If you’re looking for cookies that are deeply flavorful and downright addictive, I’ve got just the thing for you—my Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. These aren’t your ordinary chocolate chip cookies; the nutty richness from the brown butter combined with the unique tang from sourdough discard creates a cookie you won’t forget. Plus, I love how this recipe gives a delicious purpose to sourdough discard, so you’re rescuing that extra starter and transforming it into something spectacular!
Why You’ll Love This Recipe
- Unique Flavor Boost: Brown butter adds a toasty, nutty depth that takes these cookies next-level delicious.
- Waste Not, Want Not: Using sourdough discard means you never waste that precious starter and get fabulous cookies instead.
- Perfect Texture: Chilling the dough gives you cookies that are thick, chewy in the center, with just the right amount of crisp around the edges.
- Customizable Goodness: Dark or semi-sweet chocolate chips? Cinnamon and sea salt? You can tweak it your way and still end up with a crowd-pleaser.
Ingredients You’ll Need
These ingredients work together beautifully to give you soft, chewy cookies with that irresistible brown butter flavor and a hint of sourdough tang. When shopping, look for good-quality butter and real vanilla extract—the little things make a big difference here.
- Unsalted Butter: Browning the butter is where the magic happens—it creates that rich, nutty flavor you’ll crave.
- Light Brown Sugar: Adds moisture and a subtle molasses note that pairs perfectly with the butter.
- Granulated Sugar: Helps balance sweetness and contributes to crisp edges.
- Large Egg + Egg Yolk: The yolk keeps the cookies tender and moist.
- Sourdough Discard, Unfed: Adds tang and a bit of chew; make sure it’s unfed for the best texture.
- Vanilla Extract: Enhances all the warm flavors and chocolate notes.
- All-Purpose Flour: The cookie base—measure carefully for perfect structure.
- Baking Soda: Leavens and helps cookies spread just the right way.
- Baking Powder: Adds a little lift for lightness.
- Salt: Balances sweetness and amps up the flavor.
- Ground Cinnamon: A subtle spice that adds warmth without overpowering.
- Dark or Semi-Sweet Chocolate Chips or Chopped Chocolate: You’ll want plenty—melty pockets of chocolate make these cookies irresistible.
- Flaky Sea Salt (optional): For that final touch of saltiness that makes flavors pop.
Variations
I love that this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe is such a great starting point for your cookie experiments. Feel free to make it your own—whether you want to add nuts, switch up the chocolate, or sneak in some extras for different occasions.
- Add Chopped Nuts: I sometimes throw in toasted walnuts or pecans for a delightful crunch that complements the brown butter perfectly.
- Swap the Chocolate: Using white chocolate or a mix of milk and dark chocolates changes the flavor profile in fun ways.
- Spice it Up: Try a pinch of cayenne or nutmeg instead of cinnamon for a little kick.
- Make it Vegan: I haven’t tested this myself yet, but swapping butter for vegan butter and using flax eggs might work great—let me know if you try this!
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Keep your eyes on it and stir occasionally—you’ll notice the butter foam before it starts to turn golden brown. That’s your cue! The nutty aroma is your best friend here, signaling that you’re nailing the brown butter stage. Scrape all those browned bits into a large mixing bowl—it’s where a ton of flavor lives. Then, let the butter cool for about 10 to 15 minutes so it doesn’t cook the eggs later.
Step 2: Mix Sugars and Eggs
Once your brown butter has cooled but is still liquid, whisk in both the light brown sugar and granulated sugar until combined. Then add 1 large egg, 1 large egg yolk, and 1 tablespoon of vanilla extract. Whisk everything until the mixture looks smooth and glossy—you’ll notice a silkiness that promises chewy, tender cookies.
Step 3: Incorporate Sourdough Discard
Next up is the star of the show—half a cup of unfed sourdough discard. Stir it in gently but thoroughly, making sure everything is well incorporated. Using unfed discard keeps the flavor balanced without adding too much tang or moisture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 &frac{1}{3} cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt, and ½ teaspoon ground cinnamon. This blend gives your cookies structure and a faint warm spice note.
Step 5: Bring It All Together and Add Chocolate
Gradually add the dry ingredients into the wet mixture, stirring lightly with a spatula or wooden spoon until just combined—you don’t want to overmix and develop gluten, or the cookies can get tough. Fold in 1 ½ cups of dark or semi-sweet chocolate chips or chopped chocolate. This step is always my favorite because your kitchen starts smelling like heaven!
