Sourdough Brown Butter Chocolate Chip Pecan Cookies take the classic chocolate chip cookie to a whole new level. With the tanginess of sourdough and the rich flavor of brown butter, these cookies offer a unique and delicious twist. The sourdough starter adds a chewy texture, while the brown butter brings a nutty depth to the taste.
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Tools you may need:
Ingredients:
- Butter: Unsalted butter adds richness and moisture to the cookies, while brown butter specifically enhances the flavor with a nutty undertone. The smell from brown butter is amazing.
- Egg Yolks: Egg yolks provide richness and tenderness, making the cookies more soft and chewy.
- Brown Sugar: Brown sugar brings sweetness and a hint of molasses, creating a soft and chewy texture while adding depth of flavor. I like using dark brown sugar.
- Granulated Sugar: Granulated sugar sweetens the cookies and, when combined with brown sugar, contributes to their crispy edges. Organic cane sugar works best.
- Salt: Salt enhances the overall flavor profile, balancing the sweetness and intensifying the richness of the other ingredients.
- Baking Powder: baking powder is a pre-mixed leavening agent containing both an acid and a base, activated by liquid and heat to create a light and fluffy texture in baked goods.
- Baking Soda: Baking soda is a leavening agent activated by acids in recipes, producing carbon dioxide for rising
- Vanilla: Vanilla extract is added to the Sourdough Brown Butter Chocolate Chip Cookies to enhance their flavor with a warm and aromatic note, elevating the overall taste of the cookies.
- Sourdough Discard: Sourdough discard introduces a subtle tanginess to the cookies, and its acidity also contributes to a tender texture.
- Flour: All-purpose flour provides structure and stability to the cookies, ensuring they hold their shape while baking.
- Chocolate Chips: Chocolate chips add sweetness, gooeyness, and pockets of rich chocolate throughout the cookies, creating a classic and indulgent flavor combination.
- Pecans: Chopped and added to the Sourdough Brown Butter Chocolate Chip Cookies, provide a delightful nutty crunch and a rich flavor that complements the sweetness of the chocolate chips,
How to sourdough brown butter chocolate chip cookies:
- In a small saucepan, melt the butter on medium heat. It will start to bubble. In about 5 mins, it will be foamy with a rich nutty smell. It will also have brown particles on the bottom of the pan. Time to take it off the heat and let it complete cool.
- In a mixer bowl, mix on medium speed egg yolks, brown sugar, granulated sugar, salt, sourdough starter, and vanilla.
- Add the cooled browned butter into the mixture. mix for about 1 min.
- Add the flour, baking soda, and baking powder and mix with a wooden spoon.
- Add in the chocolate chips with the chopped pecans and mix with a wooden spoon.
- You can place the prepared dough into the freezer or fridge for about 10 mins. Then bake the cookies.
- Preheat your oven to 350°F.
- Bake for 10-12 mins.
How to freeze Sourdough Brown Butter Chocolate Chip Cookies:
- Roll the dough into cookie dough balls and place on a parchment paper.
- Place in the freezer overnight.
- In the morning, put the frozen dough balls into a Tupperware and keep in the freezer for up to 2 weeks (if they last that long).
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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Sourdough Brown Butter Chocolate Chip Pecan Cookies
A perfect blend of tangy sourdough, rich brown butter, sweet chocolate chips and crunchy pecans.
Ingredients
- 2 sticks unsalted butter 16 tbsp
- 2 egg yolks
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup sourdough starter fed or unfed
- 2 cups all purpose flour 240 grams
- 1 cup chocolate chips dark or semi sweet
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup chopped pecans
- 1 tsp vanilla
Instructions
- In a small saucepan, melt the butter on medium heat. It will start to bubble. In about 5 mins, it will be foamy with a rich nutty smell. It will also have brown particles on the bottom of the pan. Time to take it off the heat and let it complete cool.
- In a mixer bowl, mix on medium speed egg yolks, brown sugar, granulated sugar, salt, sourdough starter, and vanilla.
- Add the cooled browned butter into the mixture. Mix for about 1 min.
- Add the flour, baking soda, and baking powder and mix with a wooden spoon.
- Add in the chocolate chips with chopped pecans and mix with a wooden spoon.
- You can place the prepared dough into the freezer or fridge for about 10 mins. Then bake the cookies. You can also bake them right away.
- Preheat your oven to 375°F.
- Bake for 10-12 mins. The longer you bake the more crispy they will be.
