If you’ve ever wondered what to do with that extra sourdough discard sitting in your fridge, I’ve got an answer that’s downright delicious. This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe transforms that discard into soft, chewy, and buttery cookies with a knockout flavor twist from brown butter. Trust me, once you try these, you’ll see why this recipe has become a staple in my kitchen, and why everyone who tastes them ends up asking for seconds!
Why You’ll Love This Recipe
- Ultimate Flavor Boost: Browning the butter adds a nutty, rich depth to your classic chocolate chip cookie.
- Waste Not, Want Not: Uses sourdough discard in a way that’s utterly scrumptious and easy to make.
- Perfect Texture: The dough chills into thick, chewy cookies that stay soft days later.
- Impressively Simple: No fancy ingredients or complicated steps, just classic techniques that work every time.
Ingredients You’ll Need
This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe revolves around familiar pantry staples with a special touch from the sourdough discard. Each ingredient plays its part, making sure your cookies come out bursting with flavor and have the perfect texture you crave.
- Unsalted butter: Browning it deepens the flavor, so don’t skip the browning step here.
- Light brown sugar: Adds moisture and subtle molasses notes that complement the sourdough.
- Granulated sugar: Balances out the sweetness and helps with the cookie’s crisp edges.
- Egg + Egg yolk: The yolk adds extra richness and chewiness to the cookies.
- Sourdough discard: This is the secret ingredient — unfed and at room temperature for best texture.
- Vanilla extract: Enhances the sweetness and overall depth without overpowering.
- All-purpose flour: The structure builder; make sure to measure properly for consistent results.
- Baking soda & baking powder: Both give the cookies a nice rise and tender crumb.
- Salt: Balances sweetness and amplifies all the other flavors.
- Ground cinnamon: Just a pinch adds warmth and complexity to the flavor.
- Dark or semi-sweet chocolate chips or chopped chocolate: Use your favorite variety to get melty pockets of goodness in every bite.
- Flaky sea salt (optional): A sprinkle on top is magic — contrasting saltiness that makes chocolate pop.
Variations
I often switch things up with this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe depending on what I’m craving or what’s in the pantry. Feel free to make it your own and experiment!
- Nutty Upgrade: Toss in chopped toasted walnuts or pecans for added crunch — my family goes crazy for this twist.
- Extra Chewy: Swap half the all-purpose flour with bread flour to boost chewiness and structure.
- Healthier Swap: Replace half the chocolate chips with dried cherries or raisins for a fruity balance.
- Spice It Up: Add a pinch of ground nutmeg or ginger for a warm, cozy cookie perfect for fall.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting your unsalted butter in a medium saucepan over medium heat. Keep a close eye and stir occasionally as it foams — this is the water evaporating — and then watch closely for the butter to turn a lovely golden brown with those fragrant toasted bits at the bottom. This step fills your kitchen with a nutty aroma that hints at the flavor to come. Carefully scrape all of those browned bits into a large bowl and let the mixture cool for about 10 to 15 minutes. Trust me, this step is worth the little extra attention.
Step 2: Mix Sugars, Eggs, and Sourdough Discard
Once your brown butter has cooled but is still pourable, whisk in the light brown sugar and granulated sugar until combined. Then add the egg, egg yolk, and vanilla extract, whisking until the mixture turns smooth and glossy. At this point, you’ll stir in your sourdough discard — make sure it’s unfed and at room temperature to blend right in without lumps.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Then add this dry mix to the wet ingredients, gently folding with a spatula or wooden spoon just until everything comes together — no overmixing here! Lastly, fold in the chocolate chips or chopped chocolate, saving a few to press on top later for that perfect bakery look.
Step 4: Chill and Bake for the Best Cookies
This dough loves some chill time—cover it and refrigerate for at least 2 hours, but up to 72 hours if you want to prep ahead. Chilling helps the cookies hold their shape and intensifies the flavor. When you’re ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper. Scoop out 2-tablespoon-sized balls of dough, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges are golden but the centers still look a little soft and irresistible.
Right after you take them out, press a few extra chocolate chips on top, and if you want to get fancy, gently “scoot” your cookies into perfect round shapes with a large cookie cutter or glass. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if you’re using it — this little addition will blow your mind!
Pro Tips for Making Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Brown Butter Watch: Don’t walk away while browning butter—once it foams, it browns fast. I’ve learned to swirl the pan gently and remove it at the perfect nutty scent.
- Chill Patience Pays: I used to skip chilling the dough until I saw how much thicker and more flavorful these cookies became after at least two hours in the fridge.
- Room Temp Discard: Bringing your sourdough discard to room temp before mixing helps it blend smoothly without causing the dough to become too loose.
- Perfect Shape Hack: Scooting the cookies into rounds right after baking not only looks professional but also helps them stay uniform when cooled.
How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Garnishes
I adore finishing these cookies with a sprinkle of flaky sea salt on top — it balances the sweetness and makes the chocolate chunks sing. Sometimes I like to add a dusting of cinnamon sugar before baking for an extra hint of spice that’s subtle but delightful.
Side Dishes
These cookies pair perfectly with a cold glass of milk, but I also love serving them alongside a scoop of vanilla ice cream or dollop of whipped cream for an indulgent treat. For breakfast, crumble one over your yogurt or oatmeal for a sweet twist.
