Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

If you’re like me, you love a cookie that’s not just tasty but tells a story — and that’s exactly what this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe does. Using a little sourdough discard, which you might usually toss, adds incredible depth of flavor while reducing waste. Plus, browning the butter gives these cookies a rich, nutty aroma that fills your kitchen with pure comfort. Trust me, once you try this recipe, it’ll become your go-to for something effortlessly impressive and delicious.

this …

Ingredients You’ll Need

Every ingredient in this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe works together to create the ultimate balance of flavor and texture. When shopping, I always get real vanilla extract and high-quality chocolate – it makes a noticeable difference.

• Unsalted butter: Browning it yourself adds that incredible nutty flavor. Don’t skip this step!
• Light brown sugar: Adds moisture and subtle molasses notes for chewiness.
• Granulated sugar: For a bit of crispness and structure.
• Egg and egg yolk: The extra yolk gives richness and helps with chewy texture.
• Sourdough discard: I use unfed discard straight from my fridge – it brings a subtle tang and moisture.
• Vanilla extract: Real vanilla is key—you’ll thank me later.
• All-purpose flour: Standard but versatile flour to provide the perfect crumb.
• Baking soda: Helps the cookies spread and brown correctly.
• Baking powder: Adds just a touch of lift for soft centers.
• Salt: I like a mix of table salt in dough and flaky sea salt for garnish to enhance the sweet flavors.
• Ground cinnamon: This little spice elevates the cookie with warmth and depth.
• Chocolate chips or chopped chocolate: Use dark or semi-sweet based on your personal preference, or mix them!
• Flaky sea salt (optional): Sprinkled on top, it creates the most amazing sweet-salty contrast.

Variations

I love experimenting with this recipe based on what I have at hand or the season. Feel free to customize yours – whether you want it more chocolaty, spiced, or even gluten-free with the right flour substitutions.

• Mix-ins: I’ve stirred in toasted nuts or replaced half the chocolate with white chocolate chips for a fun twist my family adores.
• Spices: Adding a pinch of nutmeg or cardamom gave the cookies a warm, cozy feel perfect for fall.
• Flour swap: When I tried using 1:1 gluten-free flour blend, the texture changed slightly but still came out fantastic with the brown butter flavor shining through.
• Vegan version: Swap butter for vegan margarine and use flax eggs—though I’d recommend some trial runs to find the perfect balance.

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting your unsalted butter over medium heat. Keep a close eye, stirring occasionally, because it’ll foam first, then those delicious brown bits will start to form — that’s where all the magic lives. When it smells nutty and turns a golden brown hue, immediately remove from heat and scrape everything, including the browned bits, into a large bowl. Let it cool for about 10-15 minutes—this step adds a caramel-like richness that makes these cookies out of this world.

Step 2: Mix Sugars and Eggs

Whisk the light brown sugar and granulated sugar into your cooled brown butter until combined. Then add the whole egg, extra yolk, and vanilla extract, whisking until everything is smooth and glossy. You’ll notice a lovely shine, which tells you the eggs have emulsified properly with the warm butter.

Step 3: Incorporate Your Sourdough Discard

Now stir in the unfed sourdough discard until fully integrated. This is the secret ingredient adding subtle tang and extra moisture that keeps your cookies tender and flavorful.

Step 4: Combine Dry Ingredients and Fold in Chocolate

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon. This pre-mixing ensures even distribution of leavening and spice. Gradually add the dry ingredients to your wet mixture and gently fold with a spatula or wooden spoon until just combined—you don’t want to overmix here! Finally, fold in the chocolate chips or chunks. At this point, your dough should feel slightly thick and soft, ready for chilling.

Step 5: Chill the Dough for Maximum Flavor and Texture

This is the step I discovered makes all the difference. Cover and refrigerate the dough for at least 2 hours, or up to 72 hours if you can plan ahead. Chilling firms the dough so the cookies spread less and develop deeper flavors over time. It’s a game-changer for perfectly thick, chewy cookies.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop out dough balls about 2 tablespoons each and space them 2 inches apart for even baking. Bake for 10-12 minutes, watching closely—the edges should be golden while the centers stay a bit soft. Right after baking, I press extra chocolate chunks on top and gently “scoot” the cookies into perfect circles using a glass or cookie cutter for that polished bakery look.

Step 7: Cool and Garnish

Let your cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If you like, sprinkle flaky sea salt on top to elevate the sweet-salty balance that will have everyone reaching for seconds.

How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Garnishes

I’m a huge fan of using flaky sea salt on these cookies – it cuts through the sweetness beautifully and adds a burst of flavor in every bite. Sometimes, I’ll sprinkle a few extra chocolate chips right on top before they cool to keep them melty and inviting.

Side Dishes

These cookies go perfectly with a cold glass of milk or a cup of freshly brewed coffee. For a fun dessert, I serve them alongside vanilla ice cream or dollop with whipped cream for an indulgent treat.

Creative Ways to Present

For birthdays, I’ve placed these cookies on a pretty tiered cookie stand dusted with a little powdered sugar. Another time, I wrapped small stacks tied with twine as lovely homemade gifts – they looked stunning and disappeared within a day!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cookies in an airtight container at room temperature. Adding a slice of sandwich bread keeps them wonderfully soft for days – a little trick I learned that keeps these cookies fresh without getting stale.

Freezing

If I want to make a big batch, I freeze baked cookies in zip-top bags, separating layers with parchment paper. They keep for about 2 months and thaw beautifully. For extra convenience, I also freeze dough balls on a baking sheet and then transfer them to a bag, baking straight from frozen with just a minute or two added to the bake time.

Reheating

To bring back that fresh-baked vibe, I warm cookies in a 300°F oven for 3-5 minutes. If I’m in a hurry, a quick zap in the microwave (8-10 seconds) does the trick, though the edges aren’t quite as crisp that way. An air fryer on low heat is also a game-changer for bringing life back into day-old cookies.

FAQs

Final Thoughts

This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe has become a favorite in my kitchen because it’s so rich in flavor, uses ingredients thoughtfully, and delivers that perfectly chewy and crispy cookie I crave. I love sharing it with friends who also end up asking for the recipe. I can’t recommend it enough — give it a shot, and soon you’ll see why these cookies have a permanent spot on your baking radar.

Print