Description
These cookies combine the rich flavor of browned butter and the tangy notes of sourdough discard for a soft and chewy treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (Use real unsalted butter for best flavor.)
- 1 cup brown sugar (Packed brown sugar for extra moisture.)
- 1/2 cup granulated sugar
- 2 large eggs (Add one at a time, mixing well.)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (Can swap with espresso powder for mocha flavor.)
- 1/2 teaspoon salt (If using salted butter, reduce added salt by half.)
Add-ins
- 1 cup sourdough discard (Use room temperature discard.)
- 2 cups chocolate chips (Mix dark and milk chocolate chips for balance.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sourdough discard and chocolate chips.
Baking
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best results, serve warm with a cold glass of milk or coffee. They can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American