Brown Butter Sourdough Discard Chocolate Chip Cookies have golden edges, soft centers, pools of chocolate, and a little extra depth from toasted butter and sourdough discard. A sprinkle of flaky salt makes the chocolate even better.
I recently started making my own sourdough, and I’ve been loving the process. What surprised me was how quickly the discard adds up. Once I had a jar of it in the fridge, chocolate chip cookies felt like the obvious next move.
The discard gives these cookies a subtle tang that balances the sweetness, while brown butter brings that warm, nutty flavor I want in a really good chocolate chip cookie. Mine contains some whole wheat, so it’s thicker than many starters. I’ve written the recipe with that in mind, especially when it comes to judging the dough.
Why You’ll Love Brown Butter Sourdough Discard Chocolate Chip Cookies
- It puts your discard to good use. If you’re feeding a starter regularly, this is a very good reason to save the excess.
- The flavor has layers. Brown butter tastes nutty and toasted, while the discard adds a gentle tang.
- You can work around your schedule. Bake the cookies the same day or leave the dough in the fridge overnight.
Ingredients
- Salted butter: Browning it gives the cookies their toasted, nutty flavor. Keep all those browned bits.
- Brown sugar: Adds moisture and a caramel-like sweetness.
- Granulated sugar: Helps the edges bake up golden.
- Egg yolks: Give the centers a rich, soft texture.
- Vanilla extract: Rounds out the brown butter and chocolate.
- Sourdough discard: I use a thick discard made with some whole wheat. Take a moment to whisk it fully into the dough.
- All-purpose flour: Start with the amount in the recipe card. Add a little more only if the finished dough is truly too loose.
- Baking soda and baking powder: Give the cookies their lift and spread.
- Kosher salt: Just a pinch, since the butter is already salted.
- Semi-sweet or dark chocolate chips: Use whichever you prefer.
- Flaky sea salt: Optional, but lovely on the warm cookies.
How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies
- Brown the butter. Melt the butter in a saucepan over medium heat, stirring or swirling often. It will foam before the milk solids at the bottom turn deep golden brown. As soon as it smells nutty and toasted, pour it into a large bowl, scraping in every browned bit. Let it cool for 10 to 15 minutes.
- Whisk the wet ingredients. Whisk both sugars into the warm butter, then add the egg yolks and vanilla. Whisk until smooth and glossy. Add the discard and keep whisking until no clumps remain.
- Finish the dough. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Fold the dry ingredients into the wet mixture until mostly combined, then add the chocolate chips and fold just until the dough comes together.
- Check the texture. The dough should be thick, soft, cohesive, and easy to scoop. If it’s very loose after the chocolate is mixed in, add flour one tablespoon at a time. Don’t add more just because the dough feels soft, it will firm up in the fridge.
- Scoop and chill. Scoop the dough into balls and chill for 30 to 60 minutes if baking the same day, or 12 to 24 hours for deeper flavor. After a short chill, the dough can go straight into the oven. If you chill it overnight, let the dough balls sit at room temperature for about 15 minutes so they soften slightly.
- Add the chocolate and bake. Heat the oven to 350°F. Arrange the dough balls on a parchment-lined baking sheet with plenty of room between them. Press a few pieces of chopped chocolate onto each cookie, then tuck one larger shard into the center. Bake for 10 to 12 minutes, or a little longer for larger cookies, until the edges are set and lightly golden but the centers still look soft.
- Let them finish on the pan. Leave the cookies on the hot baking sheet for 8 to 10 minutes before moving them. Sprinkle with flaky salt while they’re warm, if you like.
Tips and Tricks
- Watch the butter closely near the end. Once the milk solids begin to brown, they can go from toasted to burnt quickly. Pour the butter out of the hot pan as soon as it’s ready.
- Judge the dough after adding the chocolate. My whole wheat discard is quite thick, so I start with the listed flour and only add more if the finished dough needs it.
- Scoop before a long chill. The dough gets firm in the fridge, and portioning it while it’s soft is much easier.
- Trust the soft centers. The cookies continue to set as they rest on the hot baking sheet.
Substitutions
Semi-sweet and dark chocolate chips both work well here. If your discard is much thinner than mine, check the finished dough before chilling and add a little flour only if it won’t hold a scoop.
Leftovers
Store baked cookies in an airtight container at room temperature for up to 3 days. They’ll lose some of their just-baked texture, but a few seconds in the microwave will soften the centers again. Covered dough can stay in the refrigerator for 2 to 3 days before baking.
