These Brown Butter Sourdough Discard Cookies are a sweet treat with a twist! The brown butter adds a rich, nutty flavor, while the sourdough discard gives them a unique, chewy texture.
Seriously, using sourdough discard means no waste—it’s like giving those leftovers a delicious second chance! I could snack on these cookies all day (and you might too)! 😂
Key Ingredients & Substitutions
Brown Butter: Browning the butter is essential for that nutty flavor. If you’re short on time, you can use regular melted butter, but browning really enhances the cookies.
Sourdough Discard: The star ingredient here! You can replace it with applesauce or yogurt for a non-sourdough option, but the texture and tang will change.
Flours: I love using all-purpose flour, but you can mix in whole wheat flour for added nutrition. Just keep it to about half and half.
Chocolate Chunks: I prefer dark chocolate for that rich taste, but feel free to use milk chocolate or white chocolate if that’s more your style. You can even mix them up!
How Do You Get the Perfect Brown Butter?
Making brown butter sounds fancy, but it’s quite simple! The key is to watch it closely. Here’s how to make it just right:
- In a medium saucepan, melt your butter over medium heat.
- Once it melts, swirl the pan gently and keep cooking until it starts to foam.
- Keep an eye out for that golden brown color and nutty smell; this should take around 5-7 minutes.
- Remove it from heat as soon as it’s browned to prevent burning!
Let it cool slightly before using. This will add amazing flavor to your cookies!
Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sourdough discard (unfed)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 to 1 cup dark or semi-sweet chocolate chunks or chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prep and 10-12 minutes to bake, plus a few minutes to cool. So, in just under 30 minutes, you’ll have fresh, warm cookies to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, prepare your baking sheet by lining it with parchment paper or a silicone baking mat.
2. Brown the Butter:
In a medium saucepan, melt your butter over medium heat. Keep an eye on it and gently swirl the pan. You’ll notice the butter foams first, then browns and gives off a lovely nutty aroma. Once it’s browned, remove it from heat and let it cool slightly.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk the sourdough discard, browned butter, brown sugar, and granulated sugar together until everything is well combined and smooth. Beat in the egg and vanilla extract, mixing until fully incorporated.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
5. Combine Mixtures:
Gradually stir the dry ingredients into the wet ingredients, mixing just until everything is combined. Be careful not to overmix!
6. Add Chocolate:
Fold in about 1/2 cup of the chocolate chunks until they’re evenly distributed in the dough.
7. Scoop and Shape the Cookies:
Scoop approximately 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving about an inch or two between them.
8. Add Chocolate & Sea Salt:
Press a large chocolate chunk into the center of each cookie, and if you like, sprinkle a tiny pinch of flaky sea salt on top.
9. Bake:
Pop the cookies in the oven and bake for about 10-12 minutes. They should be golden at the edges and still soft in the middle when done.
10. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful cookies while they’re warm and gooey!
These cookies bring together the tangy taste of sourdough discard and the rich flavor of brown butter, complemented by melting chocolate and a finishing touch of sea salt. Enjoy every bite!
Can I Substitute Unsalted Butter with Margarine?
Yes, you can use margarine instead of unsalted butter, but the flavor might be slightly different. Keep in mind that margarine may contain more water, which could affect the texture of your cookies.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time if baking from frozen.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or applesauce as a substitute. However, the tangy flavor will be less pronounced, and the texture will slightly change.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They also freeze well – just make sure they’re in a freezer-safe container or bag!
