it’s less potent.
Chocolate Chips: I love using dark chocolate for a richer taste, but semi-sweet or even white chocolate will work perfectly, depending on your preference!
How Do You Brown Butter Without Burning It?
Brown butter adds an amazing flavor to these cookies, but getting it just right can be tricky. Here’s how to do it:
- Start with a saucepan over medium heat and melt the butter. Keep an eye on it!
- As it melts, it will foam. Swirl the pan occasionally to help it cook evenly.
- Look for the color to change to a golden brown and smell that delicious nutty aroma! This usually takes about 5-7 minutes.
- When you see brown bits forming at the bottom, remove it from heat immediately to prevent burning.
Let it cool a bit before adding it to your cookie dough. Trust me, it makes such a difference!
How to Make Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup sourdough discard (unfed, 100% hydration)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark or semi-sweet chocolate chunks or chips
- Flaky sea salt, for topping
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes for preparation and 10-12 minutes for baking. Including cooling time, plan for about 30-40 minutes total before you can enjoy these yummy treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C) to preheat. While it’s warming up, grab a baking sheet and line it with parchment paper. This will help prevent sticking and make cleanup a breeze!
2. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep a close eye on it, stirring often. You want to cook it until it’s foamy and turns a lovely golden brown color with a delicious nutty smell, about 5-7 minutes. Once it reaches this point, remove it from heat and let it cool for a few minutes.
3. Mix the Sugars and Butter:
In a large mixing bowl, pour in the browned butter along with both brown sugar and granulated sugar. Stir everything together until it’s nice and smooth. This step is crucial for getting that perfect cookie texture!
4. Add Wet Ingredients:
Now, it’s time to add the sourdough discard, egg, and vanilla extract to the butter-sugar mixture. Mix well until everything is fully combined.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed through the flour.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir gently until everything is just combined. Be careful not to overmix; we want those cookies to stay soft and chewy!
7. Add the Chocolate:
Gently fold in the chocolate chunks or chips, making sure they’re evenly spread throughout the dough.
8. Scoop the Dough:
Using a cookie scoop or a spoon, drop 1.5 to 2 tablespoon-sized balls of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each ball for spreading.
9. Add Toppings:
If you’d like, press a few extra chocolate chunks on top of each cookie and sprinkle a pinch of flaky sea salt. This adds a lovely finishing touch!
10. Bake:
Pop the baking sheet into the oven and bake for 10-12 minutes. You’ll know they’re done when the edges are golden and the centers look set but still soft.
11. Cool:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a little before moving them.
12. Enjoy:
Transfer the cookies to a wire rack to cool completely. Then grab a glass of milk or your favorite drink and enjoy your delicious Brown Butter Sourdough Discard Cookies!
Can I Substitute the Sourdough Discard?
Yes, if you don’t have sourdough discard on hand, you can use plain yogurt or unsweetened applesauce in an equal amount. This will keep the cookies moist, although the flavor will differ slightly.
How Should I Store Leftover Cookies?
To store leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a single layer in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Use Different Types of Chocolate?
Absolutely! Feel free to substitute dark chocolate with semi-sweet, milk chocolate, or even white chocolate chips based on your preference. Just remember that the sweetness level may change slightly!
How Do I Prevent Cookies from Spreading Too Much?
If you want thicker cookies, chill the cookie dough in the refrigerator for about 30 minutes before baking. This helps solidify the fat in the dough, reducing spreading while baking.
