Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

If you’ve ever wondered how to use your extra sourdough starter in a delicious way, I have just the thing for you: the Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. These cookies are absolutely fantastic—rich, nutty, and packed with deep caramel flavor from the browned butter, plus that slight sourdough tang that makes them unforgettable. You’ll love how easy this recipe is to pull off, and trust me, everyone will be asking for seconds (and thirds!).

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Ingredients You’ll Need

Every ingredient here plays its part in building flavor and texture that you’ll be obsessed with. I always use quality butter because it browns beautifully, and the sourdough discard adds a subtle tang you won’t believe came from “waste.”

• Unsalted butter: Browning it is the secret to a nutty, caramel flavor that transforms these cookies.
• Light brown sugar: Adds moisture and a subtle molasses sweetness that pairs perfectly with brown butter.
• Granulated sugar: Balances out sweetness and helps create those delightfully crispy edges.
• Egg + egg yolk: Gives richness and helps bind everything together for tender, chewy cookies.
• Sourdough discard: Provides a slight tang and adds moisture—use it unfed and at room temperature for best results.
• Vanilla extract: Enhances all the other flavors with warm, sweet notes.
• All-purpose flour: The base of the cookie—make sure to measure correctly for perfect texture.
• Baking soda: Helps the cookies spread and brown nicely.
• Baking powder: Adds a little lift, keeping the cookies tender and soft.
• Salt: Balances sweetness and enhances flavor, especially if using flaky sea salt as garnish.
• Ground cinnamon: Subtle warmth that complements the brown butter and chocolate.
• Chocolate chips or chopped chocolate: I love dark or semi-sweet for rich, melty pockets of chocolate throughout.
• Flaky sea salt (optional): A sprinkle on top brightens every bite and adds that bakery-quality finish.

Variations

I love playing around with this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe depending on the season or mood. Feel free to swap in your favorite add-ins or tweak the spices to make it truly yours. That’s the beauty of cookies—they’re endlessly adaptable.

• Nutty Twist: Add chopped toasted pecans or walnuts for crunch; my family goes crazy for this addition during the holidays.
• Spiced Up: Try adding a pinch of ground nutmeg or cardamom along with cinnamon for a warm, cozy vibe.
• Mix Chocolate Types: Use a combo of milk chocolate, dark chocolate, and white chocolate chips to satisfy all cravings in one cookie.
• Gluten-Free: Substitute with a gluten-free all-purpose flour blend, but be sure to check it includes xanthan gum for best texture.
• Lighter Version: Replace half the butter with coconut oil for a slight tropical twist and a bit lighter cookie.

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Perfection

This is where the magic begins. Melt your unsalted butter over medium heat, stirring occasionally. You’ll see it foam and bubble—don’t walk away! Soon it turns a lovely golden brown, and your kitchen fills with a toasty, nutty aroma. Scrape every bit of those delicious browned nuggets into a large bowl and let it cool for 10 to 15 minutes. I discovered that including those browned bits makes the cookie flavor explode, so don’t toss them out!

Step 2: Mix Sugars and Eggs into the Brown Butter

Once the butter is cool enough but still liquid, whisk in the brown sugar and granulated sugar until combined. Then add your whole egg, egg yolk, and vanilla extract, whisking until the mixture is smooth and glossy. This step sets the stage for a rich and tender cookie crumb.

Step 3: Incorporate the Sourdough Discard

Add the unfed sourdough discard (make sure it’s at room temperature) to the wet ingredients. Stir it in until there are no streaks left. This little trick adds moisture and a subtle tang that makes these cookies stand out in a crowd.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together your flour, baking soda, baking powder, salt, and cinnamon. This mix ensures even distribution of leavening agents and spices throughout the dough, so every bite tastes balanced.

Step 5: Mix Dry and Wet Ingredients, Then Fold in Chocolate

Add the dry ingredients to the wet mixture and use a spatula or wooden spoon to stir gently until just combined—don’t overmix or your cookies could get tough. Fold in all those luscious chocolate chips or chunks, saving a handful to press on top later.

Step 6: Chill the Dough

This is a crucial step! Cover the dough and refrigerate it for at least 2 hours, but up to 72 hours if you can plan ahead. Chilling firms up the dough for thicker cookies and lets the flavors deepen. When I skipped this step, my cookies spread too thin and lacked flavor complexity—so don’t skip it!

Step 7: Bake to Golden Perfection

Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 2-tablespoon balls and place them 2 inches apart. Bake for 10 to 12 minutes—watch for golden edges while the centers stay slightly soft. Right after baking, press extra chocolate chips on top and, if you want that perfect bakery look, gently “scoot” your cookies into round shapes using a large round cookie cutter or a drinking glass.

Step 8: Cool and Enjoy!

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If you like, sprinkle flaky sea salt on top—it adds such a nice salty-sweet contrast. Once cooled, these cookies are ready to disappear fast, so have friends ready!

How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Garnishes

I love topping these cookies with a pinch of flaky sea salt just before they fully cool—it brings every flavor alive. Sometimes I’ll add a few whole toasted pecans or even a drizzle of melted dark chocolate for a fancy touch when guests come over.

Side Dishes

These cookies are fabulous alongside a glass of cold milk, a cup of coffee, or even vanilla ice cream for an indulgent dessert. For brunch, try crumbling them over yogurt with fresh fruit—it’s a delightful treat the whole family enjoys.

Creative Ways to Present

For parties, I like to arrange the cookies on a beautiful platter lined with parchment paper, garnishing with sprigs of fresh mint or edible flowers to brighten the look. Using a clear cellophane bag tied with twine makes for a charming homemade gift that always impresses friends and neighbors!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature with a slice of sandwich bread to keep them soft and chewy for several days. The bread traps moisture, so the cookies don’t dry out—a trick I learned after many crumbly cookie disappointments.

Freezing

Freeze baked cookies in a single layer or use parchment sheets between stacks for up to 2 months. I’ve also frozen the dough balls on a tray, then popped them in a freezer bag—a lifesaver when I want fresh cookies without the prep work. When baking frozen dough balls straight from the freezer, just add a couple minutes to the baking time.

Reheating

To bring leftovers back to life, I warm them in a 300°F oven for 3 to 5 minutes. If I’m in a hurry, microwaving a single cookie for about 8 to 10 seconds works too, but the oven method gives that fresh-baked crisp edge I love. An air fryer at 300°F for 2 to 3 minutes also does the trick beautifully.

FAQs

Final Thoughts

This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe has truly become one of my go-to treats whenever I have extra starter hanging around. I love how it turns something usually discarded into incredible cookies that are rich, chewy, and melt-in-your-mouth delightful. If you try this recipe, you’ll not only rescue your sourdough discard but also win over the hearts of everyone lucky enough to try these beauties. Trust me, you’re going to want to keep this one in your recipe stash forever!

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