Chef Mia

Brown Butter Sourdough Discard Chocolate Chip Cookies

🍪 These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and loaded with deep flavor from brown butter, cinnamon, and discard!

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Brown Butter Sourdough Discard Chocolate Chip Cookies

  • Author: Chef Mia
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Description

Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and full of flavor thanks to brown butter and a tangy discard twist.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • ½ cup sourdough discard, unfed
  • 1 tablespoon vanilla extract
  • 2–1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1–1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
  • flaky sea salt, for garnish (optional)

Instructions

  1. Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
  2. Add brown sugar and granulated sugar to the brown butter and whisk to combine.
  3. Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
  4. Stir in the sourdough discard until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
  7. Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.
  8. When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
  9. Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
  10. Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles, if desired.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.
Add a slice of sandwich bread to the container to help keep cookies soft.
Warm baked cookies in a 300°F oven for 3–5 minutes.
Microwave individual cookies for 8–10 seconds for a quick warm-up.
Air fryer: Heat at 300°F for 2–3 minutes for a slightly crisp edge.
Freeze baked cookies in a zip-top bag for up to 2 months. Let cookies cool completely. Freeze in a single layer or stack with parchment between layers in a zip-top bag. Reheat in a 300°F oven for 3–5 minutes to achieve a fresh-baked feel.
Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the bake time.
Chill the dough for at least 2 hours to help cookies hold their shape and deepen flavor.
Use room-temperature sourdough discard for optimal texture and even mixing.
Brown the butter carefully and scrape in all the browned bits for maximum flavor.
Press extra chocolate chips on top before or after baking for a bakery-style look.
“Scoot” cookies into round shapes right after baking to make them look picture-perfect.
No alternate methods apply for this recipe. Cookies must be baked in a conventional oven.
Store leftover cookies at room temperature for snacking throughout the week.
Crumble leftover cookies over ice cream or yogurt for a quick dessert.
Use leftover cookie dough chunks in brownies, milkshakes, or skillet cookies for a delicious treat.

Nutrition

  • Calories: 161kcal
  • Sugar: 14g
  • Protein: 1g

Perfectly Succulent Roasted Rack of Lamb

Discover the secret to the perfect roasted rack of lamb with garlic and herbs. A simple yet impressive dish! #RoastedLamb #DinnerParty

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Roasted Rack of Lamb Recipe

  • Author: Chef Mia
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Instructions

    Greek Style Roasted Lamb • Olive & Mango

    Greek Style Roasted Lamb | Olive & Mango

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    Greek Style Roasted Lamb

    • Author: Chef Mia
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    Instructions

      Roasted Duck Legs with Black Pepper Sauce

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      Roasted Duck Legs with Black Pepper Sauce

      • Author: Chef Mia
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      Description

      These roasted duck legs with black pepper sauce are suitable for either daily meals or special occasions. They can be put on both Asian and Western dinner tables.

      Ingredients

      Scale
      • 4 duck legs
      • 2 oz ginger, peeled and crushed, divided
      • 1/4 teaspoon salt
      • 1/4 cup rice wine or sake
      • 1–2 tablespoons whole black peppercorns, crushed (see Notes for more details)
      • 2 tablespoons lightly crushed garlic
      • 1/4 cup light soy sauce
      • 2 tablespoons oyster sauce
      • 3 tablespoons shaoxing wine
      • 1 teaspoon sugar (to taste)
      • 2 teaspoons sesame oil (or replace with vegetable oil)
      • 1/2 cup water

