Description
Brown Butter Sourdough Chocolate Chip Cookies offer a rich, chewy texture with a deeply nutty and tangy flavor. Combining the caramel-like depth of browned butter with the subtle tang of sourdough starter, these cookies elevate the classic chocolate chip cookie into an extraordinary treat. Perfectly soft and bursting with melty bittersweet chocolate chips, they bring a multi-layered taste experience that delights every bite.
Ingredients
Scale
Wet Ingredients
- 115g (1/2 cup) unsalted butter, browned
- 100g (1/2 cup) brown sugar
- 50g (1/4 cup) granulated sugar
- 100g (1/2 cup) active sourdough starter (discard acceptable)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 240g (2 cups) all-purpose flour (or gluten-free flour blend weight-for-weight for GF option)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 170g (1 cup) bittersweet chocolate chips
Instructions
- Brown the Butter: In a medium pan over medium heat, melt the butter and cook it until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Stir frequently to avoid burning, then remove from heat and let it cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and well combined. Then add the sourdough starter, egg, and vanilla extract, mixing thoroughly until a uniform batter forms.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Bring Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until they are evenly distributed throughout.
- Chill the Dough: Cover the dough with plastic wrap or place in a bowl and refrigerate for at least one hour. This step enhances flavor melding and prevents excessive spreading during baking.
- Bake: Preheat your oven to 350°F (175°C). Scoop the chilled dough onto a parchment-lined baking sheet using rounded tablespoons. Bake for 10-12 minutes, or until the edges are golden and centers remain soft. Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- Use fresh, unsalted butter for best browning and richest flavor.
- Constantly stir butter during browning to prevent burning; remove immediately once browned.
- Do not skip chilling the dough to control spread and enhance flavor complexity.
- Adjust sourdough starter amount if you want more or less tanginess.
- Test bake a single cookie first to check baking time and texture.
- Optionally sprinkle flaky sea salt on top of cookies just after baking for a sweet-salty balance.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Freeze unbaked dough scoops for up to 3 months; bake from frozen adding a couple minutes to baking time.
- Reheat cookies briefly in the microwave or lightly toast to restore freshness and melty texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter cookies, sourdough cookies, chocolate chip cookies, chewy cookies, nutty cookies, sourdough discard recipe, gluten free cookie recipe, homemade cookies
