Sourdough Brown Butter Chocolate Chip Cookies
These sourdough brown butter chocolate chip cookies will put all other cookies to shame. Perfectly gooey, filled with chocolate, and rich in flavor, these Sourdough Brown Butter Chocolate Chip Cookies will be cookies you will always want to make.
Equipment
- Stand Mixer
- Paddle Attachment
- Measuring cups
- Measuring spoons
- Small Pot
- Wooden Spoon
- Baking Sheet
- Cookie scoop
Ingredients
- 1 Stick Butter Browned (Back to room temp)
- ¾ Cup Brown Sugar (packed)
- ¼ Cup Granulated Sugar
- ½ Cup Sourdough Discard (Stirred down)
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 ⅓ Cup Unbleached All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Sea Salt
- 1 Cup Chocolate Chips
- Flakey Salt (Optional)
Instructions
Browning Butter -
- Brown the butter in a medium pan over medium heat. Stir the melted butter constantly. You will begin to notice the butter bubbling up. After a few minutes, you should start to smell a nice nutty flavor from the butter and little brown flecks at the bottom of the pan. These are the milk solids caramelized from the heat, which is what gives brown butter such a beautiful, complex flavor.1 Stick Butter Browned
- Remove the browned butter from the pan and allow the butter to solidify back to room temperature before making the cookies. (You can firm up the butter quicker by sticking it in the freezer for 10 minutes)
Making The Cookie Dough -
- Once the butter is cooled to room temperature, add brown sugar and brown butter to your stand mixer. Cream together at medium speed for a couple of minutes.1 Stick Butter Browned, ¾ Cup Brown Sugar, ¼ Cup Granulated Sugar
- Once the butter is cooled to room temperature, add brown sugar and brown butter to your stand mixer. Cream together at medium speed for a couple of minutes.½ Cup Sourdough Discard, 1 Egg Yolk, 1 tsp Vanilla Extract
- Add the flour, baking soda, baking powder, and salt in a separate bowl. Mix well until everything is evenly distributed.1 ⅓ Cup Unbleached All Purpose Flour, ½ tsp Baking Soda, ½ tsp Baking Powder, ¼ tsp Sea Salt
- Next, add the dry ingredients to the creamed butter and sugar. Mix on medium/low speed just until the flour is combined. Do not overmix the dough.
- Lastly, fold in chocolate chips with a wooden spoon.1 Cup Chocolate Chips
- Chill your dough for at least 1-2 hours before baking. If you don’t have an hour to wait, ball your cookies and place the dough balls on your cookie sheet. Place the cookie sheet in the freezer for 20-30 minutes before baking.
- Long Ferment Option: To long ferment, mix in the chocolate chips and place in the fridge for 12-24 hours before baking. This will allow the sourdough starter to develop a lovely flavor throughout the cookies.
Baking Instructions -
- Preheat the oven to 375 and place your cookie dough balls on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges become brown and crisp. The middle of the cookie should still be soft and gooey-looking.
- Let the cookies sit for 3-5 minutes to set up before removing them from the baking sheet. Once slightly cooled, top your cookies with flakey salt and enjoy!Flakey Salt
Notes
- Browning your butter takes extra effort and love, but it's completely worth it! Read my How to Brown Butter section above if you need more help with this step.
- I recommend letting your brown butter return to a softened room temperature before mixing your cookie dough. I do not recommend using melted butter, as it will cause the cookie to become too thin. The fat must be solidified and slightly chilled to get the best shape and consistency of your sourdough brown butter chocolate chip cookies.
- Let your dough do its thing! The best outcome with these cookies is to let the cookie dough chill in the fridge. I recommend letting it ferment in the fridge for 12-24 hours before baking to let that sourdough flavor develop. However, if you don’t have time, let the dough chill in the fridge for 1-2 hours before baking. **
- **If you haven’t spare an hour, pre-roll your cookies and place them on a parchment-lined baking sheet. Then, place the baking sheet in the freezer for 30-45 minutes before baking. This is essential to avoid the cookies from spreading too thin.