Browned Butter Sourdough Discard Chocolate Chip Cookies
These easy browned butter sourdough discard chocolate chip cookies feature a chewy center and subtle sourdough tang. The browned butter lends a rich, caramel flavor. Combined with chocolate chips, these are the best brown butter cookies you can find!
Jamie’s Recipe Summary! – Browned Butter Sourdough Chocolate Chip Cookies
- Taste: Nutty caramel flavor from the browned butter combined with sourdough tang and classic dark chocolate.
- Texture: Chewy, moist, and thick.
- Total Time: 1 hour and 30 minutes
- Skill level: From beginner to seasoned cook.
- Tools needed: Large bowl, baking sheet, parchment paper
- Why is this the best recipe? 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 thick, soft and chewy!
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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!
If you are an avid cookie baker, check out my collection of sourdough discard cookie recipes.
For more amazing sourdough discard cookies, try these double chocolate sourdough cookies, snickerdoodle sourdough cookies, or brownies!
Ingredient Notes
Find the full ingredient list and amounts in the recipe card.
- Sourdough discard: I have used both older discard from the fridge for this recipe and day-old discard. Fresh discard gives slightly puffier cookies while older discard lends itself to flatter, chewier cookies.
- Browned butter: Browning the butter is easy to do and gives a nutty, caramel like flavor to these cookies.
- Chocolate chips: I like to use a mix of mini chocolate chips and regular sized chocolate chips for extra texture.
- Vanilla: Use real vanilla extract for this recipe – I use a generous amount, feel free to reduce it to your tastes.
Jamie’s Recipe Tips
- I highly recommend using a kitchen scale to accurately measure the flour for this recipe.
- Keep a close eye on the butter as you brown it: stir continuously and 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 and the edges are lightly brown. If you prefer cripier cookies bake for an additional 2-3 minutes.
- 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, as well as the butter turning a rich auburn color, will indicate that the butter has browned.
- For perfectly shaped cookies, use the open side of a glass and set it over the cookie, then swirl the glass around. This will give the cookie a “rounded” shape.
- Make sure to chill the dough for at least one hour. This extra step prevents the cookies from spreading too much, enhances the flavor, and adds extra chewiness.
- You can long-ferment these cookies by leaving the dough in the fridge for 24-48 hours.
- Sprinkle the tops of the cookies with flaky sea salt, if desired, and transfer them to a wire cooling rack.
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 underbaked. As the cookies cool, they will firm up, but the cookie will remain extra soft and gooey.
How To Make Brown Butter Sourdough Chocolate Chip Cookies
Step 1: Melt the 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 6-10 minutes.
Pour the browned butter into a large glass bowl and let it cool for 20-30 minutes, or until the butter reaches 90-93 degrees F.
Step 2: Combine flour, baking soda and salt in a medium bowl and whisk well.
Step 3: Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It will look thick like thick wet sand.
Step 4: Add the egg, sourdough discard, and vanilla and mix well with a spatula. Do not beat vigorously or the butterfat may firm up.
Step 5: Add flour mixture and mix it in until just combined. Add the chocolate chips before all of the flour is incorporated and continue mixing until distributed. Cover the bowl and refrigerate the dough for at least 1 hour.
Step 6: Preheat the oven to 375 degrees F. Scoop the dough into balls about 54 grams each, roll each into a ball and place 3 inches apart on the baking sheet. Bake for 11-13 minutes or until the cookies are a light golden brown on the edges. Tap the cookie sheet on the counter a few times after baking for flatter cookies.
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Storage
Store in an airtight container and enjoy for 4-5 days (if they last that long!).
To freeze, 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.
Sourdough Discard Brown Butter Cookie 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 slight sourdough tang and increasing chewiness. Fermenting the cookies in the fridge will enhance the flavor and break down the gluten in the flour.
Browned butter changes the moisture content and texture of cookies, and it gives them a rich, buttery nutty flavor.