Step 6: Chill the Dough for Best Results
Cover the dough with plastic wrap and refrigerate for at least 2 hours, though up to 72 hours is even better if you have the patience. Chilling is crucial for developing richer flavors and thicker, more manageable dough. Trust me, I learned this the hard way—if you skip this step, the cookies spread too thin and don’t get that perfect chewy center.
Step 7: Bake to Golden Perfection
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart to leave room for spreading. Bake for 10 to 12 minutes—edges should be golden but the centers look soft. This soft center is what makes these cookies irresistible.
Step 8: Add Extra Chocolate and Shape
Taking cookies out of the oven isn’t the final step! Immediately press a few extra chocolate chips on top for bakery-style appeal. If you want picture-perfect rounds, use a large round cookie cutter or a glass to gently scoot each cookie into a crisp circle while they’re still warm and pliable. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I love sprinkling flaky sea salt on top at this stage; it amps up the flavor spectacularly!
Pro Tips for Making Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Brown Butter Watch: Keep stirring and don’t walk away during browning—the difference between perfectly browned and burnt is seconds.
- Chill for Success: Refrigerating the dough makes all the difference; I never skip it because it helps with flavor and cookie shape.
- Sourdough Discard Use: I found that using unfed discard keeps the texture spot-on without making the cookies too sour or wet.
- Cookie Shaping: Pressing extra chocolate chips on warm cookies not only looks professional but gives that melty chocolate bite everyone loves.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Garnishes
I adore sprinkling flaky sea salt atop these cookies right after baking—it’s a small step that elevates the flavors by perfectly balancing sweetness with a savory pop. Sometimes, a tiny dusting of cinnamon sugar after baking adds a cozy touch, especially when serving during chilly months.
Side Dishes
These cookies are fantastic with a cold glass of milk (classic, right?), but I also love serving them alongside a scoop of rich vanilla ice cream for a simple dessert. Coffee or a latte is another perfect pairing—those bold, bitter notes contrast beautifully with the rich cookie.
Creative Ways to Present
For special occasions, I’ve plated these cookies stacked with small sprigs of fresh mint and a drizzle of melted chocolate. Another fun idea is to sandwich vanilla bean ice cream between two cookies for an elegant homemade ice cream sandwich—always a hit at parties.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature and add a slice of sandwich bread inside to keep them soft—trust me, the bread trick works wonders. They stay fresh for up to 5 days, but honestly, they rarely last that long in my house!
Freezing
I like to freeze both baked cookies and cookie dough balls. For baked cookies, make sure they’re completely cool before freezing in a zip-top bag, layering with parchment paper. They can last up to 2 months and taste almost fresh when reheated. Dough balls freeze great too; I bake them straight from the freezer, just adding a couple of minutes to the baking time.
Reheating
To bring cookies back to life, I pop them in a 300°F oven for 3-5 minutes. This reheating method crisps the edges while keeping the center soft. For a quick warm-up, microwaving individual cookies for about 8-10 seconds works too, though it can make them a little more cakey.
FAQs
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Can I use fed sourdough starter instead of discard?
It’s best to use unfed discard because it has less active yeast and acidity, which helps maintain the right cookie texture and flavor. Using fed starter might make the dough too wet or change the taste unexpectedly.
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Why do you brown the butter instead of just melting it?
Brown butter develops a rich, nutty flavor that gives these cookies a deeper, more complex taste. Melting butter doesn’t provide these taste notes, so browning is a simple upgrade that transforms the entire recipe.
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How important is chilling the dough?
Chilling is essential! It prevents the cookies from spreading too thin, helps develop flavor, and results in thicker, chewier cookies. Skipping this step can lead to flatter, less flavorful cookies.
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Can I substitute different types of chocolate?
Absolutely! Dark, semi-sweet, milk, or even white chocolate can be used. Just keep in mind that darker chocolates offer more bitterness that balances sweetness, while milk or white chocolate will make the cookies sweeter and creamier.
Final Thoughts
This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe has become one of my favorite ways to bake with sourdough discard, turning what could be kitchen waste into an absolute treat. Each bite feels indulgent, but with a charming homemade warmth that’s so comforting. I genuinely hope you give this recipe a whirl—you’ll feel the satisfaction of making something extraordinary with simple ingredients and a little patience. Plus, your family (and friends!) will be asking for seconds before you know it.
