A Flavorful Twist on Classic Cookies – How to Make Sourdough Chocolate Chip Cookies with Brown Butter
If you’re a fan of chocolate chip cookies and want to experiment with a unique, bold flavor, look no further than sourdough chocolate chip cookies! These decadent treats combine the richness of brown butter, the sweetness of chocolate, and the tang of sourdough discard, creating a mouthwatering experience you’ll crave with every bite. The best part? You can use up your sourdough discard, which would otherwise go to waste, while also indulging in a sophisticated and delicious cookie that’s sure to impress.
The Secret Ingredient: Sourdough Discard
In the world of baking, sourdough discard has gained popularity as a flavorful addition to recipes like pancakes, waffles, and even cookies. While most people toss out their sourdough discard when feeding their starter, this byproduct is an excellent way to add a tangy, yeasty flavor to baked goods. It’s the secret ingredient that makes these chocolate chip cookies stand out from the classic recipe.
Sourdough discard adds depth and complexity to the flavor profile of your cookies without overpowering the sweetness of the brown sugar or chocolate. It also contributes a chewy texture, making every bite an irresistible experience.
Why Brown Butter Makes a Difference
Brown butter, or “beurre noisette” in French, is simply butter that’s been melted and cooked until the milk solids brown, releasing a nutty aroma and rich flavor. This simple technique takes the classic chocolate chip cookie recipe to the next level by infusing the dough with a deeper, more complex flavor that pairs wonderfully with the other ingredients. When you brown the butter for your sourdough chocolate chip cookies, you’ll be rewarded with an irresistible toasted flavor that enhances the sweetness of the chocolate chips and the tangy sourdough discard.
How Sourdough Chocolate Chip Cookies Work Together
The combination of brown butter, sourdough discard, and semisweet chocolate chips is truly magical. Each ingredient plays an important role in the final texture and taste of the cookies:
- Brown Butter: Adds a rich, nutty flavor and helps create a slightly crispy edge with a chewy center.
- Sourdough Discard: Introduces a subtle tang and a soft, tender crumb while reducing food waste.
- Chocolate Chips: Provides the classic sweetness of chocolate, making these cookies undeniably decadent.
- Sea Salt: A sprinkle of flaky sea salt on top before baking balances the sweetness and enhances the overall flavor.
When you combine all these elements, you get the perfect chocolate chip cookie: a cookie that’s both familiar and unique, with deep, complex flavors that you won’t forget.
Tools You’ll Need for Sourdough Chocolate Chip Cookies
To make your sourdough chocolate chip cookies, you’ll need the following tools and equipment:
- Saucepan: To brown the butter, use a saucepan to melt and cook the butter until golden brown.
- Mixing Bowls: A large mixing bowl for combining wet ingredients and a separate bowl for dry ingredients.
- Baking Sheet: For baking the cookies. Line it with parchment paper to prevent sticking and ensure even baking.
- Cookie Scoop: A tablespoon-sized scoop will help portion out uniform cookie dough balls.
- Plastic Wrap: For covering the cookie dough while it chills in the refrigerator.
The Importance of Chilling the Dough
Chilling your cookie dough is a crucial step to ensure the cookies maintain their shape while baking. Allowing the dough to rest in the refrigerator for at least 30 minutes (or even overnight, if you have time) will help the flavors meld together and prevent the cookies from spreading too much while baking. This step also ensures that the cookies come out with a perfectly chewy center and slightly crispy edges.
If you’re short on time, chilling the dough for just 30 minutes will still yield excellent results, but if you’re planning ahead, letting the dough rest overnight is a game-changer. You’ll notice an even better flavor development and texture when the dough has been chilled for longer.
Baking Your Sourdough Chocolate Chip Cookies to Perfection
Once the dough is chilled and ready to go, preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Use your cookie scoop to form the dough into tablespoon-sized balls, rolling them between your palms for a round shape. Place the dough balls on the prepared baking sheet, making sure to space them at least 2 inches apart.
Baking times will vary slightly based on your oven, but bake your cookies for 10-12 minutes, or until the edges are golden brown and the centers are still soft. The cookies will continue to set as they cool on the baking sheet, so don’t worry if the centers appear slightly underdone.
As soon as the cookies come out of the oven, sprinkle them with flaky sea salt to enhance the flavor. The contrast between the salty and sweet elements is truly what makes these cookies stand out.
Storing Your Sourdough Chocolate Chip Cookies
Once your sourdough chocolate chip cookies have cooled completely, you can store them in an airtight container at room temperature for up to a week. If you have any leftover dough, you can also freeze it for later use. Simply portion out the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls into a zip-top bag or airtight container and store them in the freezer. When you’re ready to bake, just pop them in the oven – no thawing required!
Simple Sourdough Chocolate Chip Cookie Recipe
Now that you know the key elements that make these cookies unique, let’s dive into the recipe itself. Follow these simple steps to make your own batch of sourdough chocolate chip cookies that are sure to become a favorite.
Ingredients:
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- ⅔ cup (133 g) granulated sugar
- 2 large egg yolks (room temperature)
- 1 ½ teaspoons vanilla extract
- ⅔ cup (140 g) sourdough discard
- 2 ¾ cup (340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (255 g) semisweet chocolate chips (or 6 oz chopped semisweet or dark chocolate)
- Flaky sea salt for sprinkling
Instructions:
- Brown the Butter: Melt the butter in a saucepan over medium-low heat. Once melted, increase the heat to medium and cook, stirring constantly, until the butter turns golden brown and develops a nutty aroma. Remove the butter from the heat and pour it into a heatproof mixing bowl. Let it cool until it’s no longer warm to the touch.
- Mix Wet Ingredients: Once the butter has cooled, add the brown sugar, granulated sugar, egg yolks, and vanilla extract. Stir everything together until well combined.
- Incorporate Sourdough Discard: Add the sourdough discard to the wet ingredients and stir until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Add Chocolate: Fold in the semisweet chocolate chips (or chopped chocolate) until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or preferably overnight) to allow the flavors to meld.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop and Shape Dough: Using a tablespoon-sized cookie scoop, form dough balls and roll them into rounds. Place them on the prepared baking sheet, spacing the cookies at least 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Add Sea Salt: Sprinkle the warm cookies with flaky sea salt as soon as they come out of the oven.
- Cool and Enjoy: Allow the cookies to cool completely on the baking sheet before removing them. Enjoy your delicious sourdough chocolate chip cookies with a glass of milk or your favorite beverage!
Conclusion
Sourdough chocolate chip cookies are the perfect combination of sweet, salty, and tangy flavors, with a depth that makes them stand out from the classic recipe. Whether you’re using up your sourdough discard or simply looking for a new twist on an old favorite, these cookies are sure to become a hit. Happy baking!
