Patrick Simon October 26, 2025

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Brown Butter Sourdough Discard Chocolate Chip Cookies

Name: Brown Butter Sourdough Discard Chocolate Chip Cookies
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup light brown sugar (packed); 1/2 cup granulated sugar; 1 large egg; 1 large egg yolk; 1/2 cup sourdough discard (unfed); 1 tablespoon vanilla extract; 2-1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1-1/2 cups dark or semi-sweet chocolate chips (plus extra for topping); Flaky sea salt (for garnish, optional)

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The aroma of freshly baked cookies wafts through your home, filling every corner with a sense of warmth and comfort. Imagine sinking your teeth into a delectable chocolate chip cookie, each bite revealing a delightful crunch on the edges and a wonderfully chewy center. These Brown Butter Sourdough Discard Chocolate Chip Cookies are not just a treat; they’re a celebration of flavors that come together beautifully. Whether you’re cozying up for a movie night, hosting a casual get-together, or simply indulging in a sweet moment after a long day, this cookie recipe is sure to win hearts and satiate cravings.

Why You’ll Adore These Brown Butter Sourdough Discard Chocolate Chip Cookies

These cookies are a harmonious blend of nutty brown butter, tangy sourdough discard, and rich chocolate, making them a unique twist on the classic chocolate chip cookie. The use of brown butter adds depth and a delightful nuttiness, elevating the flavor profile to new heights. Plus, incorporating sourdough discard is a brilliant way to reduce waste while imparting a subtle tang.

Here are a few reasons to bake these cookies today:

Irresistibly rich and chewy texture.
Perfect balance of sweet and nutty flavors.
A clever use of sourdough discard, reducing kitchen waste.
Quick to prepare without complex steps.

Gather These Ingredients

To make these delicious Brown Butter Sourdough Discard Chocolate Chip Cookies, you’ll need a handful of core ingredients that come together to create cookie perfection. Below is the list of what you’ll need, along with some crucial notes for substitutions.

1 cup unsalted butter
1 cup light brown sugar (packed)
1/2 cup granulated sugar
1 large egg + 1 large egg yolk
1/2 cup sourdough discard (unfed)
1 tablespoon vanilla extract
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping)
Flaky sea salt (for garnish, optional)

The brown butter adds a rich depth of flavor, while the sourdough discard contributes a subtle tang that balances the sweetness perfectly. Remember to let your butter cool slightly after browning before adding it to the mix for the best texture.

Bringing It Together

Making these Brown Butter Sourdough Discard Chocolate Chip Cookies is an incredibly rewarding experience. Follow these steps for scrumptious results:

Brown the Butter: In a saucepan over medium heat, melt the butter. Stir and swirl occasionally until it foams, then turns golden brown and emits a nutty aroma. Scrape all the browned bits into a large mixing bowl and let cool for 10–15 minutes.
Mix the Sugars: Add the light brown sugar and granulated sugar to the brown butter. Whisk together until fully combined, creating a rich, sweet mixture.
Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the sugar mixture, whisking until smooth and glossy.
Incorporate Sourdough Discard: Stir in the sourdough discard until fully incorporated, ensuring a well-mixed batter.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Merge Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold in the dark or semi-sweet chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.
Chill the Dough: Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for creating thicker, more flavorful cookies.
Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the Dough: Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake: Bake for 10–12 minutes, or until the edges are golden and the centers look slightly soft.
Garnish and Shape: Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently "scoot" the cookies into perfect circles, if desired.
Cool: Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If you like, sprinkle with flaky sea salt. Allow to cool completely.

Prep ~ 20 minutes, Cook ~ 10-12 minutes, Total ~ 2 hours and 20 minutes (includes chilling), Servings ~ 24 cookies, Kcal ~ 180 per cookie (estimate).

Make-Ahead and Prep Tips

You can make the dough for these Brown Butter Sourdough Discard Chocolate Chip Cookies in advance. Once mixed, the dough can be stored in the refrigerator for up to 72 hours, which not only enhances flavor but also makes them a convenient option for unexpected guests. For longer storage, consider scooping the dough into balls and freezing them on a baking sheet. Once solid, transfer them to an airtight container or bag, and when you’re ready to enjoy fresh cookies, bake directly from the freezer, adding a couple of extra minutes to the baking time.

