How to Make Sourdough Discard Chocolate Chip Cookies with Browned Butter
These sourdough discard chocolate chip cookies with browned butter are rich, gooey, chewy in the middle, and loaded with dark chocolate and semi-sweet chips. The browned butter adds this nutty, caramel depth that changes the game.
You’re going to want to save this cookie recipe. Maybe double it. You’ll thank me later.
Sourdough Discard Chocolate Chip Cookies with Browned Butter
Ingredients
Method
- Place the butter into a sauce pan over medium/high heat. Let it melt, bubble, and then foam. Stir and keep a close eye on it, because it will burn. Once it smells a little nutty and starts to turn slightly brown, remove it from the heat and let it cool slightly. It will take 3-5 minutes to turn brown and another 5 minutes to cool.
- Mix the sugars and the brown butter for 5 minutes.
- Mix in the sourdough discard or active starter and vanilla. Mix for 1 minute.
- Add in each egg yolk, one at a time, and mix together for 1 minute after each addition.
- In a large mixing bowl, combine the baking soda, baking powder, salt, whole wheat flour, and buckwheat flour.
- Gradually add the dry ingredients to wet ingredients on low speed. No need to over-mix here.
- Stir in the chocolate chip morsels by hand.
- Place the bowl of dough into the freezer for an hour or refrigerate overnight to get the benefits of fermentation.
- Let the dough sit out for about 20 minutes before baking.
- Pre-heat the oven to 375°. Oh, I use convection bake for these.
- Bake for 10 minutes but no more. If you oven bakes hot, go for 8-9 minutes. You don't want to over-bake them.
- You can carefully bang the pan on a towel to help flatten the cookies.
- Let them cool on the pan for 5-10 minutes and then enjoy!
Notes
What Makes These Sourdough Cookies Special
We’re using sourdough discard or active sourdough starter. Either one works. It adds depth without making the cookies taste sour.
Then there’s the brown butter. It adds a toasty, warm flavor that’s just next level. I don’t strain mine—I leave in the milk solids. That’s where the flavor lives.
This is a whole grain cookie too. I use whole wheat flour and buckwheat flour, but you can swap for all-purpose flour if that’s what you have. The texture stays soft, and the chewy center is exactly what you want in a sourdough chocolate chip cookie.
Ingredients You’ll Need
For the wet ingredients:
• 180g white granulated sugar
• 260g brown sugar (or coconut sugar)
• 225g salted butter, browned and cooled
• 240g sourdough discard or active starter
• 1 tsp pure vanilla extract
• 3 egg yolks, room temperature
For the dry ingredients:
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 340g whole wheat flour
• 40g buckwheat flour
(Or use 380g all-purpose flour)
Mix-ins:
• 400g chocolate chips (I do a mix of dark chocolate and semi-sweet)
Let’s Make the Cookie Dough
Step 1: Brown the Butter
Place your salted butter in a small saucepan over medium-high heat. Watch it closely. It’ll melt, then bubble, then foam. Stir it often with a wooden spoon. After about 2–5 minutes, it’ll turn golden and smell nutty. Once it’s golden brown, remove it from the heat. Let it cool slightly. Don’t strain it—leave the milk solids in for more flavor.
Step 2: Cream It Good
In a stand mixer, cream together the brown butter, white sugar, and brown sugar for 3–5 minutes. It should look smooth and creamy.
Add the sourdough discard and vanilla. Mix for another minute.
Now add the egg yolks, one at a time. Mix for one minute after each. Scrape the bowl as needed.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the dry ingredients—your flours, baking soda, baking powder, and sea salt.
Add the dry mix to the wet ingredients. Mix on low just until combined. Do not overmix.
Stir in the chocolate chips. You’ll want a stiff dough with gooey goodness all throughout.
Chill the Dough
Pop the dough in the freezer for one hour. Don’t skip this. It’s key for that chewy texture and thick cookie shape.
Bake Time
Preheat your oven to 350°F. Line a baking tray with parchment paper.
Place your chilled dough balls on the tray. Bake for 10 minutes.
Want a flatter cookie? Pull them out at 8 minutes and gently bang the pan on the counter (use a towel underneath). If not, just wait the full 10 minutes, then do a light pan bang when they come out.
Tip: If your oven runs hot, check them at 9 minutes. You’re looking for chewy cookies with golden edges and a soft middle.
Let them cool on the tray for 5–10 minutes. They’ll finish setting up during that time.
Freezer Tip: Always Have Cookies on Hand
Scoop extra cookie dough balls onto a tray. Freeze them for 20 minutes. Then transfer to a labeled Ziploc bag and freeze.
When you need a sweet treat, just sit them out on the baking sheet while the oven preheats. Let them warm up just a bit before baking them. Fifteen to twenty minutes will do.
Don’t Waste the Egg Whites
You’ll only use egg yolks here. Don’t toss the whites. Store them in a small container and use them in a scramble, breakfast burrito, or omelet tomorrow. Easy win.
Final Cookie Thoughts
These are not your average cookies. These are delicious chocolate chip cookies with that brown butter flavor. Soft in the middle. Golden on the edges. Just the right chew. Made with love and a little discard.
Whether you use active sourdough starter or leftover discard, this cookie recipe is your new favorite.
Store extras in an airtight container on the counter for a few days—or in the freezer if you can resist eating them all.
Now go bake some sourdough cookies, friend. And save one for yourself before they disappear.
