Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies: A Symphony of Flavors

Ever stumbled upon a cookie recipe that makes you go, “I’ve gotta try this!”? Well, brace yourself for a treat that’s about to become your new favorite. Introducing the Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies—a mouthful to say, but an even better mouthful to taste.

These cookies are a delightful fusion of nutty brown butter, tangy sourdough discard, rich chocolate chunks, and a subtle coffee kick. It’s like all your favorite flavors decided to throw a party, and you’re the guest of honor.

Why You’ll Love These Cookies

• Flavor Explosion: The combination of brown butter and sourdough discard creates a depth of flavor that’s simply irresistible.
• Perfect Texture: Crispy edges with a soft, chewy center—cookie perfection!
• Waste Not, Want Not: A fantastic way to use up that sourdough discard sitting in your fridge.
• Coffee Kick: A hint of coffee enhances the chocolate flavor, making each bite a little piece of heaven.

The Magic of Brown Butter

If you haven’t ventured into the world of brown butter yet, you’re in for a treat. Browning butter involves melting it over medium heat until it turns a golden brown and releases a nutty aroma. This simple process elevates the flavor profile of baked goods, adding a rich, toasty essence that’s hard to beat.

How to Brown Butter:

1. Place unsalted butter in a saucepan over medium heat.
2. Stir continuously as the butter melts, foams, and then begins to brown.
3. Once it reaches a golden brown color and emits a nutty fragrance, remove it from heat and let it cool to room temperature.

Tip: Keep a close eye on the butter as it can go from perfectly browned to burnt in a flash.

The Role of Sourdough Discard

For those nurturing a sourdough starter, discard is a common byproduct. Instead of tossing it, incorporating sourdough discard into recipes adds a subtle tang and complexity. In these cookies, it enhances the chewiness and depth of flavor, making them stand out from your standard chocolate chip cookie.

What You Will need ?

• Butter
  • Original: 1 cup (2 sticks) unsalted butter
  • Alternatives:
    • Vegan Butter: For a dairy-free option, substitute with vegan butter. Brands like Earth Balance or Miyoko’s Vegan Butter work well.
    • Coconut Oil: Offers a subtle coconut flavor and works as a 1:1 replacement.
• Sourdough Discard
  • Original: 1 cup sourdough discard
  • Alternatives:
    • Active Sourdough Starter: If you don’t have discard, use active starter in equal measure.
    • Flour and Water Mixture: Combine ½ cup water and ½ cup all-purpose flour to mimic the consistency.
• Chocolate Chunks
  • Original: 1 cup semisweet chocolate chunks
  • Alternatives:
    • Dark Chocolate: For a richer taste, opt for dark chocolate chunks or chips.
    • White Chocolate or Caramel Chips: For a sweeter twist, substitute with white chocolate or caramel chips.
• Instant Coffee Granules
  • Original: 2 tablespoons instant coffee granules
  • Alternatives:
    • Espresso Powder: Enhances the chocolate flavor with a deeper coffee note.
    • Strong Brewed Coffee: Use 2 tablespoons of strong brewed coffee, reducing other liquids slightly.
• Granulated Sugar
  • Original: 1 cup granulated sugar
  • Alternatives:
    • Brown Sugar: Adds moisture and a caramel-like flavor.
    • Coconut Sugar: A natural sweetener with a lower glycemic index.
• Salt
  • Original: 1 teaspoon salt
  • Alternatives:
    • Sea Salt: Provides a more nuanced flavor.
    • Kosher Salt: A less intense saltiness; adjust quantity to taste.
• Vanilla Extract
  • Original: 1 teaspoon vanilla extract
  • Alternatives:
    • Almond Extract: Offers a nutty undertone; use sparingly.
    • Maple Syrup: Adds a subtle maple flavor; reduce other sugars slightly.
• Eggs
  • Original: 2 large eggs
  • Alternatives:
    • Flaxseed Meal: Mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg; let sit until gelled.
    • Applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture.
• All-Purpose Flour
  • Original: 2½ cups all-purpose flour
  • Alternatives:
    • Whole Wheat Flour: Substitute up to ½ cup for added fiber and a nuttier flavor.
    • Gluten-Free Flour Blend: Use a 1:1 gluten-free baking blend for a gluten-free version.
• Baking Soda and Baking Powder
  • Original: 1 teaspoon baking soda; ½ teaspoon baking powder
  • Note: These leavening agents are essential.
• Flaky Sea Salt (for sprinkling)
  • Original: ½ teaspoon flaky sea salt
  • Alternatives:
    • Regular Sea Salt: A pinch can be used if flaky salt isn’t available.
    • Omit: If monitoring sodium intake, you can skip this.

Step-By-Step Guide

1. Brown the Butter

In a saucepan over medium heat, melt the butter, stirring constantly until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool to room temperature.

Pro Tip: Browning butter intensifies its flavor, adding a rich, nutty undertone to your cookies. Be vigilant during this process, as butter can quickly transition from perfectly browned to burnt. Stirring continuously ensures even browning and prevents scorching.