Storing and Reheating

To keep your Brown Butter Sourdough Discard Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. For longer storage, you can freeze them for up to three months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in an oven at 350°F for about 5 minutes until they’re just warm. The best cue for freshness is the delightful aroma of buttery chocolate and the texture of a slightly soft center.

Perfect Pairings

These Brown Butter Sourdough Discard Chocolate Chip Cookies can be enjoyed on their own, but pairing them can elevate your experience even further. Here are some ideas:

A glass of cold milk for a classic duo.
A scoop of vanilla ice cream for indulgence.
A steaming cup of coffee or tea for a warm beverage contrast.
Fresh fruit, like sliced strawberries or raspberries, for a refreshing side.
Gourmet caramel or chocolate sauce for drizzling.

Flavor Twists and Substitutions

Feel free to experiment with these variations and customizations to make your Brown Butter Sourdough Discard Chocolate Chip Cookies your own:

Nutty Additions: Fold in chopped nuts like walnuts or pecans for a delightful crunch.
Flavor Extracts: Swap out vanilla for almond extract for a nuanced flavor.
Different Flours: Try using whole wheat or oat flour for a heartier texture.
Spice Variations: Add a pinch of nutmeg or cardamom for a unique twist on the spices.
Fruit and Zest: Incorporate citrus zest or dried fruit like cranberries for extra flavor.
Different Chocolates: Experiment with milk chocolate or white chocolate instead of dark or semi-sweet.

Pro Tips for Best Results

To ensure your Brown Butter Sourdough Discard Chocolate Chip Cookies turn out perfectly every time, keep these expert tips in mind:

Let your butter cool after browning to avoid cooking the eggs when mixed.
Make sure to chill the dough; this helps the flavors develop and prevents spreading while baking.
Use a cookie scoop for consistent cookie sizes, ensuring even baking.
Be careful not to overmix when combining the dry and wet ingredients; mix until just combined.
For chewier cookies, consider baking for a shorter time.
Keep an eye on the cookies: remove them from the oven when the edges are set, but the centers look slightly underbaked.

Your Questions, Answered

Can I use any type of sourdough discard?
Yes, unfed sourdough discard works best, but you can use any sourdough starter you have on hand.
What if I don’t have brown sugar?
You can substitute brown sugar with an equal amount of granulated sugar mixed with a tablespoon of molasses for a similar flavor.
How do I know when the cookies are done?
Look for edges that are golden brown while the center remains soft. The cookies will continue to cook as they cool.
Can I freeze the cookie dough?
Absolutely! Scoop and freeze the dough balls, then bake them straight from the freezer when you crave fresh cookies.
What’s the best way to store cookies?
Store your cookies in an airtight container at room temperature for maximum freshness, or freeze them for longer storage.

Final Thoughts

Baking Brown Butter Sourdough Discard Chocolate Chip Cookies is more than just a task; it’s a delightful journey that brings joy to both the baker and those who savor the results. With their nutty richness and scrumptious texture, these cookies are destined to become a favorite in your household. Whether you’re treating yourself or sharing with loved ones, gather your ingredients and embrace the warmth of baking today. You’ll find that each bite is a reminder of why cookies hold such a special place in our hearts.

Brown Butter Sourdough Discard Chocolate Chip Cookies

Author: patrick
Total Time: 132 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

A delightful twist on classic chocolate chip cookies using nutty brown butter and sourdough discard for a rich and chewy texture.

Instructions

In a saucepan over medium heat, melt the butter, stirring occasionally until it foams and turns golden brown. Let cool for 10–15 minutes.
Add the light brown sugar and granulated sugar to the brown butter and whisk until fully combined.
Incorporate the egg, egg yolk, and vanilla extract into the sugar mixture, whisking until smooth.
Stir in the sourdough discard until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
Cover and refrigerate the dough for at least 2 hours or up to 72 hours.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared sheets.
Bake for 10–12 minutes until edges are golden and centers look slightly soft.
Press extra chocolate chips on top and gently scoot cookies into perfect circles.
Cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Sprinkle with flaky sea salt if desired and allow to cool completely.

Notes

Dough can be stored in the refrigerator for up to 72 hours or frozen for longer storage. Reheat cookies in the microwave or oven for the best texture.

Prep Time: 120 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American