These homemade brown butter sourdough chocolate chip cookies are soft and chewy, super delicious, easy, and quick to make, they’re a twist on my classic chocolate chip cookie recipe.
The cookies are made with a combination of brown butter, sourdough starter, and chocolate chips and chunks, which gives them a decadently rich and nutty flavor that is irresistible. These sourdough brown butter chocolate chip cookies are soft and chewy in the middle and slightly crispy on the edges making the perfect snack or a treat for any time of the day.
This homemade brown butter sourdough chocolate chip cookie recipe is easy to make and will impress your family and friends. I prepare them regularly at home and in my bakery and there is always a crowd favorite.
If you’ve never had brown butter sourdough cookies then you’re in for a big teat. I love using brown butter in cookie recipes, it gives them a depth of buttery flavor that you don’t get by using just regular butter. Also using sourdough is fantastic, it gives these cookies a special touch of tanginess and it’s also a great way of using discard sourdough.
Ingredients And Substitutions For Brown Butter Sourdough Chocolate Chip Cookies
- Unsalted Butter: If you don’t have unsalted butter, you can replace it with an equal amount of salted butter, but be mindful to adjust the amount of salt in the recipe.
- Egg: If you want to make this recipe egg-free simply remove it from the recipe and replace it with three tablespoons of sour cream or plain yogurt. You can also substitute the egg with one teaspoon of flax mixed with three teaspoons of water.
- Dark Brown Sugar: I used dark brown sugar in this recipe but it can be substituted with yellow, old-fashioned, or Light brown sugar, it will result in a slightly milder flavor.
- Sourdough Starter: If you don’t have a sourdough starter, you can use an equal amount of sourdough discard or swap it out for an equal amount of yogurt or sour cream.
- All-Purpose Flour: This recipe used all-purpose flour, you can replace it with bread flour as a can be used as a substitute. You can also use a gluten-free flour blend if you want to make these cookies gluten-free.
- Dark Chocolate Chunks: You can use any type of chocolate chunks, milk, sweet, or semi-sweet chunks as an alternative to dark chocolate chunks.
- Semi-Sweet Chocolate Chips: If you don’t have semi-sweet chocolate chips on hand you can use dark, sweet, or white chocolate chips.
Frequently Asked Questions
Can I use a store-bought sourdough starter instead of a homemade one?
Yes, you can use a store-bought sourdough starter in this recipe. Make sure it is active and has been fed recently.
How do I know when the brown butter is ready?
The butter is ready when it has a nutty aroma, the brown butter will have an amber color that resembles light honey, and you will also notice brown spots on the bottom of the pan. Just be careful not to burn the butter as it can quickly turn bitter.
Can I freeze the cookie dough before baking?
Absolutely, this recipe is freezer friendly. You can freeze the cookie dough before baking by scooping the dough into balls and placing them on a baking sheet, then freeze them until they become solid. Transfer the frozen dough balls to an airtight container or a freezer bag that can be sealed, the frozen cookie dough will keep for up to 3 months. When you’re ready to bake them, remove the dough from the freezer, place them onto a lined baking sheet with parchment paper and let them thaw at room temperature for about 30 minutes before baking them in a preheated oven.
How to make these cookies gluten-free?
You can make these brown butter sourdough chocolate chip cookies gluten-free by using a gluten-free all-purpose flour blend in place of the all-purpose flour and bread flour. Here is our all-purpose gluten-free flour blend that uses a few ingredients and is simple to make.
Ingredients For Brown Butter Sourdough Chocolate Chips Cookies
- 180 grams all purpose flour
- 2 grams salt
- 120 grams ripe sourdough
- 50 grams egg
- 120 grams unsalted butter
- 125 grams dark brown sugar
- 125 grams granulated sugar
- 7 grams vanilla extract
- 3 grams baking powder
- 1 grams baking soda
- 200 grams chocolate chips (semi-sweet)
- 100 grams chocolate chunks (dark)
How To Make Brown Butter Sourdough Chocolate Chips?
