Best Brown Butter Sourdough Chocolate Chip Cookies You’ll Ever Bake
There are chocolate chip cookies… and then there are brown butter sourdough chocolate chip cookies. If you’ve ever bitten into a cookie with deep caramel notes, crisp golden edges, and a soft, chewy center that practically melts in your mouth, chances are brown butter was involved.
This recipe takes that classic bakery-style cookie and elevates it even further by adding sourdough discard. The result is a rich, flavorful cookie with just a subtle tang that balances the sweetness and enhances the chocolate. These cookies are indulgent without being overly sweet, nostalgic yet refined, and perfect for using up extra sourdough discard without tasting “sour.”
If you’re searching for the best brown butter chocolate chip cookies, this is the recipe you’ll want to bookmark. I’ll walk you through exactly why each step matters, how to avoid common mistakes, and how to get consistent, bakery-quality results every single time.
If you love these Brown Butter Sourdough Chocolate Chip Cookies, you’ll definitely want to explore a few of my other cozy, from-scratch baking favorites next. My Fresh Milled Chocolate Chip Cookies are made with freshly milled flour for incredible texture and rich, old-fashioned flavor. Or try Fresh Milled Zucchini Bread, it’s lightly spiced, moist, and a delicious way to sneak in extra veggies. And if you’re baking with sourdough often, you’ll also love my Sourdough Banana Bread, Sourdough Granola Bars, and other sourdough discard recipes that make using up extra starter easy and delicious.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Brown Butter Sourdough Chocolate Chip Cookies
Brown Butter Sourdough Chocolate Chip Cookies
These brown butter sourdough chocolate chip cookies are rich, chewy, and packed with deep caramel flavor. Browning the butter adds a nutty warmth, while sourdough discard gives a subtle tang that balances the sweetness perfectly. They’re the kind of cookie that tastes bakery-worthy but comes together easily at home.
Ingredients
- 1 cup (226 g) unsalted butter
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup sourdough discard (unfed or active)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 2 cups chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
1. Brown the Butter
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and golden brown bits form on the bottom and it smells nutty. Remove from heat and immediately pour into a large heat-safe bowl. Let cool for 10–15 minutes.
2. Mix the Sugars
Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth and glossy.
3. Add Wet Ingredients
Whisk in the egg, egg yolk, sourdough discard, and vanilla extract until fully combined and slightly thickened.
4. Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, and salt over the dough. Use a spatula to gently fold everything together just until no dry flour remains. Fold in the chocolate chips.
5. Chill the Dough
Cover and refrigerate the dough for at least 1 hour (or up to 24 hours for deeper flavor).
6. Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 2-tablespoon balls and place 2–3 inches apart.
Bake for 10–12 minutes, until edges are set and centers still look slightly underbaked.
7. Finish & Cool
Remove from oven, sprinkle lightly with flaky sea salt if desired, and allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
This recipe works with unfed, fed, or slightly active sourdough discard. Discard straight from the fridge is fine.
Remove cookies when the centers look slightly underbaked. They’ll finish setting as they cool.
Chocolate chunks, chopped bars, or a mix of dark and semi-sweet chocolate all work well.
Scoop dough into balls and freeze solid. Store frozen dough for up to 3 months and bake straight from frozen, adding 1–2 minutes to the bake time.
Sprinkle warm cookies with flaky sea salt or add ½ teaspoon espresso powder to the dough for deeper chocolate flavor.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 328Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 38mgSodium 219mgCarbohydrates 47gFiber 2gSugar 25gProtein 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Brown Butter Makes Better Chocolate Chip Cookies
Brown butter (also known as beurre noisette) is simply butter that has been gently cooked until the milk solids toast and turn golden brown. This process transforms the flavor from plain and creamy into something much deeper.
In brown butter chocolate chip cookies, this step adds:
- Warm, nutty notes similar to toasted hazelnuts
- Natural caramel flavor without adding extra sugar
- A richer, more balanced sweetness
Why Add Sourdough Discard to Cookies?
Sourdough discard might seem like an unusual ingredient in dessert, but it works beautifully in cookies when used correctly. In this recipe, the sourdough discard doesn’t make the cookies sour. Instead, it adds depth, moisture, and structure.
