Brown Butter Sourdough Discard Chocolate Chip Cookies
These brown butter sourdough discard chocolate chip cookies feature crispy edges and chewy centers with a complex, tangy depth that only sourdough discard can provide.
Most sourdough discard chocolate chip cookies suffer from being too cakey, but this recipe fixes that by using brown butter and a specific hydration balance. The acidity in the discard reacts with the brown sugar to create a toffee-like crumb that is far superior to a standard cookie.
Using sourdough discard cookies as a vehicle for dark chocolate chunks is the best way to clear out your fridge. The fermentation of the starter adds a lactic tang that cuts through the richness of the butter, resulting in a more sophisticated sourdough chocolate chip cookie that isn't cloyingly sweet.
Don't worry if your starter isn't active; we are using it here for flavor and texture rather than lift. The result is a heavy, bakery-style cookie with those essential rippled, crispy edges and a dense, fudgy middle.
Ingredients
The Brown Butter Base
- 1 cup (225g) unsalted butter
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1/2 cup (125g) sourdough discard, unfed and room temperature
- 1 tablespoon vanilla extract
Dry Ingredients & Mix-ins
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups (250g) semi-sweet chocolate chips or chopped dark chocolate
- Flaky sea salt, for finishing
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, whisking constantly until it foams, pops, and eventually turns a deep amber color with a nutty aroma.
- 2
Pour the browned butter (including the toasted bits) into a large mixing bowl and let it cool for 15 minutes until warm but not hot.
- 3
Whisk the brown sugar and granulated sugar into the butter until no lumps remain and the mixture looks like wet sand.
- 4
Add the egg, sourdough discard, and vanilla extract, whisking vigorously for about 2 minutes until the mixture lightens in color and becomes glossy.
- 5
Fold in the flour, baking soda, and salt using a rubber spatula just until a few streaks of flour remain.
- 6
Stir in the chocolate chips, then cover the dough and chill in the refrigerator for at least 2 hours (or up to 24 hours for better flavor).
- 7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 8
Scoop 3-tablespoon sized balls of dough (about 60g each) onto the sheets, spacing them 3 inches apart.
- 9
Bake for 11–13 minutes, or until the edges are golden brown and the centers still look slightly soft and underbaked.
- 10
Tap the pan against the oven rack halfway through baking to create ripples, then sprinkle with flaky sea salt immediately after removing from the oven.
- 11
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack.
Tips
- → Don't skip the chill time; sourdough discard adds moisture, and chilling ensures the flour fully hydrates so the cookies don't spread into puddles.
- → Use a kitchen scale for the sourdough discard to ensure accuracy, as volume measurements can vary wildly based on how bubbly your starter is.
- → If your discard is very cold from the fridge, let it sit out for 30 minutes so it doesn't seize the browned butter.
- → For the best texture, use chopped chocolate bars instead of chips; the varied sizes create 'pools' of chocolate.
FAQ
Can I use active sourdough starter instead of discard?
Yes, you can use active starter, but since we are not looking for a rise, it won't change the texture significantly. The flavor may be slightly less tangy than aged discard.
How do I store sourdough discard chocolate chip cookies?
Store them in an airtight container at room temperature for up to 5 days. They actually taste better on day two as the flavors continue to develop.
Why does my cookie dough feel softer than usual?
Sourdough discard is roughly 50% water, which makes the dough wetter than standard recipes. Chilling the dough is mandatory to firm up the fats and hydrate the flour.
Can I freeze this cookie dough?
Absolutely. Scoop the dough into balls and freeze on a tray before transferring to a bag. Bake directly from frozen, adding 2 minutes to the total bake time.
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