Description

These Brown Butter Sourdough Discard Chocolate Chip Cookies offer a rich, nutty flavor from browned butter combined with the tangy depth of sourdough discard. With a chewy texture and gooey chocolate chips, these cookies are perfect for using up sourdough discard in a delicious way, delivering bakery-style treats with an irresistible homemade touch.

Ingredients

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Butter and Sugars

1 cup unsalted butter
1 cup light brown sugar, packed
½ cup granulated sugar

Wet Ingredients

1 large egg
1 large egg yolk
½ cup sourdough discard, unfed
1 tablespoon vanilla extract

Dry Ingredients

2-1/3 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon

Chocolate and Garnish

1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
flaky sea salt, for garnish (optional)

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Instructions

Brown the Butter: Melt the butter in a saucepan over medium heat, stirring and swirling occasionally until it foams, then turns golden brown and develops a nutty aroma. Scrape all the browned bits into a large mixing bowl and let cool for 10–15 minutes.
Mix Sugars into Butter: Add the brown sugar and granulated sugar to the cooled brown butter and whisk until combined.
Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract, whisking until the mixture is smooth and glossy.
Incorporate Sourdough Discard: Stir in the sourdough discard until fully combined with the wet ingredients.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution.
Mix Dry into Wet: Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon until just combined; avoid overmixing. Fold in the chocolate chips or chopped chocolate.
Chill the Dough: Cover and refrigerate the dough for at least 2 hours, up to 72 hours, to allow flavors to develop and the dough to firm up for thicker cookies.
Preheat and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Bake: Scoop dough into 2-tablespoon-sized balls, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges turn golden and centers remain slightly soft.
Add Extra Chocolate and Shape Cookies: Immediately after baking, press extra chocolate chips on top if desired. Use a large round cookie cutter or glass to gently nudge the cookies into perfect circles for a polished look.
Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if using.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of sandwich bread helps keep them soft.
Reheating: Warm cookies in a 300°F oven for 3–5 minutes, microwave individual cookies for 8–10 seconds, or heat in an air fryer at 300°F for 2–3 minutes for a crisp edge.
Freezing: Freeze baked cookies in a zip-top bag for up to 2 months; reheat in a 300°F oven for 3–5 minutes. Freeze cookie dough balls on a baking sheet first, then store up to 3 months; bake straight from frozen adding 1–2 minutes to bake time.
Tips for Best Results: Chill dough for at least 2 hours for thicker cookies and enhanced flavor. Use room-temperature sourdough discard for optimal mixing. Carefully brown butter and include all browned bits for maximum flavor. Press extra chocolate chips on top pre- or post-baking, and shape cookies immediately after baking for a bakery-quality appearance.
Alternate Cooking Methods: No alternate methods apply; cookies must be baked in a conventional oven.
Leftovers: Store leftover cookies at room temperature for easy snacking. Crumble over ice cream or yogurt, or use leftover dough chunks in brownies, milkshakes, or skillet cookies.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 140mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg