Brown Butter Sourdough Discard Chocolate Chip Cookies
Chocolate chip cookies with browned butter, mature sourdough discard, and cinnamon. Cool the butter and chill the dough before portioning.
Ingredients
For the cookies
- 1 cup unsalted butter Measure before browning, retain golden solids, then cool; no water top-up
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough discard Mature healthy starter discard; equal flour and water weights
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 teaspoon ground cinnamon
Instructions
- Put the initial 1 cup butter in a light-colored saucepan. Heat over medium, stirring, about 6–10 minutes until the milk solids become golden and smell nutty. Immediately transfer to a heatproof bowl and cool around 20 minutes, until no longer warm.
- Whisk cooled browned butter with both sugars, stirred mature discard, eggs, and vanilla. In another bowl, combine flour with cinnamon, salt, and baking soda.
- Fold the dry mixture into the wet bowl just until combined, then fold through chocolate chips. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F and line baking trays. Divide the dough into 24 equal pieces, approximately 50–55 grams each. Space 12 generously on a large tray; use more trays if necessary.
- Bake about 12–15 minutes per tray until golden at the edges and set in the middle, without visible wet dough. Repeat with the second tray, keeping remaining dough refrigerated.
- Let each tray stand 5 minutes, then transfer cookies to a rack for about 25 minutes more or until cool enough to store.
Notes
Butter is measured before browning; no water top-up is added. Use mature starter discard fed equal flour and water weights. The yield assumes 24 portions around 50–55 grams. Timing includes browning, two sequential tray bakes, 20 minutes butter cooling, 30 minutes dough chilling, and 30 minutes finished-cookie cooling.