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The Best Chewy Brown Butter Sourdough Discard Chocolate Chip Cookies

Close-up of two halves of a sourdough chocolate chip cookies showing melted, gooey chocolate centers.
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Make soft, thick, and chewy bakery-style chocolate chip cookies using your sourdough discard. This easy recipe features the rich flavor of brown butter for an elevated, tangy twist on a classic dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 3/4 cup (165g) packed dark brown sugar
  • 1 cup (225g) sourdough discard (unfed starter)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1 cup (170g) dark chocolate chunks

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Immediately pour the brown butter into a large heat-safe bowl, scraping in the browned milk solids. Let it cool for 15 minutes.
  2. Add the granulated sugar and dark brown sugar to the slightly cooled brown butter. Whisk vigorously for one minute until well combined.
  3. Whisk in the sourdough discard, eggs, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips and dark chocolate chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for the best flavor and texture. This step helps create thick, chewy cookies.
  8. When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. You can press a few extra chocolate chunks onto the tops of the dough balls for appearance.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft and gooey.
  11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For thicker, bakery-style cookies, chill the dough for 24 to 48 hours. This long fermentation deepens the sourdough tang and improves texture.
  • If you want to make these ahead, the dough balls freeze well. Place frozen dough balls directly onto a lined baking sheet and add 2-3 minutes to the baking time.
  • Use a mix of chocolate chips and chopped chocolate chunks for varied melt and texture in every bite.

Nutrition

Find it online: https://delishcraze.com/sourdough-chocolate-chip-cookies-recipe/