These Brown Butter Sourdough Discard Cookies are soft, chewy, and packed with rich flavors. Using sourdough discard adds a lovely twist, making them a bit tangy and oh-so-delicious!
Honestly, the brown butter is the star here. It gives a nutty taste that’s irresistible! I love munching on these with a glass of milk. Who can say no to cookies? 🍪💖
Key Ingredients & Substitutions
Unsalted Butter: Brown butter gives these cookies a rich, nutty flavor. If you’re short on time, you can use regular melted butter, but browning it truly elevates the taste.
Brown Sugar: Light brown sugar is best for a subtle caramel flavor. If you don’t have any, you can use dark brown sugar for a deeper taste, or a mix of granulated sugar and molasses.
Sourdough Discard: This recipe shines a light on how to use leftover starter. If you don’t have sourdough discard, regular yogurt or buttermilk can work in a pinch, but the texture might differ slightly.
All-Purpose Flour: While all-purpose flour is a classic choice, you can substitute half with whole wheat flour for more fiber, or use gluten-free flour if needed. Just ensure it has a binders like xanthan gum.
Chocolate Chunks: Dark or semi-sweet chocolate adds richness. You can swap in milk chocolate or white chocolate if you prefer a sweeter cookie. Or even nuts for a nice crunchy texture!
How Do I Get My Brown Butter Just Right?
Brown butter is essential for that nutty flavor. To get it right, you need to pay close attention. Here’s how:
- Start with medium heat. Melt the butter slowly. It takes about 4-6 minutes to become golden brown.
- Swirl the pan gently. This helps the butter cook evenly and prevents it from burning.
- Look for a nutty aroma. When you smell it, that’s when it’s perfect! If it turns black, it’s burnt, so don’t walk away.
- Once browned, move it to a bowl immediately to stop cooking. Let it cool slightly before mixing with other ingredients.
How to Make Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) sourdough discard (unfed or discard starter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (175g) dark or semi-sweet chocolate chunks or chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes for baking. If you choose to chill the dough (which we recommend for better texture and flavor), plan for an additional 30 minutes to an hour in the fridge. All together, you can enjoy warm cookies in about an hour and a half!
Step-by-Step Instructions:
1. Brown the Butter
Start by melting the butter in a medium saucepan over medium heat. Keep an eye on it and swirl the pan occasionally. After about 4-6 minutes, the butter should turn a beautiful golden brown color and give off a nutty aroma. Be cautious not to burn it! Once done, remove it from the heat and transfer it to a mixing bowl to cool slightly.
2. Mix Sugars and Sourdough Discard
In the bowl with your cooled brown butter, add the packed light brown sugar, granulated sugar, and sourdough discard. Use a whisk to mix everything together until it’s smooth and well combined.
3. Add Egg and Vanilla
Next, whisk in the large egg and vanilla extract until everything is fully incorporated and the mixture is creamy.
4. Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the leavening agent and salt throughout your cookies.
5. Combine Wet and Dry Ingredients
Carefully fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined – remember, we don’t want to overmix; that can make the cookies tough!
6. Add Chocolate Chunks
Now it’s time to fold in those delicious dark or semi-sweet chocolate chunks or chips. Make sure they’re evenly distributed throughout the cookie dough.
7. Chill the Dough (Optional but Recommended)
For the best flavor and chewy texture, cover your dough with plastic wrap and chill it in the refrigerator for at least 30 minutes to an hour.
8. Preheat the Oven
While your dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
9. Shape and Bake
Once the dough is ready, scoop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly press down on each cookie ball to flatten them slightly.
10. Bake
Put the baking sheet in the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are golden and the centers look set but still a little soft—don’t worry, they’ll firm up while cooling!
11. Add Flaky Sea Salt
As soon as you take the cookies out of the oven, sprinkle a small pinch of flaky sea salt over the top of each cookie to enhance the flavor.
12. Cool
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your rich, nutty, chewy brown butter sourdough discard cookies with that delightful touch of sea salt! Happy baking!
Can I Use Unsalted Butter Instead of Salted?
Absolutely! Unsalted butter is preferred in baking as it allows you to control the amount of salt in your recipe. Just make sure to add the 1/2 teaspoon of salt mentioned in the recipe for balanced flavor.
What If I Don’t Have Sourdough Discard?
No problem! If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk. This will keep the cookies moist, though the flavor may vary slightly.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop rounded tablespoons onto a baking sheet and freeze them until solid. Then transfer the frozen dough balls to an airtight container or zip-top bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the freezer, where they’ll stay fresh for about a month. Just thaw them at room temperature before enjoying!
