{"id":188755,"date":"2025-04-16T21:52:01","date_gmt":"2025-04-16T21:52:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/brown-butter-sourdough-chocolate-chip-cookies-milk-and-pop\/"},"modified":"2025-04-16T21:52:01","modified_gmt":"2025-04-16T21:52:01","slug":"brown-butter-sourdough-chocolate-chip-cookies-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=188755","title":{"rendered":"Brown Butter Sourdough Chocolate Chip Cookies \u2013 Milk and Pop"},"content":{"rendered":" \r\n
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Rich, chewy, and packed with flavor, these brown butter sourdough<\/strong> chocolate chip cookies<\/strong> <\/em>are made with nutty brown butter, semisweet chocolate chips, and finished with a sprinkle of flaky sea salt. Best of all? You don\u2019t need a mixer, and the dough comes together in under 10 minutes!<\/p>\n\n\n\n

\"Sourdough<\/figure>\n\n\n\n

These are hands down the best sourdough discard chocolate chip cookies<\/em> of all time. They hit that perfect texture: golden edges with soft, gooey centers.<\/p>\n\n\n\n

Looking for more sourdough cookies? I have an easy sourdough chocolate cookie<\/a> <\/strong>recipe that will give you chewy cookies in less than 30 minutes!<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

This recipe makes 9 flavorful, large chewy cookies. To get the texture we all love in a cookie, chewy with crispy edges, don\u2019t substitute any ingredients, and don\u2019t skip browning the butter.<\/p>\n\n\n\n

Sourdough Discard.<\/a> <\/strong>Use a 100% hydration sourdough discard. For this recipe, I prefer a runny discard that\u2019s free of bubbles<\/em>, but an active discard will work too. Don\u2019t worry about a sour taste: the baking soda neutralizes any tanginess. This is a perfect way to use up your starter in sourdough discard cookies<\/em>.<\/p>\n\n\n\n

If you\u2019re using a thick, active starter instead of a runny sourdough discard, reduce the amount of all-purpose flour by 1 tablespoon (about 8 grams).<\/p>\n\n\n\n

Egg. <\/strong>We\u2019re using a whole egg here. Every time I have an extra egg white from a recipe, I never know what to do with it, and eggs are too expensive right now to waste any part.<\/p>\n\n\n\n

Brown Butter.<\/strong> Browned butter gives these cookies a rich, nutty, toasty flavor that really makes them stand out. It also reduces excess moisture, which helps balance the hydration from the sourdough, ensuring a chewy dough that doesn\u2019t spread too thin. Brown butter sourdough cookies are truly something special!<\/p>\n\n\n\n

Chocolate Chips. <\/strong>I prefer dark or semisweet chocolate chips for this recipe, but white or milk chocolate chips are also great. For gooey, bakery-style pockets of melted chocolate, use chopped chocolate or chocolate chunks<\/em>.<\/p>\n\n\n\n

Sugar.<\/strong> Use both brown and white sugar for the perfect chewy texture. If using measuring cups, make sure to pack the brown sugar. Either light or dark brown sugar works for this recipe.<\/p>\n\n\n\n

Cornstarch.<\/strong> Don\u2019t leave this out! It might seem like a small amount (just 1 tsp) but it makes a big difference. Without cornstarch, your cookies could turn out thin.<\/p>\n\n\n\n

Sea Salt.<\/strong> This one\u2019s optional, but I love sprinkling it over the cookies before baking. It balances the sweetness and adds a gourmet touch.<\/p>\n<\/div><\/div>\n\n\n\n

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How to Make Them<\/h2>\n\n\n\n
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\"Butter\"Butter<\/figure>\n\n\n\n

Step 1.<\/strong> Add butter to a saucepan over medium-high heat. Stir occasionally as it melts and foams. Once brown flecks appear and the liquid turns golden, remove it from the heat and transfer to another container to cool. <\/p>\n<\/div>\n\n\n\n

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\"Dough\"Dough<\/figure>\n\n\n\n

Step 2.<\/strong> In a large bowl, combine the browned butter, brown and white sugars, sourdough discard, egg, vanilla extract, Add baking soda, cornstarch, and salt. Whisk until the mixture has a ribbon-like consistency.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Cookie\"Cookie<\/figure>\n\n\n\n

Step 3.<\/strong> Add flour and chocolate chips, stirring until all the flour is incorporated and no dry spots remain. The dough should be soft but not overly sticky. Cover and chill the dough for at least 4 hours.<\/p>\n<\/div>\n\n\n\n

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\"Hand\"Hand<\/figure>\n\n\n\n

Step 4. <\/strong>Use a cookie scoop or spoon and your hands to shape the dough into balls. I typically make 9 large cookies with this recipe.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Don\u2019t skip chilling the dough! I like to chill for at least 4 hours or overnight for the best flavor (and for preventing these cookies from spreading too much). You can chill the dough for up to 72 hours.<\/p>\n\n\n\n