FAQ
No. This recipe uses discard for flavor and texture, so it does not need to be at its peak.
The discard adds a subtle tang rather than a strong sour flavor. How noticeable it is will depend on your starter.
Brown butter dough firms up considerably in the fridge, especially after an overnight chill. That’s normal. If you haven’t scooped it yet, let it sit at room temperature until it’s workable.
After a 30 to 60 minute chill, yes. If the dough has chilled overnight, I let it sit at room temperature for about 15 minutes so it softens slightly before baking. That’s also when I press extra chopped chocolate on top and add a larger shard right in the center.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Ingredients
- 2 sticks salted butter
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 140 g thick sourdough discard
- 2 1/2 cups all-purpose flour, plus a little more only if needed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of kosher salt
- 1 1/2 cups semi-sweet or dark chocolate chips
- Extra chopped semi-sweet or dark chocolate, for topping
- Flaky sea salt, optional, for finishing
Instructions
- Brown the butter. Place the butter in a saucepan over medium heat. Let it melt, then continue cooking, stirring or swirling frequently. The butter will foam before the milk solids at the bottom begin to brown. Once those bits are deep golden and the butter smells nutty, immediately pour it into a large mixing bowl, scraping in all the browned bits. Cool for 10 to 15 minutes, until warm but not piping hot.
- Mix the sugars, yolks, and discard. Whisk the brown sugar and granulated sugar into the slightly cooled butter. Add the egg yolks and vanilla and whisk until smooth and glossy. Add the discard and whisk thoroughly, breaking up any clumps, until it’s fully incorporated.
- Make the dough. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Fold the dry ingredients into the butter mixture until mostly combined. Add the chocolate chips and continue folding just until the dough comes together and no dry flour remains.
- Check the texture. The dough should be thick and scoopable but still soft, not dry or crumbly. If it’s very loose, fold in additional flour one tablespoon at a time. Keep in mind that the dough will firm up in the refrigerator.
- Scoop and chill. Portion the dough into balls (I used a 2 tbsp cookie scoop) and place them in a covered container or on a covered tray. Refrigerate for 30 to 60 minutes for same-day baking, or 12 to 24 hours for deeper flavor. You can bake the dough immediately after a short chill. After an overnight chill, let the dough balls sit at room temperature for about 15 minutes to soften slightly.
- Top and bake. Preheat the oven to 350°F. Arrange the dough balls on a parchment-lined baking sheet with plenty of space between them. Press a few pieces of chopped chocolate onto the top of each ball, then press one larger shard into its center. Bake for 10 to 12 minutes, adding a little time for larger cookies, until the edges are set and lightly golden while the centers still look slightly soft.
- Cool on the pan. Leave the cookies on the hot baking sheet for 8 to 10 minutes before transferring them. Sprinkle with flaky sea salt while warm, if desired.
Brown Butter Sourdough Discard Chocolate Chip Cookies
Soft-centered chocolate chip cookies with nutty brown butter, a subtle sourdough tang, and golden edges.
Yield: Approximately 20 to 24 cookies, depending on scoop size
Prep time: 20 minutes, plus 30 minutes to 24 hours chilling
Cook time: 10 to 12 minutes per batch
Ingredients
- 2 sticks salted butter
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 140 g thick sourdough discard
- 2 1/2 cups all-purpose flour, plus a little more only if needed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of kosher salt
- 1 1/2 cups semi-sweet or dark chocolate chips
- Flaky sea salt, optional, for finishing
Instructions
Cool on the baking sheet for 8 to 10 minutes. Finish with flaky sea salt, if desired.
Melt the butter in a saucepan over medium heat. Continue cooking, stirring or swirling frequently, until the milk solids turn deep golden brown and the butter smells nutty. Pour into a large mixing bowl, scraping in the browned bits, and cool for 10 to 15 minutes.
Whisk the brown sugar and granulated sugar into the butter. Add the egg yolks and vanilla and whisk until smooth. Whisk in the discard until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Fold into the wet ingredients until mostly combined, then fold in the chocolate chips.
Check that the dough is thick, soft, and scoopable. If it is very loose, add a little more flour, one tablespoon at a time.
Scoop into balls. Cover and refrigerate for 30 to 60 minutes, or for 12 to 24 hours for deeper flavor.
Preheat the oven to 350°F. Place the dough balls on parchment-lined baking sheets, leaving room for them to spread. Bake for 10 to 12 minutes, or slightly longer for large or very cold dough balls, until the edges are lightly golden and the centers still look soft.
