Name: Brown Butter Sourdough Discard Chocolate Chip Cookies Recipe
Prep time: 35 min
Cook time: 12 min
Total time: 2 h 47 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup light brown sugar (packed); 1/2 cup granulated sugar; 1 large egg; 1 large egg yolk; 1/2 cup sourdough discard (unfed); 1 tablespoon vanilla extract; 2-1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping); Flaky sea salt (for garnish, optional)

Ingredients

1 cup unsalted butter

1 cup light brown sugar (packed)

1/2 cup granulated sugar

1 large egg + 1 large egg yolk

1/2 cup sourdough discard (unfed)

1 tablespoon vanilla extract

2-1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate (plus extra for topping)

Flaky sea salt (for garnish, optional)

Instructions

Step 1: Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.

Step 2: Add brown sugar and granulated sugar to the brown butter and whisk to combine.

Step 3: Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.

Step 4: Stir in the sourdough discard until fully incorporated.

Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 6: Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.

Step 7: Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.

Step 8: When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.

Step 9: Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.

Step 10: Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles, if desired.

Step 11: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.

Tips & Variations

Use dark chocolate chunks for a richer, less sweet cookie or semi-sweet chips for classic flavor.

Chilling the dough longer deepens the flavor and keeps cookies from spreading too much while baking.

For extra texture, add chopped nuts such as walnuts or pecans.

If you don’t have sourdough discard, you can substitute an equal amount of plain yogurt or leave it out—you’ll miss a bit of tang, but the cookies will still be delicious.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag or container for up to 3 months. You can also freeze the raw dough balls; thaw in the fridge before baking. Reheat cookies briefly in the oven to refresh their texture.

FAQs

What is sourdough discard?

Sourdough discard is the portion of sourdough starter that is removed before feeding. It’s often used in recipes to reduce waste and add flavor without fermenting dough.

Can I use browned butter that’s already cooled?

Yes, just make sure the browned butter has cooled slightly so it doesn’t cook the eggs when mixing. It should still be pourable but not hot.