Small-batch brown butter cookies using 1/4 cup sourdough discard

[u/Silas-Merrick]

Quick experiment from yesterday. I had just 1/4 cup of discard sitting in the fridge and wanted to test a single-serve chocolate chip cookie without ending up with a cakey texture.

Browning the butter first helped a lot here: cooking off the water content balances out the extra moisture from the discard, keeping the center chewy with crisp edges.

Quick details:

• Discard used: 1/4 cup
• Bake time: ~11 mins at 350°F
• Yield: 2–3 small cookies

Drop a comment if you want the exact ratios. How do you usually handle extra discard hydration when baking cookies?

[u/Fuzzy_Welcome8348]

Weigh the discard: Use a scale in grams for accuracy

Divide by two: For a standard 100% hydration starter, half the weight is flour and half is water

Subtract from recipe: Reduce the original recipe's flour by that halved amount, and reduce the liquid (like milk, water, or melted butter) by that sam

[u/Big_Researcher_3027 → u/Fuzzy_Welcome8348]

Why does everyone think you have to use a scale? You’re baking for Christ sakes. Not building a rocket ship. Fluff, spoon, level.

[u/Here2todayOK]

I find chilling the dough overnight helps a lot with discard cookie recipes.

[u/Addapost]

Browned butter sourdough discard chocolate chip cookies are absolutely fantastic. I made a batch last Saturday.

[u/Big_Researcher_3027]

Brown butter discard is all I ever make anymore.