Brown Butter Sourdough Chocolate Chunk Cookies are a delicious twist on the classic chocolate chip cookie — elevated with nutty brown butter, deep chocolate chunks, and the tangy complexity of sourdough starter. Every bite is rich, chewy, and perfectly balanced between sweet and savory. It’s the kind of cookie I reach for when I want something familiar but with a gourmet edge.
Why You’ll Love This Recipe
I love how this cookie takes everything I already enjoy about a chocolate chip cookie and gives it extra depth. The brown butter brings a toasty, caramel-like flavor, while the sourdough adds a subtle tang and keeps the cookies irresistibly chewy. It’s a great way to use up discard from my sourdough starter, and the finished cookies stay soft for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter (for browning)
-
Brown sugar
-
Granulated sugar
-
Sourdough starter (discard or active, unfed)
-
Eggs
-
Vanilla extract
-
All-purpose flour
-
Baking soda
-
Salt
-
Chocolate chunks (dark, semi-sweet, or a mix)
-
Flaky sea salt (optional for topping)
Directions
-
I start by browning the butter in a saucepan over medium heat. I cook until golden brown bits form at the bottom and the butter smells nutty. I let it cool slightly.
-
In a mixing bowl, I combine the brown butter with both sugars and mix until well combined.
-
I stir in the sourdough starter, eggs, and vanilla extract, mixing until smooth.
-
In another bowl, I whisk together flour, baking soda, and salt, then gradually mix the dry ingredients into the wet.
-
I fold in the chocolate chunks, making sure they’re evenly distributed.
-
I chill the dough for at least 1 hour (or overnight for best flavor).
-
Once chilled, I scoop out dough balls and place them on a lined baking sheet, spacing them a couple of inches apart.
-
I bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the centers look just set.
-
I sprinkle flaky sea salt on top while the cookies are still warm, then let them cool slightly on the pan before transferring to a rack.
Servings and timing
This recipe makes about 18–20 cookies.
Prep time: 20 minutes (plus chilling time)
Cook time: 12 minutes
Total time: 1 hour 30 minutes (including chilling)
Variations
Sometimes I switch up the chocolate — using chopped milk chocolate for a sweeter bite or adding white chocolate for contrast. I also like to stir in chopped walnuts or pecans for extra texture. If I want smaller cookies, I use a smaller scoop and reduce the baking time by a couple of minutes.
Storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the dough balls or baked cookies and reheat them in the microwave for about 15 seconds to bring back that just-baked warmth.
FAQs
Can I use sourdough discard straight from the fridge?
Yes, I usually use cold discard as long as it’s not overly acidic. I don’t feed it — it adds moisture and a subtle tang just as it is.
Do I have to chill the dough?
Chilling helps develop flavor and prevent the cookies from spreading too much. I always chill it for at least an hour for the best texture.
Can I make these cookies ahead of time?
Absolutely. I often make the dough in advance and keep it in the fridge for up to 48 hours or freeze dough balls to bake fresh whenever I want.
What kind of chocolate works best?
I prefer chopped dark chocolate or chocolate chunks for melty pockets, but chocolate chips work too. A mix of different types is great for flavor complexity.
Why brown the butter?
Browning the butter adds a rich, nutty flavor that really sets these cookies apart from the usual chocolate chip variety. It’s worth the extra step.
Conclusion
Brown Butter Sourdough Chocolate Chunk Cookies are my go-to when I want a cookie that feels homemade and bakery-worthy at the same time. The brown butter gives them depth, the sourdough adds uniqueness, and the gooey chocolate chunks make every bite unforgettable. Whether I’m baking to share or just treating myself, this recipe always delivers.
PrintBrown Butter Sourdough Chocolate Chunk Cookie
Brown Butter Sourdough Chocolate Chunk Cookies combine the richness of nutty brown butter, gooey chocolate chunks, and the subtle tang of sourdough starter for a uniquely chewy, gourmet-style treat.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter (for browning)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sourdough starter (discard or active, unfed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks (dark, semi-sweet, or a mix)
- Optional: flaky sea salt for topping
Instructions
- Brown the butter in a saucepan over medium heat until golden and fragrant. Cool slightly.
- In a bowl, mix the browned butter with brown sugar and granulated sugar until well combined.
- Add the sourdough starter, eggs, and vanilla extract; mix until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually combine the dry ingredients with the wet ingredients.
- Fold in chocolate chunks evenly.
- Chill the dough for at least 1 hour or overnight for best flavor.
- Scoop dough balls and place on a lined baking sheet, spacing a couple of inches apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers just set.
- Sprinkle with flaky sea salt while warm, then cool on the pan before transferring to a rack.
Notes
- Chill the dough for improved flavor and texture.
- Use a mix of chocolate types for more flavor complexity.
- Sourdough discard should not be overly acidic.
- Freeze dough balls for easy fresh-baked cookies later.
- Microwave cookies briefly to restore gooey texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
