Browned Butter Sourdough Chocolate Chip Cookies

Category: Breads, Sourdough
Source: simplelifebykels.com

Ingredients

  • ½ cup salted butter (see note for unsalted adaptation)

  • ½ cup white cane sugar

  • ½ cup packed brown sugar

  • 1 ½ egg yolks

  • ½ cup (220 g) flat, runny sourdough discard

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • ½ teaspoon vanilla

  • 1 ⅛ cups all-purpose flour

  • 6 oz (about 1 ½ cups) chocolate chips, for dough

  • 2 oz (½ cup) chocolate chips, for topping

  • Sprinkle of coarse flake salt, for finishing

Browned Butter Sourdough Chocolate Chip Cookies

Category: Desserts, Sourdough
Prep Time: 25 minutes
Cook Time: 13–14 minutes
Yield: 10 cookies (½ batch)
Source: amberskitchencooks.com

Ingredients

  • ½ cup salted butter (see note for unsalted adaptation)

  • ½ cup white cane sugar

  • ½ cup packed brown sugar

  • 1 ½ egg yolks

  • ½ cup (220 g) flat, runny sourdough discard

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • ½ teaspoon vanilla

  • 1 ⅛ cups all-purpose flour

  • 6 oz (about 1 ½ cups) chocolate chips, for dough

  • 2 oz (½ cup) chocolate chips, for topping

  • Sprinkle of coarse flake salt, for finishing

Directions

  1. Brown the butter
    Melt butter in saucepan over medium heat. Let it foam, then cook until golden brown flecks form beneath bubbles. Remove from heat and cool 30 minutes.

  2. Mix wet ingredients
    Beat browned butter with both sugars until crumbly. Add egg yolk and beat until fluffy. Mix in sourdough discard until just combined.

  3. Add dry ingredients
    Stir in baking soda, baking powder, salt, and vanilla. Add flour and mix gently by hand until just combined.

  4. Add chocolate
    Fold in 6 oz chocolate chips.

  5. Test dough (optional)
    Bake one ¼-cup dough ball at 350°F for 12–13 minutes.

    • If too flat, add ¼ cup flour to dough.

    • If just right, continue.

  6. Ferment dough
    Cover bowl or transfer rolled balls into container. Refrigerate 1–72 hours (longer fermentation = tangier flavor).

  7. Bake cookies
    Preheat oven to 350°F. Line baking sheet with parchment. Scoop dough into ¼-cup balls (6 per sheet). Top with extra chocolate chips.

    Bake 13–14 minutes, until edges are lightly browned.

  8. Finish
    Add more chocolate chips on top and sprinkle with coarse sea salt. Cool on rack before serving.

⚠️ Baking times and cookie texture may vary depending on oven type, kitchen temperature, and elevation. Always test one cookie first for spread and adjust flour if needed.