Description
Brown Butter Sourdough Discard Chocolate Chip Cookies are a delectable twist on the classic dessert, combining the rich, nutty flavor of browned butter with the unique texture of sourdough discard. These cookies boast perfectly crisp edges and soft, gooey centers filled with chocolate. Perfect for satisfying your sweet cravings while reducing food waste, they make an impressive treat for gatherings or a cozy night in.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup sourdough discard
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the butter in a medium saucepan over medium heat until golden and nutty, about 5 minutes. Let cool slightly.
- In a large bowl, mix brown sugar and granulated sugar. Add cooled browned butter and blend until creamy.
- Stir in sourdough discard until fully combined.
- In another bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Fold in chocolate chips.
- Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto lined baking sheets, spaced two inches apart. Bake for 10-12 minutes or until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added flavor, sprinkle sea salt on top before baking. Experiment with different types of chocolate chips or add nuts for variety. Chill the dough for at least 30 minutes to improve texture.