Brown Butter Sourdough Discard Chocolate Chip Cookies: A Unique Twist on a Classic
- Prep
- 10 min
- Cook
- 12 min
- Total
- 142 min
- Serves
- 24
- Calories
- 161 kcal
- Carbs
- 19.00 g
Ingredients
- 1 cupunsalted butter
- 1 cuppacked light brown sugar
- 1/2 cupgranulated sugar
- 1 largeegg
- 1 largeegg yolk
- 1/2 cupunfed sourdough discard
- 1 tablespoonvanilla extract
- 2 1/3 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 3/4 teaspoonsalt
- 1/2 teaspoonground cinnamon
- 1 1/2 cupsdark or semi-sweet chocolate chips
- —Flaky sea salt for garnish (optional)
Instructions
- 1
Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, turns golden brown, and smells nutty. Scrape browned bits into a large mixing bowl and let it cool for 10 to 15 minutes.
- 2
Whisk brown sugar and granulated sugar into the brown butter until combined.
- 3
Incorporate the egg, egg yolk, and vanilla extract, whisking until the mixture is smooth and glossy.
- 4
Stir in the sourdough discard until well mixed.
- 5
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- 6
Combine the dry ingredients with the wet ingredients, stirring with a spatula or wooden spoon until just combined. Fold in the chocolate chips.
- 7
Cover and chill the dough for at least 2 hours or up to 72 hours.
- 8
Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and arrange them 2 inches apart.
- 9
Bake for 10 to 12 minutes or until the edges are golden and the centers appear slightly soft.
- 10
Press extra chocolate chips on top and use a glass to gently shape the cookies into perfect circles.
- 11
Let cool on the baking sheet for 5 minutes, then move to a wire rack. Sprinkle with flaky sea salt if desired.