Description
These Brown Butter Sourdough Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the tangy depth of sourdough discard, creating a perfectly chewy and flavorful cookie loaded with semi-sweet and milk chocolate chunks. Chilling the dough overnight ensures these cookies bake up with minimal spread and a soft, gooey center accented by a hint of flakey sea salt on top.
Ingredients
Butter and Sugars
- 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)
- Flakey sea salt (for finishing, optional)
Instructions
- Brown the Butter: Melt the salted butter in a small saucepan over medium heat. Stir frequently as it begins to bubble and foam, cooking for about 7-10 minutes. Continue until the butter turns a golden brown color with browned bits forming at the bottom. Remove from heat and transfer to a bowl, making sure to scrape up all browned bits. Place in the freezer for 10-15 minutes to cool to the touch.
- Mix Wet Ingredients: In a large bowl, combine the browned butter with brown sugar and granulated sugar. Whisk for about one minute until the mixture is fluffy and lighter in color. Add the whole egg, egg yolk, sourdough discard, and vanilla extract. Whisk again until fully incorporated and smooth.
- Combine 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. Using a rubber spatula, fold gently until just combined, taking care not to overmix the dough.
- Chill the Dough: Cover the cookie dough and refrigerate overnight or for at least 1 hour. Alternatively, scoop dough into 3 tablespoon-sized balls, cover, and refrigerate. Chilling allows the flour to hydrate and butter to solidify, preventing excess spread during baking and enhancing flavor.
- Prepare to Bake: When ready to bake, remove the dough from the fridge to slightly warm for about 15 minutes if not already scooped. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Shape Cookies: Using a cookie scoop, portion out 3 tablespoons of dough per cookie and place on the lined baking sheets spaced 2-3 inches apart. Optionally, add a few chopped chocolate pieces to the top of each cookie for extra chocolatey appeal.
- Bake: Bake for 10-11 minutes until the edges turn lightly golden, and the centers remain soft, gooey, and pale. Remove from the oven and immediately sprinkle with flakey sea salt if using. Let rest on the baking sheet for 2-3 minutes before transferring cookies to a wire rack to cool completely.
Notes
- Chilling the dough is crucial to prevent cookies from spreading too much and to deepen the flavor and texture.
- Using both semi-sweet and milk chocolate creates a balanced, rich chocolate flavor and texture.
- Brown butter adds a nutty depth that enhances the overall taste of the cookies.
- Flakey sea salt on top is optional but recommended to provide a delightful contrast with the sweetness.
- Sourdough discard adds moisture and a subtle tang that complements the brown butter.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
