Name: Brown Butter Sourdough Chocolate Chip Cookies Recipe
Prep time: 25 min
Cook time: 11 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 227 grams salted butter (1 cup); 224 grams dark brown sugar (1 packed cup); 100 grams granulated sugar (1/2 cup); 1 egg (about 50 grams); 1 egg yolk (about 15 grams); 125 grams sourdough discard (1/2 cup); 15 grams vanilla extract (1 tablespoon); 270 grams all-purpose flour (2 1/4 cups); 1 teaspoon baking soda (about 8 grams); 3/4 teaspoon salt (about 6 grams); 113 grams semi-sweet chocolate bar, chopped (4 oz or 3/4 cup); 113 grams milk chocolate bar, chopped (4 oz or 3/4 cup); Flakey sea salt (for finishing, optional)

Jump to Recipe· 4.1 from 6 reviews

If you’re on the hunt for a cookie that’s bursting with rich, nutty flavor and an irresistible chewy texture, look no further than this Brown Butter Sourdough Chocolate Chip Cookies Recipe. Combining the deep caramel notes of browned butter with a tangy hint from sourdough discard, these cookies take the classic chocolate chip experience to a whole new level. Every bite offers a perfect balance of buttery goodness, melty chocolate chunks, and a subtle sourdough complexity that keeps you coming back for more. Whether you’re a cookie lover or a sourdough enthusiast, this recipe is a game-changer you’ll be excited to share with friends and family.

Ingredients You’ll Need

A white bowl sits on a white marbled surface, filled with three visible layers of ingredients. The bottom layer is a smooth, light brown batter spread evenly in the bowl. On top of the batter is a second layer of white flour, lightly dusted and spread in a ring around the inside edge. The top layer is a pile of dark brown chopped chocolate chunks, clustered mostly in the center, contrasting with the white flour and brown batter beneath. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, straightforward ingredients is key to nailing this Brown Butter Sourdough Chocolate Chip Cookies Recipe. Each component plays an essential role—from the rich, nutty flavor of browned butter to the textural magic of sourdough discard, every ingredient elevates the final cookie in its own unique way.

Salted butter (1 cup / 227 grams): Browning the butter unlocks deep, nutty flavors that form the cookie’s rich foundation.
Dark brown sugar (1 packed cup / 224 grams): Adds moisture and a hint of molasses to keep the cookies chewy and flavorful.
Granulated sugar (1/2 cup / 100 grams): Balances sweetness and helps create a slight crispness around the edges.
Egg (1 large): Binds ingredients and provides structure while keeping the crumb tender.
Egg yolk (1): Adds richness and improves texture for soft, luscious cookies.
Sourdough discard (1/2 cup / 125 grams): Introduces a subtle tang and moisture that enhances flavor complexity.
Vanilla extract (1 tablespoon): Boosts sweetness and rounds out the flavor profile beautifully.
All-purpose flour (2 1/4 cups / 270 grams): The structural base that holds everything together with the perfect chew.
Baking soda (1 teaspoon): Leavens the cookies just enough for a tender, soft center.
Salt (3/4 teaspoon): Elevates the sweetness and balances the overall flavor.
Semi-sweet chocolate bar (4 oz / 113 grams, chopped): Provides those irresistible pockets of melty chocolate in every bite.
Milk chocolate bar (4 oz / 113 grams, chopped): Adds creamy, sweet contrast to the semi-sweet chocolate for a nuanced chocolate experience.
Flakey sea salt (optional): A sprinkling on top brightens and complements the rich, buttery cookie.

How to Make Brown Butter Sourdough Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by melting your salted butter over medium heat, stirring frequently. The butter will bubble and foam as the water content evaporates. Keep cooking it for about 7 to 10 minutes until it turns a gorgeous golden brown and you see tiny browned bits starting to form on the bottom of the pan. These little bits are pure flavor gold! Transfer the butter to a bowl and pop it in the freezer for 10 to 15 minutes until it’s cool to the touch. This step is the heart and soul of this Brown Butter Sourdough Chocolate Chip Cookies Recipe.

Step 2: Mix Sugars and Butter

Combine the browned butter with the dark brown sugar and granulated sugar in a large bowl. Whisk them together for a minute until the mixture becomes fluffy and lighter in color. This aeration helps build the cookie’s texture and flavor depth.

Step 3: Add Eggs, Sourdough, and Vanilla

Next, whisk in the egg, egg yolk, sourdough discard, and vanilla extract until everything is fully incorporated. The sourdough discard adds a subtle tang that mellows out during baking, giving these cookies their unique twist.

