A discard Recipe
If you love the tang of sourdough and the richness of brown butter, you’re in for a treat with these Sourdough Brown Butter Chocolate Chip cookies! Inspired by The Sourdough Sparrow, I took their delightful recipe and added my own Bull Butter twist.
What makes my version different? For starters, I use salted butter instead of unsalted—it enhances the flavors beautifully without overpowering the sweetness. I also adjusted the flour ratio to get that perfect chewy texture while keeping the cookies soft in the center. These cookies are a must-try if you’re looking for a unique, bakery-worthy treat! You can grab the recipe below and bake up a batch that your family (or your customers!) will love.
Rich, Chewy and Irresistible
Photo By Janie Lin Photography Bull Butter Co. Branding Shoot
These Brown Butter Chocolate Chip Cookies have just the right balance of gooey chocolate, and a hint of sourdough magic. What makes my version different? For starters, I use salted butter instead of unsalted—it enhances the flavors beautifully without overpowering the sweetness. I also adjusted the flour ratio to get that perfect chewy texture while keeping the cookies soft in the center. These cookies are a must-try if you’re looking for a unique, bakery-worthy treat! You can grab the recipe below and bake up a batch that your family (or your customers!) will love.
Tips for Success:
1. Brown Butter Perfection:
When browning your butter, you’ll want to let it cool until it reaches a creamy texture. This is key to achieving the best consistency for your cookie dough. Do not skip this step!
2. Fluffy and Light Creaming:
When creaming the brown butter and sugars together, beat until the mixture is pale and fluffy. This step helps give the cookies their amazing texture.
Let me know in the comments if you try these or if you have your own spin on sourdough cookies!
Sourdough Brown Butter Chocolate Chip Cookies
A Discard Recipe
Ingredients
- 3 sticks (1 & 1/2 cups) salted brown butter, cooled.
- 2 cups of brown sugar
- 1/2 cup of granulated sugar
- 1 egg + 1 egg yolk
- 1 Tbls Vanilla
- 1 cup of sourdough discard (from the fridge.
- 3.5 cups all purpose flour
- 2 tsp baking soda
- 4 tsp of corn starch or arrow root.
- 1/2 tsp salt. *if you don't use salted butter add 1 tsp.
- 1.5 Cups Milk Chocolate Chips
- 1.5 cups semi sweet chocolate chips
Instructions
- Brown the 3 sticks of butter over medium low heat. Stir occasionally. It will start to appear brown and should have a nutty smell. Set aside and let it cool until its re-set up.
- Add your cooled butter, brown sugar and granulated sugar and cream together. You're looking for a fluffy texture. Takes about 2-5 minutes.
- In another bowl mix remaining dry ingredients (flour, baking soda, corn starch and salt.) Set aside.
- Add in egg and egg yolk one at a time to your creamed butter and sugar mixture and mix until combined.
- Add in vanilla and sourdough discard and mix until combined.
- Add in half of the dry ingredients and mix just until incorporated. Add remaining dry ingredients. Do not over mix.
- Fold in chocolate chips
- Cover and chill in the fridge for at least 30 minutes up to 24hrs.
- Pre-heat oven to 350 degrees
- Line a cookie sheet with parchment paper.
- Scoop with a cookie scoop - I prefer an ice cream scoop as they make large cookies.
- Bake for 12-15 minutes. Do not over bake. Watch closely and add more time in 2 minute increments.
- Carefully transfer with a spatula to a wire cooling rack.
Notes
This recipe makes a large amount of cookies. Using a large ice cream scoop I get 24 large cookies.
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