Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Imagine sinking your teeth into warm, chewy cookies that boast a rich, nutty flavor and a subtle tang from sourdough discard. These Brown Butter Sourdough Discard Chocolate Chip Cookies are the perfect indulgence for any time you crave a sweet treat with a personal twist. The magic of brown butter combined with the unique depth of sourdough discard creates an unforgettable cookie experience that’s crisp on the edges and soft in the center—a true celebration of simple ingredients transformed into pure happiness.

Ingredients You’ll Need

Gathering your ingredients is the first exciting step toward these irresistible cookies. Each element plays a special role, from buttery richness to the delicate hints of cinnamon, building layers of flavor and texture that will make every bite extraordinary.

• 1 cup unsalted butter: Browning this butter amplifies its nutty aroma and gives the dough a truly decadent flavor.
• 1 cup light brown sugar, packed: Adds moisture and a caramel sweetness that balances the slight tang of the sourdough.
• ½ cup granulated sugar: Helps create that classic, slightly crisp cookie edge we all love.
• 1 large egg + 1 large egg yolk: These provide structure while maintaining a tender, chewy texture.
• ½ cup sourdough discard, unfed: Infuses the cookie with subtle acidity and complexity, reducing food waste deliciously.
• 1 tablespoon vanilla extract: Enhances all the flavors without overpowering them.
• 2-1/3 cups all-purpose flour: The base that ties everything together perfectly.
• 1 teaspoon baking soda: Offers lift and helps with spreading.
• ½ teaspoon baking powder: Provides extra rise and a lighter crumb.
• ¾ teaspoon salt: Balances sweetness and intensifies other flavors.
• ½ teaspoon ground cinnamon: Adds warmth and a touch of spice, elevating the chocolate beautifully.
• 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate: The glorious melty pockets of chocolate that make these cookies irresistible.
• Flaky sea salt (optional): A sprinkle on top adds a sophisticated contrast and enhances the caramelized notes of the brown butter.

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat. Stay attentive as it foams, then gradually turns a gorgeous golden brown and fills your kitchen with a nutty aroma. Scrape every browned bit into a large bowl—these little specs pack serious flavor. Let the butter cool for 10–15 minutes before moving forward to avoid scrambling your eggs in the next step.

Step 2: Mix the Sugars and Wet Ingredients

Whisk together both the light brown sugar and granulated sugar into the cooled brown butter until they fully combine, creating a luscious base. Then add your whole egg, extra yolk, and vanilla extract, whisking until the mixture is smooth and glossy. This step guarantees soft, chewy cookies with rich flavor.

Step 3: Add the Sourdough Discard

Incorporate the sourdough discard gently but thoroughly into your wet mix. This unfed starter adds an irresistible tang and depth, turning a simple cookie into a standout treat and making excellent use of your discard.

Step 4: Combine Dry Ingredients

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. This ensures even distribution of leavening agents and a subtle hint of warmth from the cinnamon, setting the stage for perfectly balanced cookies.

Step 5: Bring Dough Together and Add Chocolate

Mix the dry ingredients into the wet mixture with a spatula or wooden spoon until just combined; overmixing can toughen the dough, so keep it gentle. Fold in the chocolate chips or chopped chocolate, ensuring every bite is studded with pockets of melty goodness.

Step 6: Chill the Dough

Cover your dough and refrigerate for at least 2 hours, or up to 72 hours if you have patience. Chilling is key—it thickens the dough, enhances flavor development, and prevents excessive spreading during baking, resulting in those thick, chewy cookies you dream about.

Step 7: Bake to Perfection

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart, allowing room to spread. Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly soft. This timing locks in the perfect chewy texture.

Step 8: Add Finishing Touches

Right after baking, press a few extra chocolate chips on top for eye appeal and extra melty pockets. If you want impressively shaped cookies, gently use a large round cookie cutter or glass to “scoot” them into perfect circles while still warm. Finally, sprinkle with flaky sea salt, letting each bite sing with a balance of sweet and savory.

How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies

Garnishes

These cookies shine with just a sprinkle of flaky sea salt on top. For added flair, consider a dusting of powdered sugar or a drizzle of melted chocolate. Fresh mint leaves or a touch of orange zest can also highlight the brown butter’s warmth beautifully when serving to guests.

Side Dishes

Serve these Brown Butter Sourdough Discard Chocolate Chip Cookies alongside a cold glass of milk or a rich cup of coffee for a classic combo. They also pair wonderfully with vanilla ice cream or a scoop of cinnamon-spiced whipped cream for an indulgent dessert experience.

Creative Ways to Present

For parties or gifts, arrange these cookies in a rustic basket lined with parchment paper and tied with twine. Or stack them neatly with layers of wax paper to keep them fresh and present them in a decorative tin. For something really fun, turn them into ice cream sandwich cookies with your favorite frozen treat.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh-baked Brown Butter Sourdough Discard Chocolate Chip Cookies, store any leftovers in an airtight container at room temperature for up to 4 days. Keep a slice of bread in the container to maintain moisture and keep cookies soft.

Freezing

You can freeze your cookie dough balls before baking, placed on a parchment-lined tray and then transferred to a freezer-safe container for up to 3 months. This way, fresh-baked cookies are always just minutes away. Baked cookies freeze well too—wrap them tightly and pop them in the freezer for up to a month.

Reheating

Warm frozen or stored cookies in a 300°F oven for about 5 minutes, or microwave briefly on low power to bring back that freshly baked softness. This is the perfect way to revive their signature chewy, buttery texture and melty chocolate delight.

FAQs

What is sourdough discard and why use it in cookies?

Sourdough discard is the portion of starter you remove during feedings to keep your culture manageable. Using it in recipes like cookies avoids waste and adds a subtle tang and complexity, enriching the flavor without making the cookies sour.

Can I substitute regular butter for brown butter?

While regular butter works, browning it adds nutty, caramel-like notes that are essential to the unique taste of these cookies. It’s worth the extra step to truly elevate the final flavor.

Do I need to chill the dough?

Chilling the dough is highly recommended because it prevents spreading, intensifies flavor, and gives the cookies a thick, chewy texture you’ll love.

Can I use different types of chocolate?

Absolutely! Dark, semi-sweet, milk, or even chopped chocolate bars work wonderfully. Mixing types can add exciting flavor dimensions too.

Are these cookies gluten-free?

Since the recipe calls for all-purpose flour, these cookies are not gluten-free as written. However, you can experiment with gluten-free flour blends suitable for baking, but results may vary slightly.

Final Thoughts

There is something truly special about these Brown Butter Sourdough Discard Chocolate Chip Cookies; they transform simple pantry staples into an extraordinary treat that feels both homey and gourmet. Once you try them, they’ll become your go-to cookie for sharing, gifting, or savoring quietly with your favorite cozy beverage. Go ahead and give yourself the joy of baking these—your sweet tooth will thank you every time.

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