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Brown Butter Sourdough Chocolate Chunk Cookie

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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.

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

  1. Brown the butter in a saucepan over medium heat until golden and fragrant. Cool slightly.
  2. In a bowl, mix the browned butter with brown sugar and granulated sugar until well combined.
  3. Add the sourdough starter, eggs, and vanilla extract; mix until smooth.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually combine the dry ingredients with the wet ingredients.
  6. Fold in chocolate chunks evenly.
  7. Chill the dough for at least 1 hour or overnight for best flavor.
  8. Scoop dough balls and place on a lined baking sheet, spacing a couple of inches apart.
  9. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers just set.
  10. 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

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