2. Prepare the Coffee Mixture

In a small bowl, combine the instant coffee granules with 2 tablespoons of hot water. Stir until the granules are fully dissolved, creating a concentrated coffee essence. Set this mixture aside to cool.

Pro Tip: Using instant coffee allows for a robust coffee flavor without adding extra liquid to the dough. Ensure the mixture is cool before incorporating it into the dough to prevent affecting the dough’s consistency.

3. Mix Wet Ingredients

In a large mixing bowl, combine the cooled brown butter, sourdough discard, granulated sugar, and vanilla extract. Using a whisk or an electric mixer on low speed, blend the ingredients until the mixture is smooth and well-integrated. Add the eggs one at a time, beating thoroughly after each addition to ensure a uniform and creamy mixture.

Pro Tip: The sourdough discard not only imparts a subtle tangy flavor but also contributes to the cookies’ chewy texture. Make sure your sourdough discard is at room temperature to facilitate easier mixing.

4. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step ensures that the leavening agents and salt are evenly distributed throughout the flour, promoting consistent rising and flavor in your cookies.

Pro Tip: Sifting the dry ingredients can help prevent lumps and ensures a lighter, more uniform dough. However, whisking thoroughly can achieve a similar result if you don’t have a sifter on hand.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Overmixing can develop the gluten in the flour, leading to tougher cookies. Once the dough has come together, fold in the semisweet chocolate chunks and the cooled coffee mixture using a spatula, ensuring even distribution.

Pro Tip: Opting for chocolate chunks instead of chips provides pockets of melted chocolate throughout the cookies, enhancing the indulgence factor. Gently folding the mix-ins helps maintain the dough’s tenderness.

6. Chill the Dough

Cover the dough tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. Chilling solidifies the fat in the dough, which helps prevent excessive spreading during baking. It also allows the flavors to meld, resulting in a more flavorful cookie.

Pro Tip: If you’re short on time, a minimum chill of 2 hours is essential, but for the best texture and flavor, an overnight rest is ideal. Chilling also enhances the dough’s manageability, making it easier to scoop.

7. Preheat Oven

When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.

Pro Tip: Baking on the middle rack ensures even heat distribution. If baking multiple sheets at once, rotate them halfway through to promote uniform baking.

8. Form Cookies:

Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.

Pro Tip: Using a cookie scoop ensures uniform size, leading to even baking.

9. Bake:

Bake for 10-12 minutes, or until the edges are golden brown.

Pro Tip: The cookies will continue to set on the baking sheet after removing them from the oven, so take them out when they look slightly underdone in the center.

10. Cool and Serve:

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Pro Tip: Sprinkling flaky sea salt while the cookies are still warm helps it adhere and enhances the flavor.

Tips for Success

• Chill Out: Don’t skip chilling the dough. It helps the flavors meld and prevents excessive spreading during baking.
• Quality Matters: Use good-quality chocolate chunks for the best flavor.

How to Store Leftovers?

To keep your Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies fresh, follow these storage tips:

• Room Temperature: Place the cooled cookies in an airtight container. They will stay fresh for up to three days.
• Refrigeration: If you’d like to keep them longer, store the cookies in an airtight container in the refrigerator. This can extend their freshness for up to a week.
• Freezing: For extended storage, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months. When ready to enjoy, let them thaw at room temperature.

How to Decorate Them?

While these cookies are delightful on their own, adding a decorative touch can make them even more special:

• Drizzle with Chocolate: Melt some semisweet or dark chocolate and use a spoon or piping bag to drizzle it over the cooled cookies. This adds an elegant touch and extra chocolatey goodness.
• Sprinkle with Sea Salt: Before baking, sprinkle a pinch of flaky sea salt on top of each cookie. The salt enhances the flavors and provides a pleasant contrast to the sweetness.
• Add Nuts: Fold in chopped nuts like walnuts or pecans into the dough for added texture and flavor.
• Dust with Powdered Sugar: Once the cookies have cooled, lightly dust them with powdered sugar for a festive appearance.

For beginners looking to explore cookie decorating, starting with simple tools like a pastry bag (or even a sandwich bag), food coloring, and a toothpick can be effective. As you become more comfortable, you might consider investing in additional supplies like decorating tips, luster dusts, brushes, and edible markers to enhance your cookie designs.

What to Serve with These Cookies?

Pairing your Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies with the right accompaniment can elevate your tasting experience:

• Coffee or Espresso: The coffee notes in the cookies harmonize beautifully with a freshly brewed cup of coffee or a shot of espresso.
• Milk: A classic choice, a cold glass of milk complements the rich flavors and balances the sweetness.
• Ice Cream: Serve the cookies alongside a scoop of vanilla or coffee ice cream for a delightful dessert combination.
• Hot Chocolate: For a cozy treat, pair the cookies with a warm mug of hot chocolate. The creamy beverage enhances the chocolatey goodness .

Baking is as much about creativity as it is about following recipes. With these ingredient alternatives, you can tailor the Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies to your liking or dietary needs. So, roll up those sleeves, experiment with these swaps, and enjoy the symphony of flavors in every bite!

FAQs

Print