Brown Butter Sourdough Discard Chocolate Chip Cookies

Brown butter sourdough discard chocolate chip cookies are my absolute favorite way to transform leftover sourdough starter into something magical. The nutty richness of browned butter combined with the subtle tang from sourdough discard creates cookies that are miles ahead of any regular chocolate chip cookie.

I still remember the first time I browned butter for cookies. I was skeptical about the extra step, but the moment that incredible nutty aroma filled my kitchen, I was hooked. These sourdough chocolate chip cookies have become my go-to recipe whenever I feed my starter. Instead of tossing that discard, I turn it into chewy, golden-edged cookies with the most amazing depth of flavor. The sourdough discard adds tenderness and a subtle complexity that makes everyone ask for the recipe. Plus, using brown butter sourdough discard means reducing waste while creating something truly delicious.

What You’ll Need for These Brown Butter Cookies

I always use European-style butter when browning because the higher fat content gives even richer flavor. Here’s everything you need to make these incredible sourdough discard chocolate chip cookies:

• 1 cup (227g) unsalted butter (I prefer Kerrygold or Plugra for browning)
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed brown sugar (light or dark both work beautifully)
• 2 large eggs (room temperature helps them incorporate smoothly)
• 1 teaspoon vanilla extract (pure, not imitation)
• 1 cup (200g) sourdough discard, unfed (straight from the fridge is perfect)
• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (I use fine sea salt)
• 1 1/2 cups (255g) semi-sweet chocolate chips (or use a mix of dark and milk chocolate)

A quick tip: If your sourdough discard is very thick, you might need to stir it a bit to loosen it before measuring. I also recommend using a kitchen scale for the most accurate results with these brown butter sourdough discard chocolate chip cookies.

How to Make Sourdough Discard Chocolate Chip Cookies

I recommend using a light-colored saucepan for browning butter so you can easily see when those beautiful golden specks appear at the bottom.

Step 1: Place the butter in a medium light-colored saucepan over medium heat. Stir occasionally as it melts. Once fully melted, continue cooking for 5-7 minutes, swirling the pan frequently. Watch carefully as the butter foams and light brown specks form at the bottom. You’ll smell a toasted, almost caramel-like aroma when it’s ready – much richer than just “nutty.” Remove from heat immediately and pour into a heatproof bowl to stop the cooking process, as butter can burn quickly in the hot pan. Let cool for 10-15 minutes until just warm to the touch. This cooling step is crucial for these brown butter sourdough discard chocolate chip cookies.

Step 2: In a large mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until the mixture looks lighter and fluffy. The sugars should be well incorporated into the butter.

Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The mixture should look smooth and glossy at this point.

Step 4: Stir in the sourdough discard using a spatula or wooden spoon. Mix until just combined. Don’t worry if you see small streaks; they’ll disappear as you add the flour. The discard adds that signature tang to your sourdough chocolate chip cookies.

Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.

Step 6: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix gently until just combined and no flour streaks remain. Be careful not to overmix or your cookies will be tough. The dough will be soft and slightly sticky.

Step 7: Fold in the chocolate chips, distributing them evenly throughout the dough. I like to reserve a few chips to press into the tops before baking for a prettier presentation.

Step 8: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for even better flavor). The minimum 30-minute chill time is essential for preventing excessive spreading and helps develop deeper flavor in these brown butter sourdough discard chocolate chip cookies. The dough will firm up considerably and be easier to portion.

Step 9: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 10: Using a cookie scoop or spoon, portion rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For uniform cookies, I use a 2-tablespoon cookie scoop. This recipe makes about 36 cookies.

Step 11: Bake for 10-12 minutes, rotating the pans halfway through. The edges should be golden brown while the centers still look slightly underdone and puffy. They’ll continue cooking on the hot pan after you remove them from the oven. The cookies will be thick and chewy, not flat.

Step 12: Let the cookies cool on the baking sheets for 5 minutes. This allows them to set properly. Then transfer to a wire cooling rack to cool completely. These sourdough chocolate chip cookies are amazing warm or at room temperature.

Perfect Pairings for Brown Butter Cookies

These cookies pair wonderfully with both hot and cold beverages for the ultimate treat experience.

Cold Milk: The classic combination that never fails. The creamy milk balances the rich brown butter and sweet chocolate perfectly, making every bite of these brown butter sourdough discard chocolate chip cookies even more enjoyable.

Hot Coffee: A robust medium roast coffee complements the nutty brown butter flavors beautifully. The slight bitterness of coffee cuts through the sweetness and enhances the subtle sourdough tang.

Vanilla Ice Cream: Create decadent ice cream sandwiches by placing a scoop of vanilla ice cream between two slightly warm sourdough chocolate chip cookies. The temperature contrast is heavenly.

Hot Tea: Earl Grey or chai tea both work wonderfully. The aromatic tea flavors add another layer of complexity to these already flavor-packed cookies.

Fresh Berries: Serve alongside fresh strawberries or raspberries for a lighter pairing that adds brightness and cuts through the richness of the brown butter.

More Delicious Sourdough and Sweet Treats

These brown butter sourdough discard chocolate chip cookies are perfect alongside other creative ways to use sourdough discard. For breakfast options, try the fluffy Sourdough Discard Pancakes or savory Sourdough Discard Naan for a completely different use of your starter.

Looking for more cookie inspiration? The rich Brown Butter Coffee Toffee Cookies use the same browning technique with espresso and toffee bits, while the Classic Sourdough Discard Chocolate Chip Cookies offer a simpler version without browning the butter. For festive treats, the White Chocolate Candy Cane Cookies bring holiday cheer to any cookie platter.

Storing Your Sourdough Discard Cookies

Store these brown butter sourdough discard chocolate chip cookies in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container to keep them extra soft and chewy. The bread will dry out but your cookies will stay perfectly moist.

For reheating, I recommend warming individual cookies in the microwave for 10-15 seconds or in a 300°F oven for 3-4 minutes. This brings back that fresh-baked texture and makes the chocolate chips melty again. Your sourdough chocolate chip cookies will taste like they just came out of the oven.

In my experience, these cookies freeze beautifully for up to 3 months. You can freeze the baked cookies or freeze the dough portions on a baking sheet, then transfer to a freezer bag. Bake frozen dough portions for an extra 2-3 minutes. Having brown butter sourdough discard chocolate chip cookies ready to bake anytime is a game-changer.

Common Questions About Brown Butter Sourdough Cookies

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