Description
Indulge in the ultimate cookie experience with these irresistible Brown Butter Sourdough Discard Chocolate Chip Cookies, featuring nutty brown butter and tangy sourdough discard for a perfect balance of sweet and savory.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cup sourdough discard
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cup chocolate chips
- Flaky sea salt, optional
Instructions
- Brown the butter by melting it in a saucepan over medium heat, stirring frequently until it turns a deep golden brown and develops a nutty aroma, about 5-10 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk the browned butter with the brown sugar and granulated sugar until smooth. Add the sourdough discard, egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Gently stir in the all-purpose flour, baking soda, baking powder, and salt until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes to allow flavors to meld and dough to firm up.
- Preheat oven to 375°F. Scoop chilled dough onto a lined baking sheet, spacing portions about 2 inches apart. Bake for 10 to 13 minutes until edges are golden brown and centers are just set.
- Sprinkle with flaky sea salt immediately after removing from oven, if desired.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookie dough portions for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg