Brown Butter Sourdough Chocolate Chip Cookies
Brown Butter Sourdough Chocolate Chip Cookies: A Symphony of Flavors
There’s something magical about the combination of brown butter, sourdough, and chocolate chips. It’s a symphony of flavors that dance on your palate, creating a truly unforgettable cookie experience. I found this recipe from Amber Whittington @amberskitchencooks.com when I had some sourdough discard and am so glad that I did! They are a testament to the power of simple ingredients, elevated by a touch of culinary finesse.
The nutty, caramelized notes of brown butter provide a rich depth, while the tang of sourdough adds a subtle complexity that balances the sweetness of the chocolate. The result? A cookie that’s chewy, gooey, and utterly irresistible. Each bite is a delightful contrast of textures and flavors, from the crisp edges to the soft, melt-in-your-mouth center. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are guaranteed to impress. Prepare to be captivated by the warm, comforting aroma and the extraordinary taste of these brown butter sourdough wonders.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 2 dozen 1x
- Category: Dessert
Ingredients
- 1 cup butter (I only use salted butter when I cook)
- 1 cup sugar
- 1 cup packed brown sugar
- 3 egg yolks
- 1 cup sourdough discard (220 grams)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 1/4 cup flour
- 1 1/2 cups chocolate chips + some for the top
- flaky salt for topping (optional but recommended)
Instructions
-
Brown the Butter:
- Melt butter in a light-colored saucepan over medium heat.
- Allow it to foam, then watch for the liquid to turn brown and brown flecks to appear.
- Remove from heat immediately.
- Let cool to room temperature (at least 30 minutes).
-
Prepare Discard: Measure 1 cup of sourdough discard.
-
Combine Wet Ingredients:
- In a large bowl, cream together the cooled brown butter and sugars using an electric mixer until it resembles damp sand.
- Add egg yolks and beat for 2 minutes, until light and fluffy.
- Mix in sourdough discard until just combined (dough will resemble cake batter).
-
Combine Dry Ingredients:
- Add salt, baking soda, baking powder, and vanilla to the wet ingredients.
- Mix until combined.
- Add flour and mix by hand until just combined (do not overmix).
- Stir in chocolate chips by hand.
-
Test Bake (Optional):
- Bake a single 1/4 cup dough ball at 350°F (175°C) for 12-13 minutes.
- Adjust flour (add 1/4 cup if too flat) as needed.
-
Chill the Dough:
- Cover and refrigerate the dough for 1 hour to 72 hours (4 hours is recommended).
- Alternatively, roll into balls and refrigerate in an airtight container.
-
Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop 1/4 cup dough balls onto the prepared sheets, leaving space between each.
- Top with extra chocolate chips.
- Bake for 13-14 minutes, or until edges are lightly browned.
-
Finish and Cool:
- Immediately add more chocolate chips to the tops of the hot cookies.
- Sprinkle with coarse sea salt flakes (optional).
- Cool on a wire rack.
- Serve immediately or freeze leftovers.
Notes
I highly recommend you heat to Ambers website: http://www.amberskitchencooks.com to find more delicious recipes!
Keywords: Dessert, Cookies, Sourdough, Chocolate Chip, Brown Butter
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