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Brown Butter Chocolate Chip Cookies with Sourdough Discard

Chewy and flavorful cookies using brown butter and sourdough discard for extra depth and texture.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.5 cup sourdough discard room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup chocolate chips

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire rack
  • Saucepan

Method
 

  1. Brown butter in a saucepan over medium heat until golden and nutty.
  2. Mix browned butter with brown and granulated sugar.
  3. Beat in egg, sourdough discard, and vanilla extract until smooth.
  4. Whisk together flour, baking soda, and salt; gradually mix into wet ingredients.
  5. Fold in chocolate chips.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop dough onto baking sheets and bake 10–12 minutes until edges are golden.
  8. Cool 5 minutes on sheets, then transfer to wire racks.

Notes

Optional: chill dough 15–20 minutes to prevent spreading.