Gooey Brown Butter Sourdough Chocolate Chip Cookies

Hey there, cookie enthusiasts! I’m Meriem, your food blogger, and I’m thrilled to share a recipe that takes classic chocolate chip cookies to the next level: Gooey Brown Butter Sourdough Chocolate Chip Cookies. These cookies combine the rich, nutty flavor of brown butter with the subtle tang of sourdough discard, creating soft, chewy centers and crisp edges packed with melty chocolate chips. Finished with a sprinkle of sea salt, they’re perfect for bake sales, cozy nights in, or gifting to friends. Ready in just over an hour, this recipe is both indulgent and accessible. Let’s get baking and savor every gooey bite!

Why You’ll Love This Recipe

• Rich Brown Butter: Adds a nutty, caramelized depth that elevates the flavor.
• Sourdough Twist: Discard brings a unique tang and chewy texture.
• Gooey and Chewy: Soft centers with crisp edges and melty chocolate.
• Easy yet Impressive: Simple steps yield bakery-worthy cookies.
• Perfect for Sharing: Yields 24 cookies, ideal for gatherings or gifting.

What you will need ?

Here’s everything you need to create these irresistible cookies. I’ve included substitutions and their uses to make this recipe adaptable to your pantry and dietary preferences.

• 1 cup (226 g) salted butter
  Purpose: Browned for a nutty, rich flavor and cookie structure.
  Substitution: Use unsalted butter (add ½ tsp salt), vegan butter for dairy-free, or coconut oil (alters flavor slightly).
• 1 cup (220 g) brown sugar
  Purpose: Adds deep, molasses-like sweetness and chewiness.
  Substitution: Use coconut sugar for a less refined option or a 1:1 brown sugar substitute for low-sugar diets.
• ½ cup (120 g) granulated sugar
  Purpose: Balances sweetness and creates crisp edges.
  Substitution: Use cane sugar or a 1:1 granulated sugar substitute like erythritol (check package for baking ratios).
• 1 egg + 2 egg yolks, room temperature
  Purpose: Binds the dough and adds richness for a soft texture.
  Substitution: Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) for vegan, but cookies may be less rich.
• 1 cup (250 g) sourdough discard, room temperature
  Purpose: Adds tang and enhances chewy texture.
  Substitution: Use ½ cup flour + ½ cup water mixed with a pinch of yeast (let sit 4–6 hours) or increase flour by ½ cup and cream by 2 tbsp (loses tang).
• 2 tbsp (30 g) heavy cream, room temperature
  Purpose: Creates a soft, gooey cookie texture.
  Substitution: Use whole milk, coconut cream for dairy-free, or omit for a slightly denser cookie.
• 1 tbsp (13 g) vanilla extract
  Purpose: Enhances sweetness and rounds out flavors.
  Substitution: Use almond extract (use ½ tsp) or maple syrup for a cozy note.
• 2 ½ cups (375 g) all-purpose flour
  Purpose: Provides structure for chewy, substantial cookies.
  Substitution: Use a 1:1 gluten-free flour blend or whole wheat flour (may make cookies denser).
• 1 tsp (5 g) baking powder
  Purpose: Adds lift for a tender cookie.
  Substitution: Omit if necessary, but cookies may be less fluffy.
• 1 tsp (6 g) baking soda
  Purpose: Helps cookies spread and brown.
  Substitution: Use ½ tsp baking powder if out of soda (slightly different texture).
• 1 tsp (5 g) salt
  Purpose: Balances sweetness and enhances flavors.
  Substitution: Use sea salt or reduce to ¾ tsp if using salted butter.
• 1 ½ cups (300 g) chocolate chips
  Purpose: Adds melty, chocolatey pockets throughout the cookies.
  Substitution: Use dark, milk, or white chocolate chips, chocolate chunks, or mix-ins like butterscotch chips or chopped nuts.
• Sea salt, for topping
  Purpose: Enhances flavors with a sweet-salty contrast.
  Substitution: Use flaky salt or omit for a classic cookie.

Equipment Needed

• Small saucepan (for browning butter)
• Large mixing bowl (for cookie dough)
• Medium bowl (for dry ingredients)
• Whisk and spatula
• Baking sheets (2 for baking cookies)
• Parchment paper or silicone baking mats
• Cookie scoop or spoon (for portioning dough)
• Cooling rack
• Measuring cups and spoons

Step-By-Step Guiding

Follow these detailed steps to create perfectly gooey sourdough chocolate chip cookies. I’ve added tips and extra steps to ensure success for all bakers.

