Crispy Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies combine the nutty richness of brown butter with the subtle tang of sourdough discard to create crispy edges and chewy centers, making a unique and comforting homemade treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30-45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, browned and cooled slightly
- ½ cup (120 grams) sourdough discard, room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (270 grams) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for tiny brown flecks and a nutty aroma. Remove from heat and let cool for 5 minutes until pourable but not hot.
- Mix wet ingredients: In a large bowl, combine browned butter, ½ cup sourdough discard, ¾ cup granulated sugar, and ½ cup brown sugar. Stir until well combined. Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add dry ingredients to wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in chocolate chips: Add 1½ cups chocolate chips and fold evenly through the dough.
- Optional chilling: Chill dough in the fridge for 30 minutes to 1 hour for better control over spreading and deeper flavor.
- Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough (about 1.5 tablespoons or 20-25 grams per cookie) spaced 2 inches apart. Bake 10-12 minutes until edges are golden and centers set but soft. Start checking at 9 minutes.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Brown butter carefully to avoid burning; cool slightly before mixing with egg to prevent scrambling. Chill dough for thicker cookies and better spread control. Avoid overmixing dough to keep cookies tender. Rotate baking sheets halfway through baking for even browning. Store cookies in airtight container with a slice of bread to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 8
- Carbohydrates: 20
- Protein: 2
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