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brown butter sourdough discard chocolate chip cook 2026 05 05 174813 683x1024 1

Brown Butter Sourdough Discard Chocolate Chip Cookies

These cookies feature a delightful nutty flavor from brown butter, transforming traditional chocolate chip cookies into a sustainable treat using sourdough discard.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter preferably browned
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup sourdough discard
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Let it cool slightly.
  3. In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until well blended.
  4. Add the sourdough discard, egg, and vanilla extract to the mixture and stir until smooth.
  5. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips.
Baking
  1. Scoop out the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are golden brown.
  3. Let cool for a few minutes on the baking sheet before transferring them to a wire rack.

Notes

Make sure to let your brown butter cool a bit before adding it to the sugars; this prevents the eggs from cooking. For chewier cookies, chill the dough in the fridge for at least 30 minutes before baking. Other variations can include different types of chips or adding dried fruits.