Here’s what sourdough discard does in chocolate chip cookies:
- Adds a subtle tang that balances sugar and chocolate
- Creates a softer, chewier texture
- Helps the cookies stay fresh longer
- Reduces food waste by using discard you’d otherwise throw away
You can use unfed discard straight from the fridge or active starter. Both work equally well.
Ingredients That Matter (And Why)
Every ingredient in this recipe plays an important role. Understanding why helps you make better cookies.
- Unsalted Butter – Browning the butter concentrates flavor.
- Brown Sugar + Granulated Sugar – Brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.
- Egg + Egg Yolk – The extra yolk adds richness and tenderness.
- Sourdough Discard – Adds moisture, chew, and subtle complexity.
- Vanilla Extract – Enhances chocolate and brown butter flavors.
- All-Purpose Flour – Provides structure without making cookies dense.
- Baking Soda + Baking Powder – This combination gives lift while keeping the centers soft.
- Fine Sea Salt – Balances sweetness and sharpens flavor.
- Chocolate Chips or Chunks – Use high-quality chocolate for best results.
- Flaky Sea Salt (Optional) – A finishing touch that elevates the entire cookie.
The Importance of Chilling Cookie Dough
One of the most important steps in this recipe is chilling the dough. After browning the butter, the dough is naturally warm and soft. Chilling allows:
- The butter to re-solidify
- The flour to fully hydrate
- The flavors to deepen and develop
Skipping this step can result in cookies that spread too much and bake unevenly. Even one hour makes a noticeable difference, but chilling overnight produces the best flavor.
How to Make Brown Butter Sourdough Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ¾ cup sourdough discard (unfed or active)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 2 cups chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
1. Brown the Butter
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently. The butter will foam, then the milk solids will sink and turn golden brown. When it smells nutty and toasted, immediately remove from heat and pour into a large heat-safe bowl. Let cool for 10–15 minutes.
2. Mix the Sugars
Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth and glossy.
3. Add Wet Ingredients
Whisk in the egg, egg yolk, sourdough discard, and vanilla extract until fully combined and slightly thickened.
4. Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, and salt over the dough. Gently fold together just until no dry flour remains. Fold in the chocolate chips.
5. Chill the Dough
Cover and refrigerate the dough for at least 1 hour, or up to 24 hours for deeper flavor.
6. Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and space them 2–3 inches apart.
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
7. Finish & Cool
Sprinkle with flaky sea salt if desired. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Perfect Brown Butter Chocolate Chip Cookies
- Don’t rush browning the butter. Medium heat prevents burning.
- Let the butter cool slightly before adding eggs.
- Use a cookie scoop for even baking.
- Pull cookies early—carryover heat finishes the bake.
- For thicker cookies, chill dough longer.
Storage & Freezing Instructions
Store baked cookies in an airtight container at room temperature for up to 4 days.
To freeze, scoop dough into balls and freeze solid. Store frozen dough for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Frequently Asked Questions
No. When done correctly, brown butter tastes nutty and caramel-like, not burnt. If it smells bitter or black, it’s gone too far.
You can, but the texture and flavor will be different. If needed, replace discard with ¼ cup milk or yogurt and reduce flour slightly.
Warm dough, insufficient chilling, or butter that was too hot can cause spreading. Always chill the dough before baking.
Yes, and it’s encouraged. Overnight chilling improves flavor and texture.
Use high-quality chocolate chips or chopped chocolate bars. A mix of semi-sweet and dark chocolate works beautifully.
Yes. Let them cool completely, then freeze in an airtight container for up to 2 months.
Baking soda reacts with the sourdough discard, while baking powder adds lift for soft centers.
Final Thoughts
These brown butter sourdough chocolate chip cookies are rich, chewy, and deeply flavorful. Whether you’re baking to use up sourdough discard, impress guests, or simply enjoy a truly excellent homemade cookie, this recipe delivers every time.
Once you try brown butter in chocolate chip cookies, there’s no going back.
💛 Let’s Stay Connected
If you make these Brown Butter Sourdough Chocolate Chip Cookies, I’d love to hear how they turned out! Leave a comment below with your experience or any tweaks you made.
Don’t forget to pin this recipe on Pinterest so you can come back to it anytime.
Happy baking from my farmhouse to yours 🤍
