Browned Butter Sourdough Chocolate Chip Cookies from Baking It Beautiful

Browned Butter Sourdough Chocolate Chip Cookies - made dough May 17, 2025 from Baking It Beautiful 

1 cup butter, melted, browned and cooled slightly

1 cup brown sugar

1 cup granulated sugar

3 egg yolks

1 teaspoon vanilla extract

1/2 cup sourdough starter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 3/4 cups plus 2 tablespoons all-purpose flour

1 1/2 cups chocolate chips

1. In a large mixing bowl, whisk together the cooled brown butter, brown sugar and granulated sugar until well combined.
2. Add the egg yolks, vanilla extract and sourdough starter, mixing until combined.
3. Add remaining dry ingredients until just combined and no floury streaks remain. Fold in chocolate chips.
4. Cover dough and chill in the refrigerator for 30 minutes. Portion into dough balls, cover and chill again for at least 8 hours or overnight.
5. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 7-9 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

My next few posts are going to be recipes that make use of sourdough discard. Once I fell down that rabbit hole on pinterest, I discovered a plethora of recipes that use up sourdough discard. 

So of course I felt compelled to try them, especially since I found 2 dozen eggs at Costco for $4.89. In these times of high prices, that was little short of a miracle. Long live Costco.

In any case, I also had a book club meeting coming up so it was the perfect time to try out this recipe so I had cookies to bring to the meeting.

To cut to the chase, these were excellent cookies. A bit crisp at the edges and not as soft as I normally like in my chocolate chip cookies but still had a nice crunch. I don't know if that was due to the browned butter or the sourdough discard. Or both. And in all honesty, I couldn't taste the discard at all. Not sure if I was supposed to or if it's just there to impact the texture rather than the flavor.

Still, this is both a good recipe for chocolate chip cookies and a good way to use up discard. Now that I've found there seems to be a cottage industry of sourdough discard recipes, I may or may not be feeding my starter just to have enough discard to try out more recipes.