Brown Butter Sourdough Chocolate Chip Cookies

Name: Brown Butter Sourdough Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1½ sticks salted butter (browned, 170 grams); ⅓ cup granulated sugar (67 grams); ¾ cup brown sugar (packed, 165 grams); 2 large eggs; 1 tablespoon pure vanilla extract (15 grams); 1 teaspoon baking soda (5 grams); 2 teaspoons hot water; ¾ teaspoon salt (4 grams); 1 cup plus 2 tablespoons all-purpose flour (310 grams); ⅓ cup sourdough discard (about 80 grams); 2 cups chocolate chips (about 340 grams)

Brown Butter Sourdough Chocolate Chip Cookies bake up with crisp golden edges, chewy centers, pools of melted chocolate, and a rich, nutty aroma that fills the kitchen. Browning the butter and adding sourdough discard gives these cookies incredible depth of flavor while keeping every bite soft, chewy, and perfectly balanced. They’re the kind of cookie that disappears almost as quickly as they come out of the oven.

Brown butter sourdough chocolate chip cookies on a blue and white floral plate with a full plate of cookies and fresh flowers in the background

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Browning the butter gives these cookies deep caramel notes that pair beautifully with the subtle tang of sourdough discard. A simple mixing technique also helps distribute the leavening evenly, so every batch bakes with crisp edges, chewy centers, and plenty of melty chocolate.

If you’re looking for more ways to use sourdough discard, be sure to try Sourdough Peach Cobbler, Sourdough Lemon Poppy Seed Pound Cake, and Fresh Milled Sourdough Sandwich Bread.

Why You’ll Love This Recipe

Rich brown butter flavor – Browning the butter creates deep, nutty notes that make these cookies taste extra special.
A great use for sourdough discard – Instead of throwing away discard, use it to make soft, chewy cookies the whole family will love.
Bakery-style texture – Crisp edges, soft centers, and plenty of melted chocolate make these cookies feel like they came from your favorite bakery.
Easy to customize – Bake the dough immediately for thinner cookies or chill it briefly for thicker cookies with a chewier center.
Simple pantry ingredients – No specialty ingredients are required beyond your sourdough discard.

Ingredients

Salted butter – Browning the butter transforms its flavor by toasting the milk solids, creating a rich, nutty taste that makes these cookies stand out. Don’t strain the browned bits because they’re packed with flavor.
Granulated sugar – Granulated sugar helps create lightly crisp edges while balancing the richness of the brown butter.
Brown sugar – Brown sugar adds moisture, chewiness, and a subtle caramel flavor that pairs beautifully with the browned butter.
Large eggs – Room-temperature eggs blend more easily into the dough and help create a smooth, well-emulsified batter.
Vanilla extract – Vanilla rounds out the flavors and enhances both the chocolate and the browned butter. Homemade vanilla extract is especially wonderful in this recipe if you have it.
Sourdough discard – This recipe was developed using unfed sourdough discard. It adds tenderness and a subtle depth of flavor without making the cookies taste sour. Active sourdough starter also works, though the texture may vary slightly.
All-purpose flour – All-purpose flour provides the structure for these cookies while still allowing for soft, chewy centers. Use the amount that produced the best results during your recipe testing.
Baking soda – Baking soda gives the cookies their lift and contributes to the beautiful golden-brown color during baking.
Hot water – Dissolving the baking soda in hot water is a simple bakery technique that helps distribute the leavening evenly throughout the dough for consistent results.
Salt – Salt balances the sweetness and enhances the rich flavors of the butter and chocolate. Dissolving it with the baking soda helps eliminate concentrated pockets of salt in the finished cookies.
Chocolate chips – Semi-sweet chocolate chips provide the perfect balance of sweetness, but chopped chocolate or dark chocolate chunks are delicious alternatives if you prefer larger pools of melted chocolate.

Overhead view of brown butter sourdough chocolate chip cookies arranged on vintage blue and white floral plates surrounded by baby's breath flowers

Variations & Add-Ins

Finish with flaky sea salt – Sprinkle a pinch of flaky sea salt over the tops of the cookies just before baking. It balances the sweetness and gives the cookies a delicious sweet-and-salty finish.
Bake right away for thinner cookies – Scoop the dough and bake it immediately if you enjoy cookies with crisp edges and a slightly thinner center.
Chill for thicker bakery-style cookies – Refrigerate the scooped cookie dough for 10 to 15 minutes before baking if you prefer taller cookies with soft, chewy centers. The chilled dough spreads more slowly in the oven, creating a thicker cookie.
Freeze cookie dough for later – Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe container and bake straight from frozen whenever you’re craving fresh cookies, adding 1 to 2 extra minutes to the baking time.
Use chopped chocolate – Swap the chocolate chips for chopped chocolate if you love larger pockets of melted chocolate throughout each cookie. The uneven pieces create gooey chocolate ribbons in every bite.
Make them patriotic – Fold in red, white, and blue chocolate candies along with the chocolate chips for a festive holiday version. For all the details, see my Red, White & Blue Sourdough Chocolate Chip Cookies recipe.

Recipe Tips

Brown the butter carefully – Use a light-colored saucepan so you can see when the butter turns amber and smells nutty. Pour it into a heat-safe bowl right away, and don’t leave behind the browned bits because they hold the best flavor.

