Brown Butter Sourdough Chocolate Chip Cookies
These Brown Butter Sourdough Chocolate Chip Cookies are rich, chewy, and loaded with gooey chocolate. Browned butter adds a deep caramel flavor while sourdough discard gives a subtle tang that makes these cookies unforgettable. The recipe makes a big batch — perfect for sharing or freezing for later!
Makes 40 cookies
Ingredients
- 1 cup butter melted, browned, and cooled
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- ⅓ cup sourdough discard
- 3 large eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 ounces vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup chocolate chunks
- Sea salt for sprinkling (optional and oh-so-good!)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Brown the butter: Melt 1 cup butter in a saucepan over medium heat, stirring often until golden brown and nutty-smelling. Pour the browned butter into a bowl to cool (do not keep in the pan or it may burn). Cool before using.
- In a large mixing bowl, beat together the browned butter, 1 ¼ cups brown sugar, ½ cup granulated sugar, and ⅓ cup sourdough discard until smooth.
- Add 3 large eggs and 3 teaspoons vanilla extract; mix well.
- In another bowl, whisk together 3 cups all-purpose flour, 3 ounces vanilla instant pudding mix, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add to the wet ingredients and mix until combined.
- Stir in 1 cup mini chocolate chips and 1 cup chocolate chunks.
- Using a small cookie scoop, portion dough onto prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack.
- Sprinkle with sea salt if desired. Enjoy!
Farm Girl Tips
How to Make Brown Butter (the Easy Way):
Brown butter is just regular butter that’s been melted and cooked a little longer to make it taste extra yummy and nutty. Here’s how to do it: Put your butter in a small pan and turn the stove on to medium heat. It will melt first, then start to bubble and sizzle — that’s the water cooking off. Keep stirring so it doesn’t burn! After a few minutes, you’ll see little brown specks at the bottom and it will start to smell like toasted nuts or caramel. That’s when it’s ready! Take it off the heat and let it cool before using it in your cookies. Makes 3–4 dozen cookies, depending on size. For bakery-style cookies, use a large scoop and bake an extra 1–2 minutes.
Brown butter is just regular butter that’s been melted and cooked a little longer to make it taste extra yummy and nutty. Here’s how to do it: Put your butter in a small pan and turn the stove on to medium heat. It will melt first, then start to bubble and sizzle — that’s the water cooking off. Keep stirring so it doesn’t burn! After a few minutes, you’ll see little brown specks at the bottom and it will start to smell like toasted nuts or caramel. That’s when it’s ready! Take it off the heat and let it cool before using it in your cookies. Makes 3–4 dozen cookies, depending on size. For bakery-style cookies, use a large scoop and bake an extra 1–2 minutes.
Make Ahead Tips
- To freeze dough: Scoop dough onto a lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Bake straight from frozen, adding 1–2 minutes to bake time.
- To freeze baked cookies: Cool completely, then store in a freezer bag for up to 3 months.
- Batch tip: Bake half now and freeze half — perfect for gifting or unexpected company!
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
