Chewy Browned Butter Sourdough Chocolate Chip Cookies
These thick and chewy browned butter sourdough chocolate chip cookies have rich caramelized flavor from browned butter, crisp golden edges, soft centers, and plenty of melty chocolate chips. They are easy to make, perfect for using sourdough discard, and can even be long fermented for an even richer cookie.
Servings: 17 large cookies
Calories: 376kcal
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.
Nutrition
Calories: 376kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 229mg | Potassium: 62mg | Fiber: 1g | Sugar: 35g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg