Brown Butter Sourdough Chocolate Chip Cookies

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Brown Butter Sourdough Chocolate Chip Cookies

Brown Butter Sourdough Chocolate Chip Cookies combine nutty browned butter and sourdough discard for rich, bakery-style cookies with crisp edges and chewy centers.

Prep Time20

Cook Time10

Total Time30

Course: Desserts

Cuisine: American

Servings: cookies

Calories: 141kcal

Author: Emily Rider

Equipment

Medium saucepan
Large mixing bowl
Small bowl or measuring cup
Whisk
hand Mixer or Stand Mixer
Rubber Spatula
Measuring Cups and Spoons
2-inch cookie scoop
Baking sheets
Parchment Paper
Cooling rack

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

Instructions

Brown the butter – Place the salted butter in a medium saucepan over medium heat. Stir occasionally as the butter melts, foams, and begins to brown. Watch carefully for a deep amber color and a rich, nutty aroma. Once browned, immediately pour the butter, including all the browned bits, into a large mixing bowl to stop the cooking. Let cool for 5–8 minutes until no longer hot but still fluid.
Preheat the oven – Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
Mix the butter and sugars – Add the granulated sugar and brown sugar to the cooled brown butter. Mix until fully incorporated. The mixture will look glossy and slightly grainy, which is exactly what you want.
Add the eggs and vanilla – Mix in the eggs and vanilla extract until the mixture becomes smooth and slightly thickened.
Dissolve the baking soda – In a small bowl, whisk together the baking soda, hot water, and salt until dissolved. Stir the mixture into the wet ingredients to evenly distribute the leavening and salt throughout the dough.
Mix in the flour and sourdough discard – Add the all-purpose flour and sourdough discard to the bowl. Mix just until combined. The dough will be thick. Avoid overmixing.
Fold in the chocolate chips – Gently fold the chocolate chips into the dough with a rubber spatula or hand mixer until evenly distributed. Stop mixing as soon as the chocolate is incorporated.
Scoop and chill if desired – Scoop the dough using a 2-inch cookie scoop onto the prepared baking sheets. For thicker cookies with soft, doughy centers, refrigerate the scooped dough for 30 minutes before baking. For thinner cookies with crispier edges, bake immediately.
Bake the cookies – Bake for 10–15 minutes, until the edges are set and lightly golden while the centers still appear slightly underdone and soft.
Cool before serving – Allow the cookies to rest on the baking sheet for 5–10 minutes before transferring them to a wire rack. They finish setting as they cool, and the rich brown butter flavor deepens even more. Enjoy warm or completely cooled.

Notes

Storage – Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy.

Freezing – Freeze baked cookies or unbaked cookie dough balls in a freezer-safe container for up to 3 months. Bake dough straight from frozen, adding 1–2 minutes to the baking time.

Sourdough Tip – Both recently fed discard and unfed sourdough discard work well in this recipe. The discard adds subtle flavor without making the cookies taste sour.

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