Brown Butter Sourdough Chocolate Chip Cookies
These Brown Butter Sourdough Chocolate Chip Cookies are the perfect treat, with a soft and gooey interior, perfectly crisp golden edges, and melty chocolate chips in every bite. Made with sourdough discard for a unique depth of flavor, these cookies are served warm with a sprinkle of flaky sea salt and a cold glass of milk for the ultimate indulgence.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Sourdough discard
Heavy cream
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Semi-sweet or dark chocolate chips or chunks
Why You’ll Love Brown Butter Sourdough Chocolate Chip Cookies:
Soft and Gooey Interior: These cookies are irresistibly soft and gooey on the inside, offering that perfect, melt-in-your-mouth texture that makes every bite feel like a warm hug.
Crisp and Golden Edges: The edges of these cookies are perfectly crisp and golden, creating the ideal contrast to the soft center, so you get the best of both textures in each bite.
Melty Chocolate Chips: Studded with melty chocolate chips, these cookies are a chocolate lover’s dream, with every bite filled with gooey, rich chocolate.
Made with Sourdough Discard: Using sourdough discard adds a unique depth of flavor and a subtle tanginess that elevates these cookies, setting them apart from traditional chocolate chip cookies.
Brown Butter for Extra Richness: The brown butter brings a nutty, caramelized flavor to the cookies, adding an extra layer of complexity and richness that perfectly complements the chocolate.
Sprinkle of Flaky Sea Salt: A light sprinkle of flaky sea salt on top balances out the sweetness, enhancing the chocolate and adding a sophisticated touch to these cookies.
Warm and Comforting: These cookies are best served warm, making them the perfect treat for cozying up with a glass of milk or enjoying as a comfort food after a long day.
Perfect for Any Occasion: Whether you're baking for a special occasion, a cozy afternoon snack, or simply craving a delicious homemade treat, these cookies are sure to impress and satisfy.
A Unique Twist on Classic Chocolate Chip Cookies: Made with sourdough discard and brown butter, these cookies offer a unique take on the classic chocolate chip cookie, perfect for anyone looking for something new and exciting.
Great for Pairing with Milk: The warm, gooey texture of these cookies is made even better when paired with a cold glass of milk, making it the ultimate treat for cookie lovers of all ages.
Tips for Making Brown Butter Sourdough Chocolate Chip Cookies:
Use Brown Butter for Rich Flavor: To get that nutty, caramelized flavor, brown your butter carefully. Cook it over medium heat, stirring constantly, until it turns golden brown and develops a rich, toasty aroma. Let it cool slightly before mixing it into the dough.
Chill the Dough for Deep Flavor: After mixing your dough, chill it in the refrigerator for at least 2-4 hours, or overnight (24 hours), for the best flavor. The longer the dough sits, the deeper the flavor becomes, thanks to the sourdough discard and resting time.
Use Active Sourdough Discard: Make sure your sourdough discard is active and bubbly for the best results. The tanginess from the discard will add complexity to the flavor and enhance the overall taste of the cookies.
Scoop the Dough After Chilling: Once the dough has chilled, you may need to let it soften slightly at room temperature before scooping, especially if it has been refrigerated overnight. This ensures it’s easier to handle and scoop without breaking.
Don’t Skip the Flaky Sea Salt: For the perfect balance of sweet and salty, sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking. The salt enhances the chocolate and adds a sophisticated touch to the cookie.
Preheat Your Oven for Even Baking: Make sure to preheat your oven to 375°F (190°C) to ensure even baking. A preheated oven will help achieve that golden-brown crisp edge and soft, gooey center.
Bake on Parchment Paper: Use parchment paper or a silicone baking mat to line your baking sheet. This prevents sticking and helps the cookies bake evenly, ensuring they get crispy edges without burning.
Bake for 10-12 Minutes: Bake your cookies at 375°F for 10-12 minutes. Keep an eye on them to ensure the edges are golden brown, and the center is still slightly gooey. If you like your cookies a little firmer, you can bake for the full 12 minutes.
Let Cookies Cool Slightly Before Serving: After baking, let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack. This allows the structure to set while keeping the inside soft and gooey.
Serve Warm with a Glass of Milk: For the ultimate indulgence, serve your cookies warm with a cold glass of milk. The gooey chocolate and soft texture pair perfectly with the creamy milk, creating a classic dessert experience.
How to Store Brown Butter Sourdough Chocolate Chip Cookies:
Store at Room Temperature: Keep your brown butter sourdough chocolate chip cookies in an airtight container at room temperature for up to 3 days. This will help maintain their soft, gooey interior and crisp, golden edges.
Freeze for Long-Term Storage: For longer storage, freeze the cookies in an airtight, freezer-safe container or wrap them individually in plastic wrap and foil. They will stay fresh for up to 1-2 months. To enjoy, thaw them at room temperature or warm them in the oven at 350°F (175°C) for 5-7 minutes.
Reheat for Freshness: To restore the cookies' freshly-baked texture, reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will bring back the melty chocolate chips and golden edges while keeping the inside soft and gooey.
Avoid Refrigeration: Do not store your cookies in the refrigerator, as the cold air can make them dry out and lose their soft texture. Room temperature or freezing is the best way to store them.
Store with Flaky Sea Salt Separately: If you’ve topped the cookies with flaky sea salt, store the cookies in an airtight container and the sea salt in a small container. Add fresh sea salt right before serving for an optimal taste and texture.
Store in Portions: If you want to store individual servings, wrap each cookie in plastic wrap and place them in an airtight container. This makes it easy to grab a single cookie and enjoy it without having to thaw or reheat the whole batch.
Keep the Cookies Moist: To help retain moisture in the cookies, you can add a slice of bread to the airtight container. The bread will absorb any excess moisture and help keep your cookies soft.
FAQs:
Q: Why should I chill the dough for brown butter sourdough chocolate chip cookies?
A: Chilling the dough for at least 2-4 hours or overnight allows the flavors to develop more deeply, especially due to the sourdough discard. The longer the dough sits, the richer the flavor becomes. It also helps the dough firm up, making it easier to scoop and ensuring your cookies hold their shape while baking.
Q: Can I skip chilling the dough for brown butter sourdough chocolate chip cookies?
A: While you can bake the cookies immediately, chilling the dough enhances the flavor and texture, making the cookies softer and more flavorful. It’s recommended to chill the dough for the best results, but if you’re short on time, you can bake right away.
Q: How long should I chill the dough for the best flavor?
A: For the deepest flavor, chill the dough for 24 hours. If you're short on time, chilling it for at least 2-4 hours will still result in delicious cookies. The longer the dough sits, the more pronounced the flavor from the sourdough discard becomes.
Q: Can I remove the dough from the fridge and let it soften before scooping?
A: Yes, if the dough becomes too hard to scoop after chilling, let it sit at room temperature for 20-25 minutes to soften slightly. This will make it easier to scoop without overworking the dough.
Q: Can I use a different type of sourdough starter for the brown butter sourdough chocolate chip cookies?
A: It’s best to use an active sourdough starter for optimal flavor and texture. Whether it’s a wild or cultivated starter, the tangy flavor it imparts is key to making these cookies stand out. Make sure your starter is bubbly and active for the best results.
Q: How do I know when my brown butter sourdough chocolate chip cookies are done baking?
A: Your cookies are done when the edges are golden brown and the centers are still slightly soft and gooey. They will firm up as they cool, so be careful not to overbake them. Bake for 10-12 minutes at 375°F, depending on your oven.
Q: Can I freeze the dough for later use?
A: Yes, you can freeze the dough. After chilling it, scoop the dough into cookie balls, place them on a baking sheet to freeze individually, and then transfer them to an airtight container or freezer bag. When you're ready to bake, bake straight from the freezer, adding an extra minute or two to the baking time.
Q: How can I ensure my brown butter sourdough chocolate chip cookies are soft and gooey inside?
A: To keep the inside soft and gooey, avoid overbaking the cookies. The edges should be golden, but the center should remain slightly undercooked, which will set up perfectly as the cookies cool. Additionally, chilling the dough helps maintain the soft texture.
Q: Should I use semi-sweet, dark or milk chocolate chips for these cookies?
A: The choice of chocolate is up to you, but dark chocolate chips work especially well with the nutty flavor of brown butter and the tangy notes from the sourdough discard. The slightly bitter dark chocolate balances the sweetness of the cookies, but feel free to use milk chocolate for a sweeter, creamier taste.
Q: Can I skip the flaky sea salt on top of the cookies?
A: While the flaky sea salt enhances the flavor by balancing the sweetness and bringing out the richness of the brown butter and chocolate, you can skip it if preferred. However, it adds an extra layer of flavor and texture that makes these cookies extra special.
Q: What’s the benefit of adding heavy cream to the dough?
A: Adding heavy cream to the dough helps restore some of the fat lost during the process of browning the butter. This extra fat enhances the richness and tenderness of the cookies, giving them a soft and melt-in-your-mouth texture that is both luxurious and satisfying.
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