The Best Brown Butter Sourdough Discard Chocolate Chip Cookies
If you always seem to have sourdough discard hanging around, these brown butter sourdough discard chocolate chip cookies are one recipe you’ll find yourself making over and over again.
Browning the butter gives these cookies a rich, nutty flavor while the sourdough discard adds a subtle depth that makes them taste like they came straight from a bakery. They’re soft in the center, lightly crisp around the edges, and loaded with dark chocolate chips in every bite.
The best part? No mixer required. Just a bowl, a whisk, and a little patience while the dough chills.
Why You’ll Love This Recipe
- Uses up extra sourdough discard
- Made with wholesome pantry staples
- Soft, chewy centers with crisp edges
- Rich brown butter flavor
- Easy enough for a weeknight treat
Ingredients
- 8 tablespoons browned grass-fed butter
- 80g sourdough discard
- 150g organic brown sugar (I love Wholesome brand!)
- 150g organic cane sugar
- 1 farm-fresh egg
- 225g organic unbleached all-purpose flour
- 1½ teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3g sea salt
- Dark chocolate chips (I love Just Date date-sweetened dark chocolate chips. Measure with your heart!)
Instructions
Brown the Butter
In a stainless steel pan over medium heat, melt the butter until it begins to foam. Continue stirring until little brown specks appear on the bottom of the pan and the butter smells wonderfully nutty.
Immediately transfer the browned butter to a medium mixing bowl to prevent it from burning.
Mix the Wet Ingredients
Add the brown sugar and cane sugar to the browned butter and stir until well combined.
Mix in the sourdough discard, egg, and vanilla extract until smooth.
Add the Dry Ingredients
Slowly stir in the flour, baking soda, baking powder, and sea salt until just combined. Be careful not to overmix.
Fold in the dark chocolate chips.
Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes.
Once chilled, scoop about 20 grams of dough and roll into balls. Place each cookie on a parchment-lined baking sheet.
For the best shape, return the cookie dough balls to the refrigerator for another 15 minutes before baking. While optional, I find this helps them bake into thicker, rounder cookies.
Bake
Preheat your oven to 375°F.
Bake for 13 minutes, or until the edges are lightly golden while the centers still look soft.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.
Enjoy warm with a glass of whole milk or your favorite cup of coffee.
My Favorite Ingredients
When I bake, I love choosing simple, high-quality ingredients whenever possible. Some of my favorites for this recipe include:
- Grass-fed butter
- Wholesome organic brown sugar
- Organic cane sugar
- Organic unbleached all-purpose flour
- Farm-fresh eggs
- Just Date date-sweetened dark chocolate chips
These ingredients create cookies with incredible flavor while keeping the ingredient list simple.
Tips for Perfect Cookies
- Brown the butter slowly so it develops a deep, nutty flavor without burning.
- Chilling the dough is worth the wait. It helps prevent spreading and creates a chewier cookie.
- Slightly underbake the cookies. They’ll continue cooking on the baking sheet after they’re removed from the oven.
- Sprinkle a tiny pinch of flaky sea salt on top while they’re still warm if you love a sweet-and-salty finish.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Either active starter or unfed discard works well in this recipe.
Do I have to chill the dough?
I highly recommend it. Chilling creates thicker cookies with better texture and flavor. I also find that they keep their round shape more when chilled and do not flatten as much.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.