Go Back
–+ servings
Baked sourdough brown butter chocolate chip cookies on a wire cooling rack. There are also more cookies on a piece of parchment paper which is on a wooden table. There is a small bowl of flaky sea salt next to the cookies.

Brown Butter Sourdough Chocolate Chip Cookies

These sourdough chocolate cookies with brown butter have so much more flavor than regular cookies. The brown butter combined with sourdough discard creates a unique flavor profile your friends will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 wooden spoon or rubber spatula
  • Measuring cups and spoons
  • 1 baking sheet
  • Parchment Paper

Ingredients
  

  • 16 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 egg + 1 egg yolk
  • ½ cup sourdough discard (100% hydration)
  • 2½ cups all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups semi-sweet or dark chocolate chips

Instructions
 

  • Preheat oven to 375℉.
  • In medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  • Melt 12 tablespoons (reserving 4 tablespoons) of butter in a medium saucepan over medium heat, stirring constantly.
  • Increase the heat to medium-high and continue to stir until the butter becomes a light golden brown color and develops a nutty aroma.
  • Remove from heat and add the remaining 4 tablespoons butter. Continue to stir until the remaining butter has melted.
  • Add the brown sugar and granulated sugar. Stir until well incorporated.
  • Add vanilla, eggs and sourdough discard. Stir until smooth.
  • Slowly add the flour mixture and mix until completely combined and starting to pull away from sides of bowl.
  • Stir in the chocolate chips.
  • Scoop 1½ in sized cookie dough balls onto a baking sheet lined with parchment paper, spacing at least 2½ inches apart. Store the remaining cookie dough in the fridge, covered in plastic wrap, to chill in between batches.
  • Bake for 12-15 minutes. The cookies should appear slightly golden and puffy when done.
  • Allow to cool 5 minutes in pan before transferring to a wire rack to cool completely.
Keyword Cookies, Sourdough, Sourdough Discard
Tried this recipe?Let us know how it was!