Brown Butter Sourdough Chocolate Chip Cookies Recipe

If you’re looking for a cookie recipe that’s a little bit classic, a little bit special, and totally addictive, you’re going to want to try this Brown Butter Sourdough Chocolate Chip Cookies Recipe. I absolutely love how these cookies come out: crispy edges, soft centers, and that unmistakable nutty depth from perfectly browned butter, plus a tangy hint from the sourdough discard that you’d never expect. Trust me, once you make these, you’ll find yourself craving them more often than you’d ever admit to a cookie recipe.

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Ingredients You’ll Need

The magic really happens by combining simple, pantry-friendly ingredients with the special surprise of sourdough discard and that irresistible brown butter. Each element complements the others for a cookie that’s anything but ordinary.

• Unsalted Butter: Browning this brings out those rich nutty notes that make these cookies stand out.
• Light Brown Sugar: Adds moisture and a subtle caramel sweetness that pairs beautifully with brown butter.
• Granulated Sugar: Helps the cookie edges crisp up just right.
• Egg + Egg Yolk: Provides richness and helps bind the dough for a tender crumb.
• Sourdough Discard: This underrated hero adds a tangy depth and tender texture—perfect for using up discard!
• Vanilla Extract: Builds layers of flavor to make every bite warm and inviting.
• All-Purpose Flour: Forms the cookie’s structure, while letting the other flavors shine.
• Baking Soda and Baking Powder: Work together to give the cookies a gentle lift and perfect spread.
• Salt: Enhances all the other flavors and balances sweetness.
• Ground Cinnamon: A subtle spice that adds warmth without overpowering.
• Dark or Semi-Sweet Chocolate Chips: The star chocolate chunks that bring decadent melty goodness to every bite.
• Flaky Sea Salt (optional): A sprinkle on top creates that perfect sweet-salty contrast.

Variations

I love to experiment with this recipe depending on what’s in my pantry or who’s coming over. You can tweak the chocolate type or add nuts if you prefer, and every time it turns out fantastic!

• Nutty Upgrade: My family goes crazy when I add chopped toasted walnuts or pecans – they add a delightful crunch and extra nuttiness to complement the brown butter.
• White Chocolate Twist: Swapping chocolate chips for white chocolate or even a mix of white and dark can change things up and bring a creamy sweetness.
• Chewy Only Version: For those who like a chewier cookie, I sometimes skip chilling the dough as long and bake them a little less time – still delicious but softer.
• Gluten-Free Option: I’ve experimented using a gluten-free flour blend with great success – just be sure to check for xanthan gum included to keep the texture spot on.

How to Make Brown Butter Sourdough Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting the unsalted butter in a saucepan over medium heat. Keep stirring and swirling it gently – this part requires a little patience, but it’s so worth it. You’ll see it foam, then gradually turn a gorgeous golden brown, releasing that toasty, nutty aroma. This alone makes the kitchen smell like heaven! Be sure to scrape all the browned bits (called the “fond”) off the pan into your mixing bowl – that’s where the flavor lives. Let it cool for about 10-15 minutes before mixing with your sugars so it doesn’t cook the eggs later on.

Step 2: Mix in Sugars, Eggs & Sourdough Discard

Whisk the brown butter together with the light brown sugar and granulated sugar until everything’s smooth and combined beautifully. Then add your whole egg, egg yolk, and vanilla extract – whisk again until glossy and silky. Now comes the fun part: stir in your sourdough discard until the mixture is seamless. Using room temperature discard here helps it blend effortlessly without lumps.

Step 3: Combine Dry Ingredients & Fold into Wet

Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Once that’s well combined, add it all to your wet ingredients. Use a spatula or wooden spoon to gently fold the mixture just until you no longer see streaks of flour. Overmixing here can toughen your cookies, so be gentle. Then fold in the chocolate chips or chunks for that melty chocolate goodness.

Step 4: Chill the Dough – Don’t Skip This!

This step might test your patience, but chilling the dough for at least 2 hours (and up to 72!) is key. I discovered this trick when I used to rush and it always resulted in flat cookies. Chilling firms up the dough so it holds shape and lets the flavors deepen beautifully. I usually make the dough the night before and bake fresh cookies the next day – it’s a total game-changer.

Step 5: Bake & Shape for Perfect Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and space them about 2 inches apart. Bake for 10-12 minutes until the edges turn golden but the centers still look slightly soft – don’t let them overbake! When the cookies come out, immediately press extra chocolate chips on top for that bakery-style flair. If you want, use a large round cookie cutter or glass to gently nudge the warm cookies into neat rounds. Then let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely. If you like a little salty contrast, sprinkle flaky sea salt on top as they cool.

How to Serve Brown Butter Sourdough Chocolate Chip Cookies Recipe

Garnishes

I’m a huge fan of finishing these cookies with a delicate sprinkle of flaky sea salt right after baking—it gives a fantastic sweet-salty vibe that keeps you coming back for one more. Sometimes I add a few extra chocolate chunks on top for showstoppers when bringing cookies to parties or family dinners.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, but I love serving them alongside a scoop of vanilla bean ice cream or even a dollop of whipped cream for an extra indulgent touch. Perfect for after-school snacks or casual dessert moments.

Creative Ways to Present

For special occasions, I arrange these cookies stacked in a rustic basket with parchment paper, tied with twine and a sprig of fresh mint for a cozy touch. Sometimes I sandwich them with a little homemade salted caramel or chocolate ganache between two cookies to wow guests—totally worth the extra effort!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, and they stay soft for about 5 days, especially if I pop a slice of sandwich bread in the container with them. The bread keeps the cookies from drying out—a little kitchen hack I learned the hard way.

Freezing

Freezing baked Brown Butter Sourdough Chocolate Chip Cookies is a lifesaver for me on busy weeks. I let them cool completely, then freeze them in a zip-top bag either in a single layer or stacked with parchment sheets in between. They keep for up to two months, and the trick is to reheat them in a warm oven to revive that fresh-baked feeling.

Reheating

To warm leftover cookies, I pop them in a 300°F oven for about 3-5 minutes. This keeps the edges crisp and the centers soft. In a pinch, microwaving for 8-10 seconds works too, though I find the oven gives a better texture. When I’m feeling fancy, I use my air fryer at 300°F for a couple of minutes—it gives a beautifully crisp crust every time.

FAQs

Final Thoughts

When I first tried this Brown Butter Sourdough Chocolate Chip Cookies Recipe, I was amazed at how such humble ingredients could transform into something so deeply satisfying and comforting. It’s become one of my go-to cookies—not just because of the taste, but because I get to use my sourdough discard in such a delicious way. I know you’ll enjoy making and sharing these cookies as much as I do. So go ahead, roll up your sleeves, brown that butter, and get ready for some serious cookie love!

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