Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies
These Brown Butter Sourdough Discard Chocolate Chunk Coffee Cookies combine rich nutty brown butter, the subtle tang of sourdough discard, bold coffee flavor, and chunks of melted chocolate for an unforgettable, bakery-style treat. Each bite is soft, chewy, and perfectly balanced with a sprinkle of flaky sea salt on top.
Ingredients
- 1 cup unsalted butter
- 1 cup sourdough discard
- 1 cup semisweet chocolate chunks
- 2 tablespoons instant coffee granules
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon flaky sea salt for sprinkling
Instructions
- In a saucepan, melt the butter over medium heat until golden brown and nutty. Let it cool to room temperature.
- Mix coffee granules with 2 tablespoons of hot water; stir to dissolve and cool.
- In a large bowl, whisk cooled brown butter, sourdough discard, sugar, and vanilla until smooth. Add eggs one at a time and mix well.
- In another bowl, whisk flour, baking soda, baking powder, and salt until combined.
- Add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in chocolate chunks and the coffee mixture.
- Cover and refrigerate dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls onto the sheet, 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers soft.
- Let cool on the sheet for 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt before serving.
Notes
Nutritional Information (per cookie):
- Calories: 210
- kcal Fat: 11g
- Carbohydrates: 25g
- Protein: 3g
- Sugar: 17g
- Fiber: 1g
