If you’ve never tried brown butter sourdough cookies before, prepare yourself for the ultimate chewy, rich, and flavorful cookie recipe. These cookies are the perfect blend of nutty brown butter flavor and the subtle tang of sourdough discard.
With crispy edges and a chewy center, these golden brown beauties just might become your new favorite way to use up extra sourdough starter.
Got your own sourdough starter bubbling away? This is a sweet treat you’ll come back to again and again.
Brown butter sourdough cookies are Irresistibly Delicious
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Kitchen Essentials
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Dark Brown Sugar packed
- 2/3 Cup White Sugar
- 2/3 Cup Sourdough Starter Discard or active sourdough starter
- 2 Large Egg Yolks
- 2 Teaspoons Pure Vanilla Extract
- 2 ¾ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Dark Chocolate Chips milk chocolate, semisweet chocolate chips, or chocolate chunks
- Optional: a sprinkle of flaky sea salt for the tops of the cookies
Instructions
How to Make Brown Butter Sourdough Cookies
- Brown the Butter. In a small saucepan, melt the unsalted butter over medium heat, stirring frequently. Watch closely as it bubbles and foams. The milk solids will settle at the bottom of the pan and begin to turn golden. When the butter smells nutty and toasty and turns a rich amber color, remove from heat. Let it cool for 10 minutes.1 Cup Unsalted Butter
- In a large mixing bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and white sugar. Beat until smooth and fluffy using a hand mixer or a wooden spoon.1 Cup Dark Brown Sugar, 2/3 Cup White Sugar
- Add the sourdough starter discard, large egg yolks, and vanilla extract. Mix until fully incorporated.2/3 Cup Sourdough Starter Discard, 2 Large Egg Yolks, 2 Teaspoons Pure Vanilla Extract
- In a separate bowl, whisk together the purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.2 ¾ Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1/2 Teaspoon Salt
- Fold in the dark chocolate chips, milk chocolate, or chocolate chunks for that perfect chewy sourdough chocolate chip cookie bite.1 Cup Dark Chocolate Chips
- For best results, chill the dough (optional). Chill the cookie dough balls for at least 30 minutes, or cover with plastic wrap and refrigerate overnight. This helps develop flavor and control water content, giving you even chewier cookies.
- Preheat your oven to 350°F (175°C). Line a cookie sheet or parchment-lined baking sheet with parchment paper.
- Using a cookie scoop, portion out the dough into even cookie dough balls and place them on the prepared sheet, leaving 2 inches between each one.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft for that perfect chewy center.
- Cool on a cookie sheet for 5 minutes before transferring to a wire rack or cooling rack.
- Top with a sprinkle of flaky sea salt, if desired.Optional: a sprinkle of flaky sea salt for the tops of the cookies
Your Own Private Notes
Nutrition
Recipe Variations
- Add 1/2 cup chopped nuts like pecans or walnuts for a little crunch.
- Swap in white chocolate and dried cranberries for a festive twist.
- Try using sourdough breadcrumbs (finely pulsed) in place of a small portion of flour for added texture.
Why We Love These Cookies
- Nutty depth of flavor from browned butter
- Chewy texture with crisp edges
- A great way to use your sourdough discard
- Pairs beautifully with dark chocolate chips or chocolate chunks
- Made with simple ingredients you probably already have
Storage & Freezing
- Store in an airtight container at room temperature for up to 4 days.
- Freeze cookie dough balls in a freezer-safe bag for up to 3 months. Bake straight from frozen—just add a couple of extra minutes to the baking time.
- Baked cookies can also be frozen and reheated briefly for a fresh-out-of-the-oven feel.
Can I Use Regular Butter Instead of Browned Butter?
Yes, you can use regular unsalted butter instead of browned butter in this recipe—but here’s what you need to know:
✅ What Changes If You Use Regular Butter?
- You’ll still get delicious cookies with a chewy texture, but you’ll miss out on the nutty brown butter flavor that adds so much depth of flavor to this cookie recipe.
- Browned butter also has less water content, which can slightly affect the texture of your cookies. Using regular melted butter may make them spread more and result in slightly crispier cookies.
🔄 How to Sub Regular Butter
If you’d rather not brown the butter, simply melt your unsalted butter over low heat and let it cool before mixing it with your sugars. It’s a great way to save a little time and still get chewy sourdough chocolate chip cookies that taste amazing.
Want an even chewier cookie using regular butter? Reduce the butter by 1–2 tablespoons or add an extra-large egg yolk to compensate for the extra water content.
Whether it’s your first time baking with sourdough discard or you’re looking for the best chocolate chip cookies with a twist, these browned butter sourdough cookies deliver on every level. The chewy texture, nutty brown butter flavor, and deep depth of flavor make this a great recipe to save and repeat.
Next time, double the batch—you’ll thank yourself later!
My family loved this!