1. Brown the Butter
   • In a small saucepan, melt 1 cup (226 g) salted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty (about 5–7 minutes). Watch closely to avoid burning.
   • Remove from heat and transfer to a heatproof bowl to cool slightly (about 5–10 minutes).
   • Tip: Swirl the pan to keep the butter moving. Scrape the browned bits from the bottom, as they add flavor. Cool until warm but not hot to avoid cooking the eggs.
2. Mix the Wet Ingredients
   • In a large mixing bowl, combine the cooled browned butter, 1 cup (220 g) brown sugar, and ½ cup (120 g) granulated sugar. Stir until smooth and well-blended.
   • Add 1 egg, 2 egg yolks, 1 cup (250 g) sourdough discard, 2 tbsp (30 g) heavy cream, and 1 tbsp (13 g) vanilla extract. Mix until fully incorporated and creamy.
   • Tip: Ensure all ingredients are at room temperature to prevent curdling. Mix gently to avoid overworking the dough.
3. Combine Dry Ingredients
   • In a medium bowl, whisk together 2 ½ cups (375 g) all-purpose flour, 1 tsp (5 g) baking powder, 1 tsp (6 g) baking soda, and 1 tsp (5 g) salt.
   • Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix to keep the cookies tender.
   • Fold in 1 ½ cups (300 g) chocolate chips until evenly distributed.
   • Tip: Reserve a few chocolate chips to press into the tops of the dough balls before baking for a bakery-style look.
4. Shape and Chill the Dough
   • Scoop the dough into 2-tbsp portions (about 50 g each) using a cookie scoop or spoon, and roll into balls. Place on a parchment-lined baking sheet or tray.
   • Cover and chill the dough balls in the refrigerator for 30 minutes to firm up and enhance flavor.
   • Tip: Chilling helps prevent excessive spreading and creates thicker cookies. If short on time, chill for at least 15 minutes or freeze for 10 minutes.
5. Preheat Oven and Bake
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
   • Place chilled dough balls on the baking sheets, spacing them 2–3 inches apart (about 8–10 per sheet).
   • Bake for 10–12 minutes, or until the edges are golden but the centers are still soft and slightly underbaked. Rotate the sheets halfway through for even baking.
   • Tip: For uniform cookies, gently reshape any uneven cookies with a round cutter or spoon right after baking. Slightly underbaking ensures a gooey texture.
6. Finish and Cool
   • Remove from the oven and immediately sprinkle a pinch of sea salt over each warm cookie for a sweet-salty contrast.
   • Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to cool completely.
   • Tip: For extra chocolatey cookies, press a few additional chocolate chips into the tops right after baking. Serve warm for maximum gooeyness or at room temperature.

Topping Suggestions

Elevate your cookies with these delicious additions:

• Flaky Sea Salt: Enhances the sweet-salty balance.
• Chopped Nuts: Walnuts or pecans for extra crunch.
• Caramel Drizzle: Adds a sticky, sweet layer.
• White Chocolate Chips: Mixed in for a creamy contrast.
• Sprinkles: Fun and colorful for kids or parties.
• Espresso Powder: A pinch for a mocha twist.

How to Store & Reheat

• Storage:
  • Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
  • Tip: Layer with parchment paper to prevent sticking. Add a slice of bread to the container to keep cookies soft.
• Freezing:
  • Freeze baked cookies or unbaked dough balls in a freezer-safe container for up to 3 months. For dough balls, freeze on a tray first, then transfer to a bag.
  • Bake frozen dough balls directly, adding 1–2 minutes to the baking time.
  • Tip: Label with the date to track freshness. Thaw baked cookies at room temperature for 1–2 hours.
• Reheating:
  • Microwave: Warm individual cookies for 10–15 seconds for a gooey texture.
  • Oven: Reheat at 300°F (150°C) for 5–7 minutes for a freshly baked feel.
  • Tip: Serve warm with a scoop of vanilla ice cream for a decadent dessert.

What to Serve with Gooey Brown Butter Sourdough Chocolate Chip Cookies

Pair these cookies with these sides or beverages for a complete treat:

• Vanilla Ice Cream: Melts into warm cookies for a classic combo.
• Fresh Strawberries: A tart, refreshing contrast.
• Hot Coffee: Enhances the chocolate and brown butter notes.
• Cold Milk: The ultimate cookie-dunking companion.

Ingredient Substitutions Recap

For quick reference, here’s how substitutions affect the recipe:

• Butter → Vegan Butter: Dairy-free, similar richness.
• Sourdough Discard → Flour + Water: Maintains texture, loses tang.
• Chocolate Chips → Dark Chocolate: Deeper, less sweet flavor.
• Egg + Yolks → Flax Eggs: Vegan-friendly, slightly denser texture.
• Heavy Cream → Milk: Lighter, less rich cookie.

FAQs

Gooey Brown Butter Sourdough Chocolate Chip Cookies

Meriem

Indulge in these gooey brown butter sourdough chocolate chip cookies, with nutty, caramelized flavors and melty chocolate. Ready in just over an hour, perfect for cookie lovers!

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 24 cookies

Calories 280 kcal

Ingredients

  

• 1 cup 226 g salted butter
• 1 cup 220 g brown sugar
• ½ cup 120 g granulated sugar
• 1 egg + 2 egg yolks room temperature
• 1 cup 250 g sourdough discard, room temperature
• 2 tbsp 30 g heavy cream, room temperature
• 1 tbsp 13 g vanilla extract
• 2 ½ cups 375 g all-purpose flour
• 1 tsp 5 g baking powder
• 1 tsp 6 g baking soda
• 1 tsp 5 g salt
• 1 ½ cups 300 g chocolate chips
• Sea salt for topping

Instructions

 

• Brown the butter in a saucepan over medium heat, stirring until golden and nutty, about 5-7 minutes. Let cool slightly.
• In a large bowl, mix the browned butter, brown sugar, and granulated sugar. Add egg, egg yolks, sourdough discard, heavy cream, and vanilla, stirring until combined.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients, then fold in chocolate chips.
• Scoop dough into 2-tbsp balls, place on a parchment-lined baking sheet, and chill for 30 minutes. Preheat oven to 350°F (175°C).
• Bake for 10-12 minutes until edges are golden but centers are soft. Sprinkle with sea salt while warm, then cool on the sheet for 5 minutes before transferring to a rack.

These Gooey Brown Butter Sourdough Chocolate Chip Cookies are a decadent twist on a classic, combining the nutty depth of brown butter with the unique tang of sourdough and gooey chocolate chips. Perfect for satisfying sweet cravings, sharing with friends, or impressing at a bake sale, these cookies are as delightful to make as they are to eat. With their chewy centers and crisp edges, they’re sure to become a go-to recipe. Try them with your favorite toppings, dunk them in milk, and share your results in the comments below. Happy baking, and enjoy every melty, delicious bite!