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These brown butter sourdough chocolate chip cookies are my favorite way to use up discard. They’re soft and chewy with crispy edges.
These soft, doughy cookies are made with browned butter for caramel notes and a sprinkle of finishing salt for a grown-up version of a nostalgic treat. I love this recipe because it comes together in one bowl and is super easy.
If you’re looking for more classic sourdough cookie recipes, try these: sourdough chocolate cookies, sourdough funfetti cookies, sourdough peanut butter cookies, and sourdough oatmeal chocolate chip cookies.
For sourdough Christmas cookies, try these: sourdough gingerbread cookies, sourdough thumbprint cookies, and sourdough cut-out cookies.
Why You’ll Love This Recipe
This classic chocolate chip cookie turned sourdough will blow your mind.
- The texture: These sourdough cookies are soft and chewy with crispy edges that just make your mouth happy.
- Browned butter: Although it isn’t completely necessary to brown the butter, it adds a nutty, toffee flavor that elevates this kid’s classic to a grown-up craving.
- One bowl recipe: Everything comes together in one bowl!
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Unsalted butter: Using unsalted butter will let you control the amount of salt in you recipes so they come out the same every time.
- Granulated sugar and dark brown sugar: The combination of both sugars gives you a more complex flavor profile because brown sugar has molasses added to it.
- Sourdough discard: Use sourdough starter discard that has been fed in the last week or so. You don’t want it to be too thin and runny. You can also use active sourdough starter if you prefer.
- Large eggs: Room temperature eggs will incorporate much more easily into the batter.
- Flour: I recommend all-purpose unbleached flour for these cookies.
- Vanilla extract: Vanilla will help bring out the flavor of the chocolate.
- Baking soda: This reacts with the acid in the brown sugar to provide a slight lift for a soft and chewy cookie.
- Sea salt: Just a little salt will enhance the flavors in this cookie.
- Semi-sweet chocolate chips: Milk chocolate or dark chocolate chips will also work. You can also add chocolate chunks.
- Flaky sea salt: This is optional, but the added salt really takes these cookies over the top and makes them extra special by bringing out all the chocolate flavors.
Supplies
- Cookie sheet
- Parchment paper (you could also use a silicon baking mat or lightly grease the pan with butter)
- Sifter (Sifting your dry ingredients ensures everything incorporates evenly. If you don’t have a sifter, you can just put the dry ingredients into a separate bowl and whisk them together before adding them to the wet ingredients.)
- 1 1/2 Tablespoon cookie scoop (optional) or use a 2 Tablespoon scoop for larger cookies
How to Make Brown Butter Sourdough Chocolate Chip Cookies
Here’s how to make these browned butter sourdough chocolate chip cookies:
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a light-colored skillet or small saucepan over medium-low heat, add the butter and melt it for 8-10 minutes, until it smells like toffee and you can see little brown bits at the bottom of the pan (Photo 1). Once you start to smell it, take the butter off the heat to cool.
Step 3: Once the butter is cooled but still liquid, add it to a large mixing bowl along with the granulated sugar and dark brown sugar (Photos 2 and 3).
Step 4: Add the sourdough discard, egg yolks, and vanilla (Photo 4). Whisk together until well combined (Photo 5).
Step 5: Sift in the flour, baking soda, and salt until a thick dough forms (Photo 6).
Step 6: Use a rubber spatula to fold in the chocolate chips (Photo 7).
Step 7: Use a 1 ½ tablespoon cookie scoop to scoop mounds of dough onto your prepared baking sheet (Photo 8).
Step 8: Bake for 9-11 minutes until the cookies are set, and the edges are light golden brown.
Step 9: Immediately after they come out of the oven, use the bottom of a measuring cup to press them down and flatten them slightly.
Recipe Tip
Optional: for perfectly round cookies, use a biscuit cutter or drinking glass to swirl the cookies around while they’re still hot. This will scoot the edges into perfect circles.
How to Store
If you have leftover brown butter sourdough chocolate chip cookies, you can store them at room temperature for up to 5 days.
How to Freeze
You can freeze the cookie dough or already baked cookies. If you freeze the dough, scoop the cookie dough onto a parchment lined baking tray and freeze for 2-3 hours (or overnight) until solid.
Transfer the cookie dough balls into a labeled and dated freezer bag, and they’ll stay fresh for 3-4 months. If you’ve already made the cookies and want to freeze them, you can pop them into a freezer bag and freeze them for up to 4 months.
Serving Ideas
These sourdough chocolate chip cookies are absolutely irresistible and great on their own, but here are a couple of ways you can serve them to enhance their flavor even more.
- Cold milk. I can’t think of anything more nostalgic than a chocolate chip cookie with a glass of ice-cold milk.
- Coffee or tea: For something warm, try a steaming mug of fresh coffee or a black tea like Earl Grey.
- Ice cream: Take a big scoop of ice cream and sandwich it between these two cookies for a cold, sweet treat. Or serve with homemade vanilla ice cream.
- Pop these cookies onto a charcuterie board. Chocolate goes great with dried fruits, nuts, and aged cheeses.
