Brown Butter Sourdough Discard Chocolate Chip Cookies

Brown Butter Sourdough Discard Chocolate Chip Cookies are my absolute favorite way to use up leftover starter. These cookies combine the nutty richness of brown butter with a subtle tangy twist from sourdough discard, creating bakery-style treats that disappear within hours.

I discovered this recipe during one of those weeks when my sourdough jar was overflowing and I was tired of making the same old pancakes. The smell of butter browning on the stove, turning golden and fragrant, mixed with that slightly fermented tang from the discard creates something truly special. These Brown Butter Sourdough Discard Chocolate Chip Cookies have thick, chewy centers with crispy edges, and they stay soft for days. The combination of brown butter and brown sugar gives them this incredible caramel-like depth that makes them taste like they came from an expensive bakery. Plus, the sourdough discard adds a unique complexity that regular chocolate chip cookies just can’t match.

Ingredients You’ll Need for These Sourdough Cookies

I always use European-style butter for browning because it has a higher fat content and creates the most incredible nutty flavor. Pro tip: make sure your sourdough discard is unfed for the best tangy flavor.

• 1 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg plus 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 but highly recommended)

Step-by-Step Instructions for Perfect Cookies

I recommend watching the butter carefully during browning – it can go from perfect to burnt in seconds. The aroma will tell you when it’s ready.

Step 1: Melt the butter in a light-colored saucepan over medium heat. Stir and swirl occasionally as it foams up, then watch as it turns golden brown and develops a nutty aroma, about 5-7 minutes. Scrape all the beautiful browned bits into a large mixing bowl using a spatula. Let it cool for 10-15 minutes until warm but not hot.

Step 2: Add the packed brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously for about 1 minute until the mixture looks smooth and slightly lighter in color.

Step 3: Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk until the mixture becomes smooth, glossy, and emulsified, about 30-45 seconds.

Step 4: Stir in the sourdough discard until it’s fully incorporated into the wet ingredients. Don’t worry if it looks a bit lumpy at first – it will smooth out as you mix.

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

Step 6: Add the dry ingredients to the wet ingredients all at once. Using a sturdy spatula or wooden spoon, stir gently until just combined and no flour streaks remain. Avoid overmixing or your cookies will be tough.

Step 7: Fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough. Pro tip: save some extra chips for pressing on top after baking.

Step 8: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, but preferably overnight or up to 72 hours. This chilling step is essential for developing flavor and achieving those thick, bakery-style cookies.

Step 9: When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Let the dough sit at room temperature for 5-10 minutes if it’s very firm.

Step 10: Scoop the dough into 2-tablespoon-sized balls using a cookie scoop and place them 2 inches apart on the prepared baking sheets. The cookies will spread during baking.

Step 11: Bake for 10-12 minutes, or until the edges are golden brown and set while the centers still look slightly soft and underdone. They will continue to cook on the baking sheet.

Step 12: Immediately after removing from the oven, press a few extra chocolate chips on top of each warm cookie for that professional bakery look. If desired, use a large round cookie cutter or glass to gently push the edges inward, creating perfectly round cookies.

Step 13: Let the Brown Butter Sourdough Discard Chocolate Chip Cookies cool on the baking sheet for 5 minutes – this helps them set properly. Then transfer them to a wire rack. Sprinkle with flaky sea salt while still warm if using. Allow to cool completely before storing, about 20 minutes.

What to Serve with These Chocolate Chip Cookies

These rich, chewy sourdough cookies are perfect alongside beverages that complement their sweet, nutty flavor profile.

Cold Glass of Milk: The classic pairing works beautifully here – cold milk cuts through the richness of brown butter and balances the sweetness while softening each bite.

Hot Coffee: A strong cup of coffee enhances the caramel notes from the brown butter and brown sugar, making these cookies an ideal afternoon pick-me-up.

Vanilla Ice Cream: Serve these warm cookies with a scoop of vanilla ice cream for an incredible dessert – the temperature contrast and creamy texture create the ultimate indulgence.

Chai Tea Latte: The warm spices in chai complement the cinnamon in these cookies perfectly, creating a cozy flavor combination ideal for fall and winter.

Hot Chocolate: Double down on chocolate by pairing these cookies with rich hot cocoa – the tangy sourdough discard adds complexity that keeps it from being too sweet.

More Delicious Ways to Use Sourdough Discard

These Brown Butter Sourdough Discard Chocolate Chip Cookies are just the beginning of creative discard recipes. For a cozy breakfast treat, the Sourdough Pumpkin Scones offer a seasonal twist with the same tangy sourdough flavor. Sweet bread lovers will appreciate the Snickerdoodle Zucchini Bread, which combines cinnamon-sugar goodness with moist texture perfect for afternoon snacking.

When planning a complete dessert spread, pair these cookies with other sweet treats like the High Protein Mini Biscoff Cheesecakes for variety in texture and flavor. The Maple Pecan Scones complement these cookies beautifully for brunch gatherings. For chocolate lovers, serve alongside the decadent Healthy Chocolate Cake to create an impressive dessert table. Complete the experience with the flaky, buttery Strawberry Danish for a bakery-style assortment that showcases different baking techniques.

How to Store Your Sourdough Cookies

Store Brown Butter Sourdough Discard Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help maintain moisture and keep them soft and chewy.

To reheat, I recommend warming individual cookies in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes. This brings back that fresh-baked texture and makes the chocolate chips perfectly melty again.

Pro tip: these cookies freeze exceptionally well for up to 3 months, either as baked cookies or as pre-portioned dough balls. Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

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