Brown Butter Sourdough Chocolate Chip Cookies
Indulge in these decadent Brown Butter Sourdough Chocolate Chip Cookies, where nutty brown butter meets tangy sourdough for an unforgettable treat.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 saucepan for browning butter
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- 1/2 cup sourdough discard
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Melt the butter in a saucepan over medium heat. Stir constantly until it turns golden brown and gives off a nutty aroma. Remove from heat immediately to prevent burning.
- In a large mixing bowl, combine the brown butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth. Add in the sourdough discard and eggs, beating well after each addition.
- Gradually add the flour, baking soda, and salt to the wet ingredients. Stir until just combined, then fold in the chocolate chips.
- Cover the dough and refrigerate for at least 60 minutes to allow the flavors to meld.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out dough balls using a tablespoon, and place them on the prepared baking sheet, leaving enough space between each.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone.
Serving
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Storage
- Store in an airtight container at room temperature for up to a week. For longer storage, freeze cookie dough balls and bake from frozen, adding a few extra minutes to the bake time.
Notes
Pro Tips: Ensure your brown butter is not burnt by removing it from the heat once it reaches a golden color. Let the dough rest in the fridge for at least an hour to enhance the flavor and texture.
Ingredient Substitutions: You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor. Use gluten-free flour if needed.
How to Serve: These cookies are best enjoyed warm with a glass of milk or a cup of coffee.
Storage & Freshness: Store cookies in an airtight container at room temperature for up to one week. Freeze dough balls for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze individual balls. Bake as needed for fresh cookies anytime.
Ingredient Substitutions: You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor. Use gluten-free flour if needed.
How to Serve: These cookies are best enjoyed warm with a glass of milk or a cup of coffee.
Storage & Freshness: Store cookies in an airtight container at room temperature for up to one week. Freeze dough balls for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze individual balls. Bake as needed for fresh cookies anytime.