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Brown Butter Sourdough Discard Chocolate Chip Cookies

Brown butter sourdough discard chocolate chip cookies combine nutty, amber-browned butter with sourdough discard and semisweet chocolate chips. Chilling the portioned dough helps bake cookies with golden edges and centers that look just set.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 0.5 cup sourdough discard
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 12 oz semisweet chocolate chips

Equipment

  • 2 large baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Melt the butter in a medium saucepan over medium heat, swirling often, for 5–8 minutes, until the milk solids turn amber and smell nutty.
  4. Pour the browned butter into a large bowl.
  5. Cool the browned butter for 15–20 minutes, until warm but not hot.
  6. Whisk the brown sugar and granulated sugar into the butter until combined.
  7. Whisk in the egg and egg yolk.
  8. Whisk in the sourdough discard and vanilla until smooth.
  9. In a medium bowl, whisk together the flour, baking soda, and salt.
  10. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  11. Fold in the chocolate chips until evenly distributed.
  12. Scoop the dough into 24 portions of about 2 tablespoons each.
  13. Arrange 12 portions at least 2 inches apart on each prepared baking sheet.
  14. Refrigerate the portioned dough on the baking sheets for at least 1 hour, until firm.
  15. Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look just set.
  16. Cool the cookies on the baking sheets for 5 minutes.
  17. Transfer the cookies to a wire rack to cool.

Notes

For the nuttiest flavor, watch the butter closely as the milk solids turn amber. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.