I still remember the first time I browned butter for cookies — the kitchen filled with that toasty, nutty perfume and my expectations immediately climbed. These brown butter sourdough discard chocolate chip cookies turn the everyday chocolate chip into something deeper: golden, caramelly edges, a tender, slightly tangy crumb from the discard, and pockets of molten dark chocolate. They’re perfect when you want an elevated cookie without a complicated recipe.
Why you’ll love this dish
This recipe marries two small but powerful tricks: browned butter for a nutty, caramel flavor and sourdough discard for extra chew, depth, and reduced waste. The result is a cookie that looks humble but tastes like you spent hours perfecting it.
- Quick win: The active hands-on time is short. Most of the work is passive chilling.
- Budget-smart: Uses sourdough discard you might otherwise toss.
- Crowd-pleaser: Kids and adults both love the classic chocolate-chip format with a grown-up flavor twist.
- Versatile: Chill dough up to 72 hours to plan ahead for parties or weeknight treats.
“Crisp edges, gooey center, and that browned-butter aroma — these are the kind of cookies people fight over at family gatherings.” — a satisfied test baker
How this recipe comes together
Step-by-step overview:
- Brown the butter until it’s nutty and golden; this sets the flavor base.
- Mix sugars into the warm butter, then add eggs, yolk, vanilla, and sourdough discard for structure and tang.
- Whisk the dry ingredients separately, then fold them into the wet mix with chocolate.
- Chill the dough (2–72 hours) to develop flavor and control spread.
- Bake at 350°F until edges are golden and centers are still slightly soft. Finish with extra chocolate and flaky sea salt.
This quick overview helps you scan the process before diving into the full ingredient list and step-by-step directions.
What you’ll need
- 1 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1/2 cup sourdough discard (unfed) — see notes below for swaps
- 1 tablespoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but recommended)
- 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping)
- Flaky sea salt (for garnish, optional)
Ingredient notes and substitutions:
- Unsalted butter gives you control of seasoning. If using salted butter, reduce added salt by about 1/4 teaspoon.
- Sourdough discard adds acidity and chew. If you don’t have discard, you can swap with 1/2 cup plain yogurt or buttermilk, but expect a slightly different texture and less tang.
- Use chopped chocolate for larger molten pockets, or chips for more even distribution.
Directions to follow
- Melt the butter in a medium saucepan over medium heat. Stir and swirl frequently.
- Watch for foaming; then tiny brown flecks will form and the butter will smell nutty. Remove from heat right when it’s golden brown.
- Immediately scrape every browned bit into a large mixing bowl. Let cool 10–15 minutes so it’s warm, not hot.
- Add the brown sugar and granulated sugar to the brown butter. Whisk until smooth.
- Whisk in the egg, egg yolk, and vanilla until glossy.
- Stir in the sourdough discard until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet. Stir with a spatula or wooden spoon just until combined. Avoid overmixing.
- Fold in the chocolate chips or chunks.
- Cover the dough and refrigerate for at least 2 hours and up to 72 hours. Chilling thickens the dough and concentrates flavor.
- When ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment.
- Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the sheet.
- Bake 10–12 minutes until the edges are golden and the centers still look slightly soft.
- Immediately after baking, press a few extra chocolate pieces on top. If you want perfectly round cookies, gently “scoot” each cookie with a large round cutter or glass.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack. Sprinkle flaky sea salt if using. Allow to cool completely before storing.
Best ways to enjoy it
- Classic pairing: A tall glass of cold milk or an Americano to balance the richness.
- Dessert plate: Serve warm with vanilla ice cream and a drizzle of salted caramel for a crowd-pleasing sundae.
- Afternoon treat: Pack one with your coffee for a mid-afternoon pick-me-up.
- Gift idea: Stack cooled cookies in a box with parchment between layers for homemade gifts.
Keeping leftovers fresh
- Room temp: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them soft.
- Refrigerate: Not necessary for short-term storage and can dry cookies out. Use only if your kitchen is very warm; bring to room temp before serving.
- Freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Freeze dough: Scoop dough balls and flash-freeze on a tray. Once solid, transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time.
Food safety: Because the recipe uses whole eggs, avoid storing at room temperature for more than a day in very warm climates. When in doubt, refrigerate.
Pro chef tips
- Don’t rush the browning: When butter browns, it can go from perfect to burnt quickly. Remove from heat the moment it smells nutty and you see golden flecks.
- Cool the butter: If butter is too hot it will scramble the eggs. Aim for warm, not hot.
- Measure flour by spooning into the cup and leveling, or use a scale (about 285–295 g for 2-1/3 cups AP flour). Too much flour = dry cookies.
- Chill for texture: Short chilling (2 hours) gives chewier edges; long chilling (24–72 hours) develops deeper flavor and thicker cookies.
- Chocolate placement: Pressing extra chips on top after baking improves appearance and gives glossy pockets of chocolate.
- Scooting trick: Gently nudging the cookie with a round glass while still warm produces bakery-style rounds without overbaking.
Creative twists
- Nutty variation: Fold in 1 cup chopped toasted pecans or walnuts with the chocolate.
- Citrus lift: Add 1 teaspoon finely grated orange zest for a bright contrast with dark chocolate.
- Spice it up: Swap cinnamon for 1/4 teaspoon ground cardamom for a fragrant twist.
- Vegan-ish swap: Use a plant-based butter and a flax egg (1 tbsp flax + 3 tbsp water = 1 egg) and check texture; discard substitute may change outcome.
- Salted caramel: Add 1/2 cup caramel bits and sprinkle flaky salt after baking for a salted-caramel cookie.
Your questions answered
Q: How long does the whole process take including chilling?
A: Active prep is about 20–30 minutes. Chilling is at least 2 hours—24–72 hours is ideal—so plan ahead. Baking per batch is 10–12 minutes.
Q: Is it safe to use sourdough discard in cookies?
A: Yes. Unfed discard from a healthy starter is safe to bake with. The discard adds acidity and flavor but contains no harmful bacteria after baking. If your discard smells off (not mildly tangy), don’t use it.
Q: Can I skip browning the butter?
A: You can, but you’ll lose the toasty, caramel notes that make these cookies special. If pressed for time, use melted butter that’s been cooled, but expect a milder flavor.
Q: My cookies spread too much — what happened?
A: Likely dough was too warm when baked or there’s too little flour. Chill the dough longer, measure flour correctly, and make sure your baking sheets aren’t too warm.
Q: Can I bake dough from frozen?
A: Yes. Bake frozen cookie balls at 350°F, adding 1–2 extra minutes to the bake time. No need to thaw.
Conclusion
If you want more ideas using sourdough discard or brown butter techniques, check this helpful guide to Sourdough Chocolate Chip Cookies – Sugar Spun Run for related recipes and troubleshooting. For another brown-butter sourdough take with different proportions and tips, see Brown Butter Sourdough Chocolate Chip Cookies – Modern ….
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter Gives you control of seasoning.
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup sourdough discard (unfed) Can be replaced with 1/2 cup plain yogurt or buttermilk.
- 1 tablespoon vanilla extract
- 2 1/3 cups all-purpose flour Measure carefully to avoid dry cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt Reduce if using salted butter.
- 1/2 teaspoon ground cinnamon Optional, but recommended.
- 1 1/2 cups dark or semi-sweet chocolate chips or chopped chocolate Plus extra for topping.
- Flaky sea salt For garnish, optional.
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat, stirring frequently.
- Watch for foaming; the butter should turn golden brown with tiny flecks. Remove from heat immediately.
- Scrape the browned bits into a mixing bowl and let it cool for 10–15 minutes until warm, not hot.
- Whisk in brown sugar and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla, whisking until glossy.
- Stir in the sourdough discard until fully incorporated.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- Fold in the chocolate chips or chopped chocolate.
Chilling and Baking
- Cover the dough and refrigerate for at least 2 hours or up to 72 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes until the edges are golden and the centers are still slightly soft.
- Immediately press a few extra chocolate pieces on top after baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
