Introduction
There’s something truly special about making cookies from sourdough discard, and these Brown Butter Sourdough Discard Chocolate Chip Cookies are the perfect treat. With a delightful combination of nutty brown butter and rich chocolate chips, every bite is a cozy celebration of flavors. Whether you’re indulging yourself or sharing with loved ones, these cookies are sure to please. Let’s get baking!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup sourdough starter (discard)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- In a saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
- Add in the sourdough starter, egg, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips until evenly distributed.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes or Tips
- Make sure to watch the butter closely while browning to prevent burning.
- Feel free to experiment with different types of chocolate chips, such as dark or white chocolate.
- Store cookies in an airtight container for up to a week for maximum freshness.
- If you prefer a chewier cookie, slightly underbake them.
Cooking Techniques
Browning butter is a simple yet impactful technique that adds depth and complexity to your cookies. The process caramelizes the milk solids in the butter, giving it a rich flavor that pairs beautifully with chocolate. Just remember to allow the butter to cool for a bit before mixing it with the other ingredients to ensure a perfect dough consistency.
FAQ
- Can I use my active sourdough starter instead of discard? Yes, you can, but it may alter the texture slightly.
- What can I do with extra sourdough starter? Consider using it in pancakes, waffles, or even bread.
- How do I store leftover dough? You can refrigerate the dough for up to 3 days or freeze it for later use.
Conclusion
These Brown Butter Sourdough Discard Chocolate Chip Cookies are not just a sweet treat; they’re a way to make the most of your sourdough starter. With their golden edges and gooey centers, these cookies are perfect for any occasion or simply as a heartfelt snack. Happy baking!