Chewy Sourdough Brown Butter Chocolate Chip Cookies
If you're looking for a cookie that with a crisp edges, chewy center, and pockets of melty chocolate then you need to try these Chewy Sourdough Brown Butter Chocolate Chip Cookies. They're everything you want in a classic chocolate chip cookie- and a little more. Browning the butter reduces the moisture in the cookies to give them a deep toffee-like flavor and perfect cookie texture. The result is a cookie that feels bakery worthy but still cozy and familiar. It's the cookie you make when you're craving a good chocolate chip cookie and don't want to settle.
Equipment
- Medium sized pot - for browning butter
- Large mixing bowl or stand mixer bowl - for combining ingredients
- Electric mixer (stand or hand-held)
- Spatula - to combine dough
- Parchment paper or silicone mats - to line baking sheets
- Baking sheets - to bake cookies
- 2 oz cookie scoop - to scoop cookies
- Cooling rack - to cool cookies
- Large circular cookie cutter or small bowl - to make perfectly round cookies
Ingredients
Wet Ingredients:
- 1 (227g) cup unsalted butter
- 1 (200g) cup packed brown sugar
- 1 (200g) cup granulated white sugar
- 1/2 (120g) cup sourdough starter discard
- 1/4 teaspoon espresso powder
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients:
- 3 (375g) cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
Add-ins:
- 1 3/4 (275g) cups semi-sweet chocolate chips
- Flaky sea salt for sprinkling
Instructions
Brown the Butter:
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.1 (227g) cup unsalted butter
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.
Prepare the Dough:
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It'll be a bit crumbly, that's okay!1 (200g) cup packed brown sugar, 1 (200g) cup granulated white sugar
- Add the eggs, sourdough discard, vanilla extract, and espresso powder (if using) to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.1/2 (120g) cup sourdough starter discard, 1/4 teaspoon espresso powder, 2 large eggs, 2 teaspoons pure vanilla extract
Incorporate Dry Ingredients:
- In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, and baking powder. This is important to make sure your ingredients are evenly distributed.3 (375g) cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon sea salt
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
Add Chocolate Chips:
- Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease.1 3/4 (275g) cups semi-sweet chocolate chips
Chill the Dough:
- Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 30 mins- 1 hour before baking to make scooping easier and ensure the right consistency of your cookies.
Bake Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats.
- Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. I scoop six to one cookie sheet.
- Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes.
- While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle, if desired.
- Sprinkle cookies with flaky sea salt.Flaky sea salt
Cool and Enjoy:
- Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack.
Notes
Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 30 minutes before baking as listed below.
Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and thaw about 1 hour and bake cookies as directed below.
Tried this recipe?Let us know how it was!