These Brown Butter Sourdough Discard Cookies are a delicious treat that makes good use of sourdough discard! They are soft, chewy, and just the right amount of sweet.
Brown butter adds a nutty flavor that’s simply amazing. Whenever I bake these, I can barely wait for them to cool before sneaking a few! They’re great with a glass of milk too.
Key Ingredients & Substitutions
Unsalted Butter: Brown butter gives the cookies a nutty flavor, but you can use regular butter if you prefer. Clarified butter is also a great choice for a richer taste.
Sourdough Discard: The key to these cookies! If you don’t have sourdough discard, you can swap it with plain yogurt or applesauce for a similar texture.
Flour: All-purpose flour works perfectly here. For gluten-free options, feel free to use a 1:1 gluten-free flour blend. Just keep an eye on the texture!
Chocolate Chunks: I love using chocolate chunks for gooey bites, but chocolate chips are perfectly fine too. Try dark, milk, or even white chocolate based on your taste!
How Do I Perfectly Brown Butter?
Brown butter adds a wonderful flavor, but it can be tricky! Here’s how to nail it:
- In a medium saucepan, melt the butter over medium heat.
- Keep stirring as it melts—this helps it cook evenly!
- Watch carefully for the color change to golden brown and a nutty aroma. It can burn quickly, so don’t walk away!
Once it’s browned, take it off the heat right away. Let it cool slightly before adding to your dough; this prevents cooking the egg. Happy baking!
Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1/4 cup (60g) sourdough discard (unfed, room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chunks or chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 30 minutes for chilling the dough. After that, they bake in about 10-12 minutes. So, you’re looking at roughly 1 hour total from start to finish before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the butter in a medium saucepan over medium heat. Stir it frequently as it melts. Keep an eye on it for about 5-7 minutes until it turns golden brown and starts to smell nutty. Once it reaches that lovely color, remove it from the heat and let it cool slightly. This step is crucial for that rich brown butter flavor!
2. Mix Sugars and Wet Ingredients:
In a large mixing bowl, combine the granulated sugar and brown sugar with your cooled brown butter. Mix them together until smooth. Add in the egg, sourdough discard, and vanilla extract. Stir until everything is well combined—a nice, creamy mixture is what you’re aiming for!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help distribute the baking soda evenly throughout the dough.
4. Form the Dough:
Next, gradually add your dry ingredients to the wet mixture. Mix gently just until combined—don’t overmix! Finally, fold in those delicious chocolate chunks or chips, making sure they’re evenly distributed in the dough.
5. Chill the Dough:
To help prevent spreading while baking, cover the dough and refrigerate it for at least 30 minutes. Chilling the dough is key to getting those perfect chewy cookies!
6. Preheat Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. Arrange Cookies:
Scoop rounded tablespoons of dough and place them on the prepared baking sheet, leaving about 2 inches between each one. This gives them room to spread while baking!
8. Bake:
Slide the baking sheet into your preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden, but the centers still look a bit soft and underbaked.
9. Add Finishing Touch:
Once they’re out of the oven, sprinkle the warm cookies with a little flaky sea salt, if you like! This adds a delightful contrast to the sweetness.
10. Cool:
Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. And then—enjoy!
These Brown Butter Sourdough Discard Cookies are sure to become a favorite! With their chewy texture, rich flavors, and melty chocolate chunks, they’re simply irresistible.
Can I Use Light Brown Sugar Instead of Dark Brown Sugar?
Absolutely! Light brown sugar will work just fine and give you a delicious cookie. Dark brown sugar has a slightly richer flavor due to the higher molasses content, but both will add sweetness and moisture.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well before freezing!
Can I Double This Recipe?
Yes, you can easily double the recipe if you want to make a larger batch. Just be sure to use a big enough mixing bowl and baking sheets to accommodate the extra dough!
What if I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with plain yogurt, applesauce, or even buttermilk. Just make sure the consistency is similar to sourdough to maintain the texture of the cookies!
