Chewy Browned Butter Sourdough Chocolate Chip Cookies
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This thick and chewy browned butter sourdough chocolate chip cookie recipe is packed with rich caramelized flavor, crispy edges, soft centers, and plenty of chocolate chips. They are easy to make, perfect for using sourdough discard, and can even be long fermented for an even deeper flavor.
There is just something magical about browned butter. It transforms an ordinary chocolate chip cookie into something rich, nutty, and completely irresistible.
Pair that with sourdough discard and you end up with a cookie that has incredible depth of flavor while still being simple enough to make on a weeknight.
If you’ve already made my Original Classic Sourdough Chocolate Chip Cookies, you’ll love this version just as much. Browning the butter adds a rich caramel flavor that makes these cookies taste like they came straight from a bakery.
They have crisp golden edges, thick chewy centers, and gooey pools of chocolate in every bite.
I love making a double batch because they freeze beautifully and disappear quickly around here. If you’re on a sourdough cookie kick, be sure to try my other sourdough discard cookies: Sourdough S’mores Cookies, Sourdough Oatmeal Cookies, and Sourdough Carrot Cake Cookies too.
Every one of them has become a family favorite, but these browned butter cookies may just be my new favorite.
Why You Will Love This Recipe
- Thick bakery style cookies
- Crispy golden edges with soft chewy centers
- Rich nutty flavor from browned butter
- A delicious way to use sourdough discard
- Easy to make with simple pantry ingredients
- Can be baked right away or long fermented for even more flavor
- Freezes beautifully before or after baking
Ingredients Needed
Browned butter: This is what makes these cookies truly special. Browning the butter gives it a rich, deep, nutty flavor with caramel notes that takes a classic chocolate chip cookie to the next level. It is one extra step that is absolutely worth it.
Brown sugar: Brown sugar helps create soft, chewy cookies while adding a subtle caramel flavor that pairs perfectly with the browned butter.
Vanilla extract: A good quality vanilla extract enhances all of the warm flavors in these cookies and adds even more depth. I love making homemade vanilla extract.
Sourdough discard: Sourdough starter discard adds a subtle tangy flavor that balances the sweetness of the cookies without making them taste sour. It also helps create a wonderfully chewy texture.
All purpose flour: All purpose flour gives these cookies the perfect structure while still keeping them soft and tender.
Baking soda: This helps the cookies rise just enough while creating those crisp golden edges and soft centers.
Chocolate chips: I like using semisweet chocolate chips, but dark chocolate chips or chopped chocolate are also delicious if you prefer a richer chocolate flavor.
Flaky sea salt, optional: A light sprinkle of flaky sea salt after baking enhances the chocolate and browned butter flavors and gives these cookies that bakery style finish.
A list of the remaining ingredients can be found in the recipe card.
Tips for Chewy Cookies
For thick, chewy sourdough chocolate chip cookies, avoid overmixing the dough once you add the flour. Chilling the cookie dough before baking helps keep the cookies thick while creating soft, chewy centers.
Be careful not to overbake them, too. The cookies should still look slightly underdone in the center when you take them out of the oven. They will continue to bake on the hot baking sheet as they cool, giving you perfectly chewy cookies every time.
Adding cornstarch is the key to a thicker, chewier cookie.This is because it reduces gluten content and absorbing liquid
Tools You May Need
Medium saucepan
Stand mixer with paddle attachment
Cookie scoop
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Parchment paper
How to Make Browned Butter Sourdough Chocolate Chip Cookies
Step 1: Begin by browning the butter. Place the butter in a medium saucepan over medium low heat. Stir often as it melts and begins to foam.
Step 2: Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty. Remove from the heat and allow it to cool until completely at room temperature.
Step 3: In a large mixing bowl or stand mixer bowl with paddle attachment, combine the browned butter, brown sugar, and granulated sugar until smooth.
Step 4: Add in the eggs, vanilla extract, and sourdough discard until fully combined.
