These brown butter sourdough discard chocolate chip cookies are soft, tender, chewy, and full of rich flavor. Brown butter gives them a warm nutty taste, while sourdough discard adds a slight tang that makes the chocolate flavor even better.
This recipe is also a great way to use extra sourdough discard instead of throwing it away. The cookies are loaded with chocolate chips and have slightly crisp edges with soft centers.
Why You’ll Love These Cookies
- Great way to use sourdough discard
- Rich brown butter flavor
- Soft and chewy centers
- Plenty of chocolate in every bite
- Easy ingredients
- No complicated baking steps
- Perfect for freezing and making ahead
Ingredients
Wet Ingredients
- 1 cup sourdough discard
- 1½ cups unsalted butter, browned and cooled
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Sugars
- 2 cups packed brown sugar
- ½ cup granulated sugar
Dry Ingredients
- 4 cups all-purpose flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 2 teaspoons salt
Chocolate
- 3 cups chocolate chips
You can use semi-sweet, milk chocolate, dark chocolate, or a mix of different types.
How to Make Brown Butter
Place the butter in a saucepan over medium heat.
Allow it to melt, then continue cooking while stirring often. The butter will foam and begin to develop golden-brown bits on the bottom of the pan.
Once it smells nutty and the milk solids turn golden brown, remove the pan from the heat.
Pour the brown butter into a heatproof bowl and let it cool before using it in the cookie dough.
The butter should be cool enough that it does not cook the eggs when they are added later.
How to Make the Cookies
1. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Set the bowl aside while you prepare the wet ingredients.
2. Cream the Butter and Sugars
Add the cooled brown butter, brown sugar, and white sugar to a large mixing bowl.
Beat until the mixture is well combined and smooth.
The brown sugar gives the cookies moisture and chewiness, while the white sugar helps the edges become lightly crisp.
3. Add the Eggs and Sourdough Discard
Add the egg and egg yolk to the butter and sugar mixture.
Mix until combined.
Add the vanilla extract and sourdough discard. Mix again until the ingredients are evenly incorporated.
The mixture may look slightly different because of the sourdough discard, but that is completely normal.
4. Add the Dry Ingredients
Add about half of the dry mixture to the wet ingredients.
Mix gently until mostly combined.
Add the remaining flour mixture and continue mixing just until no large streaks of flour remain.
Do not overmix the dough. Overmixing can make the cookies less tender.
5. Add the Chocolate Chips
Add the chocolate chips to the dough.
Fold them in gently with a spatula or mix on low speed just until evenly distributed.
Make sure the chocolate chips are spread throughout the dough so every cookie gets plenty of chocolate.
6. Chill the Dough
Cover the bowl and place the cookie dough in the refrigerator for at least 10 minutes.
For even better flavor, you can refrigerate the dough for several hours or overnight.
Chilling helps the cookies hold their shape while baking and gives the sourdough discard more time to blend into the dough.
If you refrigerate the dough overnight, let it sit at room temperature for about 10–20 minutes before scooping.
7. Shape the Cookies
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough for each cookie. Roll the dough lightly into balls and place them on the prepared baking sheet.
Leave enough space between each cookie because they will spread as they bake.
8. Bake
Bake the cookies for approximately 12–14 minutes.
The edges should look lightly golden and set, while the centers should still look soft.
Do not wait for the cookies to become completely firm in the oven. They will continue cooking slightly on the baking sheet after they come out.
Overbaking can make these cookies dry instead of soft and chewy.
9. Cool
Allow the cookies to rest on the baking sheet for about 5 minutes.
Then transfer them to a wire rack to cool completely.
If you want extra chocolate flavor, press a few additional chocolate chips onto the tops while the cookies are still warm.
Tips for the Best Cookies
Cool the Brown Butter
Always allow the browned butter to cool before mixing it with the eggs. Warm butter can make the mixture too soft and may affect the final texture.
Don’t Overmix
Once the flour is added, mix only until the dough comes together. Too much mixing can make the cookies tough.
Chill the Dough
Even a short chill helps control spreading. For deeper flavor, let the dough rest in the refrigerator overnight.
Watch the Baking Time
These cookies should remain soft in the center. Take them out when the edges are set but the middle still looks slightly underdone.
Use Different Chocolate
A combination of dark, milk, and semi-sweet chocolate chips gives the cookies more flavor and texture.
Make-Ahead Instructions
The cookie dough can be prepared ahead of time and stored in the refrigerator.
For easy baking later, scoop the dough into individual balls before freezing. Place the dough balls on a tray and freeze until firm.
Transfer them to a freezer-safe bag or container.
When ready to bake, place the frozen dough balls on a lined baking sheet and allow a little extra baking time.
How to Store
Store baked cookies in an airtight container at room temperature for about 3–4 days.
For longer storage, freeze the baked cookies in a sealed freezer-safe container or bag.
Let frozen cookies thaw at room temperature before serving.
Serving Ideas
These cookies are delicious on their own, but they are even better when served warm.
Try them with:
- A glass of cold milk
- Coffee
- Hot chocolate
- Vanilla ice cream
- A drizzle of melted chocolate
- A small sprinkle of flaky sea salt
Final Thoughts
Brown butter and sourdough discard make a great combination in these chocolate chip cookies. The brown butter adds a deep, nutty flavor, while the sourdough discard gives the cookies a subtle tang and soft texture.
With crisp edges, tender centers, and lots of chocolate chips, these cookies are an easy and tasty way to use leftover sourdough discard. Chill the dough, avoid overbaking, and let the cookies cool for a few minutes before enjoying them.
