The Ultimate Sourdough Brown Butter Chocolate Chip Cookies

If you’ve been baking with sourdough for any amount of time, you know how hard it is to toss that discard. Lucky for us, sourdough discard is pure gold when it comes to cookies—especially these chewy, nutty, crave-worthy brown butter chocolate chip cookies.

Whether you're a sourdough beginner or just looking for a next-level cookie recipe, these are it. With their deep flavor, beautiful texture, and addictive balance of sweet and salty, they’ll become a permanent fixture in your cookie rotation.

Why You’ll Love These Sourdough Brown Butter Cookies

• Flavor, flavor, flavor – Brown butter adds a nutty richness that makes these cookies unforgettable.

• Zero waste – Use up that sourdough discard sitting in your fridge!

• Perfect texture – Crisp on the outside, chewy in the center, and studded with pools of melty chocolate.

• Easy to freeze – Make a double batch and freeze the dough for future cookie emergencies.

What Is Brown Butter?

Brown butter (also known as beurre noisette) is just regular butter that’s been melted and gently cooked until the milk solids turn golden brown. It adds an incredible depth of flavor—think toasted hazelnuts, caramel, and toffee all rolled into one.

Pair that richness with the tangy depth of sourdough discard and you’ve got one seriously gourmet cookie.

Ingredients

Here’s what you’ll need:

• 1 cup (227g) unsalted butter, browned

• 1 cup (200g) light brown sugar, packed

• ½ cup (100g) granulated sugar

• 1 large egg + 1 yolk, room temperature

• ½ cup (120g) sourdough discard (unfed)

• 1 tbsp vanilla extract

• 2 ½ cups (315g) all-purpose flour

• 1 tsp baking soda

• ¾ tsp salt

• 1 ½ cups (270g) chopped dark chocolate or chocolate chips

• Flaky sea salt, for topping (optional)

Step-by-Step Instructions

1. Brown the Butter

In a medium saucepan, melt the butter over medium heat. Stir occasionally as it foams, then sizzles, and finally turns golden brown with a nutty aroma. Remove from heat and pour into a heat-safe bowl. Let cool to room temperature (about 15–20 minutes).

Tip: Don’t walk away from your butter—it can burn in seconds. Once you smell that toasty, nutty aroma and see brown bits at the bottom, it’s ready.

2. Mix Wet Ingredients

In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until combined and slightly creamy. Add the egg, yolk, sourdough discard, and vanilla extract. Mix until smooth and glossy.

3. Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet, mixing just until no streaks of flour remain. Fold in the chocolate.

Tip: Use chopped chocolate bars for the best puddles of melted chocolate. Chocolate chips work too, but the texture is slightly different.

4. Chill the Dough

Cover the dough and refrigerate for at least 1 hour (or up to 48 hours). This helps deepen the flavor and improves texture.

5. Bake

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop the dough into balls (about 2 tablespoons each) and space 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.

Sprinkle with flaky sea salt while warm, if desired.

6. Cool and Enjoy

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Sourdough Cookies

• Don’t skip chilling the dough – It prevents spreading and enhances flavor.

• Use high-quality chocolate – It makes a big difference.

• Underbake slightly – Cookies continue to cook as they cool. You want them soft in the center!

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

You can, but discard is preferred for its mellow tang and smoother texture. Active starter might make your cookies puffier or cakier.

Can I freeze the dough?

Yes! Scoop dough balls onto a tray and freeze. Once solid, transfer to a zip-top bag. Bake straight from frozen—just add a minute or two to the bake time.

What kind of chocolate works best?

Dark chocolate chunks or semi-sweet chocolate chips are ideal. Try a mix for depth and balance.

Make-Ahead and Storage

Storage: Store baked cookies in an airtight container at room temperature for 3–4 days.

Make-ahead: The dough can be kept in the fridge for up to 48 hours before baking, or frozen for 3 months.

How to Serve

These cookies are perfect on their own, but here are a few fun ways to enjoy them:

• Crumbled over vanilla ice cream

• As the base for ice cream sandwiches

• Dipped halfway in melted chocolate

• Warmed up with a glass of cold milk

Printable Recipe Card

Sourdough Brown Butter Chocolate Chip Cookies

Prep Time: 20 mins
Cook Time: 12 mins
Chill Time: 1 hour
Total Time: 1 hr 30 mins
Yield: About 24 cookies

Ingredients:

• 1 cup unsalted butter (browned)

• 1 cup brown sugar

• ½ cup granulated sugar

• 1 large egg + 1 yolk

• ½ cup sourdough discard

• 1 tbsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ¾ tsp salt

• 1 ½ cups dark chocolate

• Flaky sea salt (optional)

Instructions:

1. Brown the butter and let cool.

2. Mix butter and sugars, then add egg, yolk, vanilla, and sourdough discard.

3. Stir in dry ingredients and chocolate.

4. Chill dough at least 1 hour.

5. Scoop dough and bake at 350°F for 10–12 minutes.

6. Cool and enjoy!

Final Thoughts

These sourdough brown butter chocolate chip cookies are everything a cookie should be—soft, flavorful, and perfectly sweet with a bit of tang from the discard. They're the kind of cookie that gets requested again and again.

So next time you're about to toss that discard… don’t! Whip up a batch of these cookies instead and enjoy the best of both baking worlds.