Step 5: To a separate bowl, whisk together the flour, baking soda, and salt. Slowly add dry ingredients to the wet ingredients until completely combined.
Step 6: Fold in the chocolate chips.
Step 7: Using a cookie scoop (if using a small cookie scoop, press two scoops together), scoop dough balls on a parchment-lined baking sheet. Make sure to leave sufficient space between the cookies as they do spread a bit. Cover with plastic wrap and freeze for at least 30 minutes. If you prefer, you can refrigerate the dough for 1-2 hours instead. Or for long fermentation, refrigerate dough for up to 3 days.
Step 8: Bake cookies at 350 degrees for 18 to 20 minutes or until the edges are golden and the centers are just set for large cookies For small cookies, bake for 10-12 minutes.
Tip: For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before baking.
Step 9: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Variations
- Use dark chocolate chunks instead of chocolate chips.
- Mix in chopped pecans or walnuts.
- Add toffee bits for extra caramel flavor.
- Sprinkle with flaky sea salt after baking.
- Mix in white chocolate chips for a sweeter cookie.
Tips
- Do not skip browning the butter. It adds incredible flavor.
- Allow the browned butter to cool before mixing with the sugars.
- Freezing the cookie dough helps make them thick and chewy cookies
- Do not overbake. The centers should still look slightly soft when you remove them from the oven.
- Long fermenting the dough for up to 3 days creates an even richer flavor and improves the texture.
Storage
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.
You can also freeze the scooped cookie dough in a freezer-safe bag and bake straight from frozen. Simply add an extra minute or two to the baking time.
Frequently Asked Questions
Yes. Active starter and sourdough discard both work well in this recipe.
Browned butter develops a deep caramel and nutty flavor that makes these cookies extra rich and delicious.
Absolutely. The dough can be refrigerated for up to 3 days before baking. This gives the cookies even more flavor.
Freezing the dough helps the cookies bake up nice and thick instead of spreading too much. You can also freeze cookie dough balls for up to 3 months.
Yes. Scoop smaller portions and reduce the baking time to about 10 to 12 minutes.
Find More Sourdough Discard Recipes:
- Quick Sourdough Discard Cinnamon Rolls
- The Easiest No-Knead Sourdough Bread For Beginners
- Sourdough Strawberry Rolls
- The Best Sourdough Discard Crackers
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me @ablossominglife
Chewy Browned Butter Sourdough Chocolate Chip Cookies
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ¾ cup white sugar
- ½ cup sourdough starter discard or active will work
- 2 teaspoons vanilla extract
- 2 large egg
- 2 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips 12 oz bag
Instructions
- Begin by browning the butter. Place the butter in a medium saucepan over medium heat. Stir often as it melts and begins to foam. Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty. Remove from the heat and allow it to cool until completely at room temperature.
- In a large mixing bowl or stand mixer bowl with paddle attachment, combine the browned butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs, vanilla extract, and sourdough discard until fully combined.
- To a seperate bowl, whisk together the flour, baking soda, and salt.
- Slowly add dry ingredients to the wet ingredients until completely combined.
- Fold in the chocolate chips.
- Using a cookie scoop (if using a small cookie scoop, press two scoops together), place cookies dough on a parchment-lined baking sheet, cover with plastic wrap and freeze for at least 30 minutes. If you prefer, you can refrigerate the dough instead.
- For an even deeper flavor and long fermentation, cover the dough and refrigerate it for up to 3 days before scooping and baking.
- Bake cookies at 350 degrees for 18 to 20 minutes or until the edges are golden and the centers are just set for large cookies For small cookies, bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Notes
- Do not skip browning the butter. It adds incredible flavor.
- Allow the browned butter to cool before mixing with the sugars.
- Freezing the cookie dough helps make them thick and chewy cookies
- Do not overbake. The centers should still look slightly soft when you remove them from the oven.
- Long fermenting the dough for up to 3 days creates an even richer flavor and improves the texture.