Why I Love This Recipe
These Browned Butter Sourdough Discard Chocolate Chip Cookies are my absolute favorite cookie. The combination of brown butter and sourdough discard takes these cookies to a whole new level of flavor! The richness from the browned butter and the tangy undertones from the sourdough discard make these cookies uniquely delicious. They’re big, chewy, and absolutely mouthwatering. The final touch of coarse sea salt on top elevates the flavor even further, making each bite irresistible. Trust me, once you try them, you’ll never look at chocolate chip cookies the same way!
Recipe Details
Duration
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Servings: 20-24 cookies
Ingredients
- 1 cup salted butter (see note for unsalted butter adaptation)
- 1 cup white cane sugar
- 1 cup packed brown sugar
- 3 egg yolks
- 1 cup flat and runny sourdough discard (220 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 12 oz (about 1 ½ cups or 1 bag) chocolate chips for dough
- 4 oz (½ cup) chocolate chips for pressing into the top of the cookies
- Coarse flake salt for sprinkling on top of cookies
Instructions
- Brown the Butter:
In a saucepan over medium heat, add the salted butter. Let it melt, then foam, and continue cooking until the liquid becomes brown underneath the bubbles and you see brown flecks appear. Once browned, remove the butter from heat.
Allow the butter to cool to room temperature, which may take about 30 minutes or longer. - Prepare the Sourdough Discard:
Measure out 1 cup of sourdough discard. If you don’t have sourdough discard yet, be sure to follow the instructions to make it (refer to the note above). - Mix the Wet Ingredients:
In a large mixing bowl, combine the cooled browned butter with white cane sugar and brown sugar. Use an electric hand mixer or stand mixer to beat together until the mixture resembles semi-wet sand—crumbly but well-combined.
Add 3 egg yolks and beat for a couple of minutes until the mixture becomes lighter and fluffier. - Add the Sourdough Discard:
Beat in the sourdough discard until just barely combined. The dough will have a cake batter-like consistency, but don’t worry, it will come together in the next steps. - Add the Dry Ingredients:
Add the fine sea salt, baking soda, baking powder, and vanilla extract. Mix until fully combined.
Gradually add the all-purpose flour and mix by hand until just combined. Be careful not to overmix. - Add Chocolate Chips:
Stir in 12 oz of chocolate chips by hand, ensuring they’re evenly distributed throughout the dough. - Test the Dough (Optional):
This step helps you determine if the dough is too runny or too thick. Scoop a ¼ cup ball of dough and bake it at 350°F for 12-13 minutes. If it flattens out too much, add an additional ¼ cup flour and mix. If it bakes up well, continue with the recipe. - Refrigerate the Dough:
Cover the dough with plastic wrap or a lid and refrigerate for 1 hour to 72 hours. The longer the dough ferments, the more sour the cookies will taste, and the better the flavor will develop. I usually recommend 4 hours. - Preheat the Oven:
Preheat your oven to 350°F. Line your baking sheets with parchment paper. - Shape the Cookies:
Remove the dough from the fridge. Scoop the dough into smooth ¼ cup balls and place them on the prepared baking sheet. Space them at least 2 inches apart.
Press a few more chocolate chips into the top of each dough ball for extra chocolatey goodness. - Bake the Cookies:
Bake for 13-14 minutes, or until the edges just begin to brown.
Once done, remove from the oven, add a few more chocolate chips to the tops, and sprinkle with coarse sea salt. This step is essential for that sweet-salty balance! - Cool & Serve:
Let the cookies cool on a cooling rack. Serve immediately for the best texture, and freeze any leftovers.
Tips & Tricks
- Unsalted Butter:
If you’re using unsalted butter, add an additional ½ teaspoon of salt to the dough to balance the flavors. - Sourdough Discard Consistency:
The sourdough discard should be runny for best results. If yours is too thick, thin it with a small amount of water or milk until it reaches a pourable consistency. - Chilling the Dough:
Don’t skip the refrigeration step! Chilling the dough allows the flavors to develop and prevents the cookies from spreading too much during baking. - Test Dough Before Baking:
Always test a single dough ball before committing to baking the entire batch. This helps you adjust the dough consistency for the perfect cookie.
Notes
- Sourdough Discard:
If you don’t have sourdough discard, you can create it by leaving your sourdough starter unfed for several days. Just make sure it’s runny and not too thick when you use it in the dough. - Texture of Dough:
The dough might seem like cake batter, but it will bake into thick, chewy cookies once the flour is fully incorporated. - Browning Butter:
Be careful when browning butter; it can burn quickly. Keep an eye on it once it starts to foam, and take it off the heat when you see the brown flecks.
FAQs
1. Why is the dough so runny?
The dough may seem runny at first, but that’s because of the sourdough discard. After refrigerating, it will firm up and bake into the chewy texture you’re looking for.
2. How do I know if the cookies are done?
The edges should just begin to brown, and the center will be slightly soft. If you like crispier cookies, leave them in for a minute or two longer.
3. Can I make these cookies without sourdough discard?
While the sourdough discard gives these cookies a unique flavor, you can substitute it with buttermilk or yogurt for a similar tang.
Storage
- Refrigeration:
These cookies are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days. - Freezing:
You can freeze the baked cookies for up to 3 months. To freeze the dough, scoop the dough into balls and place them on a baking sheet to freeze individually before transferring them to a bag or container.
This recipe for Browned Butter Sourdough Discard Chocolate Chip Cookies will quickly become a favorite. They are the perfect balance of chewy, rich, and tangy with a hint of salt on top that makes every bite a little more irresistible. Enjoy
