Brown Butter Sourdough Chocolate Chip Cookies

Sourdough brown butter chocolate chip cookies.

5 from 3 votes

Brown Butter Sourdough Chocolate Chip Cookies

Rich, chewy, and packed with flavor, these sourdough brown butter chocolate chip cookies are made with nutty brown butter, semisweet chocolate chips, and finished with a sprinkle of flaky sea salt. You don’t need a mixer, and the dough comes together in under 10 minutes.

Prep Time5

Cook Time15

Total Time4 20

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 352kcal

Author: Tatiana Kamakura

Equipment

1 Baking sheet
Parchment paper

Ingredients

114 g butter unsalted
110 g brown sugar packed, light or dark
50 g granulated sugar
1 large egg
60 g sourdough discard
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cornstarch
160 g all-purpose flour
175 g semi-sweet chocolate chips
sea salt flakes optional

US Customary - Metric

Instructions

Start by browning the butter. Add butter to a saucepan over medium-high heat. Stir occasionally as it melts and foams. Once brown flecks appear and the liquid turns golden, remove it from the heat and transfer to another container to cool. Let the butter cool for at least 10 minutes before using. This prevents it from cooking the egg or the sourdough discard when you mix the dough.
In a large bowl, combine the browned butter, brown and white sugars, sourdough discard, egg, and vanilla. Mix until combined.
Add baking soda, cornstarch, and salt. Mix until combined.
Add flour and chocolate chips, stirring until all the flour is incorporated and no dry spots remain. The dough should be soft but not overly sticky. Cover and chill the dough for at least 4 hours. This allows the butter to firm up, preventing the cookies from spreading too much.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Use a cookie scoop or spoon and your hands to shape the dough into balls. I typically make 9 large cookies with this recipe.
Place the dough balls at least 1 inch apart so they don’t spread into each other. Don’t flatten them! If using sea salt, sprinkle it on top just before baking.
Bake for 13 to 15 minutes, until the cookies are puffed and the edges are golden. If you’re making smaller cookies, reduce the bake time to 9–12 minutes.
When they’re out of the oven, let the cookies cool on the baking sheet for 10 minutes, as they’ll finish baking as they cool. They’ll be soft at first but will firm up as they set. For perfect circles, use a round biscuit cutter to "scoot" them into shape while still warm.

Video

Notes

Don’t skip chilling the dough! I like to chill for at least 4 hours or overnight for the best flavor. You can chill the dough for up to 72 hours.

If you’re baking more than one batch, make sure the baking sheet has cooled down between batches. Don’t bake on a hot baking sheet, or your cookies may spread too much.

For that bakery-style look, use chopped chocolate instead of chips.

Nutrition