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Brown Butter Sourdough Discard Chocolate Chip Cookies

A stack of three thick, golden sourdough chocolate chip cookies with pools of melted dark chocolate on top.
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Make chewy, gooey chocolate chip cookies using sourdough discard and brown butter for a rich, slightly tangy flavor.

Ingredients

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  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (113g) active sourdough discard (unfed starter)
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • 1/2 cup (85g) dark chocolate chunks
  • Flaky sea salt for topping (optional)

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a heat-safe bowl and let it cool for 15 minutes.
  2. Whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
  3. Beat in the eggs one at a time until incorporated. Whisk in the sourdough discard until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks.
  7. Cover the dough and chill for at least 2 hours, or preferably overnight, for best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between them.
  10. Bake for 10 to 13 minutes, or until the edges are set and golden brown, but the centers still look slightly soft and gooey.
  11. Remove from the oven. Immediately sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough for 24 hours deepens the tangy flavor and improves the cookie spread.
  • Use high-quality chocolate chunks for a better melt and texture.
  • For thicker cookies, use a cookie scoop and press the dough balls slightly flatter before baking.

Nutrition

Find it online: https://recipesfleet.com/sourdough-chocolate-chip-cookies/