I am honestly pretty new to sourdough, but when I heard you can use your discard to create cookies, I had to create a brown butter sourdough discard chocolate chip cookie recipe! And I must say that this might be my new favorite cookie on my blog. It’s a close tie with my Biscoff Cookie Butter Cookies I guess!
There's just something about the combination of nutty brown butter, gooey chocolate, and the tangy depth that sourdough discard adds to these cookies that makes them so irresistible.
Whether you're a seasoned sourdough enthusiast or just trying to find creative ways to use up that discard, this recipe is for you. Trust me, one bite of these cookies and you'll never look at chocolate chip cookies the same way again.
Why You’ll Love This Recipe:
- Depth of Flavor: Brown butter adds a nutty richness that pairs beautifully with the sourdough's tang.
- Sustainably Delicious: A perfect way to use up your sourdough discard and minimize waste.
- Quick and Easy: With just 15 minutes of prep and 10 minutes in the oven, these cookies come together in under an hour.
- Customizable: Add dark chocolate chunks, nuts, or a sprinkle of flaky sea salt to make these your own.
Ingredients for Brown Butter Sourdough Discard Chocolate Chip Cookies:
- ½ cup (1 stick) unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup sourdough discard (unfed, room temperature)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions for Brown Butter Sourdough Discard Chocolate Chip Cookies:
1. Brown the Butter
In a small saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 4–5 minutes). Watch closely to avoid burning. Pour the browned butter into a mixing bowl and let it cool slightly (5–10 minutes).
2. Mix the Wet Ingredients
Add the brown sugar, granulated sugar, and sourdough discard to the browned butter. Whisk until smooth. Mix in the egg yolk and vanilla extract until fully combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add the Chocolate
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours for enhanced flavor).
6. Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone.
7. Finish and Serve
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of milk or your favorite hot beverage!
Notes & Tips
- Flavor Boost: For even more depth of flavor, let the sourdough discard rest with the butter and sugars for 10 minutes before adding the egg yolk.
- Chewy Cookies: Slightly underbake the cookies and allow them to set on the baking sheet for softer centers.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for up to 3 months and bake fresh as needed.
Final Thoughts:
These cookies are perfect for cozy evenings, special occasions, or just because, they’re sure to impress anyone lucky enough to try them. If you make this recipe, I’d love to hear how it turned out! Share your photos and tag me, McKinley Hatch, at #TheGirlWhoWasHungry on social media.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Equipment
- 1 Baking sheet
Ingredients
- ½ cup 1 stick unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup sourdough discard unfed, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In a small saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 4–5 minutes). Watch closely to avoid burning.
- Pour the browned butter into a mixing bowl and let it cool slightly (5–10 minutes).
- Add the brown sugar, granulated sugar, and sourdough discard to the browned butter. Whisk until smooth.
- Mix in the egg yolk and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours for enhanced flavor).
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough out with a 2-inch cookie scoop and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with milk!
Notes
- For extra flavor, let the sourdough discard rest with the butter and sugars for 10 minutes before adding the egg yolk.
- If you prefer chewier cookies, slightly underbake them and let them set on the baking sheet.
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