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Chocolate chip cookies on a white plate.
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Browned Butter Sourdough Chocolate Chip Cookies

Just like Grandma made, only bettter...
Prep Time20 minutes
Cook Time18 minutes
Overnight Cold Ferment12 hours
Course: Dessert
Cuisine: American
Keyword: cookies, sourdough
Servings: 25 cookies

Equipment

Ingredients

Instructions

  • Brown the Butter

    Brown the butter using one of the methods below:
    Stovetop: Melt butter over medium heat. It will foam, then bubble. Once brown flecks appear and it smells nutty, remove from heat.
    Toaster Oven: Place butter in an oven-safe dish and bake at 350°F for 10–15 minutes. Watch closely until bubbly with brown flecks.
    Let the butter cool for at least 30 minutes, until no longer hot.

  • Mix Butter and Sugars

    Add the cooled browned butter and both sugars to a large bowl. Beat with an electric mixer until combined.
    The mixture will look slightly dry and crumbly, like wet sand.

  • Add Egg Yolks

    Add the egg yolks and beat for 2–3 minutes.
    The mixture will become lighter in color and fluffier in texture.

  • Add Sourdough Discard

    Add the sourdough discard and mix with a spoon or spatula until combined.
    The mixture will look more like a thick batter at this stage.

  • Add Remaining Ingredients

    Mix in: salt, baking soda, baking powder, and vanilla
    Then add: flour and chocolate chips
    Mix until fully combined and there are no dry spots of flour.

  • Chill the Dough

    Cover the dough and refrigerate overnight.
    This step improves flavor, texture, and fermentation.

  • Preheat and Prepare

    Preheat oven to 350°F.
    Line a baking sheet with parchment paper.

  • Shape the Cookies

    Scoop dough into balls and flatten slightly into a hockey puck shape (about 1/2 inch thick and 2–3 inches wide).
    Place on baking sheet, leaving space between cookies.

  • Bake

    Bake for 12 minutes.
    Rotate the pan, then bake for an additional 6 minutes.
    (If your oven bakes evenly, rotating is optional.)
    You want them to be nice and golden brown around the edges.

  • Cool and Enjoy

    Remove from oven and let cookies cool on the pan before serving.

Notes

  • Browning the butter adds a deep, nutty flavor that makes these cookies extra rich.
  • Chilling the dough overnight is highly recommended for best texture and flavor.
  • Cookies may look slightly underdone when removed from the oven—they will continue to set as they cool.