Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

If you’ve ever found yourself wondering what to do with all that sourdough discard hanging out in your fridge, I have the perfect answer for you: this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe. Trust me, these cookies aren’t just any cookies—they’re rich, nutty from brown butter, with that sneaky tang from sourdough discard that takes them to the next level. When I first tried this recipe, my family went crazy over the chewy, buttery texture paired with melty chocolate chips. So grab your apron and let’s get baking—you’re going to love how these turn out.

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Ingredients You’ll Need

Each ingredient in this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe plays its part to create that perfect balance of flavor and texture. From browning the butter for nuttiness to a touch of cinnamon for warmth, here’s a quick look at what you’ll use and why.

• Unsalted butter: Browning this is the heart of the flavor-packed cookie, so don’t skip the browning step for that toasty, nutty aroma.
• Light brown sugar: Adds moisture and subtle caramel notes that deepen the cookie’s sweetness.
• Granulated sugar: Helps with structure and crisp edges, balancing the chewiness.
• Egg + egg yolk: The yolk adds richness and chew, while the egg whites help bind.
• Sourdough discard (unfed): This is the secret twist that adds a subtle tang and contributes to the texture.
• Vanilla extract: Enhances all the flavors and adds fragrant warmth.
• All-purpose flour: The base of your cookies—use fresh flour for best results.
• Baking soda: Helps your cookies spread out just right and contributes to browning.
• Baking powder: Gives a slight lift without puffing up too much.
• Salt: Amplifies sweetness and balances flavor with a pinch of savory.
• Ground cinnamon: Adds a soft, warm spice that complements the chocolate and butter.
• Dark or semi-sweet chocolate chips: Use your favorite; chunks or chips both work beautifully for gooey pockets of chocolate.
• Flaky sea salt (optional): Sprinkled on top for a salty crunch and pretty contrast.

Variations

I love playing around with this Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe to suit different moods and occasions. Whether you want to change up the mix-ins or keep it classic with a twist, here are some ideas that have worked wonders for me.

• Add nuts: I often toss in toasted walnuts or pecans for a lovely crunch that pairs deliciously with the chocolate and brown butter.
• Swap chocolate types: Milk chocolate or white chocolate chips work too—try mixing different chocolates for a fun flavor surprise.
• Spice it up: Adding a pinch of nutmeg or ginger along with cinnamon boosts warmth and complexity, especially cozy during cooler months.
• Going dairy-free: I’ve had success substituting vegan butter and using dairy-free chocolate chips—just make sure the butter is firm and browns nicely.

How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting your butter in a saucepan over medium heat. This part requires your attention because you want to swirl the butter occasionally and watch closely for it to foam, then deepen to a golden brown with those delicious browned bits forming at the bottom. When your kitchen fills with that irresistible nutty aroma, you know you’ve nailed it. Scrape all those liquid gold and browned bits into a large mixing bowl and let it cool for about 10–15 minutes—this cooling step helps avoid scrambling the eggs later and keeps your dough smooth.

Step 2: Whisk in Sugars and Eggs

Once your brown butter is cooled but still pourable, whisk in both the brown sugar and granulated sugar until fully combined. Then add in one large egg, plus an extra yolk (keeping that yolk really ups the cookie’s chewiness), along with the vanilla extract. Whisk everything together until the mixture looks glossy and smooth—this is the base for your cookie magic.

Step 3: Stir in Sourdough Discard and Dry Ingredients

Next, stir in your sourdough discard. Make sure it’s unfed (no extra flour or water added), and at room temperature to mix evenly without lumps. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Then gradually add these dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined—resist the urge to overmix. Fold in your chocolate chips or chopped chocolate now for pockets of melty goodness throughout.

Step 4: Chill the Dough for the Best Results

This is a game-changer: cover your dough and refrigerate it for at least 2 hours or up to 72 hours if you can plan ahead. Chilling helps the dough firm up, which means thicker cookies that spread less and develop deeper flavor. I’ve learned that skipping this step usually leads to flatter cookies without that signature chewiness, so don’t skip it!

Step 5: Bake and Final Touches

When you’re ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper. Scoop out dough balls roughly 2 tablespoons each, placing them about 2 inches apart to give them room to spread. Bake for 10–12 minutes until the edges turn golden while the centers still look a bit soft. This will give you that perfect chewy center. Right after taking them out, press a few extra chocolate chips on top for that bakery-style look. If you want, gently “scoot” the cookies into round shapes using a large cookie cutter or glass—this is a trick I discovered to make the cookies look professionally shaped, and honestly, it’s so satisfying! Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. A sprinkle of flaky sea salt on top is highly recommended for a contrast that pops.

How to Serve Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe

Garnishes

My absolute favorite garnish is a sprinkling of flaky sea salt right after baking. It enhances the chocolate’s sweetness and adds a delightful crunch. If you want to get fancy, a light dusting of powdered sugar also pairs beautifully, especially for gift-giving occasions. And don’t forget the extra chocolate chips pressed on top before cooling—they look gorgeous and make the cookies extra irresistible.

Side Dishes

These cookies shine on their own but pair wonderfully with a tall glass of cold milk, freshly brewed coffee, or a cozy cup of tea. For an indulgent treat, try crumbling a warm cookie over vanilla ice cream or a bowl of creamy yogurt for a quick dessert upgrade—my family especially loves this combo after dinner.

Creative Ways to Present

If you’re bringing these to a party or gifting them, stack them neatly wrapped with a rustic twine or place them in a mason jar layered with parchment paper. For a fun twist, try sandwiching two cookies with vanilla ice cream or homemade fudge in between to create luscious ice cream sandwiches—that always turns heads and gets rave reviews!

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature. To keep them soft and chewy, I add a slice of sandwich bread to the container—it’s a nifty trick that keeps cookies hydrated and fresh for up to 5 days. Just remember to replace the bread slice if it hardens.

Freezing

One thing I love about this recipe is how well it freezes. After baking, I let the cookies cool completely, then freeze them in a zip-top bag either in a single layer or stacked with parchment paper in between. They stay great for up to 2 months! For extra convenience, freezing dough balls on a baking sheet first, then storing them in a bag works like a charm. You can bake frozen dough balls straight from the freezer—just add an extra minute or two to the bake time.

Reheating

To bring your cookies back to life, pop them in a 300°F oven for 3–5 minutes. This warms them just right to regain that fresh-baked softness with a slightly crisp edge. If you’re in a hurry, microwaving a single cookie for 8–10 seconds also works beautifully. My air fryer trick is heating at 300°F for 2–3 minutes if you want a bit more crunch on the outside.

FAQs

Final Thoughts

This Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe holds a special place in my heart because it’s a clever way to reduce waste while creating the most irresistible cookies I’ve ever made. I’ve shared these with friends, family, and even the skeptical “cookie connoisseurs,” and without fail, they disappear quickly with requests for more. I hope you enjoy making and indulging in these as much as I do—it’s like giving your sourdough discard a delicious, buttery hug. So go ahead, try it out and get ready for some seriously good cookies!

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