Brown Butter Sourdough Discard Chocolate Chip Cookies

The Best Brown Butter Sourdough Discard Chocolate Chip Cookies – A Perfect Fusion of Flavor and Texture

Chocolate chip cookies are a beloved treat, and this version takes the classic recipe to new heights. By incorporating brown butter and sourdough discard, these cookies have a rich, nutty depth that pairs perfectly with the sweet and chewy chocolate chips. The combination of the tangy sourdough discard and the toasty, caramelized brown butter creates a cookie that is both familiar and unique, making them a must-try for any cookie lover.

In this guide, we’ll walk you through the process of creating these decadent sourdough chocolate chip cookies from scratch. You’ll learn how to properly brown butter for maximum flavor, how to use sourdough discard to enhance the dough’s texture, and tips for achieving the perfect balance of chewy and crispy in every bite.

What Makes These Cookies Special?

Brown butter – This technique involves slowly melting butter to develop a nutty, caramel-like flavor. The browned bits add complexity and richness, elevating the typical cookie dough to a whole new level.

Sourdough discard – Instead of tossing your leftover starter, use it to add a subtle tang and chewy texture to your cookies. It helps balance the sweetness and gives the cookies a wonderful, slightly rustic flavor.

Together, these ingredients create a cookie that is crispy on the edges, chewy in the center, and packed with flavor. Plus, the sourdough discard adds a touch of depth you won’t find in traditional chocolate chip cookie recipes.

Key Ingredients for Brown Butter Sourdough Discard Chocolate Chip Cookies

Here’s a breakdown of the key ingredients that make this recipe so special:

Brown butter – Use unsalted butter to control the salt content. Brown it slowly to develop those delicious nutty, caramel flavors.
Sourdough discard – This is the leftover starter you might usually throw away. It not only adds flavor but also gives the cookies a chewy, slightly tangy texture.
Chocolate chips – Choose a high-quality semi-sweet or dark chocolate for the best balance of sweetness.
Flour – All-purpose flour works best here, providing the structure needed for soft and chewy cookies.
Sugar – A mix of white sugar and brown sugar gives the cookies the perfect balance of crispness and chewiness.
Eggs – Two large eggs help bind the dough and create a soft, pliable texture.
Vanilla extract – Adds depth and aroma to the flavor profile.
Baking soda – Helps the cookies rise slightly and gives them a light texture.

How to Brown Butter for Maximum Flavor

Browning butter might sound fancy, but it’s incredibly easy. Here’s how to do it:

Melt butter in a saucepan over medium heat.
As the butter melts, it will bubble and then begin to foam. Continue cooking and stirring until the butter turns golden brown and releases a nutty aroma. This usually takes about 5-7 minutes.
Watch carefully – Once the butter begins to brown, it can go from golden to burnt quickly.
Remove from heat and let the butter cool slightly before incorporating it into the cookie dough.

The brown butter is the flavor foundation of these cookies, so don’t skip this step! The depth of flavor it adds is irreplaceable.

Mixing the Cookie Dough

Once the brown butter has cooled, it’s time to mix the dough:

In a large mixing bowl, combine the brown butter, sugar (both brown and white), and sourdough discard. Mix until well combined.
Add the eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Chilling the Dough for Best Results

To get the best texture, chill your dough for at least 30 minutes. Chilling helps the dough firm up, leading to thicker, chewier cookies with better flavor.

Pro Tip: You can chill the dough for up to 24 hours if you want to let the flavors develop even more. Just be sure to cover the dough tightly before refrigerating.

Baking the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls using a cookie scoop or tablespoon, spacing them about 2 inches apart on the sheet. Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Tip: For slightly crispy edges, bake the cookies a minute or two longer. For chewier cookies, take them out as soon as they’re set in the center.

Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Tricks for Perfect Brown Butter Sourdough Discard Chocolate Chip Cookies

Don’t overbake: For the perfect balance of crispy edges and chewy center, keep a close eye on the cookies as they bake.
Chill the dough: This step helps the cookies maintain their shape and enhances the texture.
Customize the chips: You can mix dark chocolate chips with white chocolate chips, milk chocolate, or even add nuts for an extra layer of texture.
Double the batch: These cookies freeze well. Bake some now, and freeze the dough for later! Just scoop the dough into balls, freeze them on a baking sheet, then transfer to a bag and bake as needed.

Storage & Freezing

Room temperature: Store cookies in an airtight container for up to 1 week.
Freezing: Freeze baked cookies for up to 3 months. For dough, freeze balls on a baking sheet and transfer to a bag once solid. Bake directly from the freezer, adding an extra minute to the bake time.