Brown Butter Sourdough Chocolate Chip Cookies
Nutty brown butter. Tangy sourdough. Rich melted chocolate. Chewy texture. Crispy edges. These brown butter sourdough chocolate chip cookies are a delicious spin-off of your favorite classic chocolate chip cookie. They are chewy and packed with rich, flavorful goodness.
Equipment
- 1 Small saucepan
- 1 Stand mixer or large bowl You can mix these cookies up by hand, but I usually use my Bosch mixer and just mix up the dough while I’m cleaning up supper dishes in the evening. This makes the cookies fast and easy to make.
- 1 measuring cups and spoons
- 1 cooling rack
- 1 Ice Cream Scoop
- 1 parchment paper
- 1 Baking Sheets
Ingredients
- 1 cup butter, browned
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp. vanilla extract
- 2 eggs
- ½ cup sourdough discard
- 3 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- Start by melting the butter over medium heat, stirring frequently for about 7-10 minutes. As the butter cooks, it will start to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pan.
- Add brown sugar, granulated sugar, and cooled brown butter to the bowl of a stand mixer.
- Whisk for a minute until fluffy and lighter in color, then whisk in the eggs, vanilla and sourdough discard
- Add the flour, baking soda, and salt to the bowl with the wet ingredients and mix until combined.
- Add the chocolate chips and mix gently.
- Cover the cookie dough and refrigerate for at least 30 minutes and up to several days.
- Using a cookie scoop, place the cookie dough balls on a parchment-lined baking sheet, spacing them 2-3 inches apart.
- Bake for 10 minutes or until the edges are lightly golden, and the centers still look gooey and pale.
- Remove from the oven, and let the cookies rest for 5 minutes before transferring to a wire rack for cooling.
- You can store these delicious cookies in an airtight container for up to a week, but I know they won't last that long.
- These cookies can also be frozen for up to 6 months.
- If you like this recipe, please come back and leave a comment and give it a 5-star rating. Happy baking, friends.
Notes
- If you don't want to take the time to make browned butter, you can just use regular room temperature butter instead; however, making the browned butter is well worth the extra effort for the additional flavor it gives to the cookies.
- The secret to perfect brown butter chocolate chip cookies is to bake them for 10 minutes, and then allow them to cool for 5 minutes on the pan before removing them. This will give you a classic cookie with the perfect texture.
- Make the cookie dough ahead of time and allow the dough to ferment for two to three days in the refrigerator for the maximum health benefits.
- You can also mix these cookies up the night before, form them into balls and flash freeze them on a baking sheet. After they are frozen, just place them in an airtight container and store in the freezer. Then you can take them out and bake them anytime you want fresh baked cookies. If baking frozen dough, you'll have to increase the bake time by about 5 to 10 minutes.
- For the best cookies, make sure not to skip the chilling step.
- If you want to make these cookies fancier, try adding some flaky sea salt on the tops of the cookies.
- For a different flavor profile, try using dark chocolate chips.
