Desserts, Recent Recipes, Sourdough
Simple Brown Butter Sourdough Discard Chocolate Chip Cookies
Deeply flavorful, soft , sweet and slightly tangy homemade sourdough discard chocolate chip cookies straight outta this mama’s pantry.
Table of Contents
- Made From Scratch Browned Butter Sourdough Chocolate Chip Cookies
- Why You Will Love This Recipe :
- My Best Tips
- Ingredients
- Tools Needed
- FAQ
- How To Make Sourdough Discard Brown Butter Chocolate Chip Cookies:
- Printable Recipe Card
Made From Scratch Browned Butter Sourdough Chocolate Chip Cookies
Chocolate chip cookies are my favorite cookies to eat at the end of a stressful day or whenever really. But Brown Butter Sourdough Discard Cookies have become my absolute favorite type of chocolate cookie.
This recipe has a deep depth of flavor profile from the browned butter milk solids and fermented sourdough discard it’s a match made in heaven.
These cookies are easy to make and take less time to throw together than the average chocolate chip cookie recipes out there.
Because of the two special ingredients sourdough discard & browned butter! No need to waste time creaming the butter like with normal cookies.
When baking any kind of sourdough discard cookie does the discard in the batter as too much water so to balance that out, we take the butter and brown it to cook the milk solids, which makes it thicker also to offset the water percentage that the sourdough discard brings we remove the whites from the egg and by doing this, this will make a cookie that’s just like any other and the discard wouldn’t have a made a negative impact on your cookie dough.
This is a low maintenance recipe that can be whipped up in a flash or made around your schedule. Make this recipe for your family or friends, it’s so dang good it’ll knock their socks off!
Why You Will Love This Recipe :
Nostalgia
Enjoy eating these classic cookies with minimal ingredients and made at home free of unnecessary preservatives and ingredients.
Low Effort
Just add ingredients ,mix and bake. No long standing around whipping butter.
Tasty
Chocolatey chewy goodness in every bite!
My Best Tips
- Bake write after putting together the cookie this creates a more spread-out cookie.
- if you want a more tangy flavor let the cookie dough ferment overnight.
- For the best texture don’t skip the baking soda, it helps the cookies develop that chewiness we all love.
- Don’t overbake! Follow the baking time for the best-tasting cookie and texture.
- Mix gently, don’t overdevelop the gluten in your cookie dough
Ingredients
- Organic All-Purpose Flour: I prefer organic flour because it does not contain pesticides.
- Sourdough Discard: doesn’t have to be active, just add a little sourdough discard .
- Salt: this is small but it definitely makes this bread taste amazing.
- Organic Brown Sugar: I prefer instant yeast, it’s faster.
- Organic Cane Sugar: ant sugar you have on hand will do fine.
- Vanilla Extract : if you don’t have ghee use avocado oil or anything mild flavored oil that has a high smoke point.
- Grassfed Butter: This is optional if you don’t care to coat your naans with garlic Cilantro butter, you can pass on this ingredient.
- Baking powder: fresh garlic will taste the best and is most ideal.
- Baking Soda: Chopped organic cilantro is a game changer for naan bread don’t skip out on this one!
- Egg Yolks: Pasture Raised Eggs
- Semi Sweet Chocolate Chips: I always use allergy free chocolate chips
Tools Needed
- Large Bowl
- Mixing Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Sheet Pan
- Scooper
FAQ
Can I Freeze This cookie dough?
Yes! Once the cookie dough has been formed into dough balls place in a freezer-safe ziploc bag, date then place it in the fridge.
How Long Will They Be Fresh at Room Temperature?
They will last about 2-3 days at room temp.
What’s The Best Flour to Use?
My favorite flour for making sourdough cookies is King Arthur All Purpose Flour
How To Make Sourdough Discard Brown Butter Chocolate Chip Cookies:
Add warm water to a large measuring up or mixing bowl, add in sugar and active sourdough starter that’s been fed within the last 24 hours. Mix well and set aside.
In a large measuring cup add warm water, yeast , sugar and sourdough discard and mix together well. Let sit for 8-15 minutes.
If the yeast is frothy on top you’re ready to keep going, in a large bowl add flour and salt then stir. Now add your liquid mix and ghee an mix together, till there is no more dry bits. And knead for 15 minutes or until the dough is soft, smooth and glossy.
Then allow the dough to rise covered for 2 hours
Next cut dough with a knife into 18 equal pieces. Form into balls and place on a lined sheet pan a few inches apart.Let rise .
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Let rise for a second time for 20 minutes, then on a clean work surface vertically roll out your dough ball into a flat football shape or circle if that’s your preference. Repeat this process till all the dough balls are rolled out
Heat up a tawah or to medium high with oil and gently place your naan in the pan to cook.
Once you see the naan start to swell and bubble flip to other side it’s usually after 1 minute. Allow that side to cook for roughly 1-2 minutes then remove from heat.
Repeat till all your naan dough balls are cooked, once finished brush generously with melted garlic butter and enjoy
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Minime vero istorum quidem, inquit. Bork Quorum sine causa fieri nihil putandum est. Sed in rebus apertissimis nimium longi sumus.
I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @parvatihumhara So I can share it too!
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Printable Recipe Card
Brown Butter Sourdough Chocolate Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- Mixing Spatula
- Small Pot
- Pyrex Measuring Cup or any container that can hold hot liquid
- Scooper or Tablespoon
- Cling Wrap
Ingredients
- ⅔ cup Sourdough Discard
- 2 ¾ cup Organic All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Himalayan Pink Sea Salt
- ⅔ cup Organic Granulated Cane Sugar
- 1 cup Organic Brown Sugar
- 2 Yolks Pasture Raised Eggs Yolks No Egg Whites
- 2 tbsp Vanilla Extract
- 2 cup Semi Sweet Chocolate Chips Chopped Semi Sweet Chocolate Bar
- 1 cup Unsalted Butter *227 Grams
Instructions
- In A small sauce pan turn on medium low heat and place unsalted butter in pan. once butter starts to bubble stir. Look for brown curds to form at the bottom of the pan by this time your butter should already be a deep brown color.1 cup Unsalted Butter
- Remove from heat and pour into a heat safe glass container like a Pyrex measuring cup, allow to cool off completely.
- Once brown butter is cooled off grab a separate large bowl and pour in brown butter, cane sugar, brown sugar, vanilla extract, sourdough discard and egg yolks mix together well.2/3 cup Sourdough Discard, 2/3 cup Organic Granulated Cane Sugar, 1 cup Organic Brown Sugar, 2 Yolks Pasture Raised Eggs Yolks, 2 tbsp Vanilla Extract
- In a separate bowl add in flour, salt, baking powder, baking soda, mix well. then add dry mix to the wet bowl and gently mix till it forms into a dough.2 3/4 cup Organic All Purpose Flour, 1 tsp Baking Powder, 1 tsp Himalayan Pink Sea Salt, 1 tsp Baking Soda
- Next fold in chocolate chips, scoop 24 chocolate chip dough balls and chill on a sheet pan in the fridge for 10 minutes. * Optional chill dough overnight for a more robust flavor. allow dough to come to room temperature gently press down each cookie on sheet and bake.2 cup Semi Sweet Chocolate Chips
- After 10 minutes remove from fridge and place cookies on sheet pan with 1-2 inches of room between each cookie dough ball. Press dough down gently with palm to help the cookie spread.
- Preheat your oven to 350 degrees and allow to cook for 10 minutes for chewy texture or 13 minutes for crunchy. After your cookies are done transfer to a wire rack and cool.
- Enjoy with a glass of cold milk or with vanilla ice-cream in between too cookies
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