If you are a fan of all things butter, chocolate and cookies, this recipe for my Browned Butter Sourdough Chocolate Chip Cookies will have you making them over and over. Everyone in your house will fall in love with these. Best part about them, they use the sourdough discard instead of active sourdough. This means you get to use up all that discard on something tasty and easy to make.
There is nothing better than a fresh from the oven batch of chocolate chip cookies. In my home, they are eaten so fast! Plus, I bring sweet treats to work with me often and everyone enjoys them.
I hope you enjoy this recipe, and the final results. Drop a comment if you make them and let me know your thoughts.
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No Fluff Recipes
Here at She’s Trippy you will find what I call No Fluff Recipes. That means, I won’t make you read thru my life story before sharing the recipe with you. If you found this recipe while searching for great sourdough cookie recipes, I appreciate you being here so I won’t bore you with a bunch of stuff you don’t care about. (I’m here for you, not Google!)
This recipe isn’t the easiest of recipes, only because it does take a bit of time to brown the butter, let it cool and the cookies do sit overnight in the fridge. But, these steps are worth it for the end results.
Now, let’s get to the recipe.
Browned Butter Sourdough Chocolate Chip Cookies Recipe
With a handful of ingredients you already have on hand, plus the addition of the sourdough discard, you can have some of the best tasting chocolate chip cookies that will be a hit with everyone. Yes, I said DISCARD, not active sourdough.
Ingredients:
- 8 Tablespoons Butter (salted or unsalted) or 110 grams
- 1.5 Cups All Purpose Flour or 188 grams
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 3/4 tsp. Course Salt
- 1/2 Cup Sugar or 110 grams
- 1/2 Cup Brown Sugar (packed) or 110 grams
- 1 Egg Yolk
- 115 grams Sourdough Discard
- 2 tsp. vanilla
- Chocolate Chips – I used about 1/2 cup, but you do you.
Here is my list of baking staples.
Directions:
In a saucepan on the stove, on low heat, add the butter and slowly cook it until it’s melted, bubbly and browned. Keep stirring it to not burn it, just brown it. You will know it’s done when the bubbles disappear and you smell a nutty smell.
Once the butter is browned as shown in the image above, pour it into a mixing bowl and set it in the fridge for about 20 min., while you prep the next ingredients.
Blend the sourdough discard and vanilla together and set aside.
Mix these dry ingredients together (flour, baking powder, baking soda, salt) and set aside.
After 20 minutes, remove butter from fridge and either use a hand mixer or stand mixer and mix the cooled butter for about 5 min.
Add in the sugars and egg yolk and continue mixing until completely blended.
This is what it will look like when all mixed.
Add in the sourdough discard and vanilla as well as the dry ingredients and blend well.
Add chocolate chips. I added only 1/2 cup because I don’t like to many, but you add as much as you’d like.
Cover this with saran wrap and place in fridge overnight, or at least 4 – 6 hours. When placing the saran wrap on it, press it down so it touches the dough. This keeps the dough from drying out.
When you are ready to bake, set the oven at 350 degrees, remove dough from the fridge and form balls. I did small cookie scoop size for this batch.
Bake for 10-12 min, or until your desired doneness. Leave on the cookie sheet for about 2 min before removing to a wire rack to cool. This helps them bake a bit more.
This recipe made about 3 dozen with the size balls I did. However, you can make bigger balls, just bake a bit longer.
Final Thought on the Browned Butter Sourdough Chocolate Chip Cookies Recipe
We tend to like a thinner, crispier cookie and that’s what makes this recipe a huge hit for us. When I take the pans out of the oven, I smack them on the counter a few times to really flatten the cookies.
If you are one to like a puffier cookie, you don’t have to smack the cookie sheets on the counter. Maybe make the balls a bit bigger as well.
All in all, this recipe is a hit and one I’ll be making many more times.
If you bake, here are more sourdough recipes. I’ve got more in the works too, so make sure to subscribe to my newsletter, below.
Browned Butter Sourdough Chocolate Chip Cookies Recipe
Looking to use up that sourdough discard? Here is a crowd pleaser and one you will make again and again. The taste the discard gives these chocolate chip cookies puts them in a class all of their own. YUMMY!
Ingredients
- 8 Tablespoons Butter (salted or unsalted) or 110 grams
- 1.5 Cups All Purpose Flour or 188 grams
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 3/4 tsp. Course Salt
- 1/2 Cup Sugar or 110 grams
- 1/2 Cup Brown Sugar (packed) or 110 grams
- 1 Egg Yolk
- 115 grams Sourdough Discard
- 2 tsp. vanilla
- Chocolate Chips - I used about 1/2 cup, but you do you.
Instructions
- Brown the Butter and let cool in fridge for 20 min.
- Mix sourdough discard and vanilla in a bowl together, set aside.
- Mix flour, baking soda, baking powder and salt and set aside.
- When butter is cooled, mix in stand mixer or by hand mixer until creamy.
- Add sugars, egg yolk to mixer with butter and cream well.
- Add in discard and vanilla mixture and dry ingredients, blend until incorporated well.
- Remove from mixer, fold in chocolate chips.
- Cover dough with saran wrap and place in fridge for 4-6 hours or overnight.
- Make balls, place on cookie sheet and bake 10-12 min at 350 degrees.
- Smack cookie sheet on counter when you remove from the oven, to flatten cookies a bit. Leave on cookie sheet 1-2 min to continue the baking, then remove and place on a wire rack to cool.
- Enjoy (remember you don't have to share 😉
Notes
If you want a bigger cookie, just make the balls bigger and bake a bit longer.
Sourdough Discard Fun
If you are new to sourdough and want to give it a try here are some of my must have sourdough baking items. There are so many fun things a person can do with sourdough and sourdough discard.
Make sure to join the newsletter because I have a recipes for sourdough discard pumpkin cinnamon rolls, chocolate sourdough bread, and pumpkin sourdough bread. You don’t want to miss these recipes!
Lynda Self says
These look incredible and I am sure they are worth the effort!
Sheila says
They are well worth the wait, to bake that is 😉