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Brown Butter Chocolate Chip Cookies with Sourdough Discard

Chewy bakery-style chocolate chip cookies made with nutty brown butter and tangy sourdough discard for deep flavor and perfect texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter browned
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.5 cup sourdough discard room temperature
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp salt
  • 1.5 cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Brown the butter over medium heat until golden and nutty. Cool slightly.
  2. Whisk browned butter with brown sugar and granulated sugar until smooth.
  3. Mix in sourdough discard, eggs, and vanilla extract.
  4. Whisk flour, baking soda, baking powder, and salt in a separate bowl.
  5. Combine dry ingredients with wet mixture until just incorporated.
  6. Fold in chocolate chips. Chill dough for at least 1 hour.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  8. Scoop dough onto baking sheet and bake 10–12 minutes until edges are golden.
  9. Cool briefly before transferring to a wire rack.

Notes

Chilling the dough enhances flavor and prevents spreading. Sprinkle with flaky sea salt for extra flavor.