Brown butter sourdough chocolate chip cookies blend the toasty, caramel notes of browned butter with the pleasant tang of sourdough discard. These cookies transform leftover starter into a rich, chewy treat that’s perfect any time of year.
Part of a holiday baking lineup or a simple weeknight bake, these brown butter sourdough chocolate chip cookies stand out for their deep flavor and satisfying texture. The sourdough discard adds a subtle brightness that balances the sweetness and amplifies the cookie’s complexity.
Ingredients
Ingredient notes
- Unsalted butter: Brown the butter to develop a nutty, caramel aroma. Let it cool slightly before combining with the other ingredients.
- Brown sugar & granulated sugar: A combination of dark brown sugar and granulated sugar yields chewy centers and crisp edges. Increase brown sugar for a chewier cookie, or add a touch more flour for a cakier result.
- Sourdough starter: Use unfed discard at room temperature for a mild tang. An active starter can be used if you prefer a more pronounced sourdough flavor.
- Chocolate: Use good-quality semi-sweet or dark chocolate. Mixing chips and chunks gives both even distribution and gooey pockets of melted chocolate.
- Egg: Room-temperature eggs incorporate more easily and improve texture and structure.
- Vanilla extract: Adds depth and complements both browned butter and chocolate.
- Baking soda: Provides the lift that helps produce a soft, chewy cookie.
- Sea salt: A finish of flaky sea salt on warm cookies enhances flavor and balances sweetness.
- Optional add-ins: Chopped nuts, dried fruit, or a pinch of cinnamon make nice variations.
Step by Step Instructions
1. In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams, darkens, and develops a nutty aroma; this takes about 5–7 minutes. Remove from heat and transfer to a mixing bowl to cool slightly.
2. Whisk the brown sugar and granulated sugar into the slightly cooled browned butter until combined.
3. Add the egg and whisk until the mixture is glossy and fully incorporated.
4. Stir in the sourdough discard and vanilla extract, mixing until smooth.
5. Sift the dry ingredients — all-purpose flour, baking powder, baking soda, and salt — over the wet mixture. Mix gently until the dry ingredients are just incorporated. Avoid overmixing to maintain a tender, chewy texture.
6. Fold in the chocolate chips or chunks with a spatula so they are evenly distributed throughout the dough.
7. The dough will be slightly moister than traditional cookie dough because of the sourdough discard. Chill the dough for 15–20 minutes until it’s easy to scoop.
8. Scoop the dough into 12–14 balls on a parchment-lined baking sheet. For best flavor and shape, refrigerate the dough balls overnight.
9. Preheat the oven to 175°C (350°F). Place 4–6 dough balls on a baking sheet with plenty of space for spreading. Bake 10–12 minutes, until the edges are golden and the centers are set. Add extra chocolate on top and sprinkle flaky sea salt while the cookies are warm.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage Instructions
- Room temperature: Store cooled cookies in an airtight container for 3–4 days.
- Refrigeration: Keep in the fridge up to one week; bring to room temperature before serving for the best texture.
- Freezing unbaked dough: Freeze dough balls on a tray until firm, then transfer to a freezer bag. Freeze up to 3 months and bake from frozen, adding 1–2 minutes to the baking time.
- Freezing baked cookies: Freeze cooled cookies in a single layer, then store in an airtight container with parchment between layers for up to 3 months. Thaw in the fridge or warm briefly in the microwave.
Best Tips
- Bring the sourdough discard and eggs to room temperature for a smoother dough and consistent baking.
- Brown the butter slowly and stir constantly to avoid burning the milk solids; watch for brown flecks and a caramel aroma.
- Bake a few cookies at a time and space them well to allow even spreading and golden edges.
- Use a cookie scoop for evenly sized cookies that bake uniformly.
- Top warm cookies with flaky sea salt to enhance the chocolate and browned butter flavors.
- Freeze extra dough balls for quick baking later; they bake well straight from the freezer with just a minute or two extra.
Frequently Asked Questions
Yes. Substitute active starter if you prefer a stronger sourdough flavor, and make sure it’s at room temperature for easier mixing.
Brown butter adds a nutty, caramel-like depth that elevates the cookie’s overall flavor and complements the chocolate and sourdough tang. The process concentrates flavor and contributes to a richer, more complex cookie.
Related recipes:
- How to make Sourdough Starter
- Eggless Chocolate chip cookies
- Chocolate chip cookies without brown sugar
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Brown Butter Sourdough Chocolate Chip Cookies
Ingredients
- 1/2 cup (113 g) Unsalted Butter
- 1/2 cup (100 g) Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Large egg
- 1/4 cup (60 g) Sourdough starter (discard)
- 1 tsp Vanilla extract
- 1.5 cups (150 g) All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup (120 g) Dark or semi-sweet chocolate chips or chunks
Instructions
- Melt and brown the butter over medium heat, stirring constantly until it foams and turns golden (5–7 minutes). Transfer to a bowl to cool slightly.
- Whisk brown sugar and granulated sugar into the browned butter until combined.
- Whisk in the egg until glossy, then stir in sourdough discard and vanilla until smooth.
- Sift flour, baking soda, baking powder, and salt into the wet ingredients and mix until just combined.
- Fold in chocolate chips or chunks.
- Chill the dough 15–20 minutes to make it scoopable. For best results, shape into balls and chill overnight.
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Place dough balls 2–3 inches apart and bake 10–12 minutes until edges are golden and centers are set. Top with extra chocolate and flaky sea salt right after baking.
- Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Sourdough starter: Use discard for a mild tang or active starter for a stronger flavor. Keep it at room temperature before mixing.
- Chocolate options: Semi-sweet, dark, or milk chocolate all work; add chunks for melty pockets.
- Butter browning tip: Stir continuously to avoid burning the milk solids and to capture the browned flavor without bitterness.
- Chilling dough: Overnight chilling improves flavor and prevents excessive spreading.
- Freezing dough: Freeze unbaked dough balls up to 3 months and bake from frozen with 1–2 extra minutes.
- Storage: Store baked cookies airtight at room temperature for 3–4 days or refrigerate up to a week.
Nutrition
| Carbohydrates: 30 g
| Protein: 2 g