      Instructions

      1. Lightly pierce the meat side of the duck legs and score the skin. Avoid cutting through the skin.
      2. In a large bowl or tray, rub the duck legs with half of the crushed ginger and all of the salt and rice wine (or sake). Set aside for 10-15 minutes.
      3. In a mixing bowl, add the remaining crushed ginger, crushed black peppercorns, garlic, light soy sauce, oyster sauce, shaoxing wine, sugar and sesame oil. Stir to combine.
      4. Pat dry the duck legs. Use a shallow plate or tray which is large just enough to snuggle the duck legs on a single layer. Add about 6 tablespoons (90ml) of the marinade to the plate/tray. Then arrange the duck legs on a single layer to marinate the meat side. Alternatively, pour 1½ tablespoons of marinade over the meat side of each duck leg, then place them skin side up.
      5. If some of the marinade gets onto the skin of the duck legs, pat dry. Marinate for about an hour (or you can marinate overnight in the refrigerator). Reserve the remaining marinade to make the black pepper sauce later.
      6. Preheat the oven to 205°C (400°F). Arrange the duck legs skin-side up on a wired rack over a baking sheet lined with foil. Roast for about 35 minutes or until just cooked through. During the last 10 minutes in the oven, you can move them to the upper rack and switch to broil, or increase the heat to 220°C (425°F) to help the skin turn golden brown.
      7. While roasting the duck legs, transfer the reserved marinade to a small saucepan. Place over medium heat and once it starts to simmer, add the water. Adjust the heat and let the sauce simmer with the lid on for about 10 minutes until the flavors are combined and the sauce has reduced slightly. Taste and adjust to your liking with more soy sauce or sugar if desired.
      8. Transfer the roasted duck legs to serving plates and pour the sauce over them. Serve right away.

      Notes

      If you are short on time, it is okay to skip the first two steps.
      Use more or less black peppercorns depending on how hot you want the sauce to be.
      You can serve these roasted duck legs with black pepper sauce and either steamed rice or roasted/boiled potatoes on the side.

      Nutrition

      • Calories: 468kcal
      • Sugar: 2g
      • Protein: 49g

      The Juiciest Oven-Baked Lamb Chops – Foolproof & Flavorful!

      This oven-baked lamb chops recipe is the easiest and most delicious you’ll ever make! Perfectly tender and moist, it’s great for any gathering, holiday, or even a cozy movie night. Many people hesitate to cook lamb, but follow this step-by-step guide, and you’ll be a pro in no time! ​ ​#LambChops #OvenBakedLamb #EasyDinner #HolidayMeals #TenderAndJuicy #HomeCooking #FlavorfulMeals

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      Easy Baked Lamb Chops Recipe

      • Author: Chef Mia
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      Description

      This easy baked lamb chops recipe is the easiest, juiciest, and comes together in under 30 minutes. They are pan-seared for a delicious crust, then baked until tender and juicy.

      Ingredients

      Scale
      • 8 Lamb Chops medium size
      • 1 teaspoon Blackpepper
      • 2 teaspoon Salt
      • 1 tablespoon Oregano dried
      • ½ teaspoon Onion powder
      • 2 teaspoon Thyme dried
      • ½ tablespoon Smoked Paprika
      • 3–4 Garlic cloves
      • ½ Red bell pepper
      • ¼ cup Olive oil
      • Juice from ½ Lemon
      • Fresh Parsley

      Instructions

      1. Roughly process or blend the ½ red bell pepper, fresh parsley and garlic with a processor or chopper.
      2. Using a chopping board, divide the lamb rack into 8 chops (Depends how many chop your rack has).
      3. Transfer lamb into a bowl, add the chopped bell pepper mix with the rest of the ingredients and mix with your hands till well coated.
      4. Cover with a cloth or plastic and let it marinate for 1 hour in the refrigerator, but should come back to room temperature before cooking.
      5. Preheat Oven to 400°F.
      6. In a cast iron skillet, add about 2 tablespoon olive oil on medium heat, oil has to be very hot. Add lamb chops and sear each side for about 1-2 minutes. Repeat process for the rest of the chops.
      7. After all the chops have been seared, now transfer to the skillet. Avoid overlapping at this point, like the lamb chop under won't be fully cooked. Now put skillet into the hot oven.
      8. Bake at 400°F for 2-5( medium rare – medium), or 5-10 minutes (medium well- well done).
      9. If your skillet couldn't carry all 8 lamb chops, repeat the process with the rest. Make sure you wipe the skillet before putting next batch.
      10. Now remove from the oven and skillet and serve on a plate. If left in the skillet, it continues cooking.
      11. Garnish with the fresh parsley. Serve with your favorite side and dip. Enjoy.

      Notes

      Notes Make sure they are cut evenly to ensure even cooking. Can also add your favorite seasonings. The longer you marinate, the more tasty it becomes. Ensure the lamb chops reach room temperature before cooking. Do not overcrowd the pan. Avoid overlapping. Allow the baked lamb chops to rest for about 3-5 minutes. This will help them stay juicy and tender.

      Nutrition

      • Calories: 352kcal
      • Sugar: 0.4g
      • Protein: 42g

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