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browned butter sourdough discard chocolate chip cookies

Browned Butter Sourdough Chocolate Chip Cookies

These brown butter sourdough chocolate chip cookies are rich, chewy, and decadent! Featuring browned butter, vanilla extract, sourdough discard and semi-sweet chocolate chips.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 167 kcal

Equipment

  • 1 Large Bowl
  • 1 medium size bowl
  • 1 Spatula or handheld mixer
  • 1 baking sheets
  • Parchment paper

Ingredients
  

  • 1 cup butter unsalted
  • 2 3/4 cup flour 390 grams
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup discard
  • 2 eggs large
  • 3/4 cup brown sugar lightly packed
  • 3/4 cup sugar
  • 1.5 tsp vanilla
  • 2 cups chocolate chips

Instructions
 

  • Add the butter to a medium saucepan over medium heat. Stir continuously until the butter foams up and turns into a deep amber color. Pour into a glass bowl and let cool 20 minutes.
    1 cup butter
  • Whisk the flour, salt, baking soda and baking powder.
    2 3/4 cup flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp baking powder
  • In a large bowl, combine the brown butter, eggs, white sugar, brown sugar, and vanilla extract. Add half of the flour, mix well.
    Add the remaining flour AND the sourdough discard. Mix with a spatula or hand held mixer until combined. Add chocolate chips, stir to combine.
    1/2 cup discard, 2 eggs, 3/4 cup brown sugar, 3/4 cup sugar, 1.5 tsp vanilla, 2 cups chocolate chips
  • Using a 1.5 inch cookie scoop, scoop the dough into cookie balls onto a baking sheet lined with parchment paper or paper plate. Chill in the refrigerator for at least 20 minutes. (see notes for longer fermentation)
  • Preheat oven to 350 degrees F. Place the cookie balls onto baking sheets lined with parchment paper. Bake for 10-11 minutes.
  • For soft, chewy cookies, remove when the center of the cookies are not fully baked, around 10-11 minutes. Transfer cookies to a cooling rack.

Notes

  • To extend the fermentation time, cover the dough with plastic wrap and put it in the fridge to chill for up to 48 hours. 
  • When the butter is browned it will have a rich, nutty aroma and a golden-brown color. 
  • For crisp cookies, bake for a full 12 minutes.  For soft, chewy cookies, remove when the centers are still soft (around 10 minutes). 

Nutrition

Calories: 167kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 146mgPotassium: 50mgFiber: 0.3gSugar: 14gVitamin A: 171IUCalcium: 19mgIron: 1mg
Keyword sourdough,cookies
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