Cool the butter slightly – Let the brown butter cool for 5 to 8 minutes until warm, not hot. This prevents it from cooking the eggs when mixed together.

Use room-temperature eggs – They blend more easily with the butter and sugars, creating a smooth dough and evenly baked cookies.

Use cold sourdough discard – This recipe was tested with unfed sourdough discard straight from the refrigerator. Active starter also works but may give the cookies a slightly different texture.

Dissolve the baking soda and salt – Mixing them with hot water before adding them to the dough helps distribute both evenly for consistent flavor and texture.

Don’t overmix – Stir just until the flour disappears. Overmixing develops the gluten and can make the cookies less tender.

Bake for your favorite texture – Bake right away for thinner cookies with crisp edges, or chill the scooped dough for 10 to 15 minutes for thicker, chewier cookies.

Watch for visual cues – The cookies are ready when the edges are lightly golden and the centers still look slightly underbaked. They’ll continue to set as they cool.

Let them cool on the pan – Rest the cookies on the baking sheet for 5 to 10 minutes before moving them to a wire rack so they finish setting without falling apart.

Butter being whisked in a saucepan on the stovetop as it browns into a golden foamy brown butter for sourdough chocolate chip cookies

Sourdough discard being poured from a copper measuring cup into the browned butter and egg mixture for chocolate chip cookie dough

Instructions

Brown the butter – Place the butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and begins to brown. Once the butter develops a rich, nutty aroma and the milk solids turn golden brown, immediately pour it into a large heat-safe mixing bowl. Be sure to scrape in all of the browned bits. Let the butter cool for 5 to 8 minutes, until it’s warm but no longer hot.
Preheat the oven – Preheat your oven to 350°F. Line baking sheets with parchment paper.
Cream the butter and sugars – Add the granulated sugar and brown sugar to the cooled brown butter. Mix until the mixture becomes glossy and well combined.
Add the wet ingredients – Mix in the eggs and vanilla extract until smooth and slightly thickened. Stir in the sourdough discard until fully incorporated.
Prepare the bakery mixture – In a small bowl or measuring cup, dissolve the baking soda and salt in the hot water, stirring until completely dissolved.
Combine everything – Add the dissolved baking soda mixture to the wet ingredients and mix well. Add the all-purpose flour and mix just until combined. Do not overmix.
Fold in the chocolate chips – Using a rubber spatula, gently fold in the chocolate chips until they’re evenly distributed throughout the dough.
Scoop the cookies – Portion the dough onto the prepared baking sheets using a large cookie scoop, leaving about 2 inches between each cookie.
Bake or chill – For thinner cookies with crisp edges, bake immediately. For thicker bakery-style cookies, chill the scooped dough for 10 to 15 minutes before baking.
Bake – Bake for 10 to 12 minutes, beginning to check around the 10-minute mark. The cookies are done when the edges are set and lightly golden while the centers still appear slightly underbaked.
Cool – Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Hands sharing a warm brown butter sourdough chocolate chip cookie broken in half to reveal melted chocolate chips, with blue hydrangeas and cookies on a floral plate in the background

Gifting Ideas

Create a Dessert Basket – Pair the cookies with a bag of freshly roasted coffee, hot chocolate mix, or your favorite tea blend in a small basket. It’s a cozy gift that’s ready to enjoy the moment it’s opened.
Wrap in a Cellophane Bag – Stack a few cookies in a clear cellophane bag and tie it with baker’s twine or ribbon. Add a handwritten tag for an easy homemade gift that’s perfect for neighbors, teachers, or coworkers.
Gift in a Cookie Tin – Arrange the cooled cookies in a festive cookie tin, placing parchment paper between the layers to keep them fresh and prevent sticking during transport.

Freezing and Storage

Room Temperature – Store the completely cooled cookies in an airtight container for up to 5 days. They stay soft and chewy, making them perfect for enjoying throughout the week.
Freeze the Dough – Scoop the cookie dough onto a parchment-lined baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe container or bag and freeze for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
Freeze Baked Cookies – Let the cookies cool completely, then store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Make Ahead – Prepare the cookie dough up to 24 hours in advance and refrigerate it until you’re ready to bake. The extra resting time allows the flavors to deepen for an even richer, more flavorful cookie.

FAQ

Yes! This recipe was tested with sourdough discard, but active sourdough starter also works. Since active starter is more bubbly and aerated, you may notice a slightly different texture, but the cookies will still bake beautifully.

Not at all. Sourdough discard adds depth of flavor and helps create a wonderfully chewy texture, but it doesn’t make the cookies taste like sourdough bread. The rich brown butter, vanilla, brown sugar, and chocolate are the flavors you’ll notice most.

Browning the butter cooks off some of its water while toasting the milk solids, creating a rich, nutty flavor that adds incredible depth to these cookies. Don’t skip scraping those browned bits into the mixing bowl because that’s where much of the flavor comes from.

This simple bakery technique helps distribute the baking soda and salt evenly throughout the dough. Instead of having concentrated pockets of leavening or salt, every cookie bakes with a consistent texture, rise, and flavor.

Absolutely! Scoop the dough into cookie portions and freeze them on a parchment-lined baking sheet until firm. Transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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