09/14/2026
🚨 THE COOKIE RECIPE YOUR SOURDOUGH DISCARD HAS BEEN WAITING FOR 🍪🤎
Brown butter. Sourdough discard. Pools of chocolate. Flaky sea salt.
These are thick, chewy, golden-edged, soft-centered and packed with nutty brown butter flavor.
The secret? CHILL THE DOUGH. ❄️
A few hours in the fridge = better flavor, thicker centers + crispier edges. Don’t skip it!
🍪 BROWN BUTTER SOURDOUGH CHOCOLATE CHIP COOKIES
INGREDIENTS
• 226g (1 cup) unsalted butter
• 200g (1 cup) packed brown sugar
• 100g (½ cup) granulated sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla
• 120g (½ cup) sourdough discard
• 265g (2 cups + 2 tbsp) all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 255g (1½ cups) chocolate chips or chopped chocolate
• Flaky sea salt
METHOD
🤎 Brown butter: Melt butter over medium heat, stirring often, until golden brown and nutty. Pour into a bowl and cool until no longer hot.
🥣 Mix: Whisk brown butter + both sugars. Add egg, yolk and vanilla. Mix in discard.
🌾 Add dry ingredients: Whisk flour, baking soda + salt. Stir into wet ingredients just until combined. Don’t overmix.
🍫 Chocolate: Fold in chocolate.
❄️ CHILL: Cover and refrigerate 2–3 hours or overnight.
🔥 BAKE: Heat oven to 350°F. Scoop dough onto a parchment-lined baking sheet and bake 10–13 minutes, until edges are golden and centers still look slightly underdone.
🧂 FINISH: Sprinkle with flaky sea salt immediately. Let cool on the baking sheet for a few minutes.
✨ COOKIE TIP: Take them out while the centers still look soft. They’ll finish baking on the hot pan and stay perfectly chewy.
Have sourdough discard in the fridge? This is your sign to make cookies. 😂
🍪 SAVE this recipe for your next cookie craving.
❤️ FOLLOW for more sourdough recipes + easy baking ideas.
🤎 And TAG ME if you make them—I want to see your cookies!