Brown Butter Sourdough Discard Chocolate Chunk Cookie

Are you looking for a great sourdough chocolate chip cookie recipe? Well look no further because I have one for you. This Brown Butter Sourdough Discard Chocolate Chunk Cookie recipe is the only one you will ever need. With their soft and tender interior, crispy golden edges and mounds of melted chocolate chunks they are the perfect indulgent treat.

Why You Will Love These Cookies

• Texture: Whats not to love? Crispy golden edges, soft tender centers and loads of gooey rich melted chocolate all brought together to form a decadent bite.
• Flavor: Wow, are these cookies loaded with flavor. The brown butter gives them a rich nuttiness while the use of sourdough adds a bit of tanginess to them and those bittersweet chocolate chunks, need I say more?
• Not Your Average Chocolate Chip Cookie: With ingredients like sourdough, brown butter and espresso powder these are not your average chocolate chip cookie. Perfect for when you what that special treat.
• Sourdough Discard: Great use for that sourdough discard. When it’s time to feed your starter, why not whip up a batch of cookies.

Tips For Making These Cookies

• Make Sure Your Discard Is Active: An active discard will produce the best results.
• Brown Butter: Brown butter is key to the depth of flavor in these cookies. To brown the butter, place it in a small saucepan over medium heat. Cook for approximately 5 minutes or until liquid is golden in color and brown bits have formed at the bottom of the pan. Allow the butter to cool slightly before adding it to the recipe. Make sure to scrape up all those brown bits, they will add a ton of flavor.
• Chocolate Chunks: For these cookies I would suggest using chunks of chocolate rather than chocolate chips. Chocolate chips contain emulsifiers which don’t allow them to have that melted chocolate pull that your looking for.
• Scooping Your Cookies: I always find that the best way to scoop out your dough is with a trigger ice cream scoop. This will allow for the same size cookie each and every time.
• Extra Chocolate: Before baking, top each cookie dough ball with some extra chocolate chunks.
• Bake On Parchment Paper: I always bake my cookies on parchment paper. Not only does it prevent sticking but it also makes clean up much easier.
• Serve Warm: Just cool slightly. These cookies are best served warm.

Disclaimer

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What You Will Need To Make These Cookies

Equipment:

• Mixing Bowls: No fancy mixer needed. Just some good mixing bowls. I like have a variety of sizes to make preparing recipes easier.
• Rubber Spatula: A good rubber spatula is all you need to mix your ingredients for this recipe.
• Medium Ice Cream Scoop: A trigger ice cream scoop is the perfect way to scoop out your cookie dough. This will ensure that your cookies are all equal in size.
• Baking Sheet: Having a good baking sheet is key to baking the perfect cookie each and every time. I like one that is made from aluminum because aluminum has excellent heat conductivity which allows for even browning.
• Parchment Paper: No need for a non stick baking sheet. I always line my baking sheets with a piece of parchment paper. This will not only prevent sticking but also makes for an easy clean up.

Ingredients:

• Butter: As the name of these cookies state, you want to brown your butter before adding it to your recipe. This is easily done by placing the butter in a small saucepan over medium heat. Cook approximately 5 minutes or until liquid starts to turn golden and brown bits start to form at the bottom of the pan. Allow to cool slightly before using.
• Sugar: This recipe calls for both Brown Sugar and Granulated Sugar. Not only do they both add to the sweetness of the cookie but they also add to the texture as well.
• Egg: The binder, which allows the cookies to hold its shape.
• Sourdough Discard: When using your discard, make sure it is active and bubbly for the best results.
• Vanilla Extract: I always opt for Pure Vanilla Extract Due to its intense vanilla flavor.
• Flour: A good All Purpose Flour Is perfect for this recipe.
• Baking Powder & Baking Soda: These are the leavening agents in this recipe allowing your cookies to rise and have a soft texture.
• Salt: A pinch of salt in sweet recipes will enhance the flavor in that recipe.
• Espresso Powder: I always add Espresso Powder to any recipe containing chocolate to enhance that chocolate flavor.
• Bittersweet Chocolate: For this recipe I preferred to use chocolate chunks instead of chocolate chips for better melting.