- The first step is to brown the butter: Add the butter into a small saucepan and cook over medium heat whisking frequently and stirring until the butter turns a light amber color and small brown solid pieces begin to form on the bottom.
- Remove the pot from the heat and transfer the brown butter into a small bowl or container. Cover it and refrigerate until it becomes 45 minutes.
- Once the butter has chilled, remove it from the fridge and combine it with the sugars in a mixing bowl of a stand mixer.
- Mix using the paddle attachment and beat the mixture until evenly combined for about 3 minutes. The brown butter mixture will end up having a wet, and sandy appearance.
- Add the sourdough starter, egg, and vanilla, and mix until fully incorporated.
- In a separate bowl, add the flour, salt, baking soda, and baking powder, and mix together using a whisk or a fork.
- Add the flour mixture to the brown butter-sugar mixture, and mix just until the ingredients come together.
- Fold in the chocolate chips until well combined in the cookie batter.
- Scoop about 50 grams of cookie dough for each piece and place them onto a parchment paper-lined baking sheet, no need to separate them at this point.
- Place the cookies into the refrigerator for two hours or freezer for 30 minutes to allow the batter to firm up.
- Preheat the oven to 350°F (175°C), and line another baking sheet with parchment paper.
- Remove the scooped cookies from the fridge, then place them onto the baking pans separating them about 2 1/2 inches apart. Press some chocolate chunks onto the top, about 3 to 4 pieces.
- Bake the brown buttered sourdough cookies for 16-18 minutes, or until golden brown around the edges. The top of the cookies should be soft when they are fully baked.
- Remove the cookies from the oven and let them cool on the pan for 5 minutes, then transfer them onto a cooling rack.
- Enjoy!
Here are some more delicious cookie recipes you might like
- Mexican Wedding Cookies
- Old Fashioned Cherry Cookies
- Old Fashioned Carrot Cookies
- Bakery Style Chewy Chocolate Chip Cookies
- Fat-free Oatmeal Raisin Cookies
Brown Butter Sourdough Chocolate Chip Cookies
Ingredients
- 180 grams all purpose flour
- 2 grams salt
- 120 grams ripe sourdough
- 50 grams egg
- 120 grams unsalted butter
- 125 grams dark brown sugar
- 125 grams granulated sugar
- 7 grams vanilla extract
- 3 grams baking powder
- 1 grams baking soda
- 200 grams chocolate chips semi-sweet
- 100 grams chocolate chunks dark
Instructions
- The first step is to brown the butter: Add the butter into a small saucepan and cook over medium heat whisking frequently and stirring until the butter turns a light amber color and small brown solid pieces begin to form on the bottom.
- Remove the pot from the heat and transfer the brown butter into a small bowl or container. Cover it and refrigerate until it becomes 45 minutes.
- Once the butter has chilled, remove it from the fridge and combine it with the sugars in a mixing bowl of a stand mixer.
- Mix using the paddle attachment and beat the mixture until evenly combined for about 3 minutes. The brown butter mixture will end up having a wet, and sandy appearance.
- Add the sourdough starter, egg, and vanilla, and mix until fully incorporated.
- In a separate bowl, add the flour, salt, baking soda, and baking powder, and mix together using a whisk or a fork.
- Add the flour mixture to the brown butter-sugar mixture, and mix just until the ingredients come together.
- Fold in the chocolate chips until well combined in the cookie batter.
- Scoop about 50 grams of cookie dough for each piece and place them onto a parchment paper-lined baking sheet, no need to separate them at this point.
- Place the cookies into the refrigerator for two hours or freezer for 30 minutes to allow the batter to firm up.
- Preheat the oven to 350°F (175°C), and line another baking sheet with parchment paper.
- Remove the scooped cookies from the fridge, then place them onto the baking pans separating them about 2 1/2 inches apart. Press some chocolate chunks onto the top, about 3 to 4 pieces.
- Bake the brown buttered sourdough cookies for 16-18 minutes, or until golden brown around the edges. The top of the cookies should be soft when they are fully baked.
- Remove the cookies from the oven and let them cool on the pan for 5 minutes, then transfer them onto a cooling rack.
- Enjoy!
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