Brown Butter Sourdough Chocolate Chip Cookies

My brown butter sourdough chocolate chip cookies are my favorite cookie I’ve ever developed! I’ve always loved baking and eating chocolate chip cookies, but adding brown butter and sourdough to the mix makes them even better! They blow the regular ones out of the water! These cookies are super simple to whip up and are easy to freeze so you always have cookie dough on hand. I hope you love these cookies as much as my husband, Tyler, and I do!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Brown Butter Chocolate Chip Cookie Recipe

As I said above, I have always loved chocolate chip cookies. They’re so simple but at the same time such a special treat.

I don’t know when I fell in love with them, but all I know is it’s been as long as I can remember. Maybe it’s because I’ve always loved chocolate, and having it in cookie form makes it even better, haha!

I love baking with sourdough, and I have been testing out brown butter in different recipes. So, I added both to make my cookie recipe.

I can’t wait for you to try these! I hope they find a special place on your table like they have on ours! My husband can’t stay out of them every time I make a batch!

What is Brown Butter?

Brown butter is butter that has been melted and cooked until it turns a dark golden brown. It has a nutty scent and a slight caramel flavor. It’s really easy to make and adds such a unique flavor to recipes!

Why We Love These Cookies and Think You Will To!

1. Brown Butter Flavor: The brown butter is simple to make and creates the most decadent nutty caramel-notes in these cookies!
2. Beginner-Friendly: The steps are simple to follow; no overwhelm here.
3. Wholesome Ingredients: The ingredients are wholesome, so you can feel good about making these cookies for your loved ones.
4. Perfect for Freezing: You can easily freeze the dough or baked cookies.
5. Perfect for Hosting: If you’re looking for a cookie recipe to make for guests, look no further!
6. Better Than Store-Bought: These cookies will replace store-bought chocolate chip cookies; they’re that good!
7. Not Overly Sweet: These cookies don’t have excess sugar, just enough light brown cane sugar to make them delicious!

My Favorite Chocolate Chips to Use

I love using Nestle Toll House semi-sweet chocolate chips. Sure, they don’t have 100% clean ingredients, but they’re better than many options. I like to get these when our budget doesn’t allow organic chocolate chips. Nestle has a really good flavor, unlike regular store-brands!

Why Make Brown Butter Chocolate Chip Cookies with Sourdough Discard

When you make brown butter chocolate chip cookies with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This cold fermentation is optional but adds even more fermentation benefits!

My Tips for Making the Best Brown Butter Sourdough Cookies

• Read the full recipe before getting started so you know what to expect.
• Remember the dough will be sticky; that’s what we’re looking for.
• Don’t skip the chilling time; this is very important to have the right consistency of cookie!
• Don’t overcrowd the pans to ensure the cookies can spread out a little while baking.
• Make sure the pans are at room temperature, not hot, when placing dough onto them. This prevents them from spreading out too much.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

• salted butter: I use salted but you can use unsalted, if desired
• light brown cane sugar:  I like to use cane brown sugar; Florida Crystals is my favorite wholesome brand
• egg: a large egg works great
• vanilla extract: I don’t recommend using imitation flavoring
• baking soda: make sure it’s fresh and not outdated
• sea salt: I like using sea salt for a wholesome option
• sourdough discard: this is just unfed sourdough starter, you can use fed if that’s all you have
• all purpose flour: I use organic, unbleached but you can use any all-purpose
• semi-sweet chocolate chips: you can also use dark chocolate chips or milk chocolate chips

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• large baking sheet
• mixing bowl
• unbleached parchment paper
• 1 Tbsp cookie scoop

How to Make Brown Butter Sourdough Chocolate Chip Cookies

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

How to Make the Brown Butter

Add butter to a small saucepan and melt over medium heat.

Once melted, cook for 5 minutes over medium heat, stirring occasionally until the butter turns a dark golden brown color and smells nutty. It will bubble and begin to foam up during this time.

Once browned and foam has started going away, take off heat. Set aside for 2 minutes to cool.

How to Make the Sourdough Cookie Dough

In a large mixing bowl add brown butter and brown sugar.

Use an electric mixer on medium speed with the beater attachments and mix for 2 minutes.

Add in egg and mix immediately until completely combined.

Add in vanilla, baking soda, salt, and sourdough discard. Mix until combined.

Add in flour and mix until combined completely. Scrape down sides of the bowl to incorporate all flour. It will be sticky! 

Stir in chocolate chips with a spoon.

Place dough in fridge for 1 hour to chill (don’t skip this step).

OPTIONAL: If you’d like to long ferment the dough for more sourdough fermentation benefits, let it sit in the fridge, covered, for 12-24 hours before baking.

Bake the Cookies

After chilling dough for 1 hour (or after the long ferment), preheat oven to 350 degrees Fahrenheit and line 2 large baking sheet pans with parchment paper.

Scoop dough with a 1 Tbsp (or 1.5 Tbsp) small cookie scoop onto the parchment lined pan. Make sure the cookies are 1-2 inches apart.

Bake for 10-12 minutes. IMPORTANT: The centers will still be a little soft, this is what you want! They will set up more as the cookie cools. 10 minutes for a slightly chewier cookie, 12 minutes for more fully baked.

Transfer cookies to a cooling rack and let cool for 10 minutes before eating to set up. Enjoy!

How to Make Ahead (Freezer Cookie Dough)

If you’d like to make the cookie dough and freeze it, follow the recipe all the way through scooping the dough onto the sheet pans. But instead of placing the sheet pans in the oven, pop them in the freezer for 1-2 hours to partially freeze.

Then, place the dough in an airtight container or baggie with parchment between stacking layers. They’ll last for up to 3 months in the freezer unbaked. When you go to bake them, preheat your oven to 350 degrees Fahrenheit and bake straight from frozen for 16-18 minutes or until baked as desired. 

My Favorite Way to Serve These Sourdough Discard Chocolate Chip Cookies

I love enjoying these cookies right out of the oven, or warmed up, with a mug of spearmint tea! It’s the best combo. My husband loves enjoying them with a cup of milk or chocolate milk.

They’re a great treat during the day, dessert after a meal, snack when guests arrive, and gift to share with others. I also love taking a few to our priest and church’s office when I stop by!

Storage Instructions

Once the cookies have completely cooled, place them in an airtight container. I like to use glass Pyrex storage containers for the best flavor. They’ll last about 1 week at room temperature but are best if enjoyed within 3-4 days.

Freezing and Thawing Instructions

Freezing Baked Cookies: Once cookies are completely cooled, place them in a preferably glass, freezer-safe container for the best flavor. They’ll last 3-6 months in the freezer.

Thawing Baked Cookies: Let frozen cookies sit out on the counter for a few hours to thaw, or you can do this overnight in the fridge.

Freezing Cookie Dough: If you’d like to make the cookie dough and freeze it, follow the recipe all the way through scooping the dough onto the sheet pans. Instead of placing the sheet pans in the oven, pop them in the freezer for 1-2 hours to partially freeze. Then, place the dough in an airtight container or baggie with parchment between stacking layers. They’ll last for up to 3 months in the freezer unbaked. 

Thawing Cookie Dough: No need to thaw frozen cookie dough! Pop them straight into the oven from the freezer. You’ll need to bake them longer, 16-18 minutes at 350 degrees Fahrenheit, or until baked as desired. 

My Favorite Way to Warm Cookies

When you want to warm up cookies that are already baked, my favorite way is to pop them in the oven at 350 degrees for 2-4 minutes until warm. It keeps them soft! You could also do this in a toaster oven on the lowest temperature setting.

Frequently Asked Questions