The Best Brown Butter Sourdough Chocolate Chip Cookies
These are the BEST brown butter sourdough chocolate chip cookies. Incredibly soft and delicious, you will have to just remind yourself of all the health benefits of sourdough when you can’t stop eating them. If there was ever a reason to keep your sourdough starter going, it’s for these sourdough discard chocolate chip cookies.
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These brown butter sourdough chocolate chip cookies are basically the only reason to even keep a sourdough starter going in the tough seasons. While it’s easy to have time to make sourdough bread with an active starter in the middle of winter when nothing is going on, I pretty much leave my sourdough starter alone in spring, summer, and fall. It only comes out for a random feeding to get discard for the best sourdough cookies ever.
The brown butter seems like it might be a bit “extra” but really, this extra step not only provides better flavor but also allows my spontaneous cooking making to happen. I don’t need softened butter to make cookies, I can just wait until the butter melts!
Why You’ll Love Brown Butter Chocolate Chip Cookies
- Flexible- Bake these right away or allow to ferment in the fridge for up to 3 days before baking. You can also freeze these into cookie dough balls to bake at any moments notice.
- Discard- How many times do you need sourdough discard recipes? Every time you have discard, put it into a cup in the fridge and save up for these sourdough discard cookies.
- Delicious- These truly are the greatest tasting cookies. My family has done blind testing with many recipes and these homemade chocolate chip cookies are always the winner.
Ingredients Needed
- All Purpose Flour: I like to use unbleached all purpose or if you are using freshly milled flour, use 3 cups soft white wheat berries and 1 cup of all purpose
- Baking Soda
- Arrowroot Powder: Can replace with cornstarch if needed
- Salt
- Butter: Browned and cooled
- White Sugar: I’ve used granulated sugar and raw sugar and haven’t noticed much of a difference between the two.
- Brown Sugar: If you are out of brown sugar, try making it from scratch
- Eggs: one full egg and one egg yolk, save the egg white for breakfast or to do an egg wash on some bread
- Vanilla Extract : Save money by making vanilla extract at home
- Sourdough Starter Discard
- Chocolate: milk chocolate chips or chocolate chunks
Brown Butter Sourdough Chocolate Chip Cookies
Combine 4 cups of flour, 2 teaspoons baking soda, 4 teaspoons arrowroot powder, and 2 teaspoons salt in large mixing bowl and set aside.
In bowl of a stand mixer, combine 3 sticks of cooled browned butter, 1/2 cup of white sugar, and 2 cups brown sugar together until well mixed with a paddle attachment. Usually this takes a couple minutes.
Add in egg and egg yolk. Stir until combined on low speed. Stop randomly to use a spatula and get the sides of the bowl and bottom of the bowl and make sure it’s all mixing.
Add in 1 tablespoon of vanilla extract.
Pour in 1 cup sourdough discard.
Add in dry ingredients, one cup at a time.
When there is about a cup left of flour, take off of stand mixer and add in the last of the flour and chocolate. Hand mix until just combined.
Cover with plastic wrap (I like to use hair nets) and place in the fridge for 30 minutes-3 days. (This step is optional but provides the best results.)
Make cookie dough balls the size of 2 tablespoons and arrange on baking sheet.
Bake at 350 degrees F for 15-17 minutes or until tops of the cookies are golden brown. Take out of oven and allow to cool on baking sheet for 3-5 minutes before moving to a cooling rack.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @1898_mama with pictures of your delicious creation!
FAQs
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week.
Yes! However, when baking at a high altitude some baked goods will flatten more quickly. If you’re baking at 3,000+ ft elevation, try increasing your oven temp to 375 degrees and reducing bake time by a few minutes.
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. Frozen dough balls are something that should always be kept on hand!
Yes, just let your cookies cool completely and then seal in a freezer bag, trying to omit as much air as possible. Label the bag with the type of cookie and date it. Pop in the freezer and use within 3 months.
Have you tried checking your baking soda? Check the date on it and make sure it hasn’t expired. The longer your baking soda is open, the less effective at giving a rise it will be. If that’s not the culprit, it could be that you added too much flour.
Print Recipe Here
Brown Butter Sourdough Chocolate Chip Cookies
These are the BEST brown butter sourdough chocolate chip cookies. Incredibly soft and delicious, you will have to just remind yourself of all the health benefits of sourdough when you can't stop eating them. If there was ever a reason to keep your sourdough starter going, it's for these sourdough discard chocolate chip cookies.
Ingredients
- 4 cups All Purpose Flour
- 2 tsp Baking Soda
- 4 tsp Arrowroot Powder or Cornstarch
- 2 tsp Salt
- 1 1/2 cups Brown Butter
- 1/2 cup White Sugar
- 2 cups Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tbsp Vanilla Extract
- 1 cup Sourdough Starter Discard
- 3 cups Chocolate: milk chocolate chips or chocolate chunks
Instructions
- Combine 4 cups of flour, 2 teaspoons baking soda, 4 teaspoons arrowroot powder, and 2 teaspoons salt in large mixing bowl and set aside.
- In bowl of a stand mixer, combine 3 sticks of cooled browned butter, 1/2 cup of white sugar, and 2 cups brown sugar together until well mixed with a paddle attachment. Usually this takes a couple minutes.
- Add in egg and egg yolk. Stir until combined on low speed. Stop randomly to use a spatula and get the sides of the bowl and bottom of the bowl and make sure it's all mixing.
- Add in 1 tablespoon of vanilla extract.
- Pour in 1 cup sourdough discard.
- Add in dry ingredients, one cup at a time.
- When there is about a cup left of flour, take off of stand mixer and add in the last of the flour and chocolate. Hand mix until just combined.
- Cover with plastic wrap and place in the fridge for 30 minutes-3 days. (This step is optional but provides the best results.)
- Make cookie dough balls the size of 2 tablespoons and arrange on baking sheet.
- Bake at 350 degrees F for 15-17 minutes or until tops of the cookies are golden brown. Take out of oven and allow to cool on baking sheet for 3-5 minutes before moving to a cooling rack.
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