Step 4: Combine Dry Ingredients and Chocolate

In a separate bowl, whisk together flour, baking soda, and salt. Add this dry mixture to the wet ingredients along with the chopped semi-sweet and milk chocolate bars. Use a rubber spatula to gently fold everything together. Be careful not to overmix; a little flour streak here and there is perfectly okay. This ensures your cookies don’t become tough.

Step 5: Chill the Dough

Cover the dough and place it in the refrigerator for at least 1 hour or overnight if you can wait. Chilling is crucial as it lets the butter solidify and the flour hydrate, resulting in cookies that spread just enough with tender centers. If short on time, scoop dough balls right away and put them in the fridge.

Step 6: Prepare for Baking

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If your dough is chilled, let it sit out for about 15 minutes to soften slightly for easier scooping.

Step 7: Scoop and Bake

Scoop out 3 tablespoons of dough for each cookie and place them 2 to 3 inches apart on the baking sheets. Optionally, press a few extra chocolate chunks on top for some show-stopping visual appeal. Bake the cookies for 10 to 11 minutes until edges are lightly golden but the centers still look soft and gooey. Remove immediately and sprinkle flakey sea salt on top to highlight the sweet and salty contrast. Let rest for a few minutes before transferring to a cooling rack.

How to Serve Brown Butter Sourdough Chocolate Chip Cookies Recipe

A stack of five golden-brown cookies sits on a white marbled surface, each cookie thick with a slightly rough texture and studded with melted dark chocolate chunks. The top cookie has a visible bite taken out of it, showing a soft, chewy inside. Flakes of white sea salt are scattered on the cookie surface, adding contrast to the dark chocolate and warm cookie tone. In the background, more cookies are blurred, and a glass of milk is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of flakey sea salt on freshly baked cookies is an absolute must for this recipe. It enhances the complex flavors and adds a delightful crunch. For an extra special touch, you can drizzle a little melted dark chocolate or dust with powdered sugar just before serving.

Side Dishes

These cookies shine alongside a cold glass of milk or a creamy latte. For a grown-up twist, serve them with a scoop of vanilla bean ice cream for an indulgent dessert or pair with a robust cup of black coffee to balance the sweetness.

Creative Ways to Present

Want to impress? Stack two cookies with a thick layer of homemade marshmallow fluff or peanut butter between them for cookie sandwiches. Alternatively, crumble the cookies over vanilla yogurt or ice cream for a tasty topping that adds both flavor and texture.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. If you want to keep that just-baked softness, place a slice of bread in the container to maintain moisture.

Freezing

You can freeze both the cookie dough and the baked cookies. Wrap dough balls tightly in plastic wrap and store in a freezer bag for up to 3 months. To freeze baked cookies, layer them between parchment paper inside an airtight container. Thaw at room temperature before enjoying.

Reheating

Warm frozen or leftover cookies in a preheated 300°F oven for 5 minutes to refresh their texture and revive the melty chocolate sensation. Be careful not to overheat, or they may get too crisp.

FAQs

Can I use regular butter instead of salted butter?

Yes! Just reduce or omit the additional salt in the recipe since salted butter adds seasoning. Using unsalted butter gives you better control over the salt level, so adjust according to your taste.

What is sourdough discard and why is it used here?

Sourdough discard is the portion of sourdough starter you remove before feeding it. It’s packed with natural yeasts and acids that add complexity and moisture to baked goods, making these cookies uniquely delicious.

Why is chilling the dough important?

Chilling helps the flour fully hydrate, solidifies the butter, and slows spreading during baking, resulting in cookies with tender centers and slightly crisp edges. Skipping this can make the cookies flat and greasy.

Can I swap the chocolate bars for chips?

Absolutely! Chocolate chips or chunks work well, but bar chocolate often melts more evenly and creates those luscious pockets of melted chocolate that make this recipe special.

How do I know when the cookies are perfectly baked?

Look for edges that turn a light golden brown while the centers remain pale and soft. The cookies will firm up as they cool but still maintain that gooey texture you want.

Final Thoughts

This Brown Butter Sourdough Chocolate Chip Cookies Recipe is truly a treasure worth baking again and again. The combination of browned butter’s nutty richness with the subtle tang of sourdough and luscious chocolate chunks creates a cookie that feels both familiar and extraordinary. I promise once you try these, they’ll become your go-to treat for cozy nights, celebrations, or sharing joy with your favorite people. Happy baking and even happier eating!