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Brown Butter Sourdough Discard Chocolate Chip Cookies

Brown butter sourdough discard chocolate chip cookies stacked on white plate with glass of milk
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These brown butter sourdough discard chocolate chip cookies combine rich, nutty browned butter with tangy sourdough discard for the ultimate chewy chocolate chip cookie. Perfect for using leftover starter.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (200g) sourdough discard, unfed
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

  1. In a medium light-colored saucepan, melt butter over medium heat. Continue cooking for 5-7 minutes, swirling occasionally, until butter foams and golden brown specks appear at the bottom with a toasted, caramel-like aroma. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 10-15 minutes.
  2. In a large bowl, combine cooled browned butter, granulated sugar, and brown sugar. Beat for 2-3 minutes until fluffy and lighter in color.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth and glossy.
  4. Stir in sourdough discard until just combined. Small streaks are okay.
  5. In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
  6. Gradually fold dry ingredients into wet ingredients until just combined with no flour streaks. Do not overmix.
  7. Fold in chocolate chips, distributing evenly throughout the dough.
  8. Cover bowl tightly and refrigerate for at least 30 minutes or up to 24 hours. Minimum chill time is essential for preventing spreading and developing flavor.
  9. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Makes about 36 cookies.
  11. Bake for 10-12 minutes, rotating pans halfway through, until edges are golden brown and centers look slightly underdone.
  12. Let cool on baking sheets for 5 minutes to set properly, then transfer to wire rack to cool completely.

Notes

  • Use a light-colored saucepan when browning butter to better monitor the color changes and prevent burning. Pour into a bowl immediately to stop the cooking process.
  • Chilling the dough for the minimum 30 minutes is essential for preventing excessive spreading and developing deeper flavor. Longer chilling time (up to 24 hours) produces even better results.
  • Cookies can be frozen baked or as dough portions for up to 3 months. Bake frozen dough for an extra 2-3 minutes.
  • For uniform cookies, use a 2-tablespoon cookie scoop to portion the dough.
  • Room temperature eggs incorporate more smoothly into the butter mixture.

Nutrition

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