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Brown butter chocolate chip cookie sourdough broken open with melted chocolate

Brown Butter Chocolate Chip Cookies Sourdough: Chewy, Tangy, Perfect


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  • Author: Emma Larson
  • Total Time: 30 minutes + chill
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

Chewy, tangy brown butter chocolate chip cookies sourdough for using your starter discard deliciously.


Ingredients

226 grams (1 cup) unsalted butter, browned

200 grams (1 cup) white sugar

220 grams (1 cup) brown sugar

200 grams (3/4 cup) sourdough discard

2 egg yolks (40g)

8 grams (2 teaspoons) vanilla extract

355 grams (2 1/2 cups) all-purpose flour

6 grams (1 teaspoon) baking soda

4 grams (1 teaspoon) baking powder

4 grams (3/4 teaspoon) salt

350 grams (1 1/2 cups) chocolate chips


Instructions

1. Brown the butter and let it cool.

2. Whisk browned butter, white sugar, and brown sugar.

3. Add egg yolks and vanilla, stir in sourdough discard.

4. Sift in flour, baking soda, baking powder, and salt, fold gently.

5. Add chocolate chips and mix until combined.

6. Chill dough for at least 2 hours or overnight.

7. Scoop dough onto baking sheet.

8. Bake at 350°F (175°C) for 12–14 minutes.

9. Cool on tray for 5 minutes before transferring to rack.

Notes

You can freeze the dough for up to 3 months.

Chilling overnight enhances chew and flavor.

Sprinkle with flaky salt before baking for a gourmet finish.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American