These Brown Butter Sourdough Discard Cookies are a fun twist on classic cookies! The nutty flavor from brown butter pairs perfectly with the tangy sourdough for a yummy treat.
Honestly, who knew sourdough discard could taste this good? I love baking these cookies because they’re so easy to make and always disappear quickly—friends can’t resist them!
Key Ingredients & Substitutions
Unsalted Butter: Brown butter boosts the flavor incredibly. If you need a dairy-free option, try using a plant-based butter substitute. However, browning might not yield the same depth of flavor, but it still works!
Sourdough Starter Discard: This recipe is perfect for using up leftover starter. If you don’t have any, you can substitute with plain yogurt or buttermilk for a similar tangy flavor.
Chocolate: Dark chocolate gives these cookies a rich taste, but feel free to use milk chocolate or even white chocolate if you prefer a sweeter cookie. Chocolate chips are also a quick option!
Flaky Sea Salt: This gives a lovely contrast to the sweetness. If you can’t find it, regular salt works fine, but use it sparingly since it’s stronger.
How Do I Get My Brown Butter Just Right?
Getting your butter to that perfect browned stage is all about watching it closely. Brown butter can go from golden to burnt quickly!
- Start with medium heat. Swirl the pan occasionally as it melts.
- Once melted, don’t walk away! Keep an eye on it as it begins to foam.
- When you see golden brown bits form at the bottom and it smells nutty, it’s ready! Remove from heat immediately.
Cool it slightly before mixing into your dough to avoid cooking the egg. Trust me, the effort is worth the deliciousness!
Brown Butter Sourdough Discard Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) sourdough starter discard (unfed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130g) chopped dark or semi-sweet chocolate (or chocolate chips)
- Flaky sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake. Plus, there’s a little cooling time afterward, but it’s totally worth the wait for these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking. It’s a great way to keep your cookies intact and make cleanup easier!
2. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally. Keep cooking it until it turns a lovely golden brown and gives off a nutty aroma—this usually takes about 5 minutes. Once it’s just right, remove it from the heat and let it cool for a moment.
3. Mix Sugar and Butter:
In a large mixing bowl, combine the browned butter with both brown and granulated sugar. Stir well until everything is nicely blended. You want that sugary goodness mixed in with the rich flavor of the butter!
4. Add the Wet Ingredients:
Next, add in the sourdough starter discard, egg, and vanilla extract. Mix everything together until the batter is smooth and uniform—no lumps allowed!
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step is important because it helps the baking soda distribute evenly throughout the dough.
6. Bring It All Together:
Now, gradually add your dry mixture to the wet mixture. Mix just until everything is incorporated. You don’t want to overmix—it’s key to keeping these cookies soft and chewy!
7. Add the Chocolate:
Gently fold in the chopped chocolate (or chocolate chips) until they are evenly distributed throughout the dough. Yum!
8. Get Ready to Bake:
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop for spreading.
9. Sprinkle with Sea Salt:
For an extra burst of flavor, sprinkle a little flaky sea salt on top of each cookie dough mound. It really enhances the sweetness!
10. Bake:
Place your baking sheet in the preheated oven and bake for 10-12 minutes, until the edges are golden and the centers look soft but set. Keep an eye on them—you want them perfect!
11. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This will help them firm up before transferring them to a wire rack to cool completely. Trust me, they smell heavenly!
12. Store or Snack:
Once cooled, enjoy your cookies fresh or store them in an airtight container to keep them soft. They’ll make the perfect treat for yourself or for sharing with friends!
These cookies are a fantastic mix of rich brown butter flavor and a subtle tang from the sourdough discard, with delicious chocolate chunks and a sprinkle of sea salt for perfection. Happy baking!
Can I Use Different Types of Sugar?
Yes! You can substitute brown sugar with coconut sugar or even use only granulated sugar, but the cookies will be less moist and flavorful. Brown sugar adds that lovely caramel flavor and chewiness, so it’s best to use it if you can!
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay extra soft, place a slice of bread in the container with them to keep moisture in.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls for up to 3 months. Just scoop them onto a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the baking time!
What if I Don’t Have Sourdough Discard?
If you don’t have sourdough discard available, you can substitute it with plain yogurt or buttermilk for a similar tangy flavor. It will still make for delicious cookies!
