Brown Butter Sourdough Chocolate Chip Cookies Recipe
What happens when nutty brown butter meets tangy sourdough and gooey chocolate chips? Magic. These brown butter sourdough chocolate chip cookies are not just cookies; they’re an experience. Perfectly crispy on the outside, irresistibly soft on the inside, and packed with a depth of flavor that basic cookie recipes can’t deliver. Whether you’re a seasoned baker or someone looking to spruce up your dessert game, this recipe might just become your go-to favorite.
Why These Cookies are a Must-Bake
Combining sourdough discard with the richness of brown butter and the sweetness of chocolate chips elevates classic chocolate chip cookies into something unforgettable. The sourdough adds a subtle tang and complexity, while brown butter deepens the flavor with nutty, caramel-like notes. This recipe is perfect for anyone looking to use up sourdough discard and create a cookie that tastes bakery-quality.
Here’s what you’ll learn in this blog:
- The benefits of using sourdough discard in cookies.
- A step-by-step guide to browning butter perfectly.
- Expert tips to bake the best chocolate chip cookies every single time.
What You’ll Need to Get Started
Before you head to the kitchen, make sure you’re fully stocked with the following ingredients and tools.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sourdough discard (unfed, straight from the fridge)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips or chunks
Why Sourdough Discard?
Sourdough discard not only reduces waste but also adds a tangy depth to the cookies. It gives an extra boost to the cookie’s flavor profile without being overpowering.
Tools You’ll Need:
- Mixing bowls
- Whisk and rubber spatula
- Saucepan (for browning the butter)
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper
How To Make Brown Butter Sourdough Chocolate Chip Cookies
1. Brown the Butter
Brown butter is the secret to these cookies’ nutty, caramel undertone.
- Melt the butter in a medium saucepan over medium heat.
- Continue to heat it, stirring occasionally, until it turns golden brown and starts to smell nutty. Watch closely, as it can burn quickly.
- Remove the butter from the heat and transfer it to a heat-safe bowl. Allow it to cool slightly before using.
Pro Tip: You’ll see little brown bits at the bottom of the pan — that’s where all the flavor is. Don’t skip those!
2. Mix the Wet Ingredients
- Combine the browned butter, brown sugar, and granulated sugar in a mixing bowl.
- Beat them together until the mixture is creamy and smooth.
- Add the eggs, sourdough discard, and vanilla extract. Mix until fully incorporated.
3. Add the Dry Ingredients
- Sift together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense cookies.
4. Fold in the Chocolate
- Gently fold in the chocolate chips or chunks with a spatula. Save a handful to press onto the cookies before baking for a pretty finish.
5. Chill the Dough
- Cover the dough and chill it in the refrigerator for at least 1 hour (or up to 24 hours). Chilling enhances flavor development and helps prevent spreading during baking.
6. Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes or until the edges are golden brown but the centers are still slightly soft.
Pro Tip: For bakery-style cookies, tap the baking sheet gently on the counter right after removing it from the oven to create ripples and a chewy texture.
7. Cool and Enjoy
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Serve warm for maximum gooey chocolate goodness or store in an airtight container for up to a week.
Tips for Perfect Cookies Every Time
- Brown Butter Variation
You can prep the brown butter a day in advance and chill it in the fridge until ready to use. Remember to bring it to room temperature before mixing.
- Make-Ahead Dough
You can freeze the dough for up to 3 months. Simply scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer-safe bag.
- Choose the Right Chocolate
Opt for high-quality chocolate chunks over chips for a luxurious feel. Mix and match dark chocolate, milk chocolate, and even white chocolate for a fun variation.
Why You’ll Fall in Love with These Cookies
What sets these cookies apart is their perfectly balanced flavor. The nutty, caramel-like notes of brown butter complement the slight tang of sourdough discard. Combine that with melty chocolate, and you’re left with a cookie that feels both nostalgic and elevated.
Baking these cookies is more than a recipe; it’s a ritual that guarantees a warm, indulgent treat at the end.
Final Thoughts
There you have it, the perfect recipe for brown butter sourdough chocolate chip cookies that hit all the right notes. Whether you’re treating yourself or impressing guests, these cookies are sure to be a hit.
Are you ready to bake? Dust off your apron, grab some sourdough discard, and whip up a batch today. Don’t forget to share your creations with us on social media using #BrownButterSourdoughCookies!