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Brown Butter Sourdough Chocolate Chip Cookies

Brown Butter Sourdough Chocolate Chip Cookies
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Brown Butter Sourdough Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the subtle tanginess of sourdough starter to create cookies with crispy edges, chewy centers, and melty chocolate chips. This recipe offers a delicious twist on classic cookies, delivering a perfect balance of flavor, texture, and comfort using simple pantry ingredients with customizable variations.

Ingredients

Core Ingredients

  • Unsalted butter – 1 cup (2 sticks)
  • Sourdough starter (active) – 1/4 cup
  • All-purpose flour – 2 1/4 cups
  • Baking soda – 1 teaspoon
  • Brown sugar – 3/4 cup, packed
  • Granulated sugar – 1/2 cup
  • Vanilla extract – 1 teaspoon
  • Semi-sweet chocolate chips – 1 1/2 cups
  • Salt – 1/2 teaspoon

Instructions

  1. Brown the Butter: Gently melt the unsalted butter in a saucepan over medium heat. Stir frequently as it foams and begins to brown. When golden brown specks appear at the bottom and a caramel aroma is released, remove from heat and let cool slightly.
  2. Combine Wet Ingredients: In a large bowl, whisk together the browned butter, active sourdough starter, brown sugar, granulated sugar, and vanilla extract until smooth and fully combined.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution and lighter texture.
  4. Incorporate Dry Into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour remains to avoid overmixing which can toughen the cookies.
  5. Add Chocolate Chips: Fold the semi-sweet chocolate chips evenly into the dough, ensuring melty pockets in every cookie.
  6. Chill the Dough: Cover the dough and refrigerate for at least one hour. Chilling helps develop flavor and results in thicker, chewier cookies.
  7. Bake to Perfection: Preheat oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet. Bake for 10 to 12 minutes until edges are golden and centers still appear slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Watch the butter closely to prevent burning; remove at the perfect golden brown stage.
  • Use a mature, active sourdough starter for best flavor and texture.
  • Avoid overmixing the dough to keep cookies tender and chewy.
  • Chill dough to improve cookie structure and chewiness.
  • Use high-quality chocolate chips to enhance flavor and melting quality.

Nutrition

Keywords: brown butter, sourdough starter, chocolate chip cookies, chewy cookies, homemade cookies, cookie recipe, dessert, baking

Find it online: https://marygourmet.com/brown-butter-sourdough-chocolate-chip-cookies/