There is something truly special about the aroma of Brown Butter Chocolate Chip Cookies baking in the oven. The scent of toasted butter mixed with melting chocolate fills the entire kitchen. It makes waiting for them to cool almost impossible.
If you have been looking for Brown Butter Cookie Recipes that stand out, you are in the right place. This version adds a unique ingredient that transforms the texture completely.
We use sourdough discard in this dough. It might sound surprising, but it creates an incredibly soft and chewy cookie. The tang balances the sweetness perfectly.
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Why You’ll Love This Recipe
These Brown Butter Chocolate Chip Cookies offer a complex flavor profile. The browned butter adds rich notes of toffee and caramel that plain butter cannot match.
The texture is another big win. Thanks to the reaction between the sourdough discard and the baking soda, these cookies stay soft and tender for days.
This is a great way to reduce kitchen waste. If you hate throwing away sourdough discard, this recipe gives it a delicious new purpose.
You get the best of both worlds with the chocolate. Using chopped bars instead of chips creates gooey pockets of chocolate throughout every bite.
They are totally customizable. You can add nuts, dried fruit, or even toffee bits if you want to switch things up.
Ingredients
Here is what you need to make these Soft Brown Butter Chocolate Chip Cookies. The list is simple, but quality matters.
- 227 grams salted butter (1 cup)
- 224 grams dark brown sugar (1 packed cup)
- 100 grams granulated sugar (1/2 cup)
- 1 egg (about 50 grams)
- 1 egg yolk (about 15 grams)
- 125 grams sourdough discard (1/2 cup)
- 15 grams vanilla extract (1 tablespoon)
- 270 grams all-purpose flour (2 1/4 cups)
- 1 teaspoon baking soda (about 8 grams)
- 3/4 teaspoon salt (about 6 grams)
- 113 grams semi-sweet chocolate bar, chopped (4 oz or 3/4 cup)
- 113 grams milk chocolate bar, chopped (4 oz or 3/4 cup)
- Flakey sea salt for finishing (optional)
Step-By-Step Instructions
Making Brown Butter Chocolate Chip Cookies requires a little patience, especially when chilling the dough. The results are worth the wait.
Step 1: Brown the Butter
Start by placing the butter in a small saucepan over medium heat. Stir frequently as it melts and begins to bubble and foam.
Cook for about 7 to 10 minutes. Watch closely until the butter turns golden brown and little browned bits form on the bottom.
Remove the pan from the heat immediately. Pour the butter into a heatproof bowl, making sure to scrape in all those flavorful toasted bits.
You should have about 185 to 190 grams of browned butter. Place the bowl in the freezer for 10 to 15 minutes until it is cool to the touch.
Step 2: Mix the Wet Ingredients
Take a large bowl and add the cooled brown butter, brown sugar, and granulated sugar. Whisk everything together for one minute until the mixture looks fluffy.
Add the whole egg, the extra egg yolk, the sourdough discard, and the vanilla extract. Whisk for another minute until the mixture is smooth and well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed.
Pour the flour mixture into the wet ingredients. Add the chopped semi sweet and milk chocolate chunks at the same time.
Use a rubber spatula to gently fold the dry ingredients into the wet ones. Stop mixing as soon as no flour streaks remain to keep the cookies tender.
Step 4: Chill the Dough
Cover the bowl of dough and place it in the refrigerator. Chill overnight or for at least one hour.
This step is crucial. Chilling allows the flour to hydrate and the butter to solidify. If you skip this, your cookies will spread too much in the oven.
Alternatively, you can scoop the dough into balls before chilling. Keep them covered in the fridge until you are ready to bake.
Step 5: Bake the Cookies
When you are ready to bake, remove the dough from the fridge. Let it sit for about 15 minutes to warm slightly if you have not scooped it yet.
Preheat your oven to 350°F. Line your baking sheets with parchment paper for easy cleanup.
Scoop about 3 tablespoons of dough for each cookie. Place the dough balls 2 to 3 inches apart on the baking sheet.
Bake for 10 to 11 minutes. The edges should be lightly golden, but the centers should still look pale and gooey.
Remove from the oven and sprinkle immediately with flakey sea salt. Let them rest on the pan for a few minutes before moving to a cooling rack.
