If you’ve ever wondered what to do with extra sourdough discard sitting in your fridge, these Brown Butter Chocolate Chip Cookies with Sourdough Discard are the answer. Rich, nutty brown butter meets tangy sourdough discard for a cookie that’s deeply flavorful, irresistibly chewy, and packed with pools of melted chocolate.

This is not your average chocolate chip cookie. The browned butter adds a toasty caramel aroma, while sourdough discard enhances texture and introduces subtle complexity. The result? A bakery-style cookie with crisp golden edges, a soft center, and layered flavor in every bite.

Whether you’re baking for autumn gatherings, cozy weekends at home, or simply to reduce food waste in the most delicious way possible, this recipe delivers unforgettable results.

Why Brown Butter and Sourdough Discard Work So Well Together

The secret behind these chewy chocolate chip cookies lies in two powerhouse ingredients:

Brown Butter

When butter is gently cooked until the milk solids toast, it develops a rich, nutty aroma and golden hue. Brown butter adds depth, caramel-like notes, and an almost butterscotch flavor that elevates classic cookies into gourmet territory.

Sourdough Discard

Sourdough discard brings:

A subtle tang that balances sweetness
Moisture for a soft interior
Improved chewiness
Reduced food waste

Unlike active starter, discard doesn’t require rising time. It simply blends into the dough, enriching both texture and flavor.

Together, these elements create some of the best homemade bakery-style cookies you’ll ever make.

Ingredients

1 cup (226g) unsalted butter
1 cup (200g) packed brown sugar
½ cup (100g) granulated sugar
½ cup (120g) sourdough discard (unfed, room temperature)
2 large eggs
2 teaspoons pure vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt
1 ½ cups (270g) semi-sweet chocolate chips or chopped chocolate
Flaky sea salt for topping (optional)

Instructions

Brown the Butter
Place the butter in a light-colored saucepan over medium heat. Stir constantly as it melts and begins to foam. After several minutes, brown specks will form at the bottom and the butter will smell nutty. Remove from heat once it turns deep golden amber. Let cool for 10–15 minutes.
Mix Sugars and Butter
Pour the cooled brown butter (including the toasted bits) into a large mixing bowl. Add brown sugar and granulated sugar. Whisk until smooth and glossy.
Add Wet Ingredients
Stir in the sourdough discard, eggs, and vanilla extract. Mix until fully combined and slightly thickened.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Make the Dough
Gradually fold the dry ingredients into the wet mixture. Mix until just combined—avoid overmixing.
Add Chocolate
Fold in the chocolate chips or chopped chocolate evenly throughout the dough.
Chill the Dough
Cover and refrigerate for at least 1 hour (or up to 48 hours). This step enhances flavor and prevents spreading.
Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape the Cookies
Scoop dough into large balls (about 2 tablespoons each). Place 2 inches apart on baking sheets.
Bake
Bake for 10–12 minutes until edges are golden but centers still look slightly underbaked.
Finish with Sea Salt
Immediately sprinkle flaky sea salt on top if desired.
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for Perfect Sourdough Discard Cookies

Chill for Maximum Flavor

Longer chill time equals deeper flavor. Overnight chilling creates incredible caramelized notes.

Use Chopped Chocolate

Chocolate chunks create dramatic melted pools compared to uniform chips.

Don’t Overbake

Cookies will continue cooking on the hot baking sheet. Slightly underbaked centers guarantee chewy texture.

Measure Flour Correctly

Too much flour leads to dense cookies. Spoon and level instead of scooping directly.

Texture Breakdown

These cookies offer:

Crisp edges
Chewy centers
Slightly crackled tops
Gooey chocolate pockets
Subtle tang from sourdough

The brown butter keeps them soft for days, making them ideal for meal prep baking or gifting.

Flavor Variations

Want to customize your brown butter chocolate chip cookies? Try these ideas:

1. Dark Chocolate & Espresso

Add 1 teaspoon espresso powder and use 70% dark chocolate.

2. Toasted Walnut Crunch

Fold in ¾ cup chopped toasted walnuts for nutty texture.

3. Sea Salt Caramel

Add caramel bits and finish with extra flaky salt.

4. Autumn Spice

Mix in ½ teaspoon cinnamon for cozy fall vibes.

Serving Suggestions

These cookies shine on their own, but you can elevate them even further:

Serve warm with vanilla bean ice cream
Pair with a spiced latte or cold brew
Crumble over yogurt for dessert
Package in bakery boxes for holiday gifting

They’re especially perfect for autumn baking recipes, bake sales, or cozy winter weekends.

Storage & Freezing

Room Temperature

Store in an airtight container for up to 4 days.

Freezer (Baked)

Freeze baked cookies up to 2 months.

Freezer (Dough)

Freeze scooped dough balls. Bake directly from frozen, adding 1–2 extra minutes.

The Science Behind the Chew

Brown sugar contributes moisture due to its molasses content. Combined with sourdough discard’s hydration and protein structure, this recipe produces a balanced chew. Meanwhile, chilling the dough solidifies butter fats, slowing spread and allowing thicker cookies.

This is why these sourdough discard cookies consistently deliver that sought-after bakery-style texture.

Why This Recipe Is Perfect for Autumn Baking

There’s something deeply comforting about the nutty aroma of brown butter filling the kitchen. Paired with melted chocolate and a hint of tang, these cookies embody cozy seasonal baking. They’re ideal for:

Thanksgiving dessert tables
Fall potlucks
After-school snacks
Weekend baking projects

But truthfully? They’re delicious year-round.

Frequently Asked Questions

Can I use active sourdough starter?
Yes, but discard works best because it won’t cause excessive rise.

Can I skip chilling?
Technically yes, but the cookies will spread more and lose depth of flavor.

Can I make them gluten-free?
Use a 1:1 gluten-free baking flour blend for similar results.

Final Thoughts

These Brown Butter Chocolate Chip Cookies with Sourdough Discard are the ultimate upgrade to a classic favorite. Nutty, chewy, and packed with melted chocolate, they strike the perfect balance between indulgent and resourceful baking.

If you’ve been searching for the best sourdough discard cookies, this recipe delivers bakery-quality results with simple pantry ingredients. Bake a batch once, and they’ll quickly become a staple in your homemade dessert rotation.