Rich, chewy, and full of flavor, these Brown Butter Sourdough Chocolate Chip Cookies combine nutty brown butter, semisweet chocolate, and a sprinkle of flaky sea salt for a bakery-style cookie you can make at home without a mixer. The dough comes together quickly, and the resting time gives you those soft, gooey centers with golden, slightly crisp edges.
These are my favorite sourdough-discard chocolate chip cookies: tender in the middle, with a slight chew and perfectly caramelized edges. Using browned butter adds a toasty, caramel-like depth, while the sourdough discard boosts texture and richness without leaving a sour taste (baking soda neutralizes excess tang).
Ingredients
This recipe yields nine large, chewy cookies. For best results and the classic chewy-with-crisp-edges texture, don’t skip browning the butter and measure ingredients carefully.
- 114 g unsalted butter – browned and cooled slightly
- 110 g packed brown sugar (light or dark)
- 50 g granulated sugar
- 1 large egg
- 60 g 100% hydration sourdough discard (runny discard preferred; if using a very thick active starter, reduce all-purpose flour by 1 tablespoon / ~8 g)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp cornstarch
- 160 g all-purpose flour
- 175 g semisweet chocolate chips (or chopped chocolate for gooey pockets)
- Sea salt flakes (optional, for finishing)
How to Make Brown Butter Sourdough Chocolate Chip Cookies
Step 1 — Brown the butter: Melt the butter in a light-colored saucepan over medium-high heat. Swirl or stir occasionally as it foams. Watch for small brown flecks and a nutty aroma; when the liquid looks golden and browned bits form on the bottom, remove it from the heat and transfer to a separate bowl. Let it cool at least 10 minutes so it won’t cook the egg or discard.
Step 2 — Mix wet ingredients: In a large bowl, whisk the cooled brown butter with brown sugar and granulated sugar until mostly combined. Add the sourdough discard, egg, and vanilla, mixing until smooth and ribbon-like.
Step 3 — Add dry ingredients: Stir in baking soda, cornstarch, and salt. Add the flour and chocolate chips, mixing until there are no dry streaks and the dough is soft but not overly sticky.
Step 4 — Chill: Cover the dough and chill for at least 4 hours or overnight. Chilling firms the butter, concentrates flavors, and prevents excessive spreading. You can chill up to 72 hours.
Step 5 — Shape and bake: Preheat the oven to 350°F (175°C). Use a cookie scoop or spoon to portion the dough into nine large balls, leaving at least 1 inch between them on a parchment-lined baking sheet. Do not flatten. If using sea salt, sprinkle it on top just before baking.
Step 6 — Bake: Bake for 13–15 minutes, until the cookies are puffed and the edges are golden. For smaller cookies, reduce bake time to 9–12 minutes. Let cookies cool on the sheet for 10 minutes — they finish setting as they cool. For perfect, round cookies, gently “scoot” them into shape with a round cutter while still warm.
Tips for Success
- Do not skip chilling the dough. Chill at least 4 hours or overnight for best flavor and to prevent spreading.
- Let your baking sheet cool between batches. A hot sheet will cause cookies to spread too much.
- Use chopped chocolate for melty pockets and a bakery-style finish.
- If your discard is thick, reduce the all-purpose flour by 1 tablespoon (about 8 g) to keep the dough balanced.
- Measure flour by weight for consistent results.
Common Questions
What does sourdough discard do in cookies?
Sourdough discard adds depth and improves texture. With baking soda in the recipe, the discard’s tang is neutralized, so the cookies won’t taste sour. It’s an excellent way to use excess starter.
Can I use regular butter instead of browned butter?
Yes, but you’ll lose the nutty, caramel notes and the small moisture reduction browned butter provides. Browned butter helps the cookies develop richer flavor and prevents them from becoming too thin or greasy.
What if I don’t have a cookie scoop?
A spoon or two spoons used together will work fine to portion dough. Try to keep sizes consistent for even baking.
Why are my cookies flat?
Check measurements (especially flour and cornstarch), ensure baking soda was added, and confirm the dough was chilled sufficiently before baking.
Storing and Making Ahead
You can make the dough up to 3 days ahead; if it’s too firm to scoop after chilling, let it sit at room temperature for 20–30 minutes. Baked cookies keep at room temperature in an airtight container for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months.
To freeze dough: shape into balls, chill until firm, then freeze on a baking sheet before transferring to a bag. Bake from frozen, adding 1–2 minutes to the baking time.
Recipe
Brown Butter Sourdough Chocolate Chip Cookies
Servings: 9 large cookies | Prep time: 10 minutes active + chilling | Bake time: 13–15 minutes
Equipment
- Baking sheet
- Parchment paper
- Medium saucepan (for browning butter)
- Mixing bowls and spoon or whisk
Ingredients (metric)
- 114 g unsalted butter, browned
- 110 g packed brown sugar
- 50 g granulated sugar
- 1 large egg
- 60 g sourdough discard (100% hydration)
- 1 tsp vanilla extract
- ½ tsp fine salt
- ½ tsp baking soda
- 1 tsp cornstarch
- 160 g all-purpose flour
- 175 g semisweet chocolate chips or chopped chocolate
- Sea salt flakes, optional
Instructions
- Brown the butter over medium-high heat until it develops golden color and nutty aroma. Transfer to a bowl and cool about 10 minutes.
- Whisk browned butter with brown and granulated sugars. Add sourdough discard, egg, and vanilla; mix until smooth.
- Stir in baking soda, cornstarch, and salt.
- Add flour and chocolate; mix until combined and no dry streaks remain. The dough should be soft but manageable.
- Cover and chill at least 4 hours or up to 72 hours.
- Preheat oven to 350°F (175°C). Portion dough into nine balls and place on parchment-lined baking sheet at least 1 inch apart.
- Bake 13–15 minutes until edges are golden and centers are set. Cool on the sheet 10 minutes before transferring to a rack.
Nutrition (per cookie, approximate)
Calories: 352 kcal | Carbs: 43 g | Protein: 4 g | Fat: 18 g
Have you tried these Brown Butter Sourdough Chocolate Chip Cookies? Leave a rating or note for future bakers—your feedback helps others get great results.
Other Sourdough-Discard Desserts (ideas)
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Chocolate Sourdough Muffins -
Sourdough Apple Coffee Cake -
Sourdough Gingerbread Cookies -
Sourdough Chocolate Cake
