Ingredients

For the cookies

• ½ cup (113 g) unsalted butter
• ½ cup (100 g) packed brown sugar
• ⅓ cup (67 g) granulated white sugar
• ½ cup (120 g) sourdough discard, preferably 100% hydration
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1¾ cups (220 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (170 g) semisweet or dark chocolate chips
• Flaky sea salt, optional, for topping

Instructions

Step 1: Brown the Butter

Place the butter in a light-colored saucepan over medium heat. Allow it to melt, stirring occasionally as it begins to bubble and foam.

Continue cooking for approximately 5–8 minutes. The butter will develop golden-brown specks at the bottom, and its aroma will become nutty and rich. Watch it carefully because the milk solids can burn quickly.

Once the butter smells toasted and the specks turn amber-brown, remove the saucepan from the heat. Immediately transfer the butter, including the browned bits, into a heat-safe mixing bowl.

Let it cool for about 10–15 minutes, until warm but not hot. This helps prevent the egg yolk from cooking when it is added.

Step 2: Mix the Sugars and Butter

Add the brown sugar and granulated sugar to the cooled brown butter.

Whisk until the mixture looks smooth and evenly combined. Brown sugar contributes moisture and a chewy texture, while white sugar helps the cookies develop lightly crisp edges.

Because browning butter evaporates some of its water, allow it to cool before continuing and avoid adding it while extremely hot.

Step 3: Add the Sourdough Discard

Add the sourdough discard, egg yolk, and vanilla extract to the butter-and-sugar mixture.

Whisk until everything is thoroughly incorporated. The mixture may look slightly separated at first, but continue whisking until it becomes more uniform.

Use unfed sourdough discard that smells pleasantly tangy. Discard with visible mold or an unusual pink or orange discoloration should not be used.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet mixture. Stir with a spatula until the flour is almost fully incorporated.

Avoid overmixing the dough, as excessive mixing can make the cookies tougher. The dough should be soft and slightly sticky but firm enough to scoop.

Step 5: Add the Chocolate Chips

Fold the chocolate chips into the dough until evenly distributed.

Semisweet chocolate provides a balanced sweetness, while dark chocolate gives the cookies a richer flavor. You can also use chopped chocolate bars for irregular pools of melted chocolate.

Reserve a small handful of chocolate pieces to press onto the tops of the cookies before baking for a bakery-style appearance.

Step 6: Chill the Dough

Cover the bowl and refrigerate the dough for at least 30–60 minutes.

Chilling allows the flour to absorb moisture and helps the butter firm up. This can improve the texture and reduce excessive spreading during baking.

For a deeper flavor, refrigerate the dough for up to 24 hours. If the dough becomes very firm, let it sit at room temperature for a few minutes before scooping.

Step 7: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the dough into portions of approximately 1½ tablespoons each, leaving about 2 inches between cookies to allow for spreading.

Roll each portion into a ball if desired. Press a few reserved chocolate chips onto the top of each ball.

Step 8: Bake the Cookies

Bake for 10–13 minutes, depending on the size of the cookies and your oven.

The edges should look lightly golden, while the centers may still appear a little soft. Do not wait until the centers look completely firm, because the cookies will continue cooking from residual heat after they leave the oven.

For a finishing touch, sprinkle a small amount of flaky sea salt over the cookies immediately after baking.

Step 9: Cool and Serve

Allow the cookies to rest on the baking sheet for 5–10 minutes. This gives them time to set without losing their soft centers.

Transfer them to a wire rack to cool completely, or enjoy one while it is still slightly warm and the chocolate is melted.

Serve with coffee, tea, or a glass of milk for a comforting homemade treat.

Tips for Perfect Cookies

• Use a kitchen scale: Measuring flour by weight helps prevent dry, dense cookies.
• Watch the butter carefully: Remove it from the heat as soon as the milk solids turn golden brown.
• Choose the right discard: This recipe assumes a 100%-hydration starter, meaning equal weights of flour and water.
• Do not skip chilling: Chilled dough generally produces thicker cookies with a more developed flavor.
• Avoid overbaking: The centers should remain slightly soft when the cookies come out of the oven.
• Adjust for your oven: Start checking the cookies at 10 minutes, especially if your oven runs hot.

Storage Instructions

Store completely cooled cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the oven.

You can also freeze individual portions of raw cookie dough. Bake from frozen at 350°F (175°C), adding approximately 1–3 minutes to the baking time as needed.

Final Result

These brown butter sourdough discard chocolate chip cookies combine nutty butter, tangy starter, caramel-like brown sugar, and generous chocolate chips in one irresistible treat. Their crisp edges, chewy centers, and rich flavor make them perfect for sharing, gifting, or enjoying whenever you have sourdough discard left over.