There’s something incredibly comforting about the smell of brown butter and chocolate melting together in the kitchen, and these Brown Butter Sourdough Discard Chocolate Chip Cookies bring that magic to a whole new level. I first made them on a day when I had extra sourdough starter I didn’t want to waste, and the result was the softest, chewiest cookies with a deep caramel-like flavor from the browned butter and a subtle tang from the discard. They quickly became one of my favorite “bakery-style” cookies, thick, rich, and so satisfying. If you love chocolate chip cookies with complex flavor, this recipe will change your cookie game forever.
Why You’ll Love This Recipe
- Incredible brown butter flavor: Browning the butter adds nutty, toffee-like richness you can’t get from regular butter.
- Uses up sourdough discard: Perfect for sourdough bakers who always have extra starter on hand.
- Soft, thick, and chewy: The combination of brown butter + discard + chill time produces bakery-style cookies with gooey centers.
- Beautifully caramelized edges: The sugars melt just enough to create crisp edges while the center stays soft.
- Chocolate in every bite: Chocolate chips and chunks melt into warm pools that make every bite indulgent.
- Balanced sweetness: The slight tang from sourdough discard makes these cookies feel less sugary and more sophisticated.
- Perfect for gifting: They stay soft for days and taste even better on day two.
Ingredients
For the Cookies:
- 1 cup unsalted butter (to brown)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ cup sourdough discard (unfed)
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups chocolate chips or chocolate chunks
- Flaky sea salt for topping (optional)
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
Step 1: Brown the Butter
- Add the butter to a saucepan over medium heat.
- Allow it to melt, then cook until it becomes golden brown with a nutty aroma.
- Remove from heat and cool for 15–20 minutes until just warm.
Step 2: Mix the Wet Ingredients
- Pour the cooled brown butter into a mixing bowl.
- Add the brown sugar and granulated sugar and whisk until smooth.
- Mix in the egg, egg yolk, vanilla, and sourdough discard until creamy.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Gradually fold the dry mixture into the wet ingredients until a thick dough forms.
Step 4: Add the Chocolate
- Fold in the chocolate chips or chunks.
- The dough will be soft and slightly sticky, this is perfect.
Step 5: Scoop and Chill
- Scoop large cookie dough balls (about 2 tablespoons each).
- Chill the dough for at least 45–60 minutes, or overnight for even thicker cookies.
Step 6: Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Place chilled dough balls on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers look slightly underdone.
Step 7: Finish and Cool
- If desired, sprinkle warm cookies with flaky sea salt.
- Allow the cookies to cool on the tray for 10 minutes before transferring.
Cooking Notes
- Brown the butter carefully, once it smells nutty, remove it from heat.
- Sourdough discard should be unfed and thick, not bubbly.
- Chilling is essential for thick, chewy cookies.
- For even deeper flavor, chill the dough overnight.
Serving Suggestions
- Serve warm with cold milk or a latte (the espresso pairs perfectly).
- Add them to holiday cookie boxes, they stay soft for days.
- Crumble them over ice cream for a decadent dessert.
Variations
- Add ½ cup chopped walnuts or pecans.
- Swap chocolate chips for dark chocolate chunks.
- Mix in 2 tablespoons cocoa powder for a double chocolate version.
- Add 1 teaspoon cinnamon for a warm spiced flavor.
Tips
- Do not overbake, centers should look slightly glossy when removed.
- If dough is too sticky, chill longer.
- Use high-quality chocolate for the best flavor.
- For extra-thick cookies, scoop dough tall rather than wide.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time)
Nutritional Information
(Per Cookie, based on 24 cookies)
190 calories | 9g fat | 25g carbs | 2g protein
FAQs
Can I use active sourdough starter instead of discard?
- Yes, but it will slightly change the texture. Active starter contains more moisture and air, so the cookies may spread a bit more. Discard is recommended for thicker cookies.
Does sourdough discard make the cookies taste sour?
- Not at all. It adds a mild tang that balances sweetness, but the brown butter and chocolate dominate the flavor. The result is rich, not sour.
Can I freeze the dough?
- Absolutely. Scoop dough balls and freeze on a tray. Once firm, transfer to a freezer bag. Bake from frozen by adding 2 extra minutes.
Why brown the butter?
- Brown butter adds nutty, caramel-like flavor and gives these cookies their signature depth. It enhances the richness of the dough and pairs beautifully with sourdough discard.
How do I keep the cookies soft?
- Store them in an airtight container with a small piece of bread or a marshmallow. They’ll stay soft for up to 5 days.
My cookies spread too much—why?
- This happens if the dough wasn’t chilled long enough or if the brown butter was still warm. Chill until the dough is firm before baking.
Conclusion
These Brown Butter Sourdough Discard Chocolate Chip Cookies are everything you want in a bakery-style cookie, deep flavor from brown butter, soft chewy centers, crisp edges, and a subtle tang that makes every bite irresistible. They’re perfect for using leftover sourdough discard, but even people who don’t bake sourdough fall in love with them. Whether you make them for cozy nights at home, cookie exchanges, or just because you’re craving something extraordinary, this recipe will become one of your go-to favorites.
