These Brown Butter Sourdough Discard Cookies are a yummy treat, using leftover sourdough starter! They’re chewy, flavorful, and have a golden brown richness that will make your taste buds sing.
Mixing sourdough into cookie dough is like inviting your best friend to a party—you just know it’s going to be fun! I love snacking on these warm right out of the oven.🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt levels. If you want a dairy-free option, use vegan butter or coconut oil. Just remember, the browning process will give a unique nutty flavor.
Sourdough Discard: This recipe shines with sourdough discard. If you don’t have any, you can swap it for plain yogurt or applesauce for moisture, but the flavor will be different.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste or gluten-free flour blends if needed. Just check the blend ratios on the packaging.
Chocolate: I recommend dark or semi-sweet chocolate for richness. Milk chocolate works too! If you’re aiming for less sugar, try unsweetened chocolate or cocoa nibs. Feel free to mix in nuts or dried fruits.
Flaky Sea Salt: This gives a nice contrast to the sweetness. If you don’t have it, regular salt works, but use it sparingly.
How Do You Brown Butter Properly?
Brown butter is a simple way to enhance flavor, but it requires vigilance! Here’s how to do it:
- Start with medium heat and a light-colored saucepan to monitor the color change.
- Melt the butter completely, then swirl it occasionally to promote even cooking.
- Look for a golden color and a nutty aroma, which typically takes about 4-6 minutes.
- Don’t walk away—it’s easy to go from brown to burnt in seconds!
Once browned, let it cool slightly before mixing with your sugars. It adds a delightful depth to your cookies!
How to Make Brown Butter Sourdough Discard Cookies?
Ingredients You’ll Need:
Wet Ingredients:
- 1/2 cup (115g) unsalted butter
- 1 large egg
- 1/4 cup (60g) sourdough discard (unfed starter, 100% hydration)
- 1 teaspoon vanilla extract
Sugars:
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
Dry Ingredients:
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Mix-ins:
- 1 cup chopped dark or semi-sweet chocolate or chocolate chunks
- Flaky sea salt, for sprinkling on top
Time Needed:
This delicious cookie recipe takes about 15 minutes to prepare, plus an optional chilling time of 30 minutes, and then it will take about 10-12 minutes to bake. In total, you’ll need around 1 hour for everything from start to finish, but the waiting will be worth it when you enjoy your cookies!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep an eye on it and swirl the pan occasionally. You want the butter to turn a lovely golden brown and smell nutty, which usually takes about 4-6 minutes. Once done, take it off the heat and let it cool slightly.
2. Mix Sugars and Wet Ingredients:
In a large bowl, combine the browned butter with the granulated sugar and brown sugar. Use a mixer or a whisk to beat it together until the mixture is smooth and a little fluffy. Next, add in the egg and vanilla extract, mixing well until combined. Finally, mix in the sourdough discard and ensure it’s fully incorporated.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This will help ensure even distribution of the dry ingredients in your cookie dough.
4. Form the Dough:
Gradually add the dry ingredients to the bowl with the wet ingredients, stirring gently until just combined. Be careful not to overmix. Then, fold in the chocolate chunks so they’re scattered throughout the dough.
5. Chill the Dough:
This step is optional, but chilling the dough will help develop the cookie flavors and texture. Cover the bowl with the dough and refrigerate for at least 30 minutes.
6. Preheat the Oven and Prepare the Baking Sheet:
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
7. Scoop and Bake:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Sprinkle a pinch of flaky sea salt on top of each one for that perfect finishing touch.
8. Bake:
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set but still slightly soft. Don’t worry; they will firm up as they cool!
9. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Your rich, nutty brown butter sourdough discard cookies are ready! Serve them warm and enjoy the melted chocolate chunks with a sprinkle of sea salt on top!
Can I Use Frozen Butter for Browning?
It’s best to use fresh or chilled unsalted butter for browning. If your butter is frozen, you can thaw it first, but remember that frozen butter won’t brown as effectively since the water content may not cook off properly. Allow it to come to room temperature before using.
How Do I Know When the Cookies Are Done?
The cookies are done when the edges are golden brown and the centers look set but still soft. They will continue to firm up as they cool on the baking sheet, so it’s okay if they look a bit underbaked when you pull them out of the oven!
Can I Substitute the Sourdough Discard?
Yes, if you don’t have sourdough discard, you can substitute it with plain yogurt or unsweetened applesauce for moisture. Keep in mind that this will alter the flavor, so use sourdough for the best results.
How to Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they are completely cooled before freezing!
