Browned Butter Sourdough Chocolate Chip Cookies
Last Updated on July 7, 2025 by Jamie Saechao
These browned butter sourdough chocolate chip cookies feature a chewy center, subtle sourdough tang, and a hint of delicious caramel flavor. If you are looking for loads of flavor, these are the best sourdough cookies!
I took my famous sourdough chocolate chip cookie recipe and converted it to a caramelized brown butter version. The results are decadent, chewy cookies with a deep flavor and perfect texture!
There are a few modifications to the original recipe: I added a bit more vanilla, decreased the flour slightly, and added a hint of more salt to accent out the delicious browned butter flavor.
These cookies are slightly thick (but not cakey), chewy, and full of delicious chocolate chunks. They receive rave reviews from friends and neighbors – I can’t wait to hear what you think!
Why this recipe works:Â Browning the butter adds a rich, caramelized flavor to the cookies. Sourdough discard adds a rich depth and tang. Baking the cookies for *just* the right amount of time makes them soft and chewy.
For more amazing sourdough discard cookies, try these double chocolate sourdough cookies, snickerdoodle sourdough cookies, or brownies!
Ingredients
- Eggs (room temperature for best results)
- ​Unsalted butter
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Sourdough discard: I used flat, runny discard from the fridge, about one week old, for this recipe.
- Brown sugar
- White sugar
- Pure vanilla extract
- Chocolate Chips: For added texture, I like to use one cup of regular-size chocolate chips and a mix of miniature chocolate chips.
Learn all about sourdough discard here.
Recipe Tips
- If you like extra salty cookies, use salted butter
- Keep a close eye on the butter as you brown it- don’t leave the stove!
- For a soft, chewy texture, don’t overbake. Pull the cookies out of the oven when they are still soft in the center.
Notes on browning the butter: Making brown butter can be a little intimidating the first time. Keep a close on the butter, and use a whisk to stir it once it starts bubbling. The lovely caramel smell will indicated that the butter is starting to brown!
How To Make Brown Butter Sourdough Chocolate Chip Cookies
​Step 1: Melt the two sticks of butter in a medium saucepan over medium heat. Allow the butter to come to a boil, stirring constantly. The butter will bubble up and turn a deep amber color when it caramelizes. Tiny, golden specks will form and the butter will release a delicious, nutty aroma. This process takes 8-10 minutes.
Pour the browned butter into a glass bowl and let it cool for 20-30 minutes.
Step 2: In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.
Step 3: In a large bowl, cream the browned butter, eggs, vanilla extract, brown sugar, and white sugar. You can use a spatula or a handheld mixer for this step.
Add half of the dry ingredients to the wet ingredients and mix until incorporated. Add the second half of the flour mixture and the sourdough discard and mix.
Finally, add in the chocolate chips and stir with a wooden spoon or spatula until combined.
Step 4: Chill the dough
​Using a cookie scoop, scoop the dough onto parchment-lined plates or paper plates. Set the dough in the fridge to chill for at least 20 minutes. See details below for a longer fermentation time.
This extra step prevents the cookies from spreading too much, enhances the flavor, and adds extra chewiness.Â
Step 5: Preheat the oven to 350°F. Line your cookie sheet with parchment paper and add the chilled cookie dough balls, spacing them about 1.5 inches apart. Bake for 10-12 minutes or until the cookies reach the texture you prefer (tips below).
Sprinkle the tops of the cookies with flaky sea salt, if desired, and transfer them to a wire cooling rack.
See below for tips on baking times.
Tips On Baking Times
For cookies with crispy edges, leave them in the oven until the center is fully cooked and the edges are lightly browned.
For soft, chewy cookies, remove them from the oven when they are still soft in the center and slightly undercooked (about 10 minutes). As the cookies cool, they will firm up, but the cookie will remain extra soft and gooey.
Long Ferment
Since these cookies contain sourdough, you can ferment them for a more extended period for extra flavor and digestibility. To do so, cover the dough and place it in the fridge for up to 24-48 hours.
Variations
- Substitute dark chocolate chips, M&M’s, or white chocolate chips for a different cookie experience!
- If you’re a nut lover, feel free to add chopped walnuts or pecans.
- For extra-large cookies, use an ice cream scoop to scoop out your dough. You’ll need to extend the bake time a few extra minutes.
Storage
Store in an airtight container and enjoy for 4-5 days (if they last that long!).
Place in a freezer-safe, airtight container and freeze for 3-4 months. For longer freezer storage, wrap each cookie individually in parchment paper, then place it in a freezer-safe bag.
Faq’s
Cookies made with brown butter are softer and will have a richer, more complex flavor than cookies made with traditional butter.
Sourdough discard provides flavor for cookies: giving them a sight sourdough tang. Fermenting the cookies in the fridge will enhance the flavor and break down the gluten in the flour.
Browned Butter Sourdough Chocolate Chip Cookies
Equipment
- 1 Large Bowl
- 1 medium size bowl
- 1 Spatula or handheld mixer
- 1 baking sheets
Ingredients
- 1 cup butter unsalted
- 2 3/4 cup flour 390 grams
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup discard
- 2 eggs large
- 3/4 cup brown sugar lightly packed
- 3/4 cup sugar
- 1.5 tsp vanilla
- 2 cups chocolate chips
Instructions
- Add the butter to a medium saucepan over medium heat. Stir continuously until the butter foams up and turns into a deep amber color. Pour into a glass bowl and let cool 20 minutes.1 cup butter
- Whisk the flour, salt, baking soda and baking powder.2 3/4 cup flour, 1 tsp baking soda, 1 tsp salt, 1/2 tsp baking powder
- In a large bowl, combine the brown butter, eggs, white sugar, brown sugar, and vanilla extract. Add half of the flour, mix well.Add the remaining flour AND the sourdough discard. Mix with a spatula or hand held mixer until combined. Add chocolate chips, stir to combine.1/2 cup discard, 2 eggs, 3/4 cup brown sugar, 3/4 cup sugar, 1.5 tsp vanilla, 2 cups chocolate chips
- Using a 1.5 inch cookie scoop, scoop the dough into cookie balls onto a baking sheet lined with parchment paper or paper plate. Chill in the refrigerator for at least 20 minutes. (see notes for longer fermentation)
- Preheat oven to 350 degrees F. Place the cookie balls onto baking sheets lined with parchment paper. Bake for 10-11 minutes.
- For soft, chewy cookies, remove when the center of the cookies are not fully baked, around 10-11 minutes. Transfer cookies to a cooling rack.
Notes
- To extend the fermentation time, cover the dough with plastic wrap and put it in the fridge to chill for up to 48 hours.Â
- When the butter is browned it will have a rich, nutty aroma and a golden-brown color.Â
- For crisp cookies, bake for a full 12 minutes. For soft, chewy cookies, remove when the centers are still soft (around 10 minutes).Â
Nutrition
​The melted butter in this recipe takes these chewy sourdough chocolate chip cookies to new heights of flavor and texture.
I hope you enjoyed these rich, decadent chocolate chip cookies as much as my family- they disappeared quickly, and I’m confident your family will love them, too!