Creative Ways to Present
For a fun party, I’ve rolled the cookie dough balls in chopped toasted nuts or sprinkles before baking to make them festive. Arranging them on a pretty platter with small chalkboard labels explaining the sourdough twist always starts conversations and makes them feel special.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temp and add a slice of sandwich bread on top; it surprisingly keeps them super soft and fresh for up to 5 days. No more stale cookie disappointments!
Freezing
Thanks to the sturdy dough, I often freeze cookie dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Baking them straight from frozen just means adding a minute or two to the baking time, and voilà — fresh cookies whenever you crave.
Reheating
To reheat, I pop cookies in a 300°F oven for about 3 to 5 minutes, which revives the soft edges and melty chocolate. For a quick fix, the microwave works for 8-10 seconds, but be careful not to overheat or they’ll get tough. I’ve also used an air fryer at 300°F for 2-3 minutes for a slightly crisp edge that is just divine.
FAQs
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Can I use fed sourdough discard instead of unfed?
It’s best to use unfed (discard) sourdough starter for this cookie recipe because it has a neutral flavor and consistency that won’t affect the dough’s texture or cause your cookies to taste too tangy. Using fed starter might alter the flavor and spread, so if you only have fed starter, consider reducing the quantity slightly and watch the dough consistency when mixing.
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Why is browning the butter important in this recipe?
Brown butter adds a rich, nutty complexity that lifts this cookie above your standard chocolate chip. The browned milk solids create warm, caramel-like flavors that complement the sourdough discard’s subtle tang and enhance the chocolate’s richness. Skipping this step means missing out on the signature flavor that makes these cookies irresistible.
- How long should I chill the dough?
Chilling is a game-changer for these cookies. A minimum of 2 hours helps the dough firm up, developing thicker, chewier cookies with developed flavors. You can chill the dough up to 72 hours for maximum taste depth and convenience. Just bring it to room temperature before baking if chilled longer.
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Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend that behaves similarly to regular flour. Just make sure your gluten-free blend contains xanthan gum or another binder for structure. Keep in mind that the texture and flavor might shift slightly, but the brown butter and sourdough discard will still add fantastic richness.
Final Thoughts
I absolutely love how this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe brings together the humble sourdough discard and everyday baking ingredients into something extraordinary. It’s like giving your baking a little secret ingredient boost without extra hassle. If you’re a fan of rich, chewy, buttery cookies with just a touch of tang, you’re going to enjoy making and sharing this recipe time and time again. Give it a try—it might just become your new favorite go-to cookie!
Print
Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Sourdough Discard Chocolate Chip Cookies are a rich and flavorful twist on classic chocolate chip cookies. Featuring nutty browned butter, the tang of sourdough discard, and melty dark chocolate chips, these cookies offer a perfect balance of sweetness and depth. Chilling the dough enhances the texture and flavor, resulting in thicker, soft-centered, perfectly rounded cookies with an optional sprinkle of flaky sea salt for a gourmet touch.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ cup sourdough discard, unfed
- 1 tablespoon vanilla extract
Dry Ingredients
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Add-ins and Garnish
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
- Flaky sea salt, for garnish (optional)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring and swirling occasionally until the butter foams, then turns golden brown and develops a nutty aroma. Scrape all browned bits into a large mixing bowl and let the butter cool for 10–15 minutes.
- Mix Sugars into Browned Butter: Add the brown sugar and granulated sugar to the browned butter and whisk until fully combined.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture becomes smooth and glossy.
- Incorporate Sourdough Discard: Stir in the unfed sourdough discard until it is fully incorporated into the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet Ingredients: Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined, taking care not to overmix. Fold in the chocolate chips or chunks gently to evenly distribute them throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours or up to 72 hours. Chilling is essential to develop a thicker dough and deepen the flavors for better cookies.
- Preheat and Prepare for Baking: When ready, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop the dough into balls about 2 tablespoons in size and place them about 2 inches apart on the sheets.
- Bake the Cookies: Bake for 10–12 minutes until the edges are golden and the centers still appear slightly soft.
- Finish the Cookies: Immediately after baking, press extra chocolate chips on top of the cookies. Optionally, use a large round cookie cutter or glass to gently “scoot” the warm cookies into perfect circles for a professional look.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt if desired before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Adding a slice of sandwich bread helps keep them soft.
- Reheating: Warm cookies in a 300°F oven for 3–5 minutes, microwave individual cookies for 8–10 seconds, or heat in an air fryer at 300°F for 2–3 minutes for a crisp edge.
- Freezing: Freeze baked cookies in a zip-top bag for up to 2 months, ensuring they are fully cooled and layered with parchment. Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer adding 1–2 minutes bake time.
- Tips for Best Results: Chill dough at least 2 hours for thicker cookies and better flavor. Use room-temperature sourdough discard for texture. Brown butter carefully to maximize flavor. Press extra chocolate chips on top for a bakery look. “Scoot” cookies into round shapes right after baking.
- Alternate Cooking Methods: This recipe requires baking in a conventional oven; no alternate cooking methods apply.
- Leftovers: Store leftover cookies at room temperature for snacking, crumble over ice cream or yogurt, or use leftover dough in brownies, milkshakes, or skillet cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