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\"Dough\"Dough<\/figure>\n\n\n\n

Step 5.<\/strong> Place the dough balls at least 1 inch apart so they don\u2019t spread into each other. Don\u2019t flatten them! If using sea salt, sprinkle it on top just before baking.<\/p>\n<\/div>\n\n\n\n

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\"Baked\"Baked<\/figure>\n\n\n\n

Step 6. <\/strong>Bake for 13 to 15 minutes, until the cookies are puffed and the edges are golden. If you\u2019re making smaller cookies, reduce the bake time to 9\u201312 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

When they\u2019re out of the oven, let the cookies cool on the baking sheet for 10 minutes: they\u2019ll finish baking as they cool. They\u2019ll be soft at first but will firm up as they set.<\/p>\n\n\n\n

For perfect circles, use a round biscuit cutter to “scoot” them into shape<\/strong> while still warm.<\/p>\n<\/div><\/div>\n\n\n\n

Tips for Success<\/h2>\n\n\n\n

Don\u2019t skip chilling the dough! Chill for at least 4 hours<\/strong> to develop flavor and prevent spreading.<\/p>\n\n\n\n

If you\u2019re baking more than one batch, make sure the baking sheet has cooled down between batches. Don\u2019t bake on a hot baking sheet<\/strong>, or your cookies may spread too much.<\/p>\n\n\n\n

For that bakery-style look, use chopped chocolate instead of chips.<\/p>\n\n\n\n

\"A\"A<\/figure>\n\n\n\n

Questions You Might Have<\/h2>\n\n\n\n
What does sourdough discard do in cookies?<\/strong>

It adds flavor depth and improves texture. Thanks to the baking soda, it won\u2019t taste sour at all. Plus, it\u2019s a great way to reduce food waste and still bake something delicious. Sourdough discard cookies<\/em> are a win-win!<\/p> <\/div>

Can I use regular butter instead of browned butter?<\/strong>

You can, but for the best flavor and texture, brown butter is the way to go. It adds richness, a nutty depth, and removes extra moisture, which helps keep the cookies chewy instead of thin and greasy.<\/p> <\/div>

What if I don\u2019t have a cookie scoop?<\/strong>

No problem! Just use a regular spoon to portion out the dough. That\u2019s exactly what I do in the recipe’s video.<\/p> <\/div>

Why are my cookies flat?<\/strong>

Double-check your measurements, especially the flour and discard. Also, make sure you didn\u2019t forget to add the cornstarch, and that your dough was properly chilled before baking.<\/p> <\/div> <\/div>\n\n\n\n

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Storing and Making Ahead<\/h2>\n\n\n\n

You can make the dough up to 3 days ahead. If it\u2019s too firm to scoop, let it sit at room temperature for about 30 minutes before shaping.<\/p>\n\n\n\n

These cookies stay fresh for up to 5 days if stored correctly at room temperature. Keep them in an airtight container and away from direct sunlight.<\/p>\n\n\n\n

You can also freeze these cookies, or the unbaked dough for later. If freezing baked cookies, place them into a freezer-safe bag and store for up to 2 months.<\/p>\n\n\n\n

If doing so with dough, scoop and shape into balls, chill them, then freeze. They\u2019ll keep for up to 2 months. You can bake them straight from frozen, just add 1 to 2 minutes to the bake time.<\/p>\n\n\n\n

\"Sourdough\"Sourdough<\/figure>\n<\/div><\/div>\n\n\n\n

More Sourdough Discard Desserts<\/h2>\n\n\n\n\n\n

Have you tried these Brown Butter Sourdough Chocolate Chip Cookies<\/strong>? Please leave a \ud83c\udf1f star rating in the recipe card below, I’d love to know how it went!<\/p>\n\n\n

\ud83d\udcd6 Recipe<\/h2>
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\"Sourdough\"Sourdough<\/div>\n<\/div>\n

Brown Butter Sourdough Chocolate Chip Cookies<\/h2>\n\nTatiana Kamakura<\/a><\/span>\n\n

Rich, chewy, and packed with flavor, these sourdough brown butter chocolate chip cookies are made with nutty brown butter, semisweet chocolate chips, and finished with a sprinkle of flaky sea salt. You don\u2019t need a mixer, and the dough comes together in under 10 minutes.<\/span><\/p>\n\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg>\n\n\n\n\n

Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>

Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>

4 hours<\/span><\/span> hrs<\/span><\/span><\/p>

Total Time <\/span>4 hours<\/span><\/span> hrs<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/p><\/div>\n\n

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Course <\/span>Cookies<\/span><\/p>

Cuisine <\/span>American<\/span><\/p><\/div>\n <\/div>\n

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Servings <\/span>9<\/span> cookies<\/span><\/span><\/p>

Calories <\/span>352<\/span> kcal<\/span><\/span><\/p><\/div>\n <\/div>\n<\/div>\n