Brown Butter Sourdough Discard Chocolate Chip Cookies

5 from 5 votes

Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and full of flavor thanks to brown butter and a tangy discard twist.

Prep Time10

Cook Time12

Additional Time2

Total Time2 22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jamie Sherman

1 cup unsalted butter
1 cup light brown sugar packed
½ cup granulated sugar
1 large egg + 1 large egg yolk
½ cup sourdough discard unfed
1 tablespoon vanilla extract
2-1/3 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
1-1/2 cups dark or semi-sweet chocolate chips or chopped chocolate plus extra for topping
flaky sea salt for garnish (optional)

Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
Add brown sugar and granulated sugar to the brown butter and whisk to combine.
Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
Stir in the sourdough discard until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently "scoot" the cookies into perfect circles, if desired.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.

Freeze baked cookies in a zip-top bag for up to 2 months. Let cookies cool completely. Freeze in a single layer or stack with parchment between layers in a zip-top bag. Reheat in a 300°F oven for 3–5 minutes to achieve a fresh-baked feel.
Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the bake time.

Chill the dough for at least 2 hours to help cookies hold their shape and deepen flavor.
Use room-temperature sourdough discard for optimal texture and even mixing.
Brown the butter carefully and scrape in all the browned bits for maximum flavor.
Press extra chocolate chips on top before or after baking for a bakery-style look.
"Scoot" cookies into round shapes right after baking to make them look picture-perfect.

No alternate methods apply for this recipe. Cookies must be baked in a conventional oven.

Store leftover cookies at room temperature for snacking throughout the week.
Crumble leftover cookies over ice cream or yogurt for a quick dessert.
Use leftover cookie dough chunks in brownies, milkshakes, or skillet cookies for a delicious treat.