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Brown Butter Sourdough Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 112 reviews

These Brown Butter Sourdough Chocolate Chip Cookies combine the rich, nutty flavor of brown butter with the tangy depth of sourdough discard, resulting in soft, gooey-centered cookies with crispy edges. Enhanced by a mix of semi-sweet and milk chocolate chunks and finished with an optional sprinkle of flaky sea salt, these cookies are a delicious twist on a classic favorite.

Ingredients

Scale

Butter and Sugar Mixture

  • 227 grams salted butter (1 cup)
  • 224 grams dark brown sugar (1 packed cup)
  • 100 grams granulated sugar (1/2 cup)

Wet Ingredients

  • 1 egg (about 50 grams)
  • 1 egg yolk (about 15 grams)
  • 125 grams sourdough discard (1/2 cup)
  • 15 grams vanilla extract (1 tablespoon)

Dry Ingredients

  • 270 grams all-purpose flour (2 1/4 cups)
  • 1 teaspoon baking soda (about 8 grams)
  • 3/4 teaspoon salt (about 6 grams)

Chocolate and Finishing

  • 113 grams semi-sweet chocolate bar, chopped (4 oz or 3/4 cup)
  • 113 grams milk chocolate bar, chopped (4 oz or 3/4 cup)
  • Flaky sea salt (for finishing, optional)

Instructions

  1. Brown the Butter: Melt the salted butter in a small saucepan over medium heat. Stir frequently as it bubbles and foams for about 7-10 minutes until it turns a golden brown color with browned bits forming on the pan bottom. Remove from heat and transfer the browned butter, including the bits, to a bowl. Chill in the freezer for 10-15 minutes until cool to the touch, approximately 185-190 grams of brown butter.
  2. Combine Sugars and Butter: Add the dark brown sugar and granulated sugar to the cooled brown butter in a large bowl. Whisk vigorously for about a minute until the mixture becomes fluffy and lighter in color.
  3. Add Wet Ingredients: Whisk in the egg, egg yolk, sourdough discard, and vanilla extract until fully combined and smooth.
  4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add this dry mixture along with the chopped semi-sweet and milk chocolate bars to the wet ingredients. Gently fold with a rubber spatula until just combined, being careful not to overmix to maintain cookie texture.
  5. Chill the Dough: Cover the dough and refrigerate overnight or for at least 1 hour. Alternatively, scoop into 3-tablespoon-sized balls, cover, and refrigerate. Chilling allows the flour to hydrate, butter to solidify, and flavors to meld, preventing excessive spread during baking.
  6. Preheat and Prepare Baking Sheets: When ready to bake, remove dough from the refrigerator and let it warm slightly for 15 minutes while preheating the oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking.
  7. Scoop Dough onto Sheets: Using a cookie scoop, place 3-tablespoon dough balls spaced 2-3 inches apart on the parchment-lined trays. Optionally, press a few chopped chocolate pieces on top of each ball for extra chocolate pockets.
  8. Bake the Cookies: Bake in the preheated oven for 10-11 minutes until the edges turn lightly golden while the centers remain pale and gooey.
  9. Finish and Cool: Immediately after removing the cookies from the oven, sprinkle flakey sea salt on top if desired. Let the cookies rest on the baking sheet for 2-3 minutes to set before transferring them to a cooling rack.

Notes

  • Chilling the cookie dough is crucial for texture and flavor development.
  • Brown butter adds a rich, nutty flavor that enhances the chocolate.
  • Use parchment paper to prevent sticking and ensure even baking.
  • You can substitute the chocolate bars with chocolate chips if preferred.
  • Flaky sea salt on top is optional but adds a nice contrast to the sweetness.
  • Make sure not to overmix after adding flour to avoid tough cookies.
  • Allow cookies to cool slightly on the baking sheet before removing to keep their shape intact.

Keywords: brown butter cookies, sourdough discard recipe, chocolate chip cookies, chewy cookies, homemade cookies

Find it online: https://miarosetti.com/brown-butter-sourdough-chocolate-chip-cookies-recipe/