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Browned Butter Sourdough Chocolate Chip Cookies

5 from 1 vote
Browned Butter Sourdough Chocolate Chip Cookies are a delightful twist on a classic favorite, combining the nutty richness of browned butter with the tangy depth of sourdough starter. The browned butter adds a caramelized, toasty flavor that enhances the sweetness of the chocolate chips, while the sourdough lends a subtle complexity and chewiness to the cookie’s texture. These cookies strike a perfect balance between soft and crispy, making them irresistibly delicious. 
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 30 Cookies
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter
  • 1 cup light brown sugar lightly packed
  • 2/3 cup granulated sugar
  • 2 large egg yolks ideally room temperature
  • 1 1/2 teaspoon vanilla extract
  • 2/3 cup sourdough discard
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • Optional, flaky sea salt

Method
 

Instructions
  1. Brown the butter
  2. Start by melting the butter in a saucepan over medium-low heat. Once it’s fully melted, turn the heat up to medium and stir continuously. You’ll hear it bubbling and popping — that’s normal. Keep a close eye on it. As the sound fades and the butter turns a rich golden color with brown bits forming at the bottom, take it off the heat right away. Pour it into a large, heatproof bowl and let it cool down until it’s no longer warm to the touch.
  3. 1 cup (226 g) unsalted butter
  4. Mix in sugars, yolks & vanilla
  5. Once the browned butter has cooled, add in both sugars, the egg yolks, and vanilla extract. Stir everything together until smooth and fully combined.
  6. 1 cup (200 g) light brown sugar
  7. ⅔ cup (133 g) granulated sugar
  8. 2 large egg yolks
  9. 1½ tsp vanilla extract
  10. Add sourdough discard
  11. Mix in the sourdough discard until it’s fully blended into the dough.
  12. ⅔ cup (140 g) sourdough discard
  13. Combine the dry ingredients
  14. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  15. 2¾ cups (340 g) all-purpose flour
  16. 1 tsp baking powder
  17. 1 tsp baking soda
  18. ¾ tsp salt
  19. Bring it all together
  20. Gradually add the dry mixture to the wet, stirring until everything comes together into a soft, thick dough.
  21. Fold in chocolate
  22. Gently fold in the chocolate chunks or chips using a spatula until evenly distributed throughout the dough.
  23. 1½ cups (255 g) chocolate chips or 6 oz chopped dark/semi-sweet chocolate
  24. Chill the dough
  25. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. If you can, let it rest overnight — it really brings out the flavor.
  26. Time to bake
  27. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  28. Scoop the dough into balls (about 1½ tablespoons each). For smooth, round cookies, roll them between your hands. Place them on the baking sheet, leaving about 2 inches between each one.
  29. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should look a little soft — that’s what makes them perfect.
  30. Add finishing salt

Notes

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