Brown butter sourdough chocolate chip cookies
A brown butter sourdough chocolate chip cookie recipe with discard, deep caramel flavor, chewy centers, and crisp edges.
Brown butter and sourdough discard belong together. The butter brings caramel and nuttiness; the discard brings chew and a slight tang that keeps the cookie from tasting flat.
why this works
The best version chills overnight. That rest hydrates the flour, lets the discard settle into the dough, and gives the browned butter time to flavor everything.
ingredients
- Brown butter
- 170 g, cooled
- Brown sugar
- 180 g
- White sugar
- 60 g
- Egg yolks
- 2
- Sourdough discard
- 100 g
- Flour
- 240 g
- Baking soda
- 1/2 tsp
- Salt
- 1 tsp
- Chocolate
- 250 g chopped
method
- Brown butter and cool until thick but not solid.
- Mix sugars into butter, then add yolks and discard.
- Fold in dry ingredients and chocolate.
- Chill at least 4 hours, ideally overnight.
- Bake at 350°F for 11-13 minutes. Pull while centers still look soft.
baker notes
- Use chopped chocolate for better puddles.
- A pinch of flaky salt after baking makes the sourdough tang pop.
- If dough feels loose, chill longer rather than adding too much flour.
where to go next
For the broader cookie framework, see sourdough discard cookies.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.