Brown Butter Sourdough Chocolate Chip Cookies
Perfect for holidays, parties, or quiet nights in, these brown butter sourdough chocolate chip cookies are a cozy, crowd-pleasing favorite. Great for gifting or enjoying fresh from the oven.
Equipment
- Kitchen Scale
- Stand Mixer
- Baking sheets
- Parchment Paper
- Two-tablespoon cookie scoop
- Butter warmer saucepan
Ingredients
- ¾ cup unsalted butter 170g
- 1 cup brown sugar packed, 200g
- ¼ cup granulated sugar 50g
- ⅓ cup sourdough discard 100g
- 1 egg + 1 egg yolk room temp preferred
- 3 teaspoons vanilla extract
- 2 ¾ cup + 2 tablespoons all-purpose flour 345g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces baker's chocolate or your favorite chocolate bar (chopped)
Instructions
- Brown the butter. Start by putting your butter in a small saucepan and melting it on medium heat, stirring or whisking constantly to prevent burning.¾ cup unsalted butter
- You will know when it is done browning when it starts to smell nutty and the bubbling butter develops a film on top. You will start with 170g of butter, and by the end of the browning process, you should have 140g.
- If you have less than 140g at the end, add milk to the butter until you reach 140g.
- Allow the butter to cool before mixing it with the sourdough discard, brown sugar, cane sugar, vanilla, egg, and egg yolk.1 cup brown sugar, ¼ cup granulated sugar, ⅓ cup sourdough discard, 1 egg + 1 egg yolk, 3 teaspoons vanilla extract
- Mix the dry ingredients separately and mix them into the liquids until fully combined.2 ¾ cup + 2 tablespoons all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Stir in the chopped chocolate or chocolate chips.8 ounces baker's chocolate
- Chill for 30 minutes to an hour before baking for best results.*
- When ready, preheat the oven to 350°F and bake for 10-12 minutes**. Allow them to cool on the pan for 5 minutes before moving them to a cooling rack.
Notes
*I've skipped chilling, and they baked fine; however, chilling or resting the dough creates a deeper flavor with an even better texture in the end.
**Take them out of the oven when the edges are slightly browning and the center is matte and domed (it shouldn't look shiny or raw on the outside). They will collapse a bit while cooling. Taking them out before they overbake is essential to making a perfectly chewy cookie!
Store at room temperature in an airtight container for 3-5 days (they peak in deliciousness on days 2 and 3). You can freeze these covered in plastic wrap in an airtight container for up to 6 months.
Nutrition
Calories: 177kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 125mgPotassium: 35mgFiber: 0.4gSugar: 13gVitamin A: 152IUCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!