Introduction

Brown Butter Sourdough Chocolate Chip Cookies bring a rich, nutty flavor paired with a subtle tang from sourdough discard. These cookies are indulgently soft with gooey centers and a perfect balance of semi-sweet and milk chocolate. They’re a fresh twist on a beloved classic that’s perfect for any occasion.

A close-up view of a thick, creamy cookie dough mixture in a white bowl with small dark chocolate chunks evenly spread throughout. The dough is light brown with a slightly rough texture, swirled smoothly around a wooden spoon with a worn handle resting inside the bowl. Some dough sticks along the bowl's edges, showing its dense and sticky consistency. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

227 grams salted butter (1 cup)
224 grams dark brown sugar (1 packed cup)
100 grams granulated sugar (1/2 cup)
1 egg (about 50 grams)
1 egg yolk (about 15 grams)
125 grams sourdough discard (1/2 cup)
15 grams vanilla extract (1 tablespoon)
270 grams all-purpose flour (2 1/4 cups)
1 teaspoon baking soda (about 8 grams)
3/4 teaspoon salt (about 6 grams)
113 grams semi-sweet chocolate bar (chopped, 4 oz or 3/4 cup)
113 grams milk chocolate bar (chopped, 4 oz or 3/4 cup)
Flakey sea salt (for finishing, optional)

Instructions

Step 1: Melt the salted butter in a small saucepan over medium heat. Stir frequently and cook for 7-10 minutes until it bubbles, foams, and turns a golden brown with browned bits on the bottom. Remove from heat and transfer to a bowl, capturing all browned bits. Cool in the freezer for 10-15 minutes until just cool to the touch.
Step 2: In a large bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until fluffy and lighter in color, about one minute. Add the egg, egg yolk, sourdough discard, and vanilla extract, then whisk again until well combined.
Step 3: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Add the dry ingredients and chopped semi-sweet and milk chocolate to the wet mixture. Fold gently with a rubber spatula until just combined. Avoid overmixing.
Step 4: Cover the dough and refrigerate it overnight or at least one hour. Alternatively, scoop the dough into 3-tablespoon balls, cover, and refrigerate. Chilling is important to hydrate the flour, solidify the butter, and prevent spreading.
Step 5: When ready to bake, allow the dough to warm slightly for about 15 minutes while preheating the oven to 350°F. Line baking sheets with parchment paper.
Step 6: Scoop 3 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2-3 inches apart. Optionally, add extra chopped chocolate on top of each cookie.
Step 7: Bake for 10-11 minutes until edges are lightly golden and centers appear gooey and pale. Remove from the oven, immediately sprinkle with flakey sea salt if using, and let rest 2-3 minutes before transferring to a cooling rack.

Tips & Variations

Use a mixture of chocolate types for more complex flavor and texture.
Chilling the dough is essential to avoid excessive spreading and to deepen the cookie’s flavors.
Try adding chopped nuts or a pinch of cinnamon for a unique twist.
If you don’t have sourdough discard, substitute with an equal amount of buttermilk or yogurt for a slight tang.

Storage

Store cookies in an airtight container at room temperature for up to 4 days to maintain softness. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds or in a warm oven for a few minutes to restore their gooey centers.

How to Serve

The image shows several golden brown cookies arranged closely together on a white marbled surface. Each cookie has a rough round shape with melted dark brown chocolate chunks unevenly spread on the top layer, giving a glossy texture. There is a light sprinkling of white flaky salt scattered over the cookies, enhancing the contrast with the chocolate. On the left side, there is a white scalloped dish filled with more of the white flaky salt, and in the bottom right corner, part of a clear glass of milk is visible. The overall look is warm and inviting, highlighting the soft and gooey texture of the freshly baked cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is sourdough discard and can I use this recipe without it?

Sourdough discard is the portion of fermented starter you remove during feeding. It adds flavor and moisture but is not active for leavening in this recipe. You can substitute with buttermilk or yogurt if you don’t have discard, though it slightly changes the flavor.

Why is browning the butter important?

Browning butter develops rich, nutty flavors and adds depth to the cookies that regular melted butter can’t match. It also contributes to a chewy texture and caramelized notes that enhance the overall taste.