Brown butter sourdough chocolate chip cookies combine the nutty richness of browned butter with the tangy flavor of sourdough starter discard. These sourdough discard cookies are a creative and delicious way to transform kitchen leftovers into a decadent treat.
As part of our Christmas baking series, these brown butter sourdough chocolate chip cookies offer a unique twist on holiday classics.
While everyone loves a good Christmas chocolate chip cookie, adding the tangy flavor of sourdough discard brings a delightful surprise, making them a standout treat.
If you’re looking to try something different from the usual favorites like peanut butter blossoms, or Eggless crinkle cookies, these sourdough cookies are a must-bake addition to your festive lineup!
Ingredients
Ingredient Notes
- Unsalted Butter: Browning the butter enhances the cookies with a rich, nutty flavor. Make sure to let the browned butter cool slightly before mixing it with other ingredients.
- Brown Sugar & Granulated Sugar: A mix of dark brown sugar and granulated sugar creates the perfect balance of chewy center and crispy edges. Adjust slightly if you prefer a more cakey texture for your cookies.
- Sourdough Starter: Use unfed, leftover sourdough discard for a slight tang that pairs beautifully with the brown butter and chocolate. Ensure the discard is at room temperature for easier mixing. Though the recipe specifies discard, you can also make this recipe with an active starter for a more pronounced sourdough flavor.
- Chocolate Chips or Chunks: Use high-quality semi-sweet or dark chocolate for the best flavor. Feel free to mix in chunks for gooey pockets of melted chocolate. You can use either chocolate chips or chunks—both work well. Dark or milk chocolate will add a delicious richness, so feel free to choose based on your preference.
- Butter: The browned butter melts and creates a rich flavor, contributing to a chewy texture. The milk solids give it a nutty, caramelized aroma that elevates the taste of these cookies.
- Egg: Helps bind the dough and adds richness. Ensure it’s at room temperature to blend seamlessly with the other ingredients.
- Vanilla Extract: Adds depth and complements the browned butter and chocolate. Use pure vanilla extract for the best flavor.
- Baking Soda: Provides the necessary lift to make the cookies soft and chewy.
- Sea Salt: A sprinkle of flaky sea salt on top of the cookies while they’re still warm enhances the overall flavor, balancing the sweetness and richness.
- Optional Add-Ins: You can mix in chopped nuts, dried fruits, or a sprinkle of cinnamon for a festive twist.
Step by Step Instructions
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter foams and turns golden brown, with a nutty aroma. This should take 5-7 minutes (image 1).
Remove from heat and pour into a mixing bowl to cool slightly.
To the slightly cooled browned butter, add brown sugar and granulated sugar. Whisk until combined (image 2).
Add the egg and whisk again until the mixture is glossy and fully incorporated (image 3).
Stir in the sourdough starter discard and vanilla extract. Mix until smooth (image 4).
Sieve the dry ingredients - all purpose flour, baking powder, baking soda and salt directly on top of the wet ingredients (image 5).
When mixing the dough, don’t overmix it; stop once the dry ingredients are just incorporated. Overmixing can affect the texture of the cookies, making them less chewy.
Gently fold in the chocolate chips (or chocolate chunks) using a spatula, ensuring they are evenly distributed throughout the dough (image 6).
The dough will be slightly more moist than regular cookie dough due to the sourdough discard. Chill the dough for 15-20 minutes until it becomes scoopable (image 7).
Scoop the dough into 12-14 balls, placing them on a parchment-lined baking sheet. Refrigerate the dough balls overnight (image 8).
Preheat your oven to 175°C (350°F). Remove the dough from the fridge and place 4-6 cookie dough balls on a baking sheet, leaving ample space between them to allow for spreading. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the center is set.
Top it with more chocolate chips or chunks and sprinkle some sea salt on top.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Instructions
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: For extended freshness, store them in the fridge for up to a week. Allow the cookies to come to room temperature before enjoying for the best texture.
- Freezing Unbaked Cookie Dough: Freeze unbaked cookie dough balls on a baking sheet until firm. Then transfer to an airtight container or freezer bag. They will stay fresh for up to 3 months. Bake directly from the freezer, adding an extra minute or two to the baking time.
- Freezing Baked Cookies: Once the cookies have cooled completely, place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen cookies to an airtight container or freezer bag, layering them with parchment paper to prevent sticking. These baked brown butter sourdough chocolate chip cookies will stay fresh in the freezer for up to 3 months. To enjoy, thaw in the refrigerator overnight or heat them in the microwave for a few seconds to restore freshness.
