These Brown Butter Sourdough Discard Cookies are a fun twist on a classic treat! They have a rich, nutty flavor thanks to the brown butter and a chewy texture from the sourdough discard.
I promise, the smell of these cookies baking will make your house feel like a warm hug! 🌼 Plus, they are a great way to use up leftover sourdough starter—win-win!
Key Ingredients & Substitutions
Brown Butter: Browned butter is key for flavor! It adds nuttiness. If you’re short on time, you can use plain melted butter, but the taste will be different.
Sourdough Discard: This is what gives the cookies a unique flavor and helps reduce waste. If you don’t have sourdough discard, you can substitute with plain yogurt or applesauce for a similar texture.
Dark Chocolate Chunks: I love using dark chocolate for a rich taste. If you prefer milk chocolate, use that instead! You can also mix in nuts for an extra crunch.
Flaky Sea Salt: It adds a nice finishing touch. If you don’t have it, regular salt is okay, but sprinkle lightly since it’s finer.
How Do You Make Perfect Brown Butter?
Making brown butter transforms your cookies. Here’s how to do it right:
- In a saucepan, melt the butter over medium heat.
- Stir constantly. Look for a foam to rise and the butter to turn golden brown.
- Once fragrant and with a nutty smell, take it off the heat to prevent burning.
Letting it cool slightly before adding it to the sugar mixture helps achieve the best texture for your cookies. Enjoy the process!
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 (100g) light brown sugar, packed
- 1 large egg
- 1/4 cup (60g) sourdough discard (unfed)
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (130g) dark chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10-12 minutes to bake. Don’t forget to chill the dough for at least 30 minutes (or up to overnight), which helps develop the flavor and texture. Overall, plan for about 1 hour including chill time!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep stirring frequently. You’ll see it start to foam, and after about 5-7 minutes, the butter will turn golden brown and give off a nutty smell. Be careful not to burn it! Once browned, remove it from the heat and let it cool slightly.
2. Mix the Sugars:
In a mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until everything is nicely combined.
3. Add the Wet Ingredients:
Beat in the egg, sourdough discard, and vanilla extract until everything is creamy and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent is evenly distributed.
5. Bring it All Together:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix!
6. Fold in Chocolate Chunks:
Gently fold in the dark chocolate chunks or chips throughout the dough, making sure they are evenly spread.
7. Chill the Dough:
Cover the dough with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes (you can chill it overnight if you wish). This will help the cookies maintain their shape while baking.
8. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
9. Shape the Cookies:
Scoop rounded tablespoon-sized balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
10. Bake:
Bake the cookies for 10-12 minutes, or until the edges are golden brown, but the centers are still soft and a bit underbaked.
11. Add Sea Salt:
As soon as you take them out of the oven, sprinkle a pinch of flaky sea salt on top of each cookie if desired. This adds a delicious contrast to the sweetness!
12. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
These cookies will be chewy and full of rich brown butter flavor, with a delightful hint of tang from the sourdough discard. Enjoy every bite!
Can I Use Regular Butter Instead of Brown Butter?
Yes, you can! However, using brown butter adds a nutty flavor that enhances the cookies. If you’re short on time, just melt plain unsalted butter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just remember to let it sit at room temperature for a few minutes before baking to soften slightly.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with plain yogurt or unsweetened applesauce. This will slightly alter the flavor, but it will still keep the texture nice and chewy!