Brown Butter Sourdough Discard Chocolate Chip Cookies
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delightful twist on a classic treat. These cookies combine the nutty richness of brown butter with the tangy flavor of sourdough discard, resulting in a chewy, chocolatey indulgence that’s perfect for any occasion. Whether you’re entertaining guests or treating yourself, these cookies are sure to impress with their unique taste and texture. The simple recipe is easy to follow, making it accessible for bakers of all levels. Enjoy them fresh from the oven or pair them with ice cream for a delicious dessert experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1/2 cup sourdough discard (unfed)
- 1 tablespoon vanilla extract
- 2–1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1–1/2 cups dark or semi-sweet chocolate chips
Instructions
- Melt butter in a saucepan over medium heat until golden brown; cool slightly.
- Combine sugars with cooled butter and whisk until smooth.
- Add eggs and vanilla; mix until glossy.
- Stir in sourdough discard.
- In another bowl, whisk flour, baking soda, and salt.
- Combine wet and dry ingredients; fold in chocolate chips.
- Chill dough for at least 2 hours.
- Preheat oven to 350°F (175°C); line baking sheets with parchment paper.
- Scoop dough onto sheets, spacing apart.
- Bake for 10–12 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg