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Brown Butter Sourdough Discard Chocolate Chip Cookies

Brown butter sourdough discard chocolate chip cookies bake up with golden, lightly browned edges and soft centers. Chilling the dough for 1 hour helps develop flavor and makes these cookies easy to scoop and bake.
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Prep Time 30 minutes
Cook Time 32 minutes
Chilling and resting 1 hour 5 minutes
Total Time 2 hours 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 0.5 cup sourdough discard stirred down and at room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Melt the butter in a medium saucepan over medium heat, stirring often, for 5–8 minutes, until it smells nutty and has golden-brown flecks.
  2. Pour the butter, including the flecks, into a large heatproof bowl and cool for 20–30 minutes, until no longer warm.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Add the brown sugar and granulated sugar to the cooled butter and beat until combined.
  5. Beat in the egg and egg yolk, then the sourdough discard and vanilla, until smooth.
  6. Stir in the flour mixture just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Cover the dough and refrigerate for 1 hour.
  9. Heat the oven to 350°F.
  10. Line two 18x13-inch baking sheets with parchment paper.
  11. Scoop the dough into 2-tablespoon portions and arrange them about 2 inches apart on the prepared sheets.
  12. Bake one sheet at a time for 10–12 minutes, until the edges are lightly browned and the centers still look soft.
  13. Let the cookies rest on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly browned and the centers still look soft. Store in an airtight container at room temperature for up to 4 days; freezer: yes. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.