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Brown Butter Sourdough Chocolate Chip Cookies

Brown Butter Sourdough Chocolate Chip Cookies
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Discover the rich, nutty flavor and chewy, gooey texture of Brown Butter Sourdough Chocolate Chip Cookies. These cookies combine caramel notes from browned butter with the subtle tang of sourdough starter for a perfectly balanced sweet and savory treat. Easy to make with simple pantry ingredients, they’re ideal for using leftover sourdough discard and delivering complexity and warmth in every bite.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (to be browned)
  • 1/2 cup active sourdough starter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Brown the Butter: Start by melting 1 cup unsalted butter in a saucepan over medium heat. Stir constantly until it turns a deep golden brown and releases a nutty aroma, about 4–6 minutes. Then, remove from heat and let cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, 1/2 cup active sourdough starter, 3/4 cup light brown sugar, 1/2 cup white granulated sugar, and 1 teaspoon vanilla extract. Once combined, add 1 large egg and mix until smooth and creamy.
  3. Combine the Dry Ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution and prevents lumps.
  4. Incorporate Dry Ingredients into Wet: Slowly add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
  5. Add Chocolate Chips: Fold in 1 1/2 cups semi-sweet chocolate chips evenly throughout the dough to guarantee melty pockets of chocolate in every cookie.
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps develop flavor and prevents excessive spreading while baking.
  7. Bake the Cookies: Preheat the oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers look just set.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set perfectly while staying chewy inside.

Notes

  • Watch the Butter Closely: Brown butter can go from perfect to burnt quickly; stir constantly and remove from heat promptly.
  • Use Active Sourdough Starter: For best tang and rise, your sourdough starter should be bubbly and active when used.
  • Chill the Dough: Refrigeration is key to controlling spread and bringing out deeper flavors in the dough.
  • Don’t Overmix: Mixing just until combined keeps the cookies tender and avoids excess gluten development.
  • Choose Quality Chocolate Chips: Good chocolate makes a big difference—opt for chips with a balanced sweetness.

Nutrition

Keywords: brown butter, sourdough, chocolate chip cookies, chewy cookies, brown butter cookies, sourdough starter recipe, leftover starter cookie

Find it online: https://gourmetglazing.com/brown-butter-sourdough-chocolate-chip-cookies/