Brown Butter Sourdough Chocolate Chip Cookies

Chewy, chocolatey, and a great use for your leftover sourdough starter, these Brown Butter Sourdough Chocolate Chip Cookies are so delicious! These cookies have crisp edges and the brown butter give them a caramel nuttiness that is hard to resist!

If you love these chocolate chip cookies, you've got to try my sourdough chocolate crinkle cookies too!

Why You'll Love These Discard Chocolate Chip Cookies

• They are a great use for leftover sourdough starter! If you bake a lot, you know that there is a lot of leftover discard after you feed your starter. Don't throw it out! Bake cookies with it!
• These cookies can be made in advance! Make the dough ahead of time and keep it in the fridge, covered with plastic wrap. You can make the dough a day in advance and bake them when you are ready to use them.
• They are homemade, from scratch! There is nothing better than a scratch made cookie! And throw in browned butter and dark chocolate for a winning combination!

Ingredients for Sourdough Discard Chocolate Chip

You only need a few simple ingredients to make these delicious discard chocolate chip cookies!

• All-purpose flour. When adding flour to the measuring cup, fluff it first in the bag so it is not packed down.
• Baking powder and baking soda. Even though we are using sourdough starter in this recipe, the baking powder and baking soda are going to be doing the leavening, not the starter.
• Salt. This is important. You might think it's strange to add salt to baked goods, but salt brings out the flavor and the sweetness in the cookies.
• Butter. Unsalted butter since we are adding salt to the dough.
• Sugar. Both granulated and light brown sugar.
• Vanilla. A classic ingredient in chocolate chip cookies.
• Chocolate chips. For this recipe we are using dark chocolate chips. If you have semi- sweet chocolate chips on hand, use those! You can also cut a large chocolate bar into chocolate chunks for a more rustic type of cookie.

What is Sourdough Discard?

Sourdough discard is the portion of your active sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you add equal parts flour, water, and extra sourdough starter to a mason jar and let it rise. If you are new to sourdough, you can make a sourdough starter from scratch, buy one, or get one from a fellow sourdough friend.

You can't feed your entire active starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out how to keep a sourdough starter post all about how to keep your sourdough starter happy. Keep your leftover sourdough discard in a mason jar in the refrigerator and use it to bake later on!

How to Make Brown Butter Sourdough Chocolate Chip Cookies

In a small saucepan, add the two sticks of butter. Set the heat to medium low and begin to brown the butter. The butter will melt and then get foamy. You'll start to see brown bits in the saucepan, that is what you are looking for. It will take about 5 minutes to brown the butter. Take the butter off the stove and allow it to cool slightly.

Step 1: In a medium bowl, add the flour, baking soda, baking powder, and salt. Mix together and set aside.

Step 2: Add the cooled brown butter to a separate large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Step 3: Add the granulated sugar and brown sugar and turn the mixer on medium speed. Mix for 1 minute to get the ingredients light and fluffy.

Step 4: Add the large eggs, sourdough starter, and the vanilla extract to the bowl. Mix again.

Step 5: Carefully add the flour mixture to the bowl and mix until all the ingredients are fully combined.

Step 6: Add the chocolate chips to the bowl. Mix them in well.

Step 7: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, but up to 24 hours. When ready to bake, preheat the oven to 375 degrees.

Step 8: Line a baking sheet with parchment paper or a silicone mat. Scoop the cookie dough into dough balls onto the prepared sheet pan. Bake for 10-12 minutes or until the edges just start to become golden brown.

Tips and Tricks for Discard Cookies

• Make sure the brown butter is cooled to room temperature when you add it to the large bowl. It should be cool enough to touch. If it is too hot, you run the risk of cooking the eggs when you add them in and melting the chocolate chips.
• Refrigerate this dough for at least a half hour. This will allow the brown butter to harden up in the dough. It will also prevent too much spreading as the cookies bake.
• When the cookies are done baking, sprinkle them with course sea salt for an even more elevated cookie!

How To Long Ferment the Sourdough Discard Chocolate Chip Cookie Dough

Long fermenting your sourdough discard chocolate chip cookie dough is a great way to make the cookies a little easier to digest. After mixing the dough, simply cover the bowl tightly and place it in the fridge for anywhere from 12 to 48 hours.

When you're ready to bake, take the dough out of the fridge and let it sit at room temperature for about 15–30 minutes so it’s easier to scoop. You can either bake it all at once or just scoop a few cookies at a time and keep the rest chilled for later.

How to Make Discard Chocolate Chip Cookies Ahead of

These brown butter sourdough discard chocolate chip cookies are super make-ahead friendly! Once your cookie dough is mixed, you can scoop it into balls and pop them on a parchment-lined baking sheet. Freeze them for about an hour, then transfer the frozen dough balls to a sealed container or freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to bake, just pop them straight onto a baking sheet and add an extra minute or two to the baking time.

Frequently Asked Questions