Yes, cookie dough made with browned butter needs to be refrigerated to stabilize the fats and reduce spreading. Chill for at least one hour, preferably two, before baking.
More Sourdough Dessert Recipes
If you are craving more mouth watering sourdough desserts, try this sourdough chocolate cake recipe, sourdough chocolate focaccia, and sourdough chocolate chip brownies.
If you tried this brown butter sourdough chocolate chip cookie or any other recipe on my blog please leave a star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Browned Butter Sourdough Chocolate Chip Cookies
Equipment
- 1 Large Bowl
- 1 medium size bowl
- 1 Spatula or handheld mixer
- 1 baking sheets
Ingredients
- 10 tbsp salted butter 140 grams
- 1 1/2 cups all purpose flour 215 grams
- 3/4 tsp baking soda
- 1/4 tsp salt add 1/2 tsp more salt if using unsalted butter
- 1/2 cup sourdough discard 100 grams
- 1 egg room temperature
- 2/3 cup packed light brown sugar 145 grams
- 1/3 cup sugar 60 grams
- 2 tsp vanilla
- 1 cup chocolate chips see notes
Instructions
- Melt the 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 6-10 minutes.Pour the browned butter into a large glass bowl and let it cool for 20-30 minutes, or until the butter reaches 90-93 degrees F.10 tbsp salted butter
- Whisk together the flour, baking soda, and salt until well combined.1 1/2 cups all purpose flour, 3/4 tsp baking soda, 1/4 tsp salt
- Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It will look thick like thick wet sand. Add the egg, sourdough discard, and vanilla and mix well with a spatula. Do not beat vigorously or the butterfat may firm up.1/2 cup sourdough discard, 1 egg, 2/3 cup packed light brown sugar, 1/3 cup sugar, 2 tsp vanilla, 1 cup chocolate chips
- Add flour mixture and mix it in until just combined. Add the chocolate chips before all of the flour is incorporated and continue mixing until distributed. Cover the bowl and refrigerate the dough for at least 1 hour.
- Preheat the oven to 375 degrees F. Divide the dough into 14 equal portions weighing about 54 grams each (about 2.5 tbsp of dough each). Place 3 inches apart on a parchment lined baking sheet. For soft cookies, bake for 10-11 minutes or until the edges are lightly golden brown. For crispier cookies bake a minute or two longer. When the cookies are done baking, rap the baking sheet on the counter a few times to flatten the cookies. Wait two minutes then transfer the cookies to a baking rack to cool.
Notes
- I highly recommend using a kitchen scale, especially to measure the flour. Too much flour will change the texture of the cookies.
- I like to use a combination of mini chocolate chips and regular sized chocolate chips.
- To extend the fermentation time, cover the dough with plastic wrap and put it in the fridge to chill for up to 48 hours.
- When the butter is browned it will have a rich, nutty aroma and a golden-brown color.
Thanks to you and your Aunt, the cookies turned out perfect, Jamie! I really appreciate the altitude baking tips. I decreased the baking soda to 1/2 tsp and the batter was plenty moist before they stayed in the refrigerator for 2+ hours. I did decrease the bake time by about 90 seconds and the cookies are moist on the inside with a little crisp on the outside. Perfect. Thank you again! Mary
These sourdough browned butter cookies are one of my family’s favorite desserts. My daughter has declared them the best cookies ever- and I hope you love them too!
Hi Jamie – do you have any adjustments you’d suggest for baking this recipe in high altitude? I’m currently in Denver visiting family (with my starter) and would love to try this recipe!
Thanks so much, Mary
Hi Mary! I talked to my aunt who lives near Denver… she said she may reduce the baking time a bit (keep an eye on them for sure), and slightly less baking soda (about 25 %). Also, the dough shouldn’t feel dry and if it does I would add 1 tbsp of milk to it. 🙂 I hope this helps, let me know if you try it!