Tips
- Use a sourdough starter that has been recently fed to reduce sour flavor. If your starter has been hanging out in the back of your fridge for months, take it out and give it a feed.
- Use a cookie scoop so the cookies are all the same size.
- When browning your butter, keep the heat at medium-low and use a light colored pan. The light colored pan helps you see the butter solids starting to brown, so you don’t risk them burning.
- Use a rubber spatula to scrape all the brown bits into your bowl. That’s big flavor, and you don’t want to miss a single drop.
- Bake the cookies just until they’re set but still a little soft in the center.
- Measure your flour correctly by fluffing the flour a bit and then spooning it into the measuring cup. Use the handle of the spoon to scrape the excess back into the container so you have a completely level top. Or, use a kitchen scale to measure your flour. You’ll need 210g of all-purpose flour.
Recipe Variations
Use this recipe for a base recipe and adapt it with other mixins to make it your own. Here are some of my favorite mixings that show up in my cookies all year round.
- Sprinkles: They just add so much fun.
- Pretzels: Adding pretzels adds texture and a salty note that enhances the cookie’s sweetness.
- Candy-coated chocolates: These make me feel like a kid again.
- Chocolate chunks: Use chopped chocolate in place of chips.
- Dried fruit: Cherries, apricots, or dried cranberries go great with chocolate.
- Chili powder: Add a Mexican flair and a smoky flavor with just a bit of chili powder.
- Make them big: These cookies are about 2 bites, but if you want a big bakery-style cookie, use a 3 Tablespoon cookie scoop and bake them for 12-14 minutes.
Recipe FAQs
For this particular recipe, I do recommend browning the butter.
Yes, just reduce the salt in the recipe by 1/4 teaspoon.
Yes, you can let these cookies long ferment for up to 2 days in the fridge, but make sure they’re covered so the dough doesn’t dry out.
More Sourdough Dessert Recipes
- Sourdough Brownies
- Sourdough Coffee Cake
- Sourdough Lemon Bars
- Sourdough Carrot Cake Bars
- Sourdough Carrot Cake
If you make these brown butter sourdough chocolate chip cookies and enjoy them, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Brown Butter Sourdough Chocolate Chip Cookies
Equipment
- Sifter optional
- 1.5 Tablespoon Cookie Scoop optional
Ingredients
- ½ cup unsalted butter, 1 stick, 113 grams
- ⅓ cup granulated sugar, about 65-70 grams
- ⅔ cup dark brown sugar, packed, 135 grams
- ¼ cup sourdough discard, about 60 grams
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract, 10 grams
- 1 ¾ cups all-purpose flour, scooped and leveled, about 210 grams
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips, 170 grams
- Flaky sea salt, optional
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a light-colored skillet or small saucepan over medium-low heat, add the butter and melt it for 8-10 minutes, until it smells like toffee and you can see little brown bits at the bottom of the pan. Once you start to smell it, take the butter off the heat to cool.
- Once the butter is cooled but still liquid, add it to a large mixing bowl along with the granulated sugar and dark brown sugar.
- Add the sourdough discard, egg yolks, and vanilla. Whisk together until well combined.
- Sift in the flour, baking soda, and salt, stirring with a wooden spoon or rubber spatula until a thick dough forms (if you don't have a sifter, whisk dry ingredients together in a separate bowl). Use a rubber spatula to fold in the chocolate chips.
- Use a 1 ½ tablespoon cookie scoop to scoop mounds of dough onto your prepared baking sheet.
- Bake for 9-11 minutes until the cookies are set, and the edges are light golden brown. For gooey cookies, don't over-bake.
- Immediately after they come out of the oven, use the bottom of a measuring cup to press them down and flatten them slightly. Sprinkle with flaky sea salt if using.
- Optional: for perfectly round cookies, use a biscuit cutter or drinking glass to swirl the cookies around while they’re still hot. This will scoot the edges into perfect circles.
- Allow to cool on cookie sheet for 5 minutes, before removing to a wire rack to cool completely.
Notes
- Use a sourdough starter that has been recently fed for a less sour flavor.
- Use a cookie scoop so the cookies are all the same size.
- When browning your butter, keep the heat at medium-low and use a light colored pan, if possible. The light colored pan helps you see the butter solids starting to brown, so you don’t risk them burning.
- Bake the cookies just until they’re set but still a little soft in the center. Do not over-bake!
- Measure your flour correctly by fluffing the flour a bit and then spooning it into the measuring cup. Use the handle of the spoon to scrape the excess back into the container so you have a completely level top. Or, use a kitchen scale to measure your flour. You’ll need 210g of all-purpose flour.
- You can let these cookies long ferment for up to 2 days in the fridge, but make sure they’re covered so the dough doesn’t dry out.
- Make them bigger: These cookies are smaller, but if you want a big bakery-style cookie, use a 2 or 3 Tablespoon cookie scoop and bake them for 12-14 minutes.
- Sifting your dry ingredients ensures everything incorporates evenly. If you don’t have a sifter, you can just put the dry ingredients into a separate bowl and whisk them together before adding them to the wet ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