Best Tips
- Make sure your sourdough discard (or starter), and eggs are at room temperature for a smoother dough and better texture.
- Be cautious when browning the butter to avoid burning it. Stir the brown butter constantly to prevent anything from sticking or burning at the bottom of the pan. This extra step brings out the rich, nutty flavor in the cookies. Don’t rush it—let the butter brown until you see brown flecks and smell the delicious caramelized aroma. This step is crucial for the brown butter sourdough chocolate chip cookies to have that rich flavor.
- Space out the cookies on the baking sheet, baking only 4 to 6 at a time, as they will spread. This ensures they bake evenly and get a nice golden edge.
- If you don’t have sourdough discard, you can use an active sourdough starter instead. Just make sure it's at room temperature for easier mixing.
- You can use chocolate chips or chunks—either will work! Dark or milk chocolate, or any combination, will add a delicious richness. Feel free to add nuts or sprinkles to customize the cookies to your liking.
- While the cookies are still warm, sprinkle a pinch of sea salt on tops of the cookies. The saltiness will balance out the richness and sweetness of the chocolate, creating the perfect contrast in flavor.
- If you can, use a cookie scoop to form the dough into evenly-sized balls. This helps achieve the perfect treat—uniform cookies with chewy centers and crispy edges.
- For convenience, freeze unbaked cookie dough balls for up to 3 months. Bake directly from the freezer, adding a minute or two to the baking time for freshly baked cookies.
Frequently Asked Questions
Yes, you can! While the recipe calls for sourdough discard, you can substitute it with active sourdough starter. Just make sure it's at room temperature for easier mixing.
Using brown butter in this recipe adds a rich, nutty, and caramelized flavor that enhances the cookies' taste. The nuttiness of brown butter pairs beautifully with the chocolate, while balancing the tanginess of the sourdough starter. As some moisture evaporates during browning, the sourdough discard helps retain the cookies' soft and chewy texture. This combination creates a perfectly balanced dough with deep flavor and the right consistency.
Related Recipes:
- How to make Sourdough Starter
- Eggless Chocolate chip cookies
- Chocolate chip cookies without brown sugar
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Brown Butter Sourdough Chocolate Chip Cookies
Ingredients
- 1/2 cup (113 gms) Unsalted Butter
- 1/2 cup (100 gms) Brown Sugar packed
- 1/4 cup Sugar
- 1 large egg
- 1/4 cup (60 gms) Sourdough starter
- 1 tsp Vanilla
- 1.5 cups (150 gms) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup (120 gms) dark or semi-sweet chocolate chips or chunks
Instructions
- In a medium saucepan over medium heat, melt the butter. Stir continuously to prevent sticking or burning. Cook until it foams, turns golden brown, and develops a nutty aroma (about 5-7 minutes).Remove from heat and transfer to a mixing bowl to cool slightly.
- Add the brown sugar and sugar to the cooled browned butter. Whisk until combined.
- Add the egg and whisk until glossy and fully incorporated. Stir in the sourdough discard and vanilla extract. Mix until smooth.
- Sift the flour, baking soda, and salt directly into the wet ingredients.
- Gently mix until just combined. Avoid overmixing to keep the cookies chewy.
- Fold in the chocolate chips or chunks with a spatula, ensuring even distribution.
- Refrigerate the dough for 15-20 minutes until scoopable. For the best flavor and texture, scoop dough balls and chill them overnight.
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Place dough balls on the sheet, spacing them 2-3 inches apart. Bake for 10-12 minutes or until edges are golden and centers are just set. Top with extra chocolate and sprinkle with sea salt immediately after baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Sourdough Starter: Use unfed, leftover sourdough discard for a subtle tang, or an active starter for a bolder flavor. Ensure it’s at room temperature for smoother mixing.
- Chocolate Options: Semi-sweet, dark, or milk chocolate all work well—use your favorite! For gooey pockets, add chunks along with chips.
- Butter Browning Tip: Stir the butter consistently while browning to prevent milk solids from burning and sticking to the bottom.
- Chilling Dough: Chilling overnight enhances flavor and prevents excessive spreading during baking.
- Freezing Dough: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week.
Bala says
Excellent recipe. Will definitely give it a try or probably ask my wife to make it