Brown Butter Brown Sugar Cookies with Sourdough Discard
Updated: Aug 11
Browning the butter first is what gives these cookies their nutty depth, with sourdough discard adding a slight tang that keeps the sweetness from being one-note.
Fun fact: I used to be a teacher, and these were a regular thing I'd bring in for my students and coworkers. They were always a hit, never came home with leftovers.
Why You'll Love This Recipe
Browned butter adds a bakery-level depth
A creative way to use sourdough discard
Soft centers with crisp, golden edges
Servings: About 12 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Ingredients:
1 cup (226g) unsalted butter
1 cup (220g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120g) sourdough discard
2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions:
Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
Mix the Sugars:
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
Add Eggs, Vanilla, and Sourdough:
Beat in the eggs one at a time, followed by the vanilla extract and sourdough discard, until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the Dough (Optional):
For best results, cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps to enhance the flavor and texture.
Preheat and Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Additional Tips:
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Variations: Feel free to add nuts or dried fruit for added flavor and texture.
Common Mistakes: Avoid overmixing the dough to ensure your cookies stay soft and chewy.
Nutritional Information:
Approximate values per cookie:
Calories: 150
Total Fat: 8g
Carbohydrates: 18g
Protein: 2g
Ingredient Notes
Browning the butter: Browning the butter before mixing it in adds a nutty depth of flavor that regular melted butter just doesn't have.
Troubleshooting Tips
Cookies spread too thin: The brown butter was still warm when mixed in. Let it cool to room temperature first.
Cakey instead of chewy: Too much flour, or overmixed after adding it. Measure by weight and mix minimally.
Lost the brown butter flavor: You may have under-browned it. Cook until the milk solids are genuinely golden and it smells nutty.
Dry the next day: Sourdough discard doughs benefit from slightly underbaking, pull them when the centers still look soft.
What to Serve This With
Best with a cold glass of milk, or warmed slightly for a gooey center.
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