How To Store Leftovers
Proper storage ensures your Brown Butter Chocolate Chip Cookies stay delicious. Here is how to keep them fresh.
Room Temperature: Place cooled cookies in an airtight container or bag. They will stay fresh on the counter for up to one week.
Freezing Baked Cookies: Let the cookies cool completely first. Transfer them to a freezer safe bag and freeze for up to 3 months.
Freezing Dough: Scoop the dough balls and place them on a parchment lined baking sheet. Flash freeze for 30 minutes until solid.
Move the frozen dough balls into a freezer bag. They can be stored this way for up to 3 months.
To bake frozen dough, let the balls sit on a baking sheet while the oven preheats. You may need to add a few extra minutes to the baking time.
Tips
Do not over bake these cookies. They might look underdone when you pull them out, but they will firm up as they cool on the hot pan.
If scooping cold dough is difficult, use your fingers to pack the dough into the scoop. You can also flatten the bottom slightly for even baking.
For perfectly round cookies, use the cup trick. Place a large mug or round cutter over the hot cookie immediately after baking.
Gently move the mug in a circular motion to reshape the edges. This creates that professional bakery look.
Chopped chocolate bars melt better than chips. The lack of stabilizers allows the chocolate to create delicious pools within the cookie.
Feel free to experiment with mix ins. Pecans, walnuts, or toffee bits make great additions to Brown Butter Chocolate Chip Cookies.
Keep additions to about half a cup. Adding too many extras can make the dough hard to hold together.
Conclusion
These Brown Butter Chocolate Chip Cookies are truly special. The combination of nutty brown butter and tangy sourdough discard creates a flavor you will love.
They are soft, chewy, and loaded with chocolate. It is a recipe that proves a little extra effort yields amazing results.
Whether you make them for a party or a quiet night in, they are sure to disappear fast. Grab your ingredients and get baking today.
FAQ
Can I Make This Gluten Free?
Yes, you can substitute the all purpose flour with a high quality gluten free 1 to 1 baking flour. Ensure your sourdough discard is also gluten free.
Why Do I Need To Chill The Dough?
Chilling prevents the cookies from spreading into flat puddles. It also gives the flour time to absorb moisture, leading to a better texture.
Can I Use Chocolate Chips Instead of Bars?
You can use chocolate chips if that is what you have. However, chopped bars provide better melting pools for these Salted Brown Butter Chocolate Chip cookies.
What If I Don’t Have Sourdough Discard?
This recipe relies on the discard for moisture and acidity. If you do not have any, look for other Brown Butter Cookie Recipes that use extra egg or milk instead.
How Long Does The Brown Butter Take?
It usually takes 7 to 10 minutes over medium heat. Watch it closely near the end so the milk solids do not burn.
Brown Butter Sourdough Chocolate Chip Cookies
Enjoy incredibly soft and chewy cookies with a rich, nutty brown butter flavor and a subtle tang from sourdough discard. Loaded with chocolate, these are a delightful homemade treat.
Requirements
Ingredients
Instructions
- Place the butter in a small saucepan over medium heat. Stir frequently as it melts and begins to bubble and foam. Cook for about 7 to 10 minutes until the butter turns golden brown and little browned bits form on the bottom. Remove from heat and pour into a heatproof bowl, scraping in all toasted bits. You should have about 185 to 190 grams. Place the bowl in the freezer for 10 to 15 minutes until cool to the touch.
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk for one minute until fluffy. Add the whole egg, extra egg yolk, sourdough discard, and vanilla extract. Whisk for another minute until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Pour this flour mixture into the wet ingredients. Add the chopped semi-sweet and milk chocolate chunks.
- Use a rubber spatula to gently fold the dry ingredients into the wet ones. Stop mixing as soon as no flour streaks remain to keep the cookies tender.
- Cover the bowl of dough and chill in the refrigerator overnight or for at least one hour. This step is crucial for proper hydration and to prevent spreading.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Scoop about 3 tablespoons of dough per cookie, placing them 2 to 3 inches apart.
- Bake for 10 to 11 minutes until edges are lightly golden and centers still look pale and gooey. Remove from oven, sprinkle immediately with flakey sea salt, and let rest on the pan for a few minutes before moving to a cooling rack.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
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