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!
Ingredients
- 1/2 cup salted butter
- 3/4 cup light brown cane sugar, packed
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup sourdough discard (or fed starter will work)
- 1 1/2 cups all purpose flour (unbleached is my favorite)
- 3/4 cup semi-sweet chocolate chips
Instructions
Make 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.
Make 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 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!
Notes
Please see blog post for all kinds of helpful tips, storage information, and making ahead instructions for the freezer.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